Blackened Salmon

Blackened Salmon
I love Daylight Savings! Longer days, more sunshine, and warmer weather make up for the lost hour and seasonal allergies. Norm, however, is not happy about it. He is perched on the ottoman with squinty, sleepy eyes as if to say “I did not get enough sleep,” even though the rest of his day will be filled with nap time and an occasional trip to the kitchen to get a snack. I told him to move to ” his spot” on the couch, but he seems too tired to make the trip {a measley three or four steps and a hop, lol.}

Alas, he made it to his spot just in time for a photo op…

Sleepy Norm

I’m in no mood, lady…

Sleepy Norm

Zzzzzzzzzz……

Even though I want to share the same activity {or lack thereof} as Norm, I would like to spend my Sunday being productive. This recipe is perfect for lunch and to provide the “kick in the pants” I need to get going.

Blackened Salmon is easier than one might think. The trick is a hot cast iron skillet and butter. All of the sudden I feel like Paula Dean. Hmmmmmmm.

Blackened Salmon

Ingredients:
2 Salmon filets, rinsed and patted dry
Blackening seasoning
About 4 Tablespoons butter {1/2 stick}, melted

Directions:
Place the skillet on medium/medium-high heat.
In a microwave safe dish, microwave the butter until melted.
Toss each filet in the butter to coat, then liberally season with blackening seasoning.
Place the salmon filets in the skillet and sear. Cook for 2-4 minutes and turn to cook the other side about as long. {Cooking time will depend on the thickness of the filets. For best results and taste, cook until fish is easily flaked with a fork, but still pink in the center.}

Blackened Salmon

Blackened Salmon

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