Blackened Salmon Caesar Salad

Rock Bottom Brewery Copycat Recipe

Serves 4

4 boneless Salmon Fillets, 4 to 6 ounces each, 1/2 to 3/4 inch thick
1 stick melted butter
blackened seasoning (recipe below)
1 package of Caesar Salad blend

Prepare the blackened seasoning and set aside. Heat your cast iron skillet. Heat the skillet over your highest setting for about 10 minutes until its very hot. When ready, the bottom of skillet will be ashy white.
Rinse your salmon fillets under running cold water and pat them dry with paper towels. Dip the fillets one at a time in the melted butter, ensuring both sides of the fillet are covered with butter. Remove fish from butter and then without sitting the fish down sprinkle fish on both sides generously with seasoning, patting by hand. Repeat this step for the second piece of salmon.

Place 2 pieces of salmon fillets into the hot cast iron skillet and cook for 4 to 6 minutes turning fillets over once, halfway through cooking. Pour 1 teaspoon of melted butter over the top of the fillets initially and another on top of the fillets when you turn it over at the halfway point.

Notes: Before cooking the remaining fish, be sure to wipe your cast iron skillet (caution its very hot) clean. Also, be sure your stove ventilation fan is working properly, since blackening tends to create plenty of smoke.

Blackening Seasoning:

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon ground dried thyme
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper

Combine and mix evenly all the ingredients including paprika, garlic powder, thyme, onion powder, cayenne pepper, basil, oregano and black pepper. This is enough seasoning for a couple pieces of meat, so store your extra in an airtight container in a cool, dry place until ready for reuse.