Corn topped Blackened salmon
Ingredients
1 jalapeno
1 tsp paprika
1 tsp garlic powder
1 1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 tsp dried oregano
1 3/4 tsp salt, divided
1 filet of salmon or 4-5oz portions of salmon
3 slices thick-cut bacon
2 cups corn
3 large garlic cloves, minced
3 tbsp chopped cilantro
3 tsp lime juice
1 tbsp butter
1 tsp paprika
1 tsp garlic powder
1 1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 tsp dried oregano
1 3/4 tsp salt, divided
1 filet of salmon or 4-5oz portions of salmon
3 slices thick-cut bacon
2 cups corn
3 large garlic cloves, minced
3 tbsp chopped cilantro
3 tsp lime juice
1 tbsp butter
Method
Preheat the oven to broil.
While the oven preheats, roast jalapeño over a gas flame until charred on all sides. If you don't have a gas stove, you can wait for the oven to preheat and broil the jalapeño until charred. Once charred, place the jalapeño in a ziplock baggie to steam.
While the jalapeño roasts, cook bacon in a cast-iron skillet until crisp. Also, while the jalapeño roasts and bacon cooks, add paprika, garlic powder, onion powder, black pepper, cayenne, oregano and 1 1/4 teaspoons of salt to a small bowl. Mix until combined.
Add salmon to a baking sheet. Cover with blackening seasoning. Broil on the middle oven rack until top is blackened and fish is cooked through, about 12-15 minutes.
Once the bacon cooks, remove the bacon and drain on paper towels, drain all but a tablespoon of the bacon fat. Reduce the heat to medium and add corn. Sauce for 1-2 minutes until bright yellow. During the cooking process of the corn, chop the bacon and remove the skin and seeds from the jalapeño, chop into fine pieces. Add garlic, continue to cook until garlic is soft, another 2-3 minutes. Add remaining salt, 2 tbsp of cilantro, *see note- chopped jalapeño and lime juice. Turn the heat down to low to keep warm.
Once the salmon has cooked, add butter and chopped bacon to the corn mixture. Toss until butter has melted. Season to taste with salt and pepper. You can either spoon the corn mixture on top of the salmon or serve the salmon on top of the corn.
While the oven preheats, roast jalapeño over a gas flame until charred on all sides. If you don't have a gas stove, you can wait for the oven to preheat and broil the jalapeño until charred. Once charred, place the jalapeño in a ziplock baggie to steam.
While the jalapeño roasts, cook bacon in a cast-iron skillet until crisp. Also, while the jalapeño roasts and bacon cooks, add paprika, garlic powder, onion powder, black pepper, cayenne, oregano and 1 1/4 teaspoons of salt to a small bowl. Mix until combined.
Add salmon to a baking sheet. Cover with blackening seasoning. Broil on the middle oven rack until top is blackened and fish is cooked through, about 12-15 minutes.
Once the bacon cooks, remove the bacon and drain on paper towels, drain all but a tablespoon of the bacon fat. Reduce the heat to medium and add corn. Sauce for 1-2 minutes until bright yellow. During the cooking process of the corn, chop the bacon and remove the skin and seeds from the jalapeño, chop into fine pieces. Add garlic, continue to cook until garlic is soft, another 2-3 minutes. Add remaining salt, 2 tbsp of cilantro, *see note- chopped jalapeño and lime juice. Turn the heat down to low to keep warm.
Once the salmon has cooked, add butter and chopped bacon to the corn mixture. Toss until butter has melted. Season to taste with salt and pepper. You can either spoon the corn mixture on top of the salmon or serve the salmon on top of the corn.
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