A go-to winner

When I first moved into my own home, I wanted to find a dish that I could serve to guests that would impress them. This dish does exactly that and, best of all, it is quick, easy and only uses one pan! I've made this one so many times that I have actually committed it to memory.


Blackened Salmon (serves 2)
Source: I copied it down four years ago from the Food Network website but cannot find it there now. I believe it was Sara Moulton, but I can't be sure.
2 tablespoons canola oil
1 pound salmon fillet, skin removed
Blackening spice, recipe follows
1 12-ounce can black beans, drained
4 cups fresh spinach, washed and dried
2 Tablespoons butter

First things first, turn your stove hood fan to high! Heat oil in a heavy non-stick saute pan over medium-high heat.


Coat salmon fillet well on both sides with blackening spice. Place in pan and cook on the first side until the fish is cooked about halfway up the height of the fillet, about two minutes. Gently flip the fish over.


Add the black beans to a corner of the pan. Pile the spinach on top of the fish and beans and top with the butter.


Cook for two minutes more or until the thickest part of the fillet is cooked through. Cut the fillet in half.

To serve, take the spinach off the top and place it on the bottom of a plate. Place a piece of the fish on top of the spinach and top with the beans.


Blackening Spice
5 tablespoons Kosher salt
5 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper

Combine all ingredients and mix well. Store in a spice jar or tin.