Blackened salmon with avocado salsa
Blackening is a spice crust toasted almost to burning in a dry pan, not a barbecue rub. It needs a skillet hotter than most people are comfortable with and a window open.
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Ingredients
For the whole dish · serves 4
- Salmon fillets1¼ lb
- Avocado5½ oz
- Butter1¼ oz
- Tomato3 oz
- Smoked paprikatwo teaspoons
- Cayenne pepperhalf a teaspoon
- Dried thyme and oreganoa teaspoon of each
- Limetwo, halved
- Sea saltto taste
Served with
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+3g net · 155 kcal · 15 min · together 7g net, 585 kcal
Method
6 steps · 25 minutes
- Get a cast-iron skillet properly, frighteningly hot before anything goes in it. Open a window first — this smokes and it is meant to.
- Mix the spices and press them onto the flesh side only. Coating the skin as well just burns the crust you want to eat.
- Brush the spiced side with melted butter rather than oiling the pan. The butter carries the spice onto the fish and browns with it.
- Spice side down for 3 minutes without moving it. It should go genuinely dark, not golden.
- Turn it and give the skin side 3 minutes more, then take it out at 125F in the thickest part.
- Dice the avocado and tomato with lime and salt only, and spoon it on cold. The contrast against the hot crust is the point of the dish.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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