"Blackened" Salmon
Created by AndrewM, Tuesday, 12 January 2010

Black or Trumpet Chanterelles instead of Cajun...

  • 4 ea. 6 oz. sockeye or king salmon pieces, skin on
  • 3 T. olive oil
  • salt and pepper to taste
  • 1/2 oz. dried Black or Trumpet Chanterelles, powdered in a spice grinder
  1. Heat oven to 450 degrees.
  2. Place a large well-seasoned cast iron skillet in oven.
  3. Pat dry the fish, and brush top with 2 T. olive oil. Season with salt and pepper and let rest 5-10 minutes.
  4. Spread mushroom powder on a plate. Roll oiled side of fish in mushroom powder to coat lightly but evenly.
  5. Brush remaining oil into hot pan.
  6. Add fish skin side down, well separated.
  7. Return to oven and bake 6-8 minutes or until done.