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Blackened Chicken or Salmon

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Margi Cintrano View Drop Down
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    Posted: 02 December 2012 at 06:14
Blackened chicken or salmon is extremely popular in New Orleans, Memphis, Miami and San Antonio, Texas.  
 
 
Blackened Salmon.
 
 
It is prepared with a spice blend that consists of the following dry spices:
 
1/4 cup Smoked Paprika
2 tblsps. Freshly ground Black Pepper
2 tblsps. Kosher Salt
2 tblsps. White Pepper
2 tblsps. Garlic Powder
2 tblsps. Onion Powder
1 tblsp. Ground Mustard Seed
2 tsps. Cayenne or Chili Powder
2 1/2 tsps. Dried Thyme
 
Combine the smoked paprika, black pepper, salt, white pepper, garlic powder, onion powder, ground mustard seed, cayenne or chili powder, and thyme in a bowl. Transfer 2 tablespoons of the spice mixture to a large platter, and store remaining in an airtight container, for future use.
 
PREPARE THE CHICKEN OR SALMON
 
 
Dip the chicken pieces or salmon pieces 1/2 inch thick flesh side down, into the spice blend, and press each lightly into the spice mixture on the platter.
 
Shake off the excess and set aside.
 
Discard remaining spice mixture on the platter used for coating.
 
With 3 tblsps. of Olive Oil, in a skillet, heat the skillet on a high heat.  Incorporate the pieces of chicken or salmon  seasoned side down, and cook until the seasoning has darkened and formed an encrusted crust about 1 1/2  minutes. Turn over and sear sauté the other side until golden about 2 mins. to 2 1/2 mins.  
 
FOR FROZEN CHICKEN OR SALMON ...
 
Transfer the skillet to the Oven and bake until the meat or fish has an internal temperature of 145 degrees farenheit for frozen chicken, and lesser for the salmon, if you prefer medium rare on the interior, about 3 to 5 mins.
 
 
Photo: Blackened Chicken with tropical fruit salsa.
 
 
 
Serve immediately with Tropical fruit salsa below:
 
1 MEDIUM RIPE MANGO PEELED AND CHOPPED INTO DICE
1 SMALL RIPE PAPAYA PEELED AND SLICED INTO TINY CUBES
2 TBLSPS. RED ONION MINCED
2 TBLSPS. FRESH SQUEEZED ORANGE JUICE
1 TBLSP. FRESH SQUEEZED LIME JUICE
1 TBLSP. MINCED FRESH CILANTRO
1 1/2 TBLSPS. FRESH MINCED MINT HERB
 
Combine the mango, papaya, red onion, orange and lime juices, cilantro and the mint and gently toss. Drizzle onto each plate for dipping the blackened chicken or fish.
 
This blackened seasoning is very versatile, as one can prepare with chicken, pork or fish variety of choice.
 
 
One of the most delicious ways to prepare the renowned Sicilian New Orleans immigrated Muffaletta Sandwich is with blackened Pork and blackened chicken.  
 
 
 
 
 
Enjoy,
Margi. LOL 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 12:50
     My mouth is watering, Margi!   Rest assured, I'll be making this one in the future!

Dan
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 13:33
Thanx Dan. This is fab !   TU for ur contribution and feedbk. Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2012 at 14:40
One cautionary note: Unless you have a vented range hood, blackening is a job best done outdoors. There's a lot of acrid smoke produced, and you don't want to be breathing it.
 
 
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2012 at 00:26
Brook. An alternative can be covering with aluminum foil and baking in oven or on a terrace with a Hibachi. We do have a range hood that is vented and we have not had any issues though cooking for 2 tends to be more controlled at least for me than for 4 or 6 ... Its quite tasty ! MC
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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