Blackened Salmon

YIELD 4

Ingredients

Salmon

• 4 skinless salmon fillets (6-8 oz. each)
• Olive oil or melted butter 

Blackened Seasoning

• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4–1/2 tsp cayenne pepper

Cream Sauce

• 4 garlic cloves, minced
• 2 bell peppers (any color combination), chopped into 1-inch pieces
• 1/2 medium red onion, chopped
• 2 tsp cornstarch
• 1 cup low-sodium chicken broth
• 1/2 cup coconut cream
• 1/2 cup fire-roasted diced tomatoes, well-drained
• 1 tbsp lime juice
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Lightly coat the salmon fillets with olive oil or melted butter. Combine all the Blackened Seasoning ingredients in a bowl. Set aside 2 tablespoons of the seasoning mix and rub the rest evenly over the salmon. Reserve the remaining spice mix for later.
2. Heat 1 tablespoon of olive oil in a large, heavy-bottom skillet over medium-high heat. Once hot, lower the heat to medium, add the seasoned salmon fillets, and cook for about 4 minutes until the exterior is crispy and blackened. Flip the fillets and cook for another 3–6 minutes, depending on thickness, or until cooked to your liking. Adjust the heat if necessary to avoid over-browning. Remove the salmon from the skillet and keep warm under foil.
3. Without wiping the skillet, add more oil if needed to make about 1 tablespoon. Heat over medium-high, then add the chopped red onion. Sauté for 3 minutes. Add the bell peppers, garlic, and reserved spice mix, and cook for another 2 minutes.
4. Pour in half the chicken broth and stir. In a separate bowl, whisk the remaining chicken broth with the cornstarch until smooth, then add to the skillet. Stir in the coconut cream, fire-roasted diced tomatoes, lime juice, and Parmesan cheese. Cook until the sauce thickens slightly and the vegetables are tender, about 3–5 minutes.
5. Spoon the sauce over the cooked salmon fillets and serve warm. Enjoy!