Blackened Salmon
 
6   salmon fillets, 1/2 to 3/4 inch thick, skinned
2-1/2 cup  unsalted butter or margarine
1/2 cup  fresh lemon juice
1-1/2 tsp  cayenne pepper
1 tsp  salt
2 tsp  fresh ground black pepper
1 Tbsp  dried thyme (do not use fresh - it will burn)
  lemon wedges and parsley for garnish
 
trim off the thin edges of fillets as these would burn. pat dry and 
refrigerate until ready to cook. the butter sauce adheres better to cold 
fillets. in heavy 3-quart cast-iron frying pan over medium heat, melt 
butter, add lemon juice, cayenne, salt, black pepper and thyme. stir to 
blend; cool to lukewarm. 
 
place an empty 10-inch cast-iron skillet over high heat until bottom has a 
definite white haze and begins to smoke slightly. remove fish from 
refrigerator; dip 1 fillet in warm butter sauce, coating well. place fish 
in hot skillet, taking care that spits and spatters do not burn you. fish 
will sear and cook almost immediately. turn fillet over; blacken other 
side. repeat with remaining fillets. 
 
reserve remaining butter sauce. as fillets are cooked, place them on 
individual plates; keep warm. discard accumulated butter sauce in skillet 
and charred bits between batches. when all fillets have been cooked, wipe 
skillet clean and place empty skillet back on heat. add reserved butter 
sauce; carefully swirl skillet 5 or 6 times to blacken butter. remove pan 
from heat; drizzle butter over each fillet. garnish and serve hot. 
 
 
 
-- 
(ID: 8741) Mirror: rec.food.recipes: Wed, Feb 18, 2004


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