This Blackened Seafood Seasoning is easy to make and works great for any seafood dish! It's great when "blackening" salmon, tilapia, shrimp, etc etc.
Popularized by Chef Paul Prudhomme, "blackening" is a cooking technique used in the preparation of fish and chicken. It's often associated with Cajun cuisine.
"Blackened" food doesn't mean burnt food though - a common (but understandable) misconception. Because of the special blend of spices that's added prior to cooking, the outer coating of the meat takes on a very dark brown color (that's almost black) when cooked on a skillet at a high temperature. It's similar to the process of pan-searing but with spices that'll add incredible flavor to the meat.
Yes! You can prep the salmon in ahead of time by massaging the seasoning into the salmon until evenly distributed. Then, place the salmon in a bowl that's covered tightly with Saran Wrap or an air-tight container to store in the fridge up to 1 day in advance. Cook as normal when ready to serve!
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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Servings: 4
For the Blackened Seasoning:
For the Yogurt Remoulade Sauce:
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