Name: blackened salmon with orange almond butter
Prep time: 20 min
Cook time: 8 min
Total time: 148 min
Ingredients: 4 salmon fillets (1 1/2 to 2 lbs/750g – 1kg total weight); 1 tablespoon chopped fresh thyme; 2 teaspoons garlic powder; 2 teaspoons sweet paprika; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes ((crushed chili flakes)); 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 4 oz (1/2 cup) butter, softened ((125g)); 1/3 cup marmalade; 1/3 cup sliced almonds (toasted); 1 garlic clove (minced); salt & freshly ground pepper

Salmon fillets coated in a fresh thyme, oregano spice rub, cooked until perfect inside but a little blackened on the outside then topped with a marmalade & almond butter – Blackened Salmon with Orange Almond Butter – perfect for an evening meal with the family or for a bit of a soiree with friends on the weekend.

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Serve with Blue Cheese, Walnut & Thyme Beans & Mustard Beets with Pine Nuts & Feta. I love to serve this with a chilled Pinot Noir as the flavors marry beautiful with this lighter style red.

blackened salmon with orange almond butter

Salmon is one of the meals that can be jooshed-up for more of a fancy meal or served casually for a quick midweek dinner fix. This recipe is super simple to make & both the rub for the salmon & the flavored butter can be made a few days in advance. Cook it in a cast iron pan for maximum blackened crust. Oh & don’t forget the wine. Cheers, Lovoni xo

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blackened salmon with orange almond butter

Though not compulsory, a cast iron frying pan works best when cooking blackened, Cajun-style food. The rub & the butter can be made a few days ahead of time. The butter needs a couple of hours to chill.

Prep Time20 mins

Cook Time8 mins

Chilling2 hrs

Total Time2 hrs 28 mins

Course: Main Course

Cuisine: Cajun

Servings: portions

Author: Lovoni

Equipment

cast iron pan/skillet
parchment or waxed paper

Ingredients

4 salmon fillets (1 1/2 to 2 lbs/750g – 1kg total weight)
1 tablespoon chopped fresh thyme
2 teaspoons garlic powder
2 teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon red pepper flakes (crushed chili flakes)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

ORANGE ALMOND BUTTER

4 oz (1/2 cup) butter, softened (125g)
1/3 cup marmalade
1/3 cup sliced almonds toasted
1 garlic clove minced
salt & freshly ground pepper

Instructions

To make the butter:

Combine all ingredients in a small bowl. Scrape butter mixture onto parchment paper. Using the paper as a guide, roll butter mixture to make a 5-inch (12cm) log; secure firmly. Refrigerate 2 hours or until firm.
Check salmon for any pin bones or scales. Remove any bones with tweezers. Place salmon fillets on a plate.
Combine thyme, garlic powder, paprika, oregano, chilies, salt & pepper together in a small bowl. Press spice mixture all over salmon.
Heat the oil in a large, non-stick pan – I used cast iron, over medium heat. Cook salmon, skin side up, for about 4 minutes or until salmon is a lovely dark browned to blackened color. Turn and cook a further 2 to 3 minutes more, depending on thickness of salmon until salmon is cooked & flakes easily with a fork – do not overcook.
Cut flavored butter into slices, place over top of hot salmon & allow to melt. Serves 4.