Smoky, spicy, and incredibly flaky salmon with a signature blackened crust. This Cajun-inspired classic comes together in under 20 minutes, making it a perfect, flavor-packed weeknight dinner.
Prep10 min
Cook10 min
Servings4
Serving size: 1 serving
542cal
36gprotein
5gcarbs
42g
Ingredients
4 piece Salmon Fillets (About 6 oz or 170g each, skin-on or skinless)
2 tbsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Cayenne Pepper (Adjust to your spice preference)
A rich and creamy side dish made from stone-ground cornmeal, simmered to perfection with savory Parmesan cheese and butter. This comforting Italian-American classic is wonderfully versatile, naturally gluten-free, and ready in under 30 minutes.
Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
About Blackened Salmon, Parmesan Polenta and Collard Greens
Perfectly spiced blackened salmon with creamy polenta and greens. A hearty, energy-giving meal that's pure comfort!
This pacific_northwest dish is perfect for dinner. With 989.94 calories and 51.68g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Vegetable Oil (Or other high-smoke point oil like canola or avocado oil)
2 tbsp Fresh Parsley (Chopped, for garnish)
1 piece Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Blackening Spice Mix
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.
Stir until the spices are thoroughly mixed.
2
Prepare the Salmon
Using paper towels, pat the salmon fillets completely dry on all sides. This is crucial for achieving a crispy crust.
Brush each fillet generously with the melted butter, ensuring all surfaces are coated.
3
Season the Salmon
Sprinkle the blackening spice mix evenly over all sides of the butter-coated fillets.
Gently press the seasoning into the flesh to ensure it adheres well.
4
Sear the Salmon
Place a large cast-iron skillet over medium-high heat and add the vegetable oil. Heat for 2-3 minutes until the oil is shimmering and just beginning to smoke. Good ventilation is key here.
Carefully place the seasoned salmon fillets in the hot skillet, presentation-side down (if skinless). If using skin-on fillets, place them skin-side up first.
Sear for 3-5 minutes without moving them, allowing a deep, dark crust to form.
Flip the fillets carefully and cook for another 3-5 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C) for well-done.
5
Rest and Serve
Remove the salmon from the skillet and transfer to a plate.
Let the fillets rest for 2-3 minutes to allow the juices to redistribute.
Garnish with fresh parsley and serve immediately with lemon wedges for squeezing over the top.
320cal
9gprotein
38gcarbs
14gfat
Ingredients
3 cup vegetable broth (Can substitute with water or chicken broth)
1 cup whole milk (For a creamier texture)
1 cup polenta (Medium or coarse ground yellow cornmeal)
1 tsp salt (Adjust to taste)
0.5 tsp black pepper (Freshly ground is best)
3 tbsp unsalted butter (Cut into small pieces)
0.5 cup parmesan cheese (Freshly grated Parmigiano-Reggiano)
2 tbsp fresh parsley (Finely chopped, for garnish)
Instructions
1
Heat the Liquid
In a medium, heavy-bottomed saucepan, combine the vegetable broth and whole milk.
Bring the mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil.
Once simmering, stir in the salt.
2
Whisk in the Polenta
Reduce the heat to low.
While whisking constantly with one hand, use your other hand to slowly and steadily pour the polenta into the simmering liquid. This continuous whisking is crucial to prevent lumps from forming.
3
Cook the Polenta
Continue to whisk for 2-3 minutes as the polenta begins to thicken.
Switch from a whisk to a wooden spoon. Cover the saucepan and cook for 20-25 minutes on the lowest heat setting.
Uncover and stir vigorously every 5 minutes to prevent the polenta from sticking to the bottom of the pan.
The polenta is ready when the texture is thick, creamy, and the individual grains are tender. It should pull away from the sides of the pan as you stir.
4
Finish with Butter and Cheese
Remove the saucepan from the heat.
Immediately stir in the cubed unsalted butter until it has completely melted.
Add the freshly grated Parmesan cheese and black pepper. Stir vigorously until the cheese is melted and the polenta is smooth and glossy.
5
Serve Immediately
Taste the polenta and adjust the seasoning with more salt or pepper if necessary.
Serve warm in bowls, garnished with fresh parsley. Polenta will set and firm up as it cools.
2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
6 slices bacon (thick-cut, diced into small pieces)
1 pcs yellow onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
4 cup water
2 tbsp apple cider vinegar
1 tbsp brown sugar (lightly packed)
0.5 tsp red pepper flakes (adjust to your spice preference)
0.5 tsp salt
0.5 tsp black pepper (freshly ground)
Instructions
1
Clean and prepare the greens
Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2
Render bacon and sauté aromatics
Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3
Wilt greens and build the broth
Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.
