Blackened Salmon with Creamy Dijon Sauce ☀️
constituents
For the Salmon
4( 6- ounce) salmon fillets
1 teaspoon olive oil painting
1 tablespoon paprika
tablespoon garlic greasepaint
tablespoon swab
tablespoon black pepper
tablespoon cayenne pepper( voluntary)
1 lime, juiced
For the Creamy Dijon Sauce
mug mayonnaise
mug Dijon mustard
1 teaspoon bomb juice
1 tablespoon honey
tablespoon garlic greasepaint
swab and pepper to taste
Instructions
Prepare the Salmon In a coliseum, combine the salmon fillets, olive oil painting, paprika, garlic greasepaint, swab, pepper, and cayenne pepper( if using). Toss to cover. Let the salmon marinate for at least 30 twinkles, or over to 24 hours.
Cook the Salmon Grill orpan-fry the salmon fillets until cooked through and slightly charred, about 5- 7 twinkles per side. Let the salmon rest for a many twinkles before serving.
Make the Creamy Dijon Sauce In a small coliseum, whisk together the mayonnaise, Dijon mustard, bomb juice, honey, garlic greasepaint, swab, and pepper.
Serve Place the cooked salmon fillets on plates. mizzle with the Creamy Dijon Sauce and garnish with fresh parsley, if asked .
Tips
For a gamy dish, add further cayenne pepper to the seasoning.
Serve the salmon with your favorite sides, similar as roasted vegetables, mashed potatoes, or rice.