Seattle, March 18, 2015 — Here in the Northwest, salmon is never out of style and with today’s method of flash-freezing fresh Alaskan salmon,, there’s nearly no limit to how far they can be shipped around the country.
One of the more popular preparations of this amazing fish is using a simple blackening rub and for good reason. The natural fattiness of salmon makes it an amazing counterpart to the brisk flavors of blackening.
Ingredients for blackening seasoning
- 1 Tablespoon thyme
- 2 Teaspoons of garlic powder
- 1 Tablespoon oregano
- 1 Tablespoon paprika
- 1 Tablespoon black pepper
- 1 Teaspoon of cayenne pepper
- Sea salt to taste
Ingredients for aioli
- 1/4 cup of quality mayo
- 1 tablespoon of fresh lemon juice
- 2 Tablespoon of capers
- 1 Tablespoon of freshly ground pepper
- 1 Teaspoon of pink Himalayan salt (or sea salt)
Ingredients for salmon patties
- 1 lb of Alaskan Sockeye Salmon
- 1 Lemon
- 1 egg
- 3 green onions
- 1 Tablespoon of Dijon mustard
- 3/4 cup of bread crumbs
- Kosher Salt
- Organic tomato (for garnish)
- Organic arugula (for garnish)
Remove skin from the salmon and break apart with your hands into a stainless steel bowl. Add the lemon, egg, green onion, Dijon mustard, bread crumbs, salt and pepper. Form into three 1/3-lb patties on a plate or plastic cutting board. Season one side liberally with the blackening rub.
Place seasoned side down into a hot pan that has enough oil to lightly coat the bottom of the pan. As the first side starts to sear, season the side of the patty facing you with the blackening rub. Cook for 2 1/2 minutes per side.
Top with the caper aioli, fresh arugula, sliced tomato and toasted naan bread.
Goes excellent with the 2014 Stemmari Rose’ wine or a Widmer Brothers Hefeweizen with lemon.
Thanks to Barbara Wilber and her help in developing this recipe!
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