Holly Clegg's Blackened Salmon -

Printer Friendly

RSS Feed

Bookmark

Home

Holly Clegg's Blackened Salmon

Rate it!
Votes (3) | Comments (0)

By Holly Clegg

Posted July 28th, 2009

This article is reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites, by Holly Clegg, (2008, The Cookbook Marketplace)

Holly Clegg's Trim & Terrific Gulf Coast Favorites

Servings:	4
Author Notes:	No fuss and lots of flavor is the motto of this dish. Sweet and spicy collide for a taste you will not soon forget. If desired, other fish may be used, such as grouper, halibut, tilapia, or catfish.
Ingredients:	2 tablespoons paprika 1 tablespoon chili powder 2 teaspoons light brown sugar 1 teaspoon pepper 1/2 teaspoon salt 4 salmon fillets, 6-ounces each
Instructions:	1. In small bowl, combine all ingredients, except salmon. Rub mixture on both sides of salmon. 2. In large nonstick skillet, cook salmon over medium heat for about 4–5 minutes on each side or until desired doneness. Nutritional information per serving: Calories 223; Calories from fat 26%; Fat 7g; Saturated Fat 1g; Cholesterol 68mg; Sodium 427mg; Carbohydrate 5g; Dietary Fiber 2g; Sugars 3g; Protein 35g. Diabetic Exchanges: 5 lean meat. For even more tips, recipes, and articles from Holly Clegg visit www.HollyClegg.com.