Cajun Blackened Salmon & Bourbon

Cajun Blackened Salmon & Bourbon

Cajun Blackened Salmon, made with Spiceology Black Magic Spices and paired with Cascade Street Distilleries Broken Top Bourbon. This came out amazing! Thanks to my Uncle Paul for the fresh King Salmon Catch. He hand caught a 20 pounder out of Moss Landing in Monterey Bay.

Ingredients:

King Salmon Fillet

Spiceology Black Magic Cajun Blackening Spice

Lemon

2 Fresh Rosemary Sprigs

4 Large Garlic Cloves

Kosher Salt

White Pepper

Fresh Ground Pepper

Light Olive Oil

Large Cast Iron Skillet

Preparation:

Squeeze some lemon juice on the salmon fillet. Sprinkle some kosher salt on the salmon, then generously pour and cote the fillet with the Spiceology Black Magic seasoning, fresh ground black pepper and white pepper. Heat up a fair amount of light olive oil in a cast iron skillet. Once heated drop in the garlic cloves and rosemary let cook for a few minutes. After the garlic and rosemary start to smell fragrant, place the king salmon fillet in the hot oil. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3-4 minutes more. When finished plate with a sprig of rosemary and a few roasted garlic cloves on top. Pair with a nice pour of Cascade Street Distilleries Broken Top Bourbon, and enjoy. Cheers!

You can find the Spiceology Spices here https://spiceology.com/

You can find the Broken Top Bourbon here https://cascadestreetdistillery.com