Tuesday, 12th June 2012I hunted around the internet for recipes for blackened salmon and found a dozen different ones. In the end I made this up based on the herbs and spices I had to hand.
The salmon was dipped in butter and then coated with a mix of salt, paprika, black pepper, thyme, nutmeg and a little chilli powder. Then cooked on the teppanyaki for two minutes face down and then 7 or 8 minutes on the skin side.
To accompany I made a salsa of mango and pineapple with red onion, green chilli and coriander and sauteed new potatoes. The combination of flavours was excellent, but the fish was a little pink and cool in the middle. Maybe slightly longer, less hot cooking would have been better.