Recipe Friday: The Blackened Salmon from The Lola

Marilyn HawkesSeptember 2019
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Now that grilling season is almost behind us, it’s time to focus on our indoor kitchens. While not everyone likes cooking fish in the house because of its lingering scent, this salmon recipe from chef Robert Conneway from The Lola Cocktail Lab + Eatery only requires a short time on the stove before finishing in the oven.

The blackened salmon recipe with cauliflower puree and seasonal steamed vegetables is a healthy dish that you can whip up without too much trouble. Just be careful when placing the fish in hot oil, Conneway cautions. “Be sure to lay it in the pan going away from you not towards you. This will stop any hot oil splash.”

Conneway prefers steelhead to other salmon because of its lower fat content, but any variety will work, he says. “And it’s great for pan searing.”

The Lola Cocktail Lab + Eatery

Cauliflower puree

Ingredients

1 head cauliflower, rinsed and finely chopped

3.5 oz. water

3 oz. butter

1 tsp. salt

Juice of one lemon

1 tsp. fresh garlic, chopped

Preparation

Steam chopped cauliflower with the water, salt and butter. Bring to boil, and then turn back down to medium heat. Cover pot to steam for about 30-35 minutes until tender soft. Blend while adding lemon juice and garlic. Salt to taste.

Blackening seasoning

Ingredients

3 tbsp. smoked paprika

2 tsp. onion powder

1 ½ tsp. sea salt

1 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried oregano

1/2-1 tsp. cayenne pepper

Mix all dry ingredients together.

Steamed seasonal veggies

You can use whatever vegetable you like. I like to use fresh green beans, cherry tomatoes and asparagus. In medium sauce pan, add olive oil and chopped garlic. Sauté garlic until aroma releases, and then add vegetables. Sauté on medium heat. Add salt and pepper then add ¼ cup of water and steam until tender.

Salmon preparation

A 6 oz. cut of steelhead salmon is preferred, but any salmon will do. Leave skin on. Rinse salmon and wrap in paper towel for about three minutes to let the paper towel absorb most of the water. Sprinkle on blackening seasoning and pat gently until meat side is fully coated. Turn pan on high heat and add vegetable oil. Wait until oil is shimmering (or moves around pan loosely), and then lay salmon meat side down and get a good pan sear for about 30-40 seconds. Make sure to have your oven preheated to about 450 degrees. When salmon is seared, flip over on skin side and transfer to oven for 8-9 minutes for medium, longer for well done.

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