One of my favorite recipe books has to be ‘The Anti-inflammation Diet and Recipe Book’ by Dr. Jessica K. Black, ND. Below is the DELICIOUS Blackened Salmon that my friends and family love so much! If you’re not a salmon lover you can always use chicken, turkey or another fish instead!
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The ingredients:
1-2 fillets WILD salmon (approximately 12 ounces total)
For the seasoning:
1 tablespoon (tbs) garlic powder
1 tbs dried parsley flakes
1 tbs dried basil
2 teaspoons (tsp) thyme
1-2 tsp cayenne pepper (depending on how spicy you like it!)
1 tsp sea salt
1/4 tsp ground black pepper
1 tbs olive oil (for cooking)
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Cooking Instructions:
Mix the seasoning together and spread onto a flat plate. Invert the salmon into the seasoning, then flip over, making sure to coat all areas.
Heat olive oil in a skillet over medium-high heat. Before the oil begins to smoke, place salmon flesh-side down in the pan. Turn the salmon after about 3 minutes. Continue cooking until flesh is still a little rare in the middle when tested with a small knife, about 2-3 more minutes. Serve over fresh spring greens with a simple dressing such as vinegar and oil or along steamed kale and beets as seen in the picture.
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Serves 3 people
Per serving:
201.2 calories ~ 27.1g protein ~ 4.1g carbohydrate ~ 1.5g fiber ~ 9.0g total fat ~ 1.7g saturated fat ~ 43.1mg cholesterol ~ 883.7mg sodium
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Healthy Tidbit:
Cayenne has many uses. Because of its capsaicin constituent, it can be used topically to treat pain from arthritis, shingles, neuralgia, and pleurisy. Initially it may exacerbate pain, so use it with caution or with supervision. Cayenne has also been used to treat colds, fevers, varicose veins, and asthma.
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Recipe from The Anti-Inflammation Diet and Recipe Book by Dr. Jessica K. Black, ND