Tama's Blackened Salmon Salad

Touring & Tasting’s Blackened Salmon Salad

A combination of spices including fennel seed, cumin seed, thyme, tarragon, and turmeric, create a crispy crust on tender salmon.

Servings: 4

Pair With: Pair with a good Pinot Noir.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


1 teaspoon fennel seed
1 teaspoon cumin seed
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon tarragon
1 tablespoon paprika
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon powdered ginger
7 tablespoon butter, in two parts
1 pound wild-caught salmon fillet
1 quart salad greens of your choice, for example 2 cups arugula and 2 cups lettuce, chopped into bite-sized pieces
4 baby carrots
4 baby radish, with tops on
Vinagrette or Italian dressing to taste



Grind the fennel and cumin seed together, then grind in the rest of the spices. Put into a shallow bowl to be used later to coat the fish. Melt 3 tablespoons of the butter in a shallow bowl. Pat the salmon dry with paper towels and slice into four equal strips. Dip each piece in the butter on all sides except the skin side, then into the bowl with the spices, coating all of the fish surface not covered with skin. Put the remaining 4 tablespoons of butter into a heavy frying pan; a cast iron pan is best, and turn the heat on medium high.

As soon as the butter melts, place the fillets in it skin-side up. Pour the remaining butter from the shallow dish over the top. Let the fish sizzle in the butter to cook until almost done through--adjust the heat so the butter doesn't burn. It should take just about 3 minutes for the fish to cook almost all the way through. Carefully turn with a spatula and cook skin-side down for another minute.

Serve immediately by peeling off the skin and topping your salad with the salmon slices.


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