by MELISSA GORDON
• Among the headlines I pondered for this column are:
• Being lazy has never been so easy, part two
• There’s something fishy going on here
• Trick your friends into believing you went to culinary school
• Blackened fish: Pure magic
And after all that:
• Headlines galore!
I finally settled on “How to turn a spatula into a wand” because I’m currently reading “Harry Potter” to my daughter and I’ve got magic on the brain. While whipping up this salmon the other day, it was so easy I actually thought to myself “this must be what it’s like to use a wand in the kitchen!” (In my case, said wand was a spatula.)
As an added bonus, because I “came of age” as a cook at a time when I was a vegetarian, I’m still to this day not very confident cooking meat or fish. The simplicity of this recipe, however, takes a bit of the fear and mystique away from cooking fish. Abracadabra!
Abracadabra, turn this fish into blackened salmon!
(recipe by Casey Wilcox for StrongerTogether.coop)
• 1 6-ounce salmon fillet
• 2 tablespoons blackening spice
• 2 tablespoons butter
Liberally coat the salmon fillet with blackening seasoning.
Heat a skillet or fry pan (cast iron works best) on high until very hot but not smoking.
Add butter, and then quickly, while the butter is foaming, add the fish top-side down first. Once the first side is sufficiently blackened, about three minutes, flip the fish over and turn the heat off. The heat of the pan will continue to cook the fish to desired doneness. Remove from pan and serve.