WSIU InFocus Recipes
Blackened Salmon
Provided by Anthony Wood
8 oz. Sockeye or other high-quality Wild Alaska salmon fillet with skin removed
  Extra Virgin olive oil
  Blackening seasoning
  Cherry tomatos


  1. Cut cherry tomatoes in half and set aside
  2. Rub salmon with olive oil and liberally coat with blackening seasoning
  3. Coat a skillet with olive oil, heat on high until oil starts to smoke
  4. Add fish to pan and cook - 30 seconds each side will result in slightly rare in middle, 1 minute each side for cooked through
  5. Remove fish and place on a serving platter
  6. In skillet, saute tomatoes for 45 seconds until warm, pour over fish.