Blackened
Salmon
With Hollandaise Shrimp Creole Sauce
Millennium Alaskan Hotel, Anchorage,
Executive Chef
INGREDIENTS
one half pound (two sticks) unsalted butter, melted in a skillet
6 (8- to 10-ounce) salmon fillets (may also use snapper)
Seasoning Mix
1 tablespoon sweet paprika
two & one half teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Cayenne pepper
three quarter teaspoon white pepper
three quarter teaspoon black pepper
one half teaspoon dry thyme leaves
one half teaspoon dry oregano leaves
Preparation
Heat a large cast iron skillet over very high heat until it’s beyond the
smoking stage and you see white ash in the skillet bottom (the skillet
cannot be too hot for this dish), at least 10 minutes. Meanwhile, pour two
tablespoons melted butter into six small ramekins. Set aside and keep warm.
Reserve the remaining butter in its skillet. Heat the serving plates in a
250 degree oven. Thoroughly combine the seasoning mix ingredients in a small
bowl. Dip each fillet in the melted butter so that both sides are well
coated; then sprinkle seasoning mix generously and evenly on both sides,
patting it in by hand. Place in the hot skillet and pour one quarter
tablespoon melted butter on top of each fillet (be careful, as the butter
may flame up). Cook, uncovered, over the same high heat until the underside
looks charred, about one to one and one-half minutes (the time will vary
according to the thickness and the heat of the skillet). Turn the fillets
over and again pour one quarter teaspoon butter on top, cook until done.
Repeat with remaining fillets. Serve each order (about 3-4) while piping
hot. To serve, place one fillet and a ramekin of butter on each heated
serving plate.
Hollandaise Sauce
Melt slowly and keep one half cup butter warm. Barely heat one and one-half
tablespoon lemon juice, dry sherry or tarragon vinegar. Have ready a small
saucepan of boiling water and a tablespoon with which to measure it when
ready. Place egg yolks in the top of a double boiler, over, not in, hot
water. Beat three egg yolks with a wire whisk until they begin to thicken.
Add 1 tablespoon of the boiling water. Beat again until the eggs begin to
thicken. Repeat this process until you have added three more tablespoons of
water. Beat in the warm lemon juice, sherry or vinegar. Remove double boiler
from heat. Beat the sauce well with a wire whisk. Continue to beat while
slowly adding butter, one quarter teaspoon salt and a dash of Cayenne
pepper. Beat until the sauce is thick.
Creole Shrimp Hollandaise
Add the following to the Hollandaise Sauce and plate below the Blackened
Salmon
one quarter cup diced green onion
one quarter cup bay shrimp
one quarter cup diced ham
two tablespoons Cajun spice mix
(available at all grocery stores)
one quarter cup diced tomatoes
Mix well. Serve with steaks or seafood.
Blackened
Salmon