Slow Carb Blackened Salmon or chicken

Cajun-style seasonings are a great way to liven up a salmon fillet. If you don’t care for fish, this same seasoning can be used on chicken as well.

I like to grill up several pieces and serve over a bed of fresh, uncooked baby spinach. If that doesn’t appeal to you, serve with cooked greens or a salad.

Serves 4

Ingredients

  • 1 Tbs paprika
  • ¼ Tbs cayenne pepper
  • ½ Tbs onion or garlic powder
  • 1 t sea salt
  • ¼ t white ground pepper (black is fine if you don’t have this)
  • ¼ fresh ground black pepper
  • ½ t Italian herbs (basil, thyme, oregano and/or herb blend)
  • 4 boneless, skinless salmon fillets
  • 1 Tbs ghee or macadamia nut oil

Directions

  1. Mix all spices in a small bowl.
  2. Coat salmon fillets evenly with the spices on both sides.
  3. Heat ghee or oil in a large, heavy skillet. Over high heat, cook salmon until blackened about 2 minutes. Turn fillets and reduce heat to medium. Continue cooking until blackened and fish is easily flaked with a fork, about 2-3 minutes.

Continue reading here: Slow Carb Greek Pot Roasted Chicken

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