Wild-caught salmon is rich in omega-3 fatty acids and makes an amazing Blackened Salmon dinner over a bed of wilted spinach. Fish is one of those areas of life it is best to go wild. It is superior in taste and nutrition to farm raised, which can be a host for unwanted contaminants.
While wild-caught salmon will cost more per pound, the health benefits far outweigh the price difference.
A few ways we try to off-set the cost is to reduce portion size (we can all eat a little less here in the U.S., right?), look for seasonal sales, or call a local grocer to ask about seafood trimmings (the scraps from fish, trimmed for the display case).
Copper River salmon is an excellent choice, but salmon season is brief. Chinook (king) salmon are available mid-May to mid-June, sockeye (red) salmon mid-May to mid-August, and coho (silver) salmon mid-August to late-September.
We incorporate wild-caught salmon into our meal plan 2-3 times each month. Delicious and incredibly easy to prepare, this salmon recipe suits the cook and the connoisseur with simple ingredients that deliver a sumptuous meal.
Although blackening seasoning is used, it is not necessary to blacken the fish to accomplish great flavor—it will also save testing the smoke alarms.
- 2 wild salmon fillets , skin on
- 2 tablespoons melted butter
- 2 teaspoons Paul Prudhomme Blackened Redfish Magic
- 4 cups fresh baby spinach
- 2 cloves garlic , minced
- 2 medium Roma tomatoes ,seeded and diced, seasoned with sea salt & pepper
- 2 tablespoons chopped fresh basil
- 1/4 cup crumbled feta cheese
- Prepare toppings in advance so the fish can be served immediately after it is finished cooking, which will only take 8-10 minutes.
- Heat a cast iron skillet over medium heat until hot. Brush melted butter over skin side of salmon and place skin side down on hot skillet. While that side is cooking, brush butter on the flesh side and sprinkle with about 1 teaspoon Redfish Magic, depending on desired spice.
- Cook on skin side for 3-4 minutes, flip over to cook on other side. While the flesh side is cooking 3-4 minutes, gently remove the skin with a spatula, it should peel off easily. Discard or compost the skin. (If you enjoy the skin, no need to remove it.)
- Just before the fish is cooked through, turn back to first side (now skinless) and spread garlic in the skillet in between the fillets with a small pat of butter. Reduce heat to low and allow the garlic to lightly toast.
- Spread spinach over the fish and garlic and stir to mix garlic with the spinach. Once the spinach begins to wilt, remove from heat and cover with a lid for 2 minutes.
- Serve the salmon over a bed of spinach, topped with tomatoes, basil, and feta.