If I was rich mom na-na-na-na-na-na-na-na-na nah
See, I’d make salmon every week, if I was a wealthy mom.
(Sung loudly and off pitch to the tune of Rich Girl by Gwen Stefani)
I don’t know what my deal is, but last week everything has either brought song lyrics to mind or made me want to write my own song. Perhaps I’ve been inspired by the beautiful spring flowers, birds chirping and the sunshine. Last week, I had the greatest hook for a song to write. Dedicated to teens and preteens everywhere, it goes like this. “If It Wasn’t Illegal, I’d Smack That Smirk Right Off Your Face.”
Okay. Confession time.
That’s a lie. I was just a crabby and easily annoyed mom last week, not a particularly musical or lyrical one. But I did answer many of my kids squabbles with rap lyrics.
Particularly these ones from DMX,
“Y’all gon’ make me lose my mind up in here, up in here
Y’all gon’ make me go all out up in here, up in here
Y’all gon’ make me act a fool up in here, up in here
Y’all gon’ make me lose a my cool up in here, up in here.”
My kids love it when I rap at them.
I’m sorry I just rapped DMX lyrics to you. Well, and to my kids.
Stay at home mom’s in their 30’s probably shouldn’t rap. But you know it’s catchy and true. Especially when they are just deliberately trying to annoy each other for 8 hours straight.
Oh, the grouchy, grumpy, psycho-hose beast days. It happens to all of us. ( It happens to me more than I’d like to admit.) Sometimes, when I’m in that hair trigger state of mind I’ll hide out in the kitchen, spending hours working on things and just listening to music, usually the Puppini Sisters, not DMX, as I cook, chilling in my own groove. But lots of times when I’m in that mood, I just want to get dinner done and over with so I can go in the other room and relax with a novel.
This blackened salmon is one of those, get it done quick and enjoy the rest of your evening kind of meals. It’s so delicious and easy to make.
This recipe is a family favorite. It kind of surprised me that my kids instantly took to it, because spicy black fish? I mean, that doesn’t sound kid friendly at all. But boy do they ever go gaga for it, the boys especially. The last time I made this for dinner, all the males in my house had seconds. 4 boys x 2 servings + 2 girls= 10 pieces of blackened salmon! And now you know why I’d have to be a rich mom to afford it every week. I can’t imagine how much it will cost to feed them when they are all teenagers. Eek, a house full of teenagers. Shall we sing the blues together?
I used to use a store bought blackened spice rub when I made this dish, but it was salt lick city. That was the main reason I came up with my own recipe for blackening spice mix. This mixture has no salt in it, so if sodium is an issue for you, you’re good to go. I personally prefer salting the salmon myself after I’ve coated it with the blackening seasoning so that I know I’ve got it evenly distributed over each piece.
Also, an important note about preparing blackened anything, there will be a little bit of smoke, and the smoke will be spicy pepper smoke. Don’t stand right over the pan and breathe it in. It doesn’t feel good on your eyes, nose, or lungs.
For the Blackening Spice:
- 2 Tablespoons paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Teaspoon black pepper
- 1 Teaspoon cayenne pepper (this is what really makes it spicy, so if you don't like it hot, halve it or even omit the cayenne)
- 1/4 Teaspoon white pepper
- 1 Teaspoon Italian seasoning
For the salmon:
- 4-6 skinless salmon filets
- 1/4 cup melted butter or olive oil
- blackening spice mix
To prepare blackening spice:
Mix together the ingredients for the blackening spice mixture. Any leftover blackening seasoning can be kept in an air tight container for up to 6 months.
To prepare blackened salmon:
Brush both sides of the salmon fillets with the melted butter or olive oil, then sprinkle blackening seasoning over the filets and salt to your preference.
Heat the remaining butter/oil in a cast iron or other heavy skillet over medium high heat. When the pan is hot, add the salmon, cooking for a few minutes without touching or moving the fish. When the salmon appears to be cooked about 1/2 through the fillet, around 2-5 minutes, flip it over.
Cook another 2-5 minutes until the fish is opaque and flakes easily with a fork.