Martha Ottaway,
Roanoke, Virginia
Broiled Blackened Salmon
4 (6-8-ounce) farm-raised salmon filets, skin removed
2-3 tablespoons melted butter
Chef Paul Prudhomme’s
Blackened Redfish Magic Seasoning
Preheat broiler. Roll each salmon filet on all sides in melted butter. Place on broiler pan rack. Season both sides generously with seasoning, patting in by hand. Place pan six inches from heat and broil 5-7 minutes on one side then turn and broil 5-7 minutes on the other side until done. Serve with Creole Sauce.Yield: 4 servings.
Creole Sauce
½ cup ketchup
1 tablespoon Kraft mayonnaise
½ tablespoon French’s yellow mustard
¹/8 cup white wine vinegar, with no more than 5% acid
Red Cayenne pepper to taste
Whisk all ingredients together until well-blended and smooth. Serve with blackened salmon. Yield: about 1 cup.
