BLACKENED SALMON SPREAD

            Have you ever been walking in a grocery store and seen a product that makes you think, “I can make that”, and then go to that same store again and say, “I can do that even better than them”????? Well, welcome to the cause of my Blackened Salmon Spread. There might not be a grocery store in the world that does not carry some variation of seafood spread but they all are gross in my opinion.

            Anything that is made in mass tends to lose its quality (NOT ALL) and seafood might be the biggest culprit of this. Those of us who are in the seafood industry will be the first to vouch for this. The best seafood products are minimum quantity, or one offs to ensure the final product is top quality.

            This variation of blackening seasoning comes from a recipe that I used over 30 years ago. It is far from traditional and probably will never be seen in most restaurants anytime soon. It is simple and made from most things everyone has in the spice cabinet or drawer. The salmon returns us to what I have said in the past is the best part of the fish… The Belly.

I give to you…. Blackened Salmon Spread

INGREDIENTS

½ lb. Salmon Belly (Any part of the salmon will do, but the belly is best)

1 Tbl. Diced Red Pepper

½ Tbl. Diced Jalapeno

1 Tbl. Diced Sweet Onion

1/3 cup Mayonnaise

2 Tbl. Olive Oil

Blackening Seasoning

½ tsp. Cumin

½ tsp. Curry Powder

1 tsp. Cayenne Pepper

1 tsp. Garlic Powder

½ tsp. Salt

1 tsp. Cracked Black Pepper

INSTRUCTIONS

1.      If not already, remove skin from salmon.

2.      Mix all ingredients listed under blackening seasoning in a small plate.

3.      Place salmon into blackening seasoning insuring to coat all sides of the salmon.

4.      In a Cast Iron Skillet or Saute Pan, place olive oil over high heat until inferno hot

5.      Once oil is hot, place salmon pieces into pan making sure to turn while cooking to prevent burning

6.      Remove salmon from pan and place on plate to rest.

7.      In a food processor, combine red pepper, jalapenos, onion, and mayo till smooth.

8.      Add cooked salmon and pulse till smooth and well mixed.

9.      Place mixture into refrigerator for a minimum of 2 hours before serving (This allows to cool and thicken).

10.  Serve on any small sliced bread or crackers.

11.  Enjoy

This spread is the perfect appetizer for any seafood fan or the beginning of a true seafood feast. This should satisfy that little hunger while the main course is finishing. I hope you enjoy this blissful salmon creation. I am truly grateful for all my Anonymites, without you this means nothing.

Chef Tufaro