Blackened Salmon

About your meal

This salmon is bursting with bold flavor thanks to the classic Cajun technique of “blackening.” The fish is coated in a mix of paprika, oregano, cayenne, onion, and garlic, then grilled to develop a deliciously peppery crust. The blackened fillet is served atop cauliflower “grits” made with heavy cream, cream cheese, and smoked gouda for extra richness. On the side, there’s crisp-tender broccoli florets over a Cajun gravy made with the “holy trinity” of onion, celery, and bell pepper (plus crushed tomatoes, heavy cream, and butter). One bite will have your taste buds dancing.