Blackened Salmon with Spicy Creamed Corn

Try this blackened salmon with spicy creamed corn and roasted potato wedges!

blackened-salmon

Blackened Salmon with Spicy Creamed Corn
 
Try this blackened salmon with spicy creamed corn and roasted potato wedges!
Ingredients
  • two 8 ounce fillets of salmon, skin on
  • 2 to 3 tablespoons of blackening season
  • 1 Idaho potato cut into wedges
  • 2 tablespoons of finely minced garlic
  • 4 tablespoons of olive oil
  • 2 ears of corn, shucked
  • 1 seeded poblano pepper
  • 1 sweet onion, sliced into thick rings
  • ¼ cup of heavy cream
  • 4 vine ripe tomatoes, top cut off, seeds scooped out and seasoned on the inside
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. In a large bowl mix together the potatoes, 2 tablespoons of olive oil, garlic, salt, pepper and place on the grill on high heat
  2. Next, add to the grill the poblano pepper, corn and sweet onion rings.
  3. Once the the corn, pepper and onion are charred, dice them up and add them to a large skillet with the cream and place on the burner on medium-high heat.
  4. Reduce the cream until it becomes thick and clings to all the vegetables. Adjust the seasonings with salt and pepper.
  5. Be sure to keep an eye on the potatoes on the grill as they will turn quickly. They will take roughly 12-28 minutes to cook through on the grill.
  6. Once the creamed corn is done spoon some of the mixture into the prepared tomatoes and place them on a baking sheet and place them in the oven on 350° for 4-6 minutes.
  7. While the stuffed tomatoes are in the oven, season up the salmon with the blackened seasoning and place in a hot skillet with 2 tablespoons of olive oil and cook on both sides until it is completely done.
  8. Once all the food is cooked then plate up as desired.

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