Blackened Grilled Salmon By Solomon Winternitz

Last weekend, I embarked on a culinary adventure that resulted in a memorable meal - a Blackened Grilled Salmon Feast. With a focus on balanced flavors and textures, I combined blackened seasoning, creamy dill sauce, blanched and grilled asparagus, and fragrant rice pilaf. This dish was a testament to the art of bringing together diverse elements to create a harmonious dining experience.

Blackened Grilled Salmon: To kick off this delightful meal, I crafted a versatile blackened seasoning blend. This blend, featuring paprika, kosher salt, garlic powder, black pepper, white pepper, onion powder, oregano, cayenne pepper, and thyme, lent a balanced depth of flavor to the salmon fillets.

Blackened Seasoning: Ingredients:

• 3 tablespoon paprika

• 2 tablespoons kosher salt

• 2 tablespoons garlic powder

• 1 tablespoon black pepper

• 1 tablespoon white pepper

• 1 tablespoon onion powder

• 1 tablespoon dried oregano

• 1 tablespoon cayenne pepper (adjust to taste)

• 1/2 tablespoon dried thyme

Directions:

1. Combine the spices in a small bowl to create the blackened seasoning mix.

2. Gently pat dry the salmon fillets and coat them with the seasoning blend for a balanced flavor profile.

3. Preheat the grill to medium-high heat and cook the seasoned salmon fillets for 4-5 minutes on each side, ensuring they are cooked through to a nice medium or medium well. (a good spray of oil on the grill and the salmon will help prevent sticking)

Creamy Dill Sauce: Complementing the bold flavors of the salmon, the creamy dill sauce added a touch of richness. The blend of butter, garlic, onion, sour cream, mayonnaise, fresh dill, lemon juice, salt, and pepper provided a well-rounded accompaniment.

Creamy Dill Sauce: Ingredients:

• 1/2 cup sour cream

• 1/3 cup mayonnaise

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1/4 cup finely chopped onion

• 2 tablespoons chopped fresh dill

• 1 tablespoon freshly squeezed lemon juice

• Salt and pepper to taste

Directions:

1. In a saucepan, melt the butter over medium heat. Add minced garlic and chopped onion, sautéing until the onion is translucent.

2. Incorporate the sour cream and mayonnaise, heating the mixture gently and stirring to combine.

3. Remove from heat and stir in the fresh dill and lemon juice. Season with salt and pepper as desired.

Rice Pilaf: The fragrant rice pilaf served as a neutral canvas, allowing the other components to shine. A blend of butter, garlic, onion, celery, carrot, chicken stock, and fresh dill provided a satisfying backdrop.

Rice Pilaf: Ingredients:

• 1 cup long-grain rice

• 2 tablespoons butter

• 2 cloves garlic, minced

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped celery

• 1/4 cup finely chopped carrot

• 2 cups chicken stock

• 2 tablespoons chopped fresh dill

• Salt and pepper to taste

Directions:

1. In a medium saucepan, melt butter over medium heat. Add minced garlic, chopped onion, celery, and carrot. Sauté until the vegetables are softened.

2. Introduce the rice and sauté briefly to coat with the butter and vegetables.

3. Pour in the chicken stock, bring to a boil, then reduce the heat. Cover and let simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.

4. Stir in the fresh dill and season with salt and pepper.

Grilled Asparagus: Adding a touch of freshness, the blanched and grilled asparagus completed the ensemble.

Grilled Asparagus: Ingredients:

• Fresh asparagus spears

• Olive oil

• Salt and pepper

Directions:

1. Blanch the asparagus briefly in boiling water, then transfer to an ice water bath to retain their vibrant color and crispness.

2. Drizzle the blanched asparagus with olive oil, season with salt and pepper, and grill for 2-4 minutes per side.

3. Serve alongside the rest of the components.

Conclusion: With a combination of well-balanced flavors and textures, this Blackened Grilled Salmon offered a satisfying and enjoyable dining experience. The interplay of the blackened salmon, creamy dill sauce, fragrant rice pilaf, and grilled asparagus showcased the art of creating a harmonious meal that appealed to both the palate and the senses.

Solomon Winternitz