blackened balsamic peach salmon and asparagus
Tropical Storm Salmon.
Debby (I’ve been spelling her name wrong this whole time, perhaps that’s why her wrath won’t quit here) blew through my area Sunday through Monday. The latter is typically my most involved recipe development day, so I usually depend upon good lighting to get me through a trial. Usually, I luck out. But stormy conditions aren’t exactly conduce to top notch photography.
I’ve learned that sometimes you just have to work with what you’ve got, and if that means cloudcover and less than idea conditions, so be it. Some calibers of darkness are irreconcilable – so gloomy that the camera picks up bizarre color combinations one might think only the Mantis Shrimp can detect – but some you can wiggle around.
I think I wiggled around this one quite well.
I took to Instagram for ya’ll’s opinions of what I should make with the salmon I picked up this weekend, and this Blackened Balsamic Peach Salmon won the poll. Granted, I do intend to make the other option soon, perhaps next week, but considering my shit lighting and shit patience, a rice bowl meal felt good for the day. Tastes good, too. Which is kinda the point.
Crisp, toasty salmon, a deep and rich balsamic peach reduction, and simple asparagus top off piles of steamed rice. Great dinner, greater meal prep. Blackening fish is one of my favorite preparations – I never tire of the texture play. The sauce accompaniment combinations are sundry, and I think you will quite enjoy this one. The meal comes together in around 25-30 minutes and tastes restaurant quality.
Maybe not quite Michelin Star, but definitely 5 stars on a Google review.
Attackin’ It By Blackenin’ It
When I cook for folks the first time, I usually turn to some kind of blackened seafood. Probably because of all the failures I have in my life, blackening food isn’t one of them. And trust me, folks, I don’t compliment myself often, so this dude must be pretty rocking.
My seasoning blends often vary, but usually contain at least smoked paprika for that gorgeous, deep caramelization. Here, we toss together that SP with brown sugar, garlic powder, onion powder, and a little salt and pepper.
Pat some salmon filets very dry with paper towels. Drizzle with olive oil – maybe about a tablespoon or so for all the portions – and rub evenly with the spice mix.
Heat some more oil in a cast iron skillet (best for blackening). Sear the salmon 4-5 minutes per side, starting with the skin side down. If your salmon doesn’t have skin, then pretend it does and begin with the flatter surface. The fish will release easily when it is properly cooked.
Move the salmons to a plate and, in the same skillet, cook the asparagus. You may need a small drizzle of olive oil to moisten the pan again if it seems dry. Asparagus cooks up pretty quickly, under 10 minutes: toss with some salt and pepper, stir a couple times, and once it’s softened and has some nice little char marks, you’re good as gold.
Oh Bals(amic)
You can prep the balsamic reduction before, during, or after the cooking of the fish. Depends largely on how good you are at multitasking – usually, I make it simultaneously.
The balsamic sauce is quite simple: balsamic vinegar, peach preserves, dijon mustard, minced garlic, and some salt and pepper. The peach serves as the sweetener and gives a little fruity undertone to the sauce.
Whisk the ingredients up in a saucepan and bring to a boil. Cook until the liquid reduces and thickens, about 8-10 minutes, stirring often and making sure the bubbles don’t pour over onto your burner cos that shit smells rank. Also, don’t put your face over the pot at any point. Balsamic burns the shit out of your eyes. The sauce is ready when it coats the back of a spoon, and keep in mind it will thicken up as it cools.
Now, you’re ready to serve. Rice, asparagus, salmon, and lots of sauce. So flavorful, so easy. Divvy up any remaining into meal prep containers and take to work throughout the week. Yumbo in the tumbo.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Slammin’ down some salmon:
Firecracker Salmon Bowls with Mango Avocado Salsa
Honey Chipotle Chili Lime Salmon Bowls
Ginger Maple Salmon Rice Bowls
One Skillet Blistered Tomato Basil Marsala Salmon
One Skillet Thai Basil Coconut Curry Salmon
blackened balsamic peach salmon and asparagus
Ingredients
- 1 1/2 lb salmon
- 1 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 lb asparagus, ends trimmed
- steamed rice, to serve
balsamic peach sauce
- 3/4 cup balsamic vinegar
- 1/3 cup peach preserves
- 2 tsp dijon mustard
- 2 cloves garlic, minced
Instructions
- Pat the salmon very dry with paper towels. Toss together the brown sugar, smoked paprika, garlic, onion, and a pinch of salt and pepper. Drizzle the fish with olive oil and rub evenly with the seasoning blend.
- Heat 2 tablespoons olive oil in a skillet over medium. Sear the salmon, skin side down, for 4-5 minutes. Flip, and sear 3-4 minutes longer until very crisp and flaky. Move to a plate.
- Add an extra drizzle of olive oil if the pan looks dry. Toss in the asparagus and a pinch of salt and pepper. Saute 6-8 minutes, stirring once or twice, until tender.
- Meanwhile, prepare the balsamic reduction. In a small saucepan, whisk the vinegar, peach preserves, dijon, garlic, and a pinch of salt and pepper. Bring to a boil over medium-high heat and cook until reduced by half, about 8-10 minutes. The sauce will coat the back of a spoon when it's ready, and will thicken further as it cools.
- Divide the salmon and asparagus over bowls of rice. Drizzle with the balsamic sauce.
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