- 4 x 200 g skinless salmon fillets
- olive oil
For the seasoning;
- 10 ml / 2 t smoked paprika
- 10 ml / 2 t garlic powder
- 2 ml / ½ t cayenne pepper
- 5 ml / 1 t salt
- 5 ml / 1 t dried oregano
- 2 ml / ½ t black pepper
For the cream Sauce;
- 3 garlic cloves – minced
- 3 peppers – I used red, yellow and green – chopped in a small
- ½ medium onion – finely chopped
- 1 tomato – pips removed and juice squeezed out – finely chopped
- 10 ml / 2 t cornstarch
- 30 ml/ 2 T olive oil
- 250 ml / 1 cup chicken stock
- 200 ml/ ¾ cup thick cream
- 15 ml / 1 T lime juice
- 125 ml / ½ cup freshly grated Parmesan cheese
- Brush salmon fillets all over with olive oil.
- Mix together all the dry spices together in a small bowl.
- Use about 2 tablespoons of the spice rub and and rub evenly all over salmon. Keep the remaining spice rub for the sauce.
- In a cast iron skillet, heat 2 tablespoon olive oil over medium-high heat. Once the pan is hot, add the fillets fillets, turn heat down to medium and cook approximately 3-4 minutes, until crispy and blackened. Gently turn the salmon over and cook another 3-4 minutes (depending on the on thickness of your fillets). Remove salmon to a plate and cover with foil while you make the sauce.
- In the same skillet, add a little more oil if needed, add enough oil and sauté the onions until translucent. Add the peppers, garlic and remaining spice mix and cook for 2-3minutes.
- Add the chicken stock to the pan and bring to a simmer.
- Mix the cornstarch with a little water and stir into the pan until the sauce thickens. Add the heavy cream and diced tomatoes. Bring the sauce to a simmer again and simmer until thickened, stirring occasionally. Adjust seasoning if needed.
- Reduce the heat to lowest setting and stir in the Parmesan cheese until melted.
- Add the lime juice.
- Gently add the salmon fillets back to the skillet and cook a minute or so to heat through.
Serve on brown rice and garnish with freshly parsley and fresh basil.