Blackened Salmon with Avocado Cream Recipe

Salmon: A rich, flavorful fish that holds up well to bold spices.

Olive oil: Used for cooking the salmon, adding a subtle fruity flavor.

Paprika: Adds a smoky, sweet heat to the spice mix.

Garlic powder: Provides a deep, savory flavor.

Onion powder: Adds a sweet, pungent taste to the spice blend.

Dried thyme: Contributes an earthy, slightly minty flavor.

Dried oregano: Adds a robust, aromatic taste.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a sharp, pungent heat.

Avocados: Provide a creamy, rich base for the sauce.

Coconut milk: Adds creaminess and a hint of sweetness to the avocado cream.

Lime juice: Brings a fresh, tangy brightness to the sauce.

Garlic: Adds a sharp, savory depth to the avocado cream.

To achieve a perfectly blackened crust on the salmon, make sure your skillet is preheated to the right temperature. A medium-high heat is ideal. If the pan is too cold, the spice mix won't sear properly, and if it's too hot, the spices may burn before the salmon is cooked through. Additionally, press the salmon fillets gently into the skillet to ensure even contact with the surface, which helps in forming that delicious, crispy crust.

• salmon - Substitute with tofu: Tofu is a versatile plant-based protein that can be marinated and seasoned to mimic the texture and flavor of fish.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for high-heat cooking like blackening.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the blackening spices well.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and can be used in the same quantity.

• onion powder - Substitute with granulated onion: Granulated onion provides a similar taste and texture to onion powder.

• dried thyme - Substitute with dried basil: Dried basil offers a slightly different but complementary herbal note to the seasoning mix.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor to oregano and can be used as a direct substitute.

• salt - Substitute with sea salt: Sea salt provides a similar level of saltiness but with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile.

• avocados - Substitute with silken tofu: Silken tofu can be blended to a creamy consistency similar to avocado and is also rich in healthy fats.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and a mild flavor that works well in the avocado cream.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the dish.

• minced garlic - Substitute with garlic paste: Garlic paste provides a similar flavor and is easy to blend into the avocado cream.

• salt - Substitute with Himalayan pink salt: Himalayan pink salt offers a similar level of saltiness with a slightly different mineral content.

• Allow the salmon to cool completely before storing. This helps to prevent condensation, which can make the fish soggy.

• Transfer the cooled salmon fillets to an airtight container. If stacking the fillets, place a piece of parchment paper between each layer to prevent sticking.

• Store the avocado cream separately in another airtight container. To prevent browning, press a piece of plastic wrap directly onto the surface of the avocado mixture before sealing the container.

• Refrigerate both the salmon and avocado cream for up to 3 days. For optimal freshness, consume within this time frame.

• To freeze, wrap each salmon fillet individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.

• The avocado cream does not freeze well due to its high-fat content, which can cause separation and texture changes. It is best enjoyed fresh.

• When ready to reheat, thaw the salmon in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or in the oven at 350°F (175°C) for about 10-15 minutes.

• Stir the avocado cream well before serving to restore its smooth consistency. If it appears too thick, add a splash of coconut milk and mix until smooth.

• Serve the reheated salmon with a fresh dollop of avocado cream on top, and enjoy the flavors just as you would with a freshly prepared dish.

• Oven Method

  1. Preheat your oven to 275°F (135°C).
  2. Place the blackened salmon fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets loosely with aluminum foil to prevent them from drying out.
  4. Reheat for about 15 minutes or until the salmon is warmed through.
  5. While the salmon is reheating, take the avocado cream out of the fridge to bring it to room temperature.
  6. Serve the reheated salmon with a fresh dollop of avocado cream on top.

• Stovetop Method

  1. Heat a non-stick skillet over low heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the blackened salmon fillets in the skillet and cover with a lid.
  4. Reheat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. Let the avocado cream sit at room temperature while reheating the salmon.
  6. Serve with a generous dollop of avocado cream.

• Microwave Method

  1. Place the blackened salmon fillets on a microwave-safe plate.
  2. Cover the fillets with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Let the avocado cream sit at room temperature while reheating the salmon.
  5. Serve with a fresh dollop of avocado cream.

• Air Fryer Method

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the blackened salmon fillets in the air fryer basket.
  3. Reheat for about 5-7 minutes, checking halfway through to ensure they don't dry out.
  4. Allow the avocado cream to come to room temperature while the salmon is reheating.
  5. Serve with a generous dollop of avocado cream on top.

• Skillet: A heavy-bottomed skillet is essential for achieving the perfect blackened crust on the salmon fillets.

• Mixing bowl: Use a mixing bowl to combine the spices for the blackened seasoning.

• Blender: A blender is needed to create the smooth avocado cream.

• Spatula: A spatula will help you flip the salmon fillets without breaking them apart.

• Measuring spoons: Measuring spoons ensure you get the right amount of each spice and ingredient.

• Knife: A sharp knife is necessary for mincing the garlic and preparing the avocados.

• Cutting board: A cutting board provides a safe surface for chopping and preparing ingredients.

• Tongs: Tongs can be useful for handling the salmon fillets while cooking.

• Serving plate: A serving plate is needed to present the blackened salmon with avocado cream.

• Spoon: A spoon will help you scoop out the avocado flesh and measure the coconut milk.

Prepare spice mix in advance: Mix the paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper ahead of time and store in an airtight container.

Use pre-minced garlic: Save time by using pre-minced garlic instead of mincing fresh cloves.

Make avocado cream ahead: Blend the avocado, coconut milk, lime juice, minced garlic, and salt in advance and refrigerate.

Preheat skillet: Ensure your skillet is preheated before adding the salmon to reduce cooking time.