Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce. Seafood Soup | Seafood Pasta | Seafood | Seafood Boil | Seafood Dishes | Seafood Recipes
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Cook time:
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Yield: 2 Servings
Ingredients: 4 salmon fillets 2 tsp Extra Virgin Olive Oil 4 tsp blackened seasoning blend Brown Butter Lemon Glaze 3 tsp unsalted butter And so on.
Instructions:
Step number one. Preheat the oven to 375°F. Line a rimmed baking sheet with foil and drizzle lightly with olive oil or spray with a non-stick cooking spray.
Next step is, In a medium-sized saucepan over medium heat melt the butter. Swirl the pan until the butter is browned and the milk solids are brown. Remove from the heat and put the butter in a separate container. *Discard the milk solids. Set the butter aside and allow it to cool
Next, Place the salmon on the rimmed baking sheet skin-side down. Tap the fish dry with a paper towel. Drizzle lightly with olive oil and season with blackening blend. Bake 12 to 15 minutes or until an instant-read thermometer measure 120°F and fish is flaky. I removed the foil from the pan with the fish on it immediately to stop any further cooking.
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