Sweet and Savory Blackened Salmon with Pickled Beets
As the song says, “summertime, and living is easy.” That’s particularly true when you make this easy recipe for Blackened Salmon Sliders with Pickled Beets. It comes from our good friend @tarateaspoon, founder of www.tarateaspoon.com. Tara is a former journalist, a cookbook author, an in-demand content producer, a talented food stylist, and an amazing food blogger. Did you know that salmon is a delicious fish that has many health benefits? In addition to being rich in omega-3 fatty acids, which reduces inflammation, helps lower cholesterol and helps prevent heart disease, salmon is also a great source of protein, which supports muscle growth and repair. The secret to this delicious Salmon Slider is Tara’s spice recipe for Blackened Seasoning. It’s simple to make with your FinaMill pods and you can store any leftover seasoning to use for the rest of the summer.
Ingredients
- 1 1/2 cups diced pickled beets
- 1 Tbsp. finely chopped scallion
- 1/2 cup shredded radishes
- 1 cup plain Greek yogurt
- 1/2 cup finely crumbled Feta
- 2 Tbsp. chopped flat-leaf parsley
- 2 tsp chopped dried oregano (Grind in a FinaMill Dried Herbs+ Pod)
- Himalayan salt (Grind in a FinaMill Everyday Pod)
- Ground black pepper (Grind in FinaMill Pepper Pod)
- 2 1/2 lbs. salmon filet (skinless)
- 3 Tbsp. blackened seasoning (recipe below)
- Olive oil
- 12 slider buns
- 1 cup baby arugula
Ingredients to make Blackened seasoning mix
- 2 Tbsp. smoked paprika
- 1/2 tsp ground cayenne pepper
- 2 tsp dried garlic chips (Grind in a FinaMill Everyday Pod)
- 1 1/2 tsp dried oregano (Grind in a FinaMill Dried Herbs+ Pod)
- 1 tsp black pepper (Grind in FinaMill Pepper Pod)
Directions to make Blackened seasoning mix
- In a bowl mix together:
- 2 Tbsp. smoked paprika
- 1/2 tsp ground cayenne pepper
- 2 tsp dried garlic chips (Grind in a FinaMill Everyday Pod)
- 1 1/2 tsp dried oregano (Grind in a FinaMill Dried Herbs+ Pod)
- 1 tsp black pepper (Grind in a FinaMill Pepper Pod)
Directions
- Tara uses diced pickled beets. But if you use whole pickled beets, cut them into small pieces. Drain the beets well and coarsely chop. Add scallions and radishes and set aside.
- In a small bowl combine the yogurt, Feta, parsley and oregano. Stir in 1/4 teaspoon of salt and a pinch of black pepper. Set mixture aside.
- Cut salmon into roughly 2 1/2 inch squares that are about 1/2 inch thick. Slice thick parts of the filet in half to make thinner if needed. Cut into 12 portions.
- Sprinkle filets with salt on both sides. Coat filets evenly with the blackened seasoning.
- Heat a nonstick skillet or cast-iron pan over medium to medium-high heat and add 2 tablespoons oil. Add the salmon, in batches if needed, and cook, turning once, until salmon is crisped and almost cooked through, about 1½ minutes per side. Remove and let rest.
- Spread the slider buns with yogurt sauce. Layer arugula, salmon and beet relish on each slider and serve.
