This Blacked Salmon Recipe is the perfect mix of savory and spice. With the perfect blend of herbs and spices to blacken the salmon, and the mixture of coconut cream, wine, and chicken broth to make this dynamic sauce, this meal is the perfect way to switch up your normal salmon routine. This salmon dish is Whole30 and Paleo! In thirty minutes, you have an entire dish, hearty enough to feed an entire family!
Salmon is in regular rotation in my diet. I eat salmon about once or twice a week, whether it is for dinner with sweet potatoes and vegetables, for breakfast with cauliflower rice and a fried egg, or for lunch on top of my salad. I enjoy eating salmon, especially knowing I am consuming all of its wonderful benefits; it is rich in Omega-3 Fatty Acids, Protein, Selenium, Antioxidants, and more.
While I do enjoy eating salmon, I tend to get bored with the monotony of it and beg for an inspiring recipe that will allow me to switch it up, and that is exactly what I found! Tamara is one of my foodie friends and operates a blog called Razzle Dazzle Life. One of the best parts of being a food blogger, besides being able to share all of my yummy recipes with everyone, is that along this journey I’ve been meeting tons of amazing, interesting, and kind people who share the same passions as I do. It has been a wonderful and rewarding experience; a journey I am happy to be on!
So, back to the recipe. Tamara posted an amazing looking salmon dish as if she had the telepathic ability and had been reading my mind! Like I mentioned, I was tired of my typical salmon routine and wanted to find a way to spice it up, and her Blackened Salmon with Mushroom Cream Sauce Recipe was the answer to my wish! So my recipe below is adapted from Tamara’s delicious recipe with a few modifications:
Blackening is all about mixing herbs and spices to get a bold, powerful, spicy flavor. After you get the perfect blend of spices, the next steps are equally impactful. When cooking the salmon, chicken, or other foods, lightly coat it in olive oil or melted butter, pour on the spice mixture generously, then sear each side over high heat. You want a dark crust to form on each side; this is what houses all the flavor.
After blackening the salmon, I set it aside to begin preparing my vegetables and cream sauce. When I am preparing a dish I like the philosophy “the more the merrier” when it comes to adding vegetables. I added asparagus and kale to this dish in addition to the portobello mushrooms. It turned out great! This is a great dish to add your favorite vegetables; broccoli and zucchini would be tasty!
Now for the cream, I do not eat dairy products so I used coconut cream instead. The coconut flavor was surprisingly very subtle and mixed in well with the wine and coconut broth.
The final result was perfect. This is a simple one-pot meal that takes less than 30 minutes to make and leaves you with a hearty, satisfying dish!
Blackened Salmon with Mushroom Cream Sauce- Dairy Free!
Capri Lilly | GFB
- prep time: 5 minutes
- cook time: 20 minutes
- total time: 25 minutes
- 1 lb Salmon, cut into 4-6 oz pieces
- 1 tsp Crushed Black Pepper
- 1 tsp Himalayan salt
- 2 tsp Italian seasoning
- 1 tsp Chili Powder
- 1 tsp Oregano
- 1/2 tsp Red Crushed Pepper
- 1 tsp Paprika
- 2 tsp Garlic Powder
- 1/2 tsp parsley
- 1 tbsp Olive Oil
- 1 tbsp butter, melted
Mushroom Cream Sauce
- 1 cup Portobella Mushrooms, sliced
- 1 cup Asparagus chopped
- 2 cups Kale, chopped
- 1 small white Onion, chopped
- 2 tablespoons Butter
- 1 cup Coconut Cream
- 1 cup Chicken stock
- 1/2 cup Red wine (I like for Cabernet)
- 4 sprigs Fresh thyme
- 1-2 Fresh Thyme Sprigs
- Season the salmon generously with the blackening seasoning. (If the opposite side is skin-less, season this side as well)Over medium-high heat, add 1 tbsp butter to a cast iron and then place salmon seasoning side down on the cast iron. Sauté the Salmon for five minutes on each side. Be sure not to move the salmon while its cooking to allow the salmon to blacken properly.
- The salmon should have a slightly dark, golden-brown crust. Remove the salmon from the heat, transfer onto a plate and set aside for later.
- Add 1 tbsp coconut oil to a pan and sauté chopped onions for 3 minutes, or until slightly translucent. Add 1 tbsp butter and the sliced mushrooms. Sauté for about 5 minutes. Next, add the chopped asparagus and sauté for 5 minutes.The mushrooms should be slightly soft to touch (with a cooking utensil).
- Slowly pour the wine in while continuously stirring. Next add the coconut cream, chicken stock, thyme, and kale. Stir to mix all the ingredients together.
- Slowly add the salmon back into the cream sauce, turn the heat to a simmer, and cook the mixture for 7-10 minutes.
- Serving: 6
- Fat: 20.1g
- Protien 17.8g
- Calories: 289
Tip: Serve over Brown Rice, Cauliflower Rice, Quinoa, or Mashed Potatoes.