Blackened Salmon with Lemon Beurre Blanc and Charred Baby Broccoli

Blackened Salmon

Ingredients:

• 2 salmon fillets, skin on or skinless (6 to 8 oz each)

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp cayenne pepper

• ½ tsp black pepper

• ½ tsp salt

• 1 tbsp brown sugar

• 1 tbsp oil (for brushing)

Instructions:

1. Mix the spices and brown sugar in a small bowl.

2. Pat salmon dry. Brush with oil.

3. Press seasoning onto flesh side only.

4. Heat a cast iron skillet over medium-high. Sear salmon flesh side down 2–3 mins, flip and cook skin side down 3–4 mins until crisp and cooked through.

Lemon Beurre Blanc

Ingredients:

• ¼ cup dry white wine

• 1 tbsp white wine vinegar

• 2 tbsp minced shallots

• 2 tbsp lemon juice

• Zest of ½ lemon

• 2 tbsp heavy cream

• 6 tbsp cold unsalted butter, cubed

• Salt to taste

• Optional: 1 tsp fresh tarragon or dill

Instructions:

1. Simmer wine, vinegar, shallots, and lemon juice/zest until reduced to 2 tbsp.

2. Stir in cream, simmer 1 min.

3. Reduce heat to low. Whisk in butter cubes one at a time.

4. Add salt and optional herbs. Do not boil.

Charred Baby Broccoli

Ingredients:

• 1 bunch baby broccoli

• 1½ tbsp olive oil

• 1 garlic clove, sliced

• Zest of ½ lemon

• Salt & pepper

• Optional: pinch of chili flakes

Instructions:

1. Toss baby broccoli with olive oil, garlic, salt, and pepper.

2. Heat a grill or cast iron pan on high.

3. Char baby broccoli 2–3 mins per side until blistered.

4. Finish with lemon zest before plating.