One of our favorite foods is seafood. We don’t get a lot of it, we usually live in pretty land locked areas, but we have had good luck with Salmon. We used to like it pretty plain, butter and lemon pepper. That is until Justin ordered a blackened Salmon for dinner at a restaurant in Wilmington, North Carolina . I think I ate half of it, at least! It. was. so. GOOD.
We decided that we would have to try to make it for ourselves at home, about two days later. Luckily, we pretty much struck gold on the very first try… and even the side dishes were so good, that we pretty much make the same thing every time. Blackened Salmon, mashed sweet potatoes and grilled asparagus. I promise this is good, and very easy. Please read all the instructions, so that they can all get done at once, hopefully I explained it well enough to know the steps you should take.
First, you are going to want to start you sweet potatoes boiling, I am sorry I don’t have an exact recipe for this, I always just throw them together. (***While these are cooking assemble the cayenne mixture and prep the asparagus.)
I like to whip mine with beaters to make them really smooth. This is also up to your personal preference. Cover potatoes, throw the asparagus on the grill and begin cooking fish.
**You want to have the sweet potatoes mashed before you begin to cook the salmon which goes fast, cause you want to serve the fish hot!
If you have one of those Gorge Foreman grills break it out and dust that baby off (I’ve had one since my wedding almost 9 years ago we use it all the time for quick veggies!). Plug in to preheat. p.s. If you don’t have a foreman one of those iron pans with the grill bottom would probably work too!
You are going to grill these babies on the foreman, put them on the hot grill just before you start frying the fish. (everything will be ready right when the fish is done!) You want these to be crisp tender 5 to six minutes on the grill!! Not too well done!