The Recipes

Blackened Salmon with Snap Peas


- 1 salmon fillet
- 1 T. blackening seasoning
- 1 ear corn
- 1/2 c. snap peas
- 1/4 onion, diced
- 2 T. soy sauce, plus 1 tsp.
- 1 tsp. honey
- 1/4 in. piece of ginger, grated
- 1 T. oyster sauce
- drizzle sesame oil
- olive oil
- cooking spray
- chopped scallions for garnish

In a small bowl, whisk together 1 tsp. of soy sauce, the honey, ginger, and oyster sauce.  Set aside.

Cook the corn by either grilling the ear, or cutting the kernels off of the cob and sauteeing.  In a small skillet, heat the sesame oil and one turn of the pan of olive oil.  Soften the onion, approximately 10 minutes.  Meanwhile, bring a medium-sized pot of water to boil.  Quickly blanch the snap peas, cooking for 2 minutes.  Remove them and plunge them into a bowl of ice water.  Add the corn to the onion and add 2 T. of the soy sauce.  Add the snap peas and sautee for 2-3 minutes.

Coat a small non-stick skillet with cooking spray.  Season the salmon liberally with blackening seasoning.  Cook for 3-4 minutes on each side over medium heat.  If you like well done salmon, cook it a bit longer.

Plate the snap peas and lay the salmon over the top.  Drizzle your reserved sauce over the salmon, and top with the scallions.