Mexican Blackened Salmon with Lime

Name: Mexican Blackened Salmon with Lime
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1½ tablespoons dried, chopped onion; 1 tablespoon dried Mexican Oregano; 1 tablespoon Ancho chile powder; 1½ teaspoons dried, granulated garlic; salt; about 2 teaspoons fresh lime juice; 4 (approximately 6 ounce) salmon fillets ((preferably wild caught)); grapeseed oil for the pan

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 4

Ingredients

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1½ tablespoons dried, chopped onion1 tablespoon dried Mexican Oregano1 tablespoon Ancho chile powder1½ teaspoons dried, granulated garlicsaltabout 2 teaspoons fresh lime juice4 (approximately 6 ounce) salmon fillets ((preferably wild caught))grapeseed oil for the pan

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Instructions

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Step 1

Combine spices. In a small bowl, mix the dried onion, oregano, Ancho chile powder, and granulated garlic together.

Step 2

Prep the salmon. Sprinkle each salmon fillet with salt and then sprinkle them with lime juice. Then evenly divide and sprinkle the spice mix among the top surfaces of the salmon fillets. Then use your hands to gently press it down so that it adheres to the fish.

Step 3

Sauté. Coat the bottom of a medium-sized sauté pan with grapeseed oil and place it over high heat. Once it's very hot, place them in the pan, skin side up. (If you don't hear a sizzling sound, wait another moment. The pan must be super hot!)Let the salmon sauté until you can see that the spices have formed a crust, 1 to 2 minutes. Carefully use a flat-bottomed metal spatula to flip the fillets over. Turn the heat to the lowest setting, cover the pan, and cook just about 2 more minutes. It should still look uncooked in the very center. (You can cook it more/longer if desired.)*