Blackened Salmon with Tomato-Bean Ragu and Crispy Shallots

Blackened Salmon

 1 teaspoon Smoked Paprika

1 teaspoon Ancho Powder

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Italian Seasoning

1 teaspoon Cumin Powder

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

 1/4 teaspoon Cayenne Pepper

One pound Salmon, cut into four pieces

Olive Oil Spray, for grilling

Extra Virgin Olive Oil, for final drizzle

Lemon Zest

In a small bowl, mix first nine ingredients.  Season salmon with the rub, on both sides.

Preheat a grill to 500 degrees F.  Spray with cooking spray.

Grill salmon for about 8-10 minutes, flipping once, depending on a thickness of the salmon. 

Move onto a plate.

Mean while prepare the Ragu

Tomato-White Bean Ragu 

2 cups Marinara Sauce, recipe to follow

1 14oz can White Beans

2 tablespoons Extra Virgin Olive Oil

Salt, Pepper, to taste

Pinch of Chili Flakes

Preheat a skillet to medium heat.  Add all of the ingredients and cook for about 8-10 down, reducing the sauce.  Add Blackened Salmon into the Ragu, and cook for another 8-10 minutes.

Crispy Shallots

2 Shallots, thinly sliced

2 tablespoons Corn Meal

2 tablespoons Flour

Salt, Pepper

1/4 cup Canola Oil

Preheat a skillet to medium heat, add the oil.  

In a small bowl, add corn meal, flour, and fresh black pepper.  Add sliced shallots and toss in corn-flour mixture.  Fry shallots in two batches, about 4-5 minutes per batch.  Move onto a plate, lined with paper towel.  Season with a pinch of salt while shallots still hot. 

To serve, scoop some Ragu and top it with a  piece of salmon.  Grate some lemon zest and drizzle good olive oil over the top.


Serves 4

Marinara  Sauce

8 Tomatoes, cut in half

1/2 Sweet Onion, cut in large pieces

5-6 Garlic Cloves

1 Serrano Chili

2 tablespoons Extra Virgin Olive Oil

6-7 Basil Leaves

Salt, Pepper, to taste

 

Preheat an oven to 425 degrees F.  Drizzle veggies with olive oil and season with salt and pepper, toss to coat.  Roast for 25 minutes.  Cool off for 10 minutes.  Blend in the food processor.  Add a pinch of salt and fresh basil and process for another 30 seconds, or until basil is all chopped.  Store in an air-tight container up to seven days in a refrigerator. 

Makes about 3 cups.