BLACKENED SALMON

Coat the salmon with  Chef Johnny's Bayou Black seasoning.

Salt & Pepper to taste.
Place iron skillet on stove over medium to high heat and
allow to get hot for about 5 minutes. Put canola oil or
canola oil blend in skillet. Canola has a high flash point
and will not break down at high heat.
Gently place salmon in skillet with the presentation side
down first. Cook for approx. 2 to 3 minutes or until at
desired darkness, this is the side up on the plate.
Carefully turn over and cook until done, about 2 minutes.

Place salmon on dinner place and ladle about ½ oz of Creole Sauce across the salmon.
If served with white rice, place salmon on top of bed of rice
then top with sauce. Garnish with small diced red and yellow
bell pepper and lemon rounds.

© Chef Johnny