Prep 15 mins
Cook 25 mins
Ready, Set, Cook! Hidden Valley Contest Entry. Bring out the beads, because this cajun-style inspired blackened salmon dish is what you want on your table for this years Mardi Gras party!!! I've taken my favorite blackened salmon recipe to new levels of taste sensation by using Hidden Valley Original Dip Mix to both season the salmon and brighten-up the sauce! Sweet corn and grape tomatoes provide the perfect sweetness to balance the very spicy salmon and sauce mix. It's zippy, zesty, spicy and oh-so-flavorful and ready to serve in 40 minutes! Double the batch… because they'll be back for more!
- 2 tablespoons cajun-style blackening seasoning
- 1 (1 ounce) packet Hidden Valley Original Ranch Dips Mix, divided use
- 4 (6 ounce) salmon, portions wild caught, skinless
- 4 tablespoons extra virgin olive oil, divided
- 1 shallot, peeled
- 1 poblano pepper, seeded
- 1 large jalapeno pepper, with seeds
- 2 teaspoons ground roasted cumin
- 7 garlic cloves, peeled
- 1⁄2 cup cilantro leaf, rough chopped
- 1⁄2 teaspoon kosher salt
- 12 ounces belgian style white ale
- 1 tablespoon double-concentrated tomato paste
- 1 tablespoon sambal oelek
- 8 ounces frozen corn
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried chives
- 1⁄2 pint multi-colored heirloom grape tomatoes, halved
- 1⁄2 cup shaved parmesan cheese
- Preheat a large cast iron skillet on medium heat.
- In a small bowl, mix the blackened seasoning and 2 tablespoons of Hidden Valley Original Dip Mix. Use a paper towel to pat the salmon portions dry and sprinkle both sides with equal portions of the seasoning rub. Add oil to the skillet and when oil ripples, add the salmon and cook for 2 minutes each side, or until nicely browned. Remove salmon to a dish and set aside.
- To make the pesto, rough chop the shallot and peppers, and add into a food processor or blender, along with the cumin, garlic, 1/4 cup of cilantro, 2 tablespoons oil, salt and remaining Hidden Valley Original Dip Mix. Process until smooth.
- In the same cast iron skillet on medium heat, add the ale and simmer briskly for 5 minutes. Stir in the pesto mixture and cook for a minute, then add the tomato paste, sambal, corn, lemon juice and chives and simmer for 5 minutes. Turn heat to low, add the tomatoes and simmer for 5 more minutes. Add the salmon into the skillet with the sauce and simmer for 5 more minutes.
- To serve, plate each salmon portion into shallow bowls, ladle equal amounts of sauce over the top and garnish each with remaining cilantro and equal portions of parmesan cheese.