(https://forum.finsandfur.net/proxy.php?request=http%3A%2F%2Fi921.photobucket.com%2Falbums%2Fad51%2Fawmiller%2Fcooking%2Fcrusted_salmon.jpg&hash=abae88182b714cdd4b550b74b5e02779bcd6c237)
Ingredients:
* salmon
* cayenne pepper
* smoked seasoning
* fresh cracked black pepper
Rinse salmon and pat dry with paper towels. Coat salmon first with smoked seasoning, then cayenne pepper, and finally with fresh cracked black pepper.
In a skillet, heat up olive oil and place fish in hot oil and cook until nice and crispy on each side. Serve and enjoy!
(https://forum.finsandfur.net/proxy.php?request=http%3A%2F%2Fi921.photobucket.com%2Falbums%2Fad51%2Fawmiller%2Fcooking%2Fsalmon-sandwichs.jpg&hash=2cca7eae405816a0a72adca6c745c9889c4f6a41)
Whewwwww :whew: I'm glad your copyrighting those pics, I almost ate the top one :eyebrow:
That looks so delicious.
AW, you make me hungry. I have a LOT of prime sockeye fillets in the freezer from last Aug and Sept. I do several variants of your crusted salmon and will try your version. I tend to like black pepper better than the taste of cayenne and keep trying different combos of spices on such crusted salmon. I may even try your tilipia (sp) mix on salmon.
So far, I haven't been able to make the salmon turn out bad, though that is not my intent. It works well with a lot of flavours. I like to work in Kraft Greek salad dressing sometimes, and Newman's Caesar.
It is a shame to freeze such wonderful salmon but we do what we have to. Freezing even for a minute degrades the taste and texture.
Keep cooking, man, and showing us the results!
I had venison sirloin with eggs over easy on buckwheat pancakes for breakfast. Love the taste of buckwheat pancakes. Some home made semi-tart apricot jam on the last pancake, not too sweet.