Do you love the taste of fresh fish, but don’t always have the time to cook it? Look no further than this incredible blackened salmon recipe that can be made right on your George Foreman grill! This dish is sure to impress even the most discerning of palates.
Ingredients:
- 4 fresh salmon fillets
- 2 tablespoons of olive oil
- Blackened seasoning
- 1 lemon
To begin, make sure your George Foreman grill is heated up and ready to go. While it’s warming up, lightly coat each salmon fillet with olive oil and generously sprinkle on the blackened seasoning. This will give the fish a deliciously flavorful crust.
Once the grill is hot, place the salmon fillets on the surface and close the lid. Allow them to cook for 5-6 minutes, or until the outside is lightly charred and the fish is cooked through. Be sure not to overcook the salmon, as it will become dry and lose its flavor.
Serving:
Once the salmon is done cooking, remove it from the grill and squeeze fresh lemon juice over each fillet. This will add a bright and tangy flavor that pairs perfectly with the rich, savory taste of the blackened seasoning.
This blackened salmon recipe is incredibly versatile and can be served in a variety of ways. Try pairing it with a fresh salad for a healthy and satisfying meal, or serve it alongside some roasted vegetables and rice for a heartier dish. And don’t forget to savor each and every bite, as this meal is sure to leave your taste buds dancing with delight.
Experience:
I will never forget the first time I tried blackened salmon. It was at a little Louisiana restaurant called K-Paul’s and the flavor was absolutely mind-blowing. I had never tasted anything quite like it before.
Now, thanks to this incredible recipe, I can enjoy that same incredible taste right at home on my George Foreman grill. It’s the perfect meal for summer nights spent outdoors with family and friends, or for a cozy dinner on a chilly fall evening.
If you’re a fan of fresh seafood and bold, zesty flavors, then this blackened salmon recipe is an absolute must-try. Trust me, your taste buds will thank you!
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