December 16, 2020

Blackened Salmon with Andouille Hash

Blackened Salmon with Andouille Hash is a family favorite at my house. I blacken my salmon by coating it in spice and frying it in butter. And, to add even more flavor, I top the salmon with a roasted garlic aioli. Also, I serve the salmon alongside an andouille hash. This hash is filled with sweet potatoes, red pepper, onion, and andouille.

The Equipment You’ll Need

A Cast Iron Skillet- This will help you form a nice dark crust on your salmon.

The Ingredients You’ll Need for Blackened Salmon with Andouille Hash

Sweet Potatoes- You could also use russet, red, or Yukon Gold potatoes.
Red Pepper- Feel free to substitute any color pepper.
Garlic- You need peeled fresh garlic.
Thyme- Fresh thyme adds so much flavor to this dish. Feel free to add it to the aioli and hash, too.
Salmon- Use salmon fillets.
Mustard- Be sure to use Dijon mustard.

How I Made This Dish

First, I boiled my sweet potatoes.
Next, I pan roasted my garlic. To do this I heated the oil in a cast iron skillet, and browned the garlic. I cooked the garlic until it was tender enough to mash.
Then, I mixed the mashed garlic with the mayonnaise, Dijon mustard, white wine, and some fresh thyme.
Next, I made my spice mixture.
Then, I heated my cast iron skillet to high heat, and melted the butter. I dipped the salmon in the spices, and cooked the salmon until both sides were browned.
After that, I baked the salmon in the oven, until it was cooked through.
Finally, I drained my potatoes, and cooked the andouille hash.

My husband likes this Blackened Salmon with Andouille Hash so much that I make it at least twice a month. I admit, I am not much of a fish eater. But, I do enjoy this spicy salmon, and I really love the andouille hash.

Blackened Salmon with Andouille Hash

Spice coated salmon topped with roasted garlic aioli and served with andouille and sweet potato hash.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Cajun

Servings

Ingredients

1 pound sweet potatoes, peeled and cut in one inch cubes
½ cup chopped bell peppers
½ cup chopped red onion
1 tsp. each paprika, garlic powder, and oregano
¼ tsp. each kosher salt and cayenne pepper
1 tbsp. fresh thyme leaves
3 tbsp. extra virgin olive oil
6 ounces andouille sausage, cut in one inch slices
2 tbsp. peeled garlic cloves
½ cup mayonnaise
1 tbsp. white wine
1 tbsp. Dijon mustard
2 tbsp. unsalted butter
1 pound salmon fillets, skin removed, cut in four pieces

Instructions

Begin by making the andouille hash: Fill a three quart saucepan with water and heat it to boiling. Add some salt and the potatoes and boil until they're fork tender, about 15 minutes. Drain.
Preheat the oven to 350 degrees.
In a small bowl, stir together the spice mix: the paprika, garlic powder, oregano, salt, cayenne, and thyme.
In a cast iron skillet, melt the butter on high heat. Dip both sides of the salmon in the spices ( but reserve a a half teaspoon for the hash). Cook until brown on both sides and then put in a buttered baking dish and bake for about ten minutes, or until it's cooked through.
Make the roasted garlic aioli: In a cast iron skillet, in a tablespoon of oil until they're brown and tender. Put them in a small bowl, and mash them into a paste. Add the mayonnaise, white wine, black pepper, and Dijon mustard.
Heat a large skillet on medium heat. Cook the onions and peppers until they're tender in a the olive oil. Add the potatoes, andouille, and a half teaspoon of the spices, and cook on medium heat for about ten minutes.
Serve the salmon with the hash and aioli.