It’s July, and since we’re celebrating America’s 250th birthday, I decided to bring it home with a month of Southern cooking.
Blackened fish is a great Cajun treat — a well-browned crust of herbs and spices topping a fillet of fish. In this case we’re using salmon; the best salmon, of course, is Pacific salmon but if you can only get Atlantic salmon where you live (or if that is the only kind that is affordable) then do what you have to do.
Recipe here.
Enjoy,
Kevin
