I’m quite picky when it comes to seafood except for salmon. You can’t screw up salmon. You could if you really tried, but why would you? I like my trout grilled whole, my cod battered, and my shrimp…you can have my shrimp. Not a fan, although, I don’t mind the bang-bang shrimp. Salmon, though, I can have daily. I have no preference how it’s prepared. That is until now. Husband thought my silent salmon was restaurant worthy and I love me smoked salmon in vodka sauce (vodka, hello!), but this blackened salmon focaccia was even approved by my dad and he avoids fish at all costs.
Blackened Salmon Focaccia
I usually dislike blackened seasoning but using just the correct amount makes all the difference. At our little lakeside anniversary getaway, husband ordered this blackened salmon focaccia two nights in a row! I only had a bite off of his plate as I thought the seasoning sure ruined the fish. I was wrong and I am rarely wrong. Just ask my husband, he’ll tell you.
Somebody is going to work their butts off to impress me with another salmon dish before I give up preparing it this way. It is that good! It is served with roasted garlic aioli on focaccia bread, topped with dill cucumber. It goes best alongside sweet potato fries and steamed broccoli, but it’s not a must.Perfectly seasoned #salmon inside #focaccia bread with roasted garlic #aioli, topped with… Click To Tweet
½ seedless cucumber, thinly sliced
Salt and pepper to taste
2 large salmon fillets (about 1 ½ lb total)
2 teaspoons blackened seasoning (or to taste)
4 cloves garlic
1 tablespoon fresh chopped dill
½ cup mayonnaise
2 tablespoons olive oil
1 tablespoon lemon juice
1 round focaccia bread
Serving suggestion: sweet potato fries and broccoli
Place cucumber slices in a colander and season lightly with salt. Let it sweat while you prepare the fish.
Rinse and pat dry the salmon fillets. Place skin-side down on a foil-lined baking sheet (makes for easy pan cleanup). Do not grease the foil. You want the skin to stick to it when you remove the fillets.
Preheat your oven to 375 degrees F. Season the fillets with salt and pepper. Dust with blackened seasoning. [Blackened seasoning is a mix of black pepper, cayenne pepper and crushed red pepper flakes among other herbs. If you like it extra spicy, double the amount of seasoning.]
Place skins on garlic cloves on a piece of foil. Drizzle lightly with olive oil. Wrap up the foil into a tight pouch. Place the pouch alongside the salmon. Roast the salmon and garlic for about 20 minutes or until fish easily flakes. You can also grill the fish if you prefer, it’ll taste even better.
In a small bowl, mix mayo, olive oil, and lemon juice. Squeeze the cooled garlic pulp from the skins and combine with the mayo (can be done in a food processor). Season the garlic aioli with salt and pepper. Refrigerate until ready to serve.
Cut focaccia bread in half or quarter it for smaller portions and then slice creating a pocket. Smear inside focaccia generously with garlic aioli. Add salmon fillet. Top salmon with cucumber slices; sprinkle with fresh dill. Devour.