You can make this as spicy as you want or don't want by changing the
Flying Olive Extra Virgin Olive Oils you choose. BHL
2 Tbsp ground paprika
1 Tbsp onion powder
1 tsp salt
1/2 teaspoon ground black or white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
A total of 4 Tbsp Flying Olive Extra Virgin Olive Oil of Choice. Suggestions: Mild-medium Single Varietal, Thyme, Eureka Lemon, Chipotle (smoky with a little spiciness), Harissa (spicier with coriander, cumin, and caraway flavors) or Cayenne Red Chili (super spicy)or 1 Tbsp of Butter mixed with 3 Tbsp of other EVOOs (My favorite combination is 2 Tbsp Thyme, 1 Tbsp Butter, and 1 Tbsp Harissa)
4 salmon fillets, skin and bones removed
Lemon wedges or slices
In a small bowl, mix paprika, onion powder, salt, pepper, thyme, basil, and oregano. In another small bowl, mix a total of 4 Tbsp of Flying Olive EVOO or EVOOs of Choice.
Rinse salmon and pat dry. Brush salmon fillets on both sides with the Flying Olive EVOO mixture. Place the remainder of the oil in a heavy skillet. Sprinkle the fillets evenly with the dry spice mixture.
Turn the heat to medium-high under the Flying Olive EVOO in the skillet. When the EVOO starts to shimmer, carefully add the salmon, and cook, about 2 to 5 minutes (thinner fillets take less time) until blackened. Be careful not to overcook thesalmon! Turn fillets, and continue cooking until the second side is blackened and the fish is easily flaked with a fork.
Serve with a squeeze of lemon.
Submitted by Barb L.