Blackened Salmon and Pan Fried Eggplant with Roasted Red Pepper Remoulade

This dish features two of my favorite things of all time to eat. I love my salmon and I love my eggplant! This is my Pan Seared Blackened Salmon and Pan Fried Eggplant with Roasted Red Pepper Remoulade. This meal is one that will make you proud of your plate and proud to share it with others! This recipe will serve 4 people.

First up, our Pan Seared, Blackened Salmon!

4 4oz filets of Fresh Salmon
4 tbsp of Blackening Seasoning
1/4 cup EVOO

1. Heat the EVOO in a skillet on medium to medium-high heat.
2. Cover the tops of the salmon with the blackening seasoning and allow them to cook for about 5 mins, skin side down.
3. Plate them up! They should look beautiful!

Now you can use a packaged blackening seasoning, or if you like, you can make your own. A traditional blackening seasoning consists mainly of paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, salt, and pepper. Those are the basics. Here's a quick recipe for an easy to make blackening seasoning:

1 tbsp paprika
1 1/2 tsp salt
1 tsp cayenne pepper
3/4 tsp white pepper
3/4 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano

1. Combine all the ingredients in a small bowl and mix thoroughly. It would help if you put them in a container with a lid and shake vigorously.

Next is the Pan Fried Eggplant. Do these right and even your kids will ask for seconds! Here's the recipe:

1 medium eggplant

For the eggwash:
3 eggs
1 tbsp Tony Chachere's Creole Seasoning
1 tsp Italian Seasoning

For the breadcrumbs:
1/2 cup Panko Breadcrumb
1/2 cup Seasoned Italian Breadcrumbs
2 tbsp Tony Chachere's Creole Seasoning

1. Clean the eggplant, remove the top, leaving the skin on.
2. Slice width-wise about 1 inch thick.
3. In a small bowl, combine the eggs, the 1 tbsp of Tony Chachere's, and the 1 tsp of Italian Seasoning. This will be your eggwash.
4. In another small bowl, combine the Panko and Italian breadcrumbs and the 2 tbsp of Tony Chachere's Creole Seasoning. This will be the breadcrumbs you dip the eggplant in.
5. Dip in eggwash and then dredge in Breadcrumbs.
6. Pan fry it in a skillet on medium to medium-high heat for about 3 minutes on each side.
7. Plate next to salmon and move on to your Remoulade.

Roasted Red Pepper Remoulade
1/4 cup Kraft Mayo with Olive Oil
3 shakes of Lea and Perrin's Worcestershire sauce
3 shakes of Louisiana Hot Sauce
1 tbsp Shrimp Cocktail sauce
1/4 cup Roasted Red Bell Pepper, finely diced

1. Mix all the ingredients together thoroughly in a small bowl.
2. Spoon on top of the eggplant and enjoy!