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Nutrition Facts
Serving Size 135 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1500 mg 63%
Total Carbohydrate 6 g 2%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 25 g
Vitamin A 80% Iron 15%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Blackened Merguez Spiced Salmon
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/4 cup(s) paprika
2 Tsp coriander
2 Tsp cumin
1 Tbsp kosher salt
2 Tsp cracked black pepper
1 Tsp smoked paprika
1 Tsp ground fennel
1 Tsp cayenne pepper
1/4 cup(s) Aldonza Extra Virgin Olive Oil
1 Lb salmon fillets, 4- 4oz. fillets
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Instructions

1
In a bowl, add all dry spices and mix together to combine.
2
Brush olive oil liberally over each fillet, then season with spice mix, allow to rest for at least 15 minutes for spices to penetrate salmon.
3
Preheat a large non-stick pan over medium-high heat, add oil and sear fillets flesh side down, skin side up.
4
Cooking salmon for 5 to 6 minutes, salmon should almost be fully cooked before flipping it.
5
Cook a few more minutes until internal temperature reaches at least 150ºF. Allow to rest and season with more spice mix to taste.
6
Chef's Note: I like to serve this with a side of roasted broccoli using same merguez spice blend to season it.

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