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Blackened Salmon with Broccoli Rabe and Raisins

Hallie Burton
Yield Makes 4 servings (serving size: 6 ounces salmon plus 1/4 of the vegetable mixture)
Prep: 8 minutes; Cook: 12 minutes.

Ingredients

  • 4 (6-ounce) skinless salmon fillets
  • 1 tablespoon Cajun seasoning or blackened spice mix
  • 1 bunch broccoli rabe (about 1 pound)
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 2 shallots, sliced
  • 1/4 teaspoon kosher salt
  • 1/4 cup golden raisins
  • 1 lemon, cut into wedges

Nutrition Information

  • calories 378
  • fat 9 g
  • satfat 0.0 g
  • monofat 4 g
  • polyfat 3 g
  • protein 43 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 107 mg
  • iron 3 mg
  • sodium 595 mg
  • calcium 85 mg

How to Make It

  1. Heat a large skillet over medium heat. Coat both sides of each salmon fillet evenly with seasoning; cover and cook for 3–4 minutes per side or until opaque throughout and blackened.

  2. Meanwhile, in another skillet, bring the broccoli rabe and 1/2 cup water to a simmer. Cover and cook, tossing occasionally, for 3–4 minutes or until tender; drain and transfer to a plate.

  3. Wipe out the second skillet, and heat oil over medium heat. Add the shallots and salt, and cook for about 3 minutes or until softened. Mix in the raisins and broccoli rabe. Serve with the salmon and lemon wedges.