Blackened Salmon with Collard Green Salad, Buttermilk Vinaigrette, and Crunchy Black-Eyed Peas

Ingredients

• skin-on salmon fillet (Cleaned, bloodline trimmed away, and cut into portions approximately 1 1/2 to 2 inches wide.)
• paprika (For the light cure; quantity not stated.)
• salt (For the salmon cure and collard greens; use additional salt to season the black-eyed peas at the end. Quantities not stated.)
• dried black-eyed peas (Unsoaked; inspect for and remove rocks.)
• water (Enough to cover the black-eyed peas by 2 to 3 inches.)
• onion (Added to the black-eyed peas; amount and preparation not stated.)
• 2 bay leaves (The transcript says “a couple.”)
• 2 tbsp gumbo file powder (Ground sassafras leaves.)
• black pepper (For the black-eyed peas and vinaigrette; amount not stated.)
• collard greens (About 4 to 5 leaves, thinly chiffonaded; stems may remain attached.)
• lemon (Use zest and juice; strain out the seeds. Amount not stated.)
• Dijon mustard (For the emulsified vinaigrette; amount not stated.)
• buttermilk (For the vinaigrette; amount not stated.)
• white wine vinegar (For the vinaigrette; amount not stated.)
• shallot (A couple of slices; the transcript does not give a precise quantity.)
• 1 cup grapeseed oil (Drizzle slowly into the vinaigrette while blending.)
• 0.5 cup extra-virgin olive oil (Drizzle slowly into the vinaigrette while blending.)
• canola oil (Suggested substitute for grapeseed oil; do not use in addition to it.)
• dill (For the buttermilk vinaigrette; amount not stated.)
• tarragon (For the buttermilk vinaigrette; amount not stated.)
• chard (Named in the transcript as an herb for the vinaigrette; amount not stated.)
• basil (For the buttermilk vinaigrette; amount not stated.)

Steps

1. 1

   Prepare the salmon by removing the skin while keeping the knife steady and moving the skin back and forth. Trim away the bloodline—the darker layer between the skin and flesh—working as close to the flesh as possible without wasting salmon.

2. 2

   Slice the salmon into portions approximately 1 1/2 to 2 inches wide, adjusting the portion size for the appetites of your guests.

3. 3

   Blend paprika and salt together to make a light cure. This is not the blackening spice; it is a sugar-free cure intended to season the fish lightly and draw out a small amount of moisture.

4. 4

   Season the salmon portions all over with the paprika-and-salt mixture.

5. 5

   Refrigerate the seasoned salmon for 20 to 45 minutes. Keep it refrigerated rather than leaving it at room temperature.

6. 6

   Pick through the dried black-eyed peas and remove any rocks or other debris. No overnight soaking is needed.

7. 7

   Put the black-eyed peas in a pot and add enough water to cover them by 2 to 3 inches.

8. 8

   Add the onion, bay leaves, gumbo file powder, and black pepper to the pot. Stir the mixture as it comes to a boil.

9. 9

   Reduce the beans to a simmer and cook for approximately 30 to 45 minutes, until they are very tender and can be smushed on a board but are not falling apart in the pot. Do not add salt at the beginning; season the beans near the end, once they are starting to become tender.

10. 10

    While the beans cook, take 4 to 5 collard-green leaves and roll them tightly. Slice them very thinly into chiffonade. The stems may remain attached for additional crunch and texture.

11. 11

    Add salt, lemon zest, and lemon juice to the sliced collard greens. Strain the lemon seeds out as you add the juice.

12. 12

    Massage the seasoned collard greens thoroughly with your hands so the acid and salt begin softening the leaves. Continue until the leaves look slightly shiny and have turned a darker green.

13. 13

    For the vinaigrette, combine Dijon mustard, buttermilk, white wine vinegar, sliced shallot, salt, and black pepper in a blender or food processor.

14. 14

    With the blender or food processor running and the blades turning, slowly drizzle in the grapeseed oil. Add it gradually so the vinaigrette emulsifies rather than breaking; increase the speed somewhat as it thickens.

15. 15

    Slowly drizzle in the extra-virgin olive oil while continuing to blend. The finished dressing should be thicker and able to cling to the collard-green leaves. Canola oil may be used instead of grapeseed oil.

16. 16

    Add the dill, tarragon, chard, and basil to the vinaigrette and blend them in.

Notes

The supplied transcript ends while the herbs are being added to the vinaigrette. It does not provide the blackening spice blend, the salmon cooking method or temperature, the crunchy black-eyed pea finishing/frying method, the final salad assembly, or serving instructions. Those details should be obtained from the complete video or another author-provided source rather than inferred.

Nutrition per serving

• main
• Southern-inspired
• seafood
• salmon
• salad
• black-eyed peas
• make-ahead
• gluten-free