You know what's awesome? Blackening spice is awesome.

I'd had this recipe for blackening spice for a couple years and back when we lived in the East Village, I remember making it a few times. Well, jump cut to now and here we are thinking about that lovely mixture of sugar, salt, cayenne, paprika, black pepper, chili powder, oregano and basil again.

See, we had this salmon fillet in the fridge and we didn't know what to do with it. We obviously cook salmon a lot and we have a variety of ways we can prepare it in our repertoire. But blackening hadn't come up in a minute and the second it was mentioned, we knew - that was it.

So I whipped up the mix I described above and gave that salmon a tour of the skillet followed by a blast of the oven to finish it off.

Then those lovely, spicy fishes went down on the following sandwich fixings:
- red onion
- tomato
- greens
- sesame mayo
- radish kimchee
- pumpernickel baguette

Well, we've done a very nice job here. The spicy fish ... the kimchee kick and the smooth sesame mayo. The resistance of the pumpernickel and the sweet summer tomato.


On the side of this successful sandwich Meena threw in another one of her awesome salads. Mixed greens, tomato, onion and that awesome dressing. Lovely way to close out a nice, long weekend.

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