Tony’s Take on Blackened Salmon with Crispy Calabrian Shrimp at Maggiano’s Little Italy

Ingredients

• 2 (6-8 oz) Salmon fillets, skin-off
• 8 Large shrimp, peeled and deveined (tails off)
• 2 Russet potatoes, peeled and cubed
• 1 bag (10 oz) Fresh spinach
• 1 cup All-purpose flour (for dredging)
• 1/2 cup Buttermilk
• 2 tbsp Calabrian chili paste (divided)
• 1 Red bell pepper, finely diced
• 1 Yellow bell pepper, finely diced
• 1 Poblano pepper, finely diced
• 1 Shallot, minced
• 1 Lemon (juiced and zested)
• 1 stick Unsalted butter (cold, cubed)
• 1/2 cup Heavy cream
• 1/4 cup White wine
• 2 cloves Garlic, minced
• Canola oil (for frying)
• Olive oil
• Spice Blend: Paprika, dried thyme, onion powder, garlic powder, cayenne pepper, black pepper

Instructions

1. First, we handle the potatoes. Boil the cubed potatoes in salted water until fork-tender. Drain and mash them with 1/4 cup heavy cream, 2 tablespoons of butter, and the minced garlic. Keep them warm.
2. Now, the Four-Pepper Relish. In a small bowl, mix the diced red bell pepper, yellow bell pepper, poblano, and shallot. Toss with a splash of olive oil, a teaspoon of lemon juice, and a pinch of salt. Let those flavors marry.
3. For the Crispy Calabrian Shrimp: Whisk the buttermilk with 1 tablespoon of Calabrian chili paste in a bowl. Soak the shrimp in there for 10 minutes. In a separate dish, season the flour with salt and pepper. Dredge the shrimp in the flour, shaking off excess. Fry in hot canola oil (350°F) until golden and crispy, about 2-3 minutes. Drain on a wire rack.
4. Time for the salmon. Mix your paprika, thyme, onion powder, garlic powder, cayenne, and black pepper to make a blackening rub. Coat the salmon fillets generously. Heat a cast-iron skillet with olive oil over medium-high heat. Sear the salmon for 3-4 minutes per side until you get that dark, flavorful crust and the fish is cooked through.
5. While the salmon rests, make the sauce. In a saucepan, simmer the white wine and remaining tablespoon of Calabrian chili paste (optional, for extra heat) or just the wine until reduced by half. Lower heat, stir in the remaining 1/4 cup cream, then whisk in the cold butter cubes one by one until emulsified and creamy. Finish with lemon juice.
6. Quickly wilt the spinach in a sauté pan with a little olive oil and salt. It only takes a minute.
7. Assembly time: Plate a mound of garlic mash. Top with the wilted spinach. Place the blackened salmon on the spinach. Arrange the crispy shrimp on top. Spoon that luscious lemon butter sauce all over, and crown it with the fresh pepper relish.
8. Finish with a sprinkle of Lemon Zest Finishing Salt to wake up the seafood. DUNZO!