The rich salmon is nicely balanced by the bitter rapini.
2 fresh salmon fillets, Cajun Seasoning, 1 lb. fresh rapini (cleaned and chopped), Extra virgin oil oil, 3 cloves garlic (minced), Sea salt, Fresh ground black pepper,
Season Salmon Fillets liberally with Cajun seasoning, set aside. Pour 3 TBS Olive Oil into a large skillet on low heat. Add the minced garlic and sauté for 1 minute. Begin adding the rapini a handful at a time, as it wilts add another handful, cover between additions. Once all rapini is in the pan salt and pepper to taste and reduce heat. About half way through the rapini place a heavy skillet (preferably cast iron) on medium high heat. When the skillet is up to heat, coat the surface with olive or vegetable oil and add the two Salmon fillets. Cover and let cook/blacken for 3-4 minutes. Flip the fish and cook another 2-3 minutes longer blackening the second side.
- Serve with rapini and enjoy with IWBW Chardonnay.