Blackened Salmon with Sausage Maque Choux
2 ears of corn, shucked
1 link andouille or spicy italian chicken sausage (3 – 4 oz.)
2 shallots, chopped
1 small red bell pepper, chopped
1/4 t. dried thyme or 1 sprig fresh thyme
1/8 t. cayenne
Salt and pepper (to taste)
2 (4 – 7 oz.) salmon filets
Blackened seasoning (to taste)
1 T. olive oil
1. Use a sharp paring knife to cut off corn kernels and let them fall into a bowl. Be careful to cut just the kernels and not include any of the tough, inedible cob.
2. In a non-stick skillet over medium high heat, cook sausage until no longer pink. Add shallots and cook until translucent, stirring occasionally to prevent sticking, about 3 minutes.
3. Stir in corn, red bell pepper, thyme, and cayenne and reduce heat to medium low.
4. Pat salmon fillets dry, and sprinkle both sides with blackened seasoning.
5. In a separate non-stick skillet, heat olive oil over medium heat. When oil starts to shimmer, lift skillet slightly and tilt around until the bottom of the pan is lightly covered.
6. Place salmon fillets in the skillet, and cook until the bottom side turns opaque, about 5 minutes, then turn over fillets.
7. Cover the skillet with a lid.
8. Cook the fillets for another 3 to 4 minutes, or until they flake easily if you press on the flesh with a fork.
9. Remove maque choux skillet from heat, and remove thyme sprig, if used.
10. Spoon 1 – 1 1/2 cups maque choux onto each of two plates and place salmon fillet on top.