This blackened seasoning is versatile enough for your favorite seafood or your boneless, skinless chicken breasts. Serve with rice pilaf and garnish with lemon zest.
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1 1/2 tsp. Lea & Perrins® The Original Worcestershire Sauce
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
1/4 tsp. dried thyme leaves
2 tsp. olive oil
4 salmon or cod fillets, about 8 oz each
In a small bowl, mix together Worcestershire Sauce, paprika, pepper and thyme. Drizzle salmon with oil and evenly coat fillets with seasoning mixture.
In a large skillet, sprayed with nonstick cooking spray then placed over medium heat, cook salmon for 3 to 5 minutes on each side, or until cooked to desired doneness.
Be sure to shake well before measuring out the Worcestershire Sauce.
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