Description
There’s something comforting and soulful about a plate that brings together bold flavor, tender fish, and the hearty warmth of Southern sides. This Southern Seared Smoked Paprika Salmon delivers all of that and more.
The salmon fillets are lightly seasoned with smoked paprika, granulated garlic, sea salt, and a touch of cayenne for depth and gentle heat. The fish is seared in a hot skillet until the skin is crisp and the flesh is beautifully caramelized, locking in its natural richness. The smoky spice rub gives it a deep, earthy flavor that pairs perfectly with the simplicity of the sides.
Served over a bed of fluffy white rice, the salmon rests on a generous spoonful of stewed tomatoes with tender collard greens and black-eyed peas. The stewed tomatoes are slow-cooked with onion, garlic, and just a hint of cider vinegar and sugar bringing balance to the dish with a savory-sweet finish. The collards add a satisfying texture while the black-eyed peas lend creaminess and a nod to tradition.
Each bite brings a fusion of flavors, smoky, tangy, tender, and bold. This meal feels like something passed down through generations, yet elevated with a simple twist. It’s satisfying without being heavy, and comforting without being complicated.
Perfect for a Sunday dinner, a gathering of family and friends, or even a quiet night in, this dish invites you to slow down, savor, and enjoy the harmony between spice, soul, and Southern tradition.
For many, New Year’s Eve is a time for reflection, tradition, and a hopeful look toward the future and food plays a powerful role in that celebration. For many pescatarians, this Southern Seared Smoked Paprika Salmon dish has become a flavorful and meaningful way to welcome the year ahead.
