The art of blackening can be traced to Louisiana, so it’s fitting that a restaurant like Gumbo—boasting Louisiana cajun/creole style—focus a portion of their menu to the process. Salmon, which is an oily fish rich in protein, omega-3 fatty acids, and vitamin D, has a soft and buttery texture that pairs well with the spice of a blend of herbs and spices. Prepared on a white cast iron skillet the filet had a well crusted outer layer which preserved the juicy body. Cooked perfectly (but not as spicy as warned by the waitress) the flavors were absorbed through the inner most flesh. To aid in the flavor, although not necessary, the garlic butter added a smooth spice. As a side the Mac-n-cheese were larger than expected noodles, with a light cream sauce, topped with crushed Cheese-its. Passable side but easily forgettable.
The blackened Salmon was worth the visit alone. Although it could have turned up the heat meter in the spice, the flavors of both the herbs and spices complimented the buttery texture of the perfectly prepared fish. -LV