Blacken Salmon X Ribeye Yaka mein

In the heart of Louisiana, where flavors are bold, and meals tell a story, a unique fusion dish was born. Blackened Salmon X Ribeye Yaka Mein is more than just a meal—it's a celebration of tradition, culture, and creativity. Inspired by the rich heritage of Cajun cuisine and the comforting embrace of a soul-warming noodle bowl, this dish brings together the best of both worlds.

Picture this: a sizzling cast-iron skillet, the air filled with the smoky aroma of perfectly blackened salmon and ribeye, seasoned with the signature spices of ChefGoneMad. Each cut of meat and fish carries the essence of the South, bold and unapologetically flavorful.

Meanwhile, a pot of Yaka Mein broth simmers nearby, its fragrant steam rising like a promise of comfort. This isn’t just any noodle soup—this is Louisiana’s take on a global classic. Spaghetti noodles soak up the savory broth, topped with tender slices of ribeye, a flaky piece of salmon, and a perfectly boiled egg. The final touch? A sprinkle of fresh green onions, tying it all together like a Cajun symphony in a bowl.

This dish is a testament to how culinary boundaries can blur, creating something extraordinary. It's perfect for a hearty family dinner, impressing guests, or simply treating yourself to a little bit of Southern magic. Dive into this story of flavor, and let every bite remind you that food isn’t just sustenance—it’s a connection to culture, history, and passion.

Steak Marinade

Ingredients

• 2 (14 oz.) Ribeye Steaks
• 2 Tbsp Olive Oil
• 4 Tbsp ChefGoneMad Cajun NOLA 
• 4 Tbsp Brown Sugar
• 4 Tbsp Soy Sauce

Directions

1. Lay each steak flat in a container, side by side.
2. In a mixing bowl, combine olive oil, ChefGoneMad Cajun NOLA seasoning, brown sugar, and soy sauce. Stir well until the sugar is completely dissolved.
3. Pour the marinade evenly over the steaks. Cover the container with a lid and refrigerate for at least 2 hours (or overnight for maximum flavor).

Cooking the Steak

Ingredients

• 2 Tbsp Salted Butter
• 2 Tbsp Olive Oil
• 4 Tbsp ChefGoneMad Creole Smokehouse

Directions

1. Heat olive oil and butter in a large cast-iron skillet over medium-high heat.
2. Season each steak generously on both sides with ChefGoneMad Creole Smokehouse seasoning.
3. Add the steaks to the hot skillet. Reserve any remaining marinade for later use.
4. Cook the steaks undisturbed for 3 minutes or until the bottom develops a nice char.
5. Flip the steaks and sear the other side for another 3 minutes.
6. Reduce the heat to medium-low and continue cooking for 2 more minutes or until the desired doneness is reached.
7. Transfer the steaks to a plate and let them rest for at least 10 minutes to retain juices.
8. Slice the steaks into bite-sized pieces or serve whole.

Honey Glazed Blacken Salmon

Ingredients

• 4 (6 oz.) Salmon fillets (skin removed)
• 4 Tbsp ChefGoneMad Cajun NOLA
• 1 Tbsp ChefGoneMad Smoked Garlic Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 4 Tbsp Raw Honey
• 2 Tbsp Butter
• 1 Tbsp Olive Oil

Directions

1. Preheat your oven to 350°F.
2. Heat the skillet used for the steaks (or a fresh skillet) over medium heat.
3. In a small bowl, mix all the dry seasonings: ChefGoneMad Cajun NOLA, Smoked Garlic Salt, onion powder, and garlic powder.
4. Season both sides of each salmon fillet generously with the seasoning mixture.
5. Add butter and olive oil to the hot skillet. Once the butter has melted, carefully place the salmon fillets into the skillet.
6. Cook the salmon undisturbed for about 3 minutes, allowing the surface to blacken slightly. Carefully flip each fillet and cook for another 3 minutes.
7. Turn off the heat. Drizzle 1 tablespoon of honey over each fillet.
8. Transfer the skillet to the preheated oven and bake for an additional 8 minutes.
9. Remove the skillet from the oven and set the salmon aside to rest for 2-3 minutes.

Yaka Mein

Ingredients

• 8 oz. Spaghetti Noodles (cooked)
• 32 oz. Beef Broth
• 16 oz. Water
• 2 Garlic Cloves (minced)
• 4 Beef Bouillon Cubes
• 4 Eggs (boiled and peeled)
• 6 Green Onions (chopped)
• Soy Sauce (to taste)

Directions

1. Heat a medium pot over medium-high heat and pour in the remaining marinade from the steaks.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the beef broth, beef bouillon cubes, and water to the pot. Stir well and bring the mixture to a boil.
4. Once boiling, let it simmer for 2 minutes, then turn off the heat.
5. Add soy sauce to taste, adjusting the flavor to your preference.
6. To serve, divide the cooked spaghetti noodles into bowls. Ladle the broth over the noodles.
7. Top each bowl with a boiled egg (halved), Ribeye (diced), Salmon and a generous sprinkle of chopped green onions.