Q: Killer Creek in Roswell offers a wonderful Sunday brunch. Could you request the recipes for the blackened salmon (and the sauce served with it)?

-- M. L. McMartin, Woodstock

A:  Killer Creek executive chef Jay Pollock graciously provides the recipes, tempered with the following advice: "When blackening at home, it is recommended that it be done outdoors on the grill in an iron skillet. If done indoors, the kitchen will become extremely smoky unless there is a commercial-grade ventilation system." The recipe makes more seasoning mix than you will need.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Blackened Salmon With Lemon Butter|

Louie Favorite/AJC

Makes 6 servings|Preparation time: 20 minutes|Cooking time: 20-30 minutes

For the lemon butter sauce:

2 tablespoons fresh lemon juice

2 shallots, chopped

3/4 cup dry white wine

1/2 cup rice wine vinegar

1/2 cup heavy whipping cream

1 cup (2 sticks) unsalted butter, cut into small pats

1/2 tablespoon kosher salt

1/2 teaspoon white pepper

For the blackening seasonings:

1/2 cup paprika

1/4 cup kosher salt

1 tablespoon onion powder

3 tablespoons garlic powder

1 tablespoons cayenne pepper

2 tablespoons coarsely ground black pepper

1 tablespoon dried thyme

1 tablespoon dried oregano

12 (3-ounce) salmon fillets, square cut

1/2 cup vegetable oil

To make the sauce: In a medium saucepan over medium heat, reduce lemon juice, shallots, wine and vinegar until only bubbles remain. Add cream and reduce by 2/3. Slowly whisk in butter, a pat or two at a time, until all butter is incorporated. Add salt and pepper. Keep sauce warm (but not too hot, or it will separate). (Note: For a smoother sauce, puree in blender, then strain.)

To make the seasonings: Place iron skillet on grill and let get extremely hot. In a bowl, mix paprika, salt, onion powder, garlic powder, cayenne, black pepper, thyme and oregano. Coat salmon fillets with blackening seasoning on one side by lightly pressing fillets into the mix. Dip seasoned fillets into oil and place into skillet, seasoned side down, and sear until blackened. Turn over and cook to desired degree of doneness. Remove salmon from skillet onto plates. Top with sauce.

Per serving: 466 calories (percent of calories from fat, 46), 38 grams protein, 23 grams carbohydrates, 2 grams fiber, 23 grams fat, 116 milligrams cholesterol, 2,477 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.