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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

BLACKENED SALMON

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Blackened salmon with bold spices is a tasty dinner made in just 15 minutes! Apply a quick dry season blend to each fish fillet, then pan fry until a flavorful dark crust appears on the surface. It’s that easy!
Blackened salmon fillets in a cast iron skilletSave

Blackened salmon is a go-to recipe when a seafood craving hits! It’s quick and easy to prepare with minimal effort. It’s one of those dishes that can be paired with any side dish to mix up a weeknight dinner. A blend of savory, spicy and sweet seasonings are generously coated on each fish fillet, adding delicious flavors and textures while it cooks.
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Once the salmon is added to a hot pan and cooked for just a few minutes on each side, the taste is magically transformed making each bite better than the last. Fans of spiciness and crispy salmon will devour this dish!

THE SPICE RUB

When I’m looking to instantly add flavor to proteins, a dry spice rub does the trick. My blackening spice is a mixture of paprika, cumin, brown sugar, garlic powder, onion powder, salt, chili powder and black pepper.
Several different dry seasonings in a white bowlSave

The balance of heat, savory notes, and sweetness from the spices get enhanced when cooked in the oil to help the fat-soluble flavors intensify.
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A generous coating of the blackening spice is applied to the flesh side of the salmon fillets. For those who like extra crispy fish, the skin can be left on and fried in the pan. Otherwise, remove the skin and season both sides of the salmon.
Photo of a person applying a dry rub seasoning to salmon filletsSave

CHOOSING THE RIGHT OIL

The salmon gets pan-fried in a thin layer of olive in a large heavy skillet. Be sure to take into consideration the oil smoke points. The frying oil should be hot enough to quickly sear the surface of the salmon, but not be too hot where it becomes overly smoky and breaks down. It takes a few minutes on each side to create a crispy layer and deep golden colors on the salmon surface.
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Fish spatula lifting blackened salmon out of a cast iron skillet


The result is tender and flaky salmon with a boldly spiced crust, it’s irresistible! I like to serve the blackened salmon with grilled corn salad or broccoli rice. Blackened salmon is a simple and tasty recipe that once mastered will be put on repeat and served weekly at the dinner table.
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Photo of blackened salmon dinner topped with garnish and served in a cast iron skillet





Adding a small amount of brown sugar to the blackening spice mixture not only adds a hint of sweetness but also accelerates the browning on the surface of the fish. Sugar is composed of two simple sugar molecules, glucose, and fructose. At around 200°F (93°C), the fructose begins to caramelize, and deep brown pigments form on the surface. This is much lower than the 300°F temperature needed for Maillard Browning reaction to occur on its own. The result is an attractive blackened crust in a short period, which is helpful because the salmon cooks very quickly.
4.59 from 17 votes
BLACKENED SALMON
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Blackened salmon with bold spices is a tasty dinner made in just 15 minutes! Apply a quick dry season blend to each fish fillet, then pan fry until a flavorful dark crust appears on the surface. It's that easy!
Course: Entree
Cuisine: Caribbean
Servings: 4 servings
Calories: 238 kcal
INGREDIENTS
  • 1 teaspoon paprika , (3g)
  • 1 teaspoon cumin , (1g)
  • 1 teaspoon dark brown sugar , (4g)
  • 1/2 teaspoon garlic powder , (1g)
  • 1/2 teaspoon onion powder , (1g)
  • 1/2 teaspoon kosher salt , (3g)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds salmon fillet , (680g) skin removed
  • 1 tablespoon olive oil , (15ml)
  • 1 lime , cut into 4 wedges
  • 1 teaspoon chopped parsley , (1g)
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INSTRUCTIONS
  1. In a small bowl combine paprika, cumin, brown sugar, garlic powder, onion powder, salt, chili powder and black pepper.
  2. Cut salmon fillets in 4 equal pieces, about 6 ounces in weight each.
  3. Season each side of the salmon fillets with 1 teaspoon of the blackening seasoning mix, 2 teaspoons total.
  4. Heat a large stainless steel or cast iron skillet over medium-high heat. Once hot add the oil.
  5. Place salmon fillets in the pan and cook until lightly charred and crisp, 2 to 3 minutes.
  6. Flip the salmon and cook until the flesh flakes easily, 1 to 2 minutes.
  7. Transfer blackened salmon to a plate serve with lime wedge and sprinkle with parsley.

more recipes @ www.jessicagavin.com

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