Cajun Blackened Salmon Food

THE BEST CAJUN BLACKENED SALMON EVER.

Steps:

• Melt butter over medium high heat. Stir in 1 to 2 tablespoons (depending on how spicy you like it) of Cajun's Choice Blackened Seasoning and garlic. Stir constantly for 1 minute to blend flavors. Slow the cooking of the butter and the garlic by adding wine. Stir constantly and cook for 1 minute. Add fish fillets and cook until fish flakes apart. Squeeze lemon over fish and serve.

CAJUN BLACKENED SALMON

Steps:

• Mix together spices in an airtight jar and shake until well blended.
• Sprinkle cajun spice liberally over salmon fillets on both sides.
• Melt butter in a large pan over medium high heat until sizzling hot.
• Place salmon fillets in butter and cook each side 4-8 minutes, depending on the size of the fillet. Be sure to cook one whole side before flipping to blacken properly.

CAJUN BLACKENED SALMON RECIPE BY TASTY

Steps:

• In a small bowl, combine all the Cajun spice rub ingredients and stir.
• Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets.
• Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
• Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
• Once the salmon is cooked set aside.
• In a large bowl, add all of the salsa ingredients and stir well.
• Serve the salmon with an extra sprinkling of parsley alongside the salsa.
• Enjoy!

BLACKENED SALMON FILLETS

Steps:

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
• In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

BLACKENED SALMON WITH SPINACH AND BLACK-EYED PEAS

Steps:

• Season the salmon on both sides with salt, pepper and the Cajun seasoning; set aside. (If your Cajun seasoning contains salt, do not season the salmon with additional salt.) Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery starts to soften, about 4 minutes. Stir in 2 sliced scallions and the garlic; cook until softened, about 1 minute. Add the black-eyed peas and chicken broth. Cover and bring to a boil over high heat, then uncover and reduce to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a wooden spoon. Simmer until the broth is thickened, 8 to 10 minutes.
• Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon olive oil all over the salmon. Add to the skillet, curved-side down; reduce the heat to medium high and cook until blackened on the bottom, 3 to 5 minutes. Flip, reduce the heat to medium and continue cooking until browned on the other side, 2 to 3 minutes for medium rare to medium.
• Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Add more salt and pepper, if needed. Divide the beans and salmon among shallow bowls. Top with the remaining sliced scallion.

BLACKENED SALMON

Steps:

• In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
• Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
• Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

CAJUN BLACKENED SALMON W/CILANTRO-RANCH CHILI PESTO SAUCE #RSC

Steps:

• Preheat a large cast iron skillet on medium heat.
• In a small bowl, mix the blackened seasoning and 2 tablespoons of Hidden Valley Original Dip Mix. Use a paper towel to pat the salmon portions dry and sprinkle both sides with equal portions of the seasoning rub. Add oil to the skillet and when oil ripples, add the salmon and cook for 2 minutes each side, or until nicely browned. Remove salmon to a dish and set aside.
• To make the pesto, rough chop the shallot and peppers, and add into a food processor or blender, along with the cumin, garlic, 1/4 cup of cilantro, 2 tablespoons oil, salt and remaining Hidden Valley Original Dip Mix. Process until smooth.
• In the same cast iron skillet on medium heat, add the ale and simmer briskly for 5 minutes. Stir in the pesto mixture and cook for a minute, then add the tomato paste, sambal, corn, lemon juice and chives and simmer for 5 minutes. Turn heat to low, add the tomatoes and simmer for 5 more minutes. Add the salmon into the skillet with the sauce and simmer for 5 more minutes.
• To serve, plate each salmon portion into shallow bowls, ladle equal amounts of sauce over the top and garnish each with remaining cilantro and equal portions of parmesan cheese.

BLACKENED CAJUN SALMON WITH LIME AIOLI

Steps:

• Preheat the oven to 180oC/350oF/gas 4. Spoon the Cajun Chicken seasoning onto a flat plate and use to dust the salmon fillets,shaking off any excess.Heat an ovenproof frying pan or griddle pan. Add half the olive oil and sear the salmon, skin - side down, for 30 seconds, then turn over and cook for 1 minute. Transfer to the oven and roast for 6 minutes or until tender but still very moist in the middle.
• Meanwhile, make the lime aioli. Put the mayonnaise in a bowl and beat in the remaning olive oil and the garlic. Add a light grating of lime zest,then cut the lime in half and add a squeeze of the juice from on half. Season to taste and mix well to combine.
• Arrange the salmon on plates and add a tablespoon of the lime aioli by the side of each. Cut the remaining lime half into quarters an serve with salmon.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

CAJUN BLACKENED SALMON WITH PUREED PEAS AND DOOR STOP FRIES

Steps:

• Peel and cut potatoes into very fat chips, heat some oil in a large frying pan and fry chips until cooked and crisp, turning constantly, to brown on all sides. Alternatively fry in a chip fryer if you have one.
• Coat salmon with Cajun seasoning, heat a small amount of oil in a pan, place salmon skin side down and fry for 4-5 minutes, turn and fry for a further 4-5 Min's. Cooking times will vary depending on the thickness of the fillet.
• Bring a large pan of salted water to the boil, add peas and boil for about 5 Min's. Drain and puree peas with butter, salt and pepper in a food processor or blender.
• To serve: Divide puree mix between 4 plates, place salmon on top, and stack chips on top of each other.

CAJUN SPICED SALMON

Steps:

• Put the salmon in a bowl, pour over the lime juice and leave the salmon to 'cure' for 5 mins. Meanwhile, mix all the spices together with the sugar. Lift the salmon out of the lime juice and roll in the spices so it's completely coated.
• Heat grill to high. Grease a baking tray, then sit the salmon, flesh-side up, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.