Cajun Blackened Salmon was a new one for me and that doesn’t often happen here! Despite having 2 cupboards filled to bursting with my herbs and spices collection, when I saw this Cajun Spice Blend for sale, I decided to give it a go.
As soon as I opened the packet, I knew it would be a winner! Spice blends are so interesting and this smelled amazing! This Cajun Spice Blend blend proved to be worth its weight in gold.
I bought it from a new company based near to where I live, I hadn’t actually realised she was there! I went into the mini market to find some antique props for my food photos.
The antiques stall is based to the rear of the market.
As I walked into the main door and made my way to the back, I stopped in my tracks! You can see more by clicking here.
We are a busy household …
I cook every day for the family, actually at one point there were 9 of us here. Between husband, 2 sons, daughter and grandchildren, coming up with new things can get tricky. But having cooked for over 40 years, I do have a few staples that make it to the table regularly and we all tuck in.
Although this dish ticked a few boxes, it wasn’t for all of us. We all love Salmon, apart from Mr W. The ones of us that do enjoy Salmon, loved it!
Let’s talk Salmon …
I usually buy a whole salmon and one of us will fillet it. You can’t beat fresh, just-filleted salmon, but a lot of the fillets, I do freeze.
If you are using frozen salmon for this dish, defrost it and pat it dry with kitchen paper before rubbing in the Cajun Spice Mix.
Buying a whole salmon might seem extravagant, but actually it is far cheaper than buying it already cut and packaged. I Usually pay around 6 euros per kilo.
If you look at the prepacked Salmon, some can be as much as 20 euros per kilo, so you can now see why I do it. One of my favourite Salmon dishes is Wok Smoked Salmon
You do however need an extremely sharp filleting knife. It is a purchase you will not regret!
You can remove the skin if you wish but I don’t bother.
Let’s make Cajun Blackened Salmon …
When you are ready to cook, dry off your fish, brush with olive oil and cover all sides of each fillet with the Cajun Spice Blend and set aside.
You need a decent sized pan for this dish I use one of my deep sided frying pans, it has a lid, but you don’t need it for this dish.
If you are looking to purchase a big frying pan, look for one with a metal handle so you can use it in the oven also.
Heat your frying pan, add olive oil and carefully sear all sides of the fillets. When they are coloured, set aside. Using the same pan, I fried off thinly sliced onions, peppers, mushrooms, garlic and halved cherry tomatoes. I have also stirred through spinach on another occasion which was nice!
Then add your stock, cream, lime juice and a teaspoon of the Cajun spice blend to the pan. Give it a good stir, taste, season, bring it to a simmer and gently drop in your salmon.
Leave it to simmer for about 10 minutes until the sauce thickens a little. That is it! It really is quick and very tasty! Serve with rice.
Cajun Blackened Salmon
Equipment
- sharp knife
- Chopping board
- Deep frying pan
- Plate
- Wooden spoon
- Measuring jug
Ingredients
- 4 Salmon Fillets
- 2 tbsp Cajun Spice Blend (plus one tspn to add to the sauce)
- 2 – 3 tbsp Olive Oil
- 1 Large white onion – thinly sliced
- 1 Bell pepper, thinly sliced – I have used red, green and yellow on different occasions
- 5 Mushrooms thinly sliced
- 1 Clove of garlic minced/finely chopped
- 8 Cherry tomatoes halved
- 120 ml Cooking cream
- 200 ml Chicken stock
- 1 tbsp Cornflour (mix smooth with a splash of water)
- Half Lime for juice
- 2 dessert spoons Parmesan cheese
- 2 or 3 handfuls Spinach leaves (optional)
Instructions
- Dry off fillets, brush with olive oil and rub in the 2 tablespoons of Cajun Spice Blend covering all sides
- Heat your frying pan, then add a tablespoon of olive oil – Fry off your fillets, colouring them on all sides
- Remove the fillets and set aside
- In the same pan add your chosen vegetables and fry off for 4 or so minutes (if using spinach don't add it yet)
- Add your stock, cream, cornflour, lime juice, and one teaspoon of the Cajun Spice Blend and stir through. If you decide to use spinach, add it now.
- Taste the sauce, season of needed with S&P and carefully drop your fish into the sauce
- Simmer for about 10 minutes allowing the sauce to thicken slightly
- Serve with rice (also nice with mashed potato)