Cajun Blackened Salmon
An easy, delicious meal made in less than half an hour.
Servings 4 Servings
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)