Blackened Salmon with a Creamy Cajun Sauce

When it comes to easy, quick-cooking weeknight meals that taste delicious, this salmon dish is the answer.  The salmon is juicy, rich, buttery tender and literally takes minutes to cook! Served with a creamy Cajun spiked sauce and all ready in just 30 minutes! Are you in? I thought so..

Serves 4

Effort: Easy

Prep: 5 mins

Cook: 25 mins

Gluten free

Ingredients

• 4 Skin on salmon fillets

• 1 tbsp olive oil

• 1.5 tbsp Cajun seasoning - Khancoban Kitchen

• 1 onion, diced finely

• 2 garlic cloves, minced

• 1 can diced tomato

• 1/4 cup white wine

• 1/4 cup chicken stock

• 2 tsp cornflour

• 1/2 cup cream

• 1/2 cup grated parmesan

• 60g spinach

• 1 lemon

• fresh parsley

Instructions

1. Lightly brush salmon all over with olive oil. Season with 2 tbsp of cajun seasoning and salt & pepper.

2. In a large heavy bottom skillet, heat 1 tbsp olive oil over medium-high heat (medium if your stove runs hot). Once hot, add fillets skin side down, turn heat down to medium and cook approximately 4 minutes, until crispy and blackened. Flip salmon over and cook an additional 3-6 minutes to your liking (will depend on thickness). If salmon is is browning too quickly, then turn down the heat. Remove salmon to a plate and tent with foil.

3. To the oil left in the skillet, add enough oil to equal 1 tablespoon if needed. Heat over medium-high heat. Once hot, add onions, and cook 3 minutes; then add garlic and 1 tbsp of Cajun seasoning and cook 2 minutes.

4. Add white wine to the pan and whisk the chicken stock with cornflour until smooth. Add to pan along with heavy cream and diced tomatoes. Bring the sauce to a simmer and simmer until thickened, stirring occasionally.

5. Reduce heat to low and stir in Parmesan cheese until melted followed by lemon juice. Add spinach and wilt into the sauce.

6. Add salmon back to the skillet and cook a minute or so to heat through. Taste and season with additional salt, pepper. Garnish with freshly parsley and lemon wedges if desired.

Hints & tips

Salmon - Skin on fillets are used in this recipe. Skin off fillets would also work if you prefer them.

Easy swap - Other fish that would work in this dish - Barra, Basa or ling fillets.

Cajun seasoning - This seasoning is spiced. If you want milder dish only use 1 tbsp of seasoning on the salmon with 1 tsp of smoked paprika.

Blackened method - “Blackened” is a method of Cajun cooking in which fish, shrimp, meat, chicken or pork is coated in a spice rub then seared at high heat.  The seasonings char, deepen in flavor and mingle with the butter to create an irresistible dark crust that is smoky, spicy and irresistible giving way to juicy, tender fish or protein.

Serving suggestion - Serve over rice of choice OR mash potato.

Portion size - Serves 4 or 2 with leftovers. Recipe will double.

Storage - Store in the fridge for 3 days. Suitable for freezing - if you are reheating rice make sure it is piping hot before eating.