Comin’ in HOT with this spicy, tangy salmon that will excite your taste buds. You better believe there weren’t any leftovers here. If you’re worried about the cream, just leave it out of your coffee tomorrow morning. ?
Recipe
Cajun Salmon with a Spicy Cream Sauce
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Loading...Ingredients
- 4-5 Salmon fillets (bonesless/ skinless)
- 3-4 tbsp of Cajun seasoning
- 1/2 cup of cream
- 1/3 cup of chicken stock
- 1/2 tbsp of tomato paste
- 1 small shallot - minced
- 4 cloves of fresh garlic - minced
- 1 tbsp of fresh Fresno peppers
- 1 Lemon - juice and zest
- 1 tbsp of butter
- Avocado oil
Instructions
Start by heating a heavy pan on medium heat.
While that’s heating, pat and dry your salmon fillets, and season them generously with your favorite Cajun seasoning.
Pat down the seasoning to make sure it is sticking to the fillets.
Add 2 tbsps of avocado oil to the pan and lay seasoned side down. Do not touch it for 2-3 minutes to let a crust build on the salmon.
While thats cooking, season the other side of the salmon generously, and flip and cook on the other side.
Once the salmon is cooked to your desired doneness, remove from the pan and put the heat on low.
Now add 1 tbsp of oil, butter and minced shallots to your pan and cook on low heat.
Once the shallots cook a bit, add your garlic, fresno peppers, tomato paste and cream. Whisk well to combine. Make sure to get all the good bits off the bottom of the pan.
Add chicken stock to thin out the sauce, or you can add more cream.
Add a pinch of salt, lemon zest and a tsp of cajun seasoning to taste.
Once the sauce has thickened, add your salmon back in and turn off the heat.
Serve with lemon wedges and a side of mashed potatoes or pasta.
Notes
My favorite cajun seasoning is from @spiceandtease. Do not add the lemon juice until the salmon is off the heat.
