SERVES 2
This simple Cajun seasoned salmon preparation makes for a quick weekday dinner. I have realized that the trick to getting a crispy skin on the salmon is to remove as much water as possible, particularly from the skin, prior to cooking it. Also, do not use any water based marinades. The Cajun salmon goes very well with the kicked-up mushrooms sauteed in garlic and red Kashmiri chilies. Enjoy it with a buttery chardonnay or a crispy sauvignon blanc.
2 ½ lb salmon filets
1 tbsp Cajun seasoning (see Spice Mix section for recipe)
¾ tsp salt, adjust to taste
¼ tsp, ground black pepper
4 tbsp extra virgin olive oil
18 heads of cremini mushrooms, stalks removed and sliced
3 cloves of garlic, minced
3 Kashmiri chilies, each broken into two. You can substitute with other available dried red chilies
1 tbsp cilantro, finely chopped
6 baby tomatoes of different colors, cut into halves lengthwise
1 Wash each ½ lb filets of salmon under cold running water. Use a paper towel to absorb as much water from the filet, particularly on the skin side. Also, you can use a knife to scrape the water from the skin side. Having the skin free of water and moisture ensures that it gets very crispy when it is cooked.
2 In a bowl mix the Cajun seasoning, ½ tsp of salt and black pepper with 2 tbsp of the olive oil. Coat the salmon filets with this mixture and let it marinate for about 30 minutes.
3 Heat a pan over medium high heat. When the pan is hot, add 1 tbsp of the olive oil. Place the salmon filets in the pan, skin side down, and cook for about 2 minutes. Reduce the heat to medium and cook for another 3-4 minutes. Turn the filets over and cook over 5-6 minutes till the salmon is cooked to your liking. Thicker filets might require additional cooking time. Remove from pan, loosely wrap them in aluminum foil and set aside.
4 Increase the heat to medium-high and add the remaining 1 tbsp of olive oil to the pan. Add the garlic and broken Kashimiri chilies and sauté for a minute.
5 Add the chopped mushrooms to the pan along with ¼ tsp salt and sauté for 3-4 minutes. Remove from heat and set aside.
Plate the salmon and garnish with cilantro and tomato halves. Serve with the sauteed mushrooms on the side.
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