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Cajun Blackened Salmon with Garlic Butter Asparagus
Created by: Howcan Team
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 lb asparagus, trimmed
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a small bowl, mix together 2 tbsp Cajun seasoning, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
- Rub the Cajun seasoning mixture evenly over both sides of the salmon fillets.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for 4-5 minutes on each side, or until the salmon is blackened and cooked through. Remove from the skillet and set aside.
- In the same skillet, add 3 tbsp of butter and minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Add the trimmed asparagus to the skillet and cook for 5-6 minutes, or until the asparagus is tender-crisp. Season with salt and pepper to taste.
- Sprinkle the asparagus with grated Parmesan cheese and toss to coat.
- Serve the Cajun blackened salmon with the garlic butter asparagus on the side. Enjoy!
Cajun Blackened Salmon is a beloved dish that originated in the heart of Louisiana, where the rich Cajun culinary tradition thrives. The technique of blackening fish was popularized by Chef Paul Prudhomme in the 1980s, who created a fiery blend of spices to coat the fish before searing it in a hot cast-iron skillet. The result is a beautifully charred crust that locks in the salmon's natural juices, creating a tender and flavorful dish. Pairing it with garlic butter asparagus adds a delightful contrast of textures and flavors, making it a perfect marriage of Cajun and contemporary cuisine. Today, this dish can be savored in renowned seafood restaurants across the Gulf Coast, where chefs expertly balance the bold Cajun spices with the delicate flavors of the salmon and asparagus. For those seeking the ultimate experience, visiting New Orleans or the bayou region is a must, where the freshest catch meets the authentic Cajun flair. To recreate this dish at home, sourcing high-quality salmon and mastering the art of blackening are essential. The key lies in achieving the perfect balance of heat and seasoning, ensuring that each bite is a harmonious blend of smoky, spicy, and succulent flavors.
30 min
4
350 calories
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