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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
- 2 tbsp olive oil
- 1 lb asparagus, trimmed
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat a cast-iron skillet over high heat.
- Rub the Cajun seasoning evenly over both sides of the salmon fillets.
- Add 1 tbsp of olive oil to the skillet and carefully place the salmon fillets in the hot skillet. Cook for 2-3 minutes on each side, or until the salmon is blackened and cooked to your desired doneness. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp of olive oil. Add the trimmed asparagus and season with salt and pepper. Cook for 4-5 minutes, or until the asparagus is tender-crisp. Remove from the skillet and set aside.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until the garlic is fragrant and the butter is infused with the garlic flavor.
- To serve, place the blackened salmon fillets on a plate and arrange the garlic butter asparagus alongside. Drizzle the garlic butter over the asparagus and serve with lemon wedges.
- Enjoy your Cajun blackened salmon with garlic butter asparagus!
The history of Cajun Blackened Salmon dates back to the 1980s when Chef Paul Prudhomme popularized the technique at his restaurant in New Orleans. The dish quickly gained fame for its bold flavors and fiery Cajun spices. The technique involves coating the salmon in a blend of herbs and spices, then searing it in a hot cast-iron skillet to create a charred crust. The result is a tender, flaky salmon with a smoky, spicy flavor that has become a staple in Cajun cuisine. The addition of garlic butter asparagus perfectly complements the bold flavors of the blackened salmon. The asparagus is sautéed in a rich garlic butter sauce until tender-crisp, adding a burst of freshness to the dish. Today, the best versions of this dish can be found in renowned Cajun restaurants in New Orleans, where chefs continue to perfect the art of blackening salmon. The key to getting this dish right lies in the quality of the salmon and the perfect balance of Cajun spices. While Chef Paul Prudhomme's original recipe is a classic, some chefs have put their own spin on the dish, incorporating local ingredients and flavors to create unique variations. Whether enjoyed in a fine dining establishment or prepared at home, Cajun Blackened Salmon with garlic butter asparagus is a true celebration of Southern flavors.
30 min
4
350 calories
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