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Cajun Blackened Salmon with Creamy Cajun Sauce
Created by: patriot@reagan.com
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp Cajun seasoning
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- In a small bowl, mix together 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt to create the blackening seasoning.
- Coat each salmon fillet with the blackening seasoning, pressing the seasoning onto the fish to create a thick crust.
- Heat 2 tbsp of olive oil in a large skillet over high heat. Once the skillet is hot, add the salmon fillets and cook for 3-4 minutes on each side, or until the seasoning forms a dark crust and the salmon is cooked to your desired doneness.
- While the salmon is cooking, prepare the creamy Cajun sauce. In a small saucepan, combine 1/2 cup heavy cream, 1/4 cup chicken broth, and 2 tbsp Cajun seasoning. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- Remove the saucepan from the heat and stir in 1/4 cup grated Parmesan cheese until melted and smooth.
- To serve, spoon the creamy Cajun sauce over the blackened salmon fillets and garnish with 2 tbsp chopped fresh parsley. Enjoy!
Cajun blackened salmon with creamy cajun sauce is a beloved dish that originated in the southern United States, particularly in the Cajun and Creole regions of Louisiana. This flavorful dish is a fusion of traditional Cajun spices and cooking techniques with the rich, buttery flavors of salmon. The blackening technique involves coating the salmon in a blend of spices, including paprika, cayenne pepper, and thyme, then searing it in a hot cast-iron skillet to create a charred crust. The creamy cajun sauce, often made with a base of heavy cream, garlic, and Cajun seasoning, adds a luscious finish to the dish. One renowned chef known for popularizing this dish is Paul Prudhomme, a Louisiana native and pioneer of Cajun cuisine. His restaurant, K-Paul's Louisiana Kitchen in New Orleans, was instrumental in introducing cajun blackened salmon to a wider audience. Today, the best versions of this dish can be found in authentic Cajun and Creole restaurants throughout Louisiana, where chefs expertly balance the bold flavors of the blackened salmon with the creamy, spicy cajun sauce. The key to getting this dish right lies in the perfect balance of spices and the precise cooking of the salmon to achieve that coveted blackened crust while keeping the fish tender and moist on the inside. For those looking to recreate this dish at home, it's essential to source high-quality salmon and to pay close attention to the blackening process to avoid burning the spices. Additionally, experimenting with different variations of the creamy cajun sauce, such as adding a touch of tangy lemon or a splash of hot sauce, can elevate the dish to new heights. While cajun blackened salmon with creamy cajun sauce is a classic preparation, some chefs and home cooks also explore alternative methods, such as grilling the salmon over an open flame to impart a smoky flavor, or incorporating local ingredients like crawfish or shrimp into the creamy sauce for a unique twist on the traditional recipe.
25 min
4
350 calories
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