Cajun | TCS

Winner winner, Salmon dinner.

In under 30 minutes!!!

Let’s have a chat about this baked salmon. I’ve said this before, I know, I know but this is my favorite way to eat Salmon. It is by far the juiciest way to cook a salmon and all the flavor stays right in there, where you want it.
If you’re looking for a no fail, fool-proof recipe that you can’t mess up. Congratulations, you’ve come to the right place.
Impress your hubby, your wife, date, girlfriend, boyfriend or family this week with a big Salmon feast. Let’s do this.
First you make the thick Brown sugar Cajun seasoned butter mix then spread it on top of the salmon fillet. This part is a bit tricky because the salmon is so slippery so you have to use a knife and fingers to spread it out as best as you can.
As this flavoured butter melts in the oven, it’s basting the Salmon and the sugar melts and forms a sticky crust full of spiced flavor, slowly penetrating the entire fillet.
The result is a melt in the mouth, moist and delicious Salmon feast.
I like to serve this with an exotic Pomegranate and Avocado Salsa.

Serves: 6 – 8
Prep Time: 10-15 minutes
Cooking Time: ca. 15 minutes
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INGREDIENTS:

SALMON
• 1 ¼ pound salmon, skin removed (preferably wild )
• 3 tablespoons butter, softened to room temperature
• 2 teaspoons brown sugar (or coconut sugar )
• 2 tablespoons of my cajun seasoning without salt
• 1 clove garlic, peeled and grated
• ½ tsp salt

SALSA
• 2 avocados
• 1 pomegranate
• Juice of half a lime or more according to taste
• 3 tbsp. chopped cilantro/coriander
• Salt and pepper
• ¼ chopped red onion

DIRECTIONS:

Pre heat the oven to 220 C / 428 F
Prepare your baking tray by covering it with foil. Place the salmon fillet on top.
Prepare the Cajun flavoured butter by adding the grated garlic, Cajun seasoning, brown sugar and salt to the softened butter and stir to combine completely.
Spread the butter over the salmon as best as you can.
This part is a bit tricky because the salmon is so slippery so you have to use a knife and fingers to spread it out.
Place the salmon in the middle of the oven and bake for 10 minutes.
Switch on the broiler or oven grill and grill for 4 – 5 more minutes until really golden and sticky on top. Serve straight away.
I served this with zucchini ribbons, that I tossed in olive oil and a squeeze of lime, salt and pepper. Then I placed the ribbons at the sides of the salmon and baked them together.

Enjoy!

Myra XO

If there is something I go nuts about it’s Shrimp. Big plump juicy Shrimp. Very fresh, from the market.

Saturdays is usually the day we eat fish or seafood since it is market day. Fish from the supermarket just doesn’t appeal to me, all packaged up in plastic.

I like to fry the Shrimp on high heat so they stay nice and juicy. When you over cook your Shrimp they will become tough and dry.

You can prepare the salsa and Aïoli in advance or even the night before.

INGREDIENTS:

1 lb. Jumbo Shrimp, peeled and cleaned
4 Whole unpeeled very Large Shrimp, to serve alongside
8 or more Taco Shells
1 C. Corn Kernels, fresh or from a can
1 tbsp. Olive Oil
Salt
a small bunch of Coriander
2 tbsp. Cajun Seasoning (store bought or make your own, see below.)
Shredded Lettuce and/or shredded red Cabbage to serve
Lemon wedges to serve

Note: if you use store bought Cajun Seasoning don’t use extra salt.

Cajun Seasoning Blend:

2 tbsp. Onion powder
2 tbsp. Garlic powder
2 tbsp. Oregano
2 tbsp. dried Basil
1 tbsp. Dried Thyme
2 tbsp. Ground Black pepper
1-3 tsps Cayenne Pepper
5 tbsp. smoked Paprika

Peach Salsa:

2 Peaches, peeled and diced
2 tbsp. Coriander, chopped
1 red Chili, deseeded and chopped fine
1/2 Red Bell Pepper, diced small
Juice of half a Lemon
1 tbsp. Olive Oil
1 small Onion, peeled and diced very small
Salt and Pepper

Roasted Red Pepper Aïoli;

1 1/2 C. Mayonaise
2 Garlic cloves peeled and grated
1 Roasted Pepper from a jar, patted dry on kitchen paper
Salt and Pepper

INSTRUCTIONS:

Start by making the Aïoli so the flavor can develop. You can make this the night before too. Drain de Pepper well and pat dry. Put all the remaining ingredients in a food processor and blitz a few times until smooth. Put in a bowl and place in the ridge until ready to use.

The for the Peach Salsa, place all the ingredients in a bowl and mix gently until combined. Put in a bowl and place in the fridge until ready to use.

Pre heat the oven for the tacos according to package instructions.

For the Shrimp, Rinse the seafood under cold water and pat dry thoroughly on kitchen paper. In a bowl combine the peeled Shrimp with the Olive Oil and Cajun seasoning and season with salt if necessary. Mix well. Drain the Corn if it is canned.

Heat a griddle pan and spray lightly with some oil. Grill the large Shrimps for about three minutes on each side until cooked. Season with some salt.

Heat another large frying pan. When hot add the the Shrimp with all the oil. Fry on high for about 4 minutes. Do not overcook or they’ll become tough. After 4 minutes add the corn and fry for one or two more minutes just enough to heat up. Serve immediatly with shredded Lettuce, Peach salsa and Aïoli.

Enjoy!