BLACKENED THREE STREAMS SALMON WITH CAJUN SAUCE

Serves 4

Ingredients

  • 4 x 200 g skinless salmon fillets
  • olive oil

For the seasoning;

  • 10 ml / 2 t smoked paprika
  • 10 ml / 2 t garlic powder
  • 2 ml / ½ t cayenne pepper
  • 5 ml / 1 t salt
  • 5 ml / 1 t dried oregano
  • 2 ml / ½ t black pepper

For the cream Sauce;

  • 3 garlic cloves – minced
  • 3 peppers – I used red, yellow and green – chopped in a small
  • ½ medium onion – finely chopped
  • 1 tomato – pips removed and juice squeezed out – finely chopped
  • 10 ml / 2 t cornstarch
  • 30 ml/ 2 T olive oil
  • 250 ml / 1 cup chicken stock
  • 200 ml/ ¾ cup thick cream
  • 15 ml / 1 T lime juice
  • 125 ml / ½ cup freshly grated Parmesan cheese

Method

  1. Brush salmon fillets all over with olive oil.
  2. Mix together all the dry spices together in a small bowl.
  3. Use about 2 tablespoons of the spice rub and and rub evenly all over salmon. Keep the remaining spice rub for the sauce.
  4. In a cast iron skillet, heat 2 tablespoon olive oil over medium-high heat. Once the pan is hot, add the fillets fillets, turn heat down to medium and cook approximately 3-4 minutes, until crispy and blackened. Gently turn the salmon over and cook another 3-4 minutes (depending on the on thickness of your fillets). Remove salmon to a plate and cover with foil while you make the sauce.
  5. In the same skillet, add a little more oil if needed, add enough oil and sauté the onions until translucent. Add the peppers, garlic and remaining spice mix and cook for 2-3minutes.
  6. Add the chicken stock to the pan and bring to a simmer.
  7. Mix the cornstarch with a little water and stir into the pan until the sauce thickens. Add the heavy cream and diced tomatoes. Bring the sauce to a simmer again and simmer until thickened, stirring occasionally. Adjust seasoning if needed.
  8. Reduce the heat to lowest setting and stir in the Parmesan cheese until melted.
  9. Add the lime juice.
  10. Gently add the salmon fillets back to the skillet and cook a minute or so to heat through.

Serve on brown rice and garnish with freshly parsley and fresh basil.