If I had a dollar for every time we had Cajun Catfish when I was little, I would be rich. One of Aunt Marcia’s favourite recipes, there were at least six different clippings in her recipe box for various ways of serving cajun-style fish.
Cajun isn’t confined to Louisiana and New Orleans. It is the taste of home for many people who live as far north as the Ohio River.
We’ve adapted the popular American recipe of Blackened Catfish to Blackened Salmon. Serve with creamy mash and broccoli. This can be whipped up in less than 30 minutes so makes a great mid-week dinner.
- 1 quantity blackened cajun mix
- 2 salmon fillets You can use skin on, I prefer skinless
- 200 grams tenderstem broccoli trimmed
- 1 glug olive oil
- 15 grams garlic butter
- Heat a fry pan to medium / high.
- Add olive oil to the pan to heat through.
- When hot, lay the salmon fillet in (skin side down).
- Heavily coat the top side of the fish with the blackened cajun mix.
- After salmon is cooked half way through, carefully turn over the fillet so it is cajun side down.
- Squish the tenderstem broccoli into the pan.
- Dot the garlic butter over the broccoli.
- Cover, reduce heat and cook until fish is cooked through. Make sure the cajun seasoning doesn't burn. If it is too black but not cooked through, flip to skin side and continue cooking.
- Serve with Creamy Mash.