Cajun Blackened Salmon
Cajun Blackened Salmon served with creamy mash and broccoli for a delicious dinner ready in less than 30 minutes.
Servings: 2 people
Ingredients
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 2 salmon fillets You can use skin on, I prefer skinless
- 200 grams tenderstem broccoli trimmed
- 1 glug olive oil
- 15 grams garlic butter
Instructions
- 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 a mix of the dried spices..
- 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.
Notes
I serve the fussy folks in my house whole fillets next to the Creamy Mash as they prefer it. Then I break up my piece of fish in the pan and stir it into all of the lovely seasoning for a minute and serve up on top of the mash as pictured.
Leftover Blackened Salmon makes a great wrap the next day. Mix up leftover salmon with with black beans and avocado for a special lunch.