Cajun Salmon is the second course of the menu dedicated to lovers for the “build the menu” column.
It is a typical recipe from the southern United States.
The term Cajun originates from the term “les Acadians,” used to describe the French settlers who established themselves in the Acadia region of North America. After the British conquest in the early 1700s, many Acadians fled to Louisiana.
The Cajun group mainly settled along the Mississippi River in Louisiana, in the swampy lands west of New Orleans.
Cajun food has been recognized as an important cuisine of the south.
By combining classic French home dishes with local products and seasonings, the Cajuns created a new style of food.
The Cajun mix I used to marinate the salmon before cooking it in a pan is made with onion, sweet paprika, Cayenne pepper, garlic, ginger, salt, black and white pepper, thyme, and oregano.
On my YouTube channel, you can find the video recipe with the Cajun spice mix enriched by Spirulina Ethos (video below).
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 salmon fillets
- to taste Cajun mix (onion, sweet paprika, Cayenne pepper, garlic, ginger, salt, black and white pepper, thyme, and oregano)
- to taste olive oil
Steps
Crush the pepper if in grains.
Massage the salmon fillets with oil and distribute the Cajun mix on each of them.
Cover with cling film and let it marinate for at least an hour.
Cook in a pan with a drizzle of oil or on the grill.
Cajun mix can also be purchased online.
