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Cajun Salmon with Creamy Cajun Butter Sauce, Red Skin Mashed Potatoes and Butter Corn
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Cajun Salmon with Creamy Cajun Butter Sauce, Red Skin Mashed Potatoes and Butter Corn

45 minPara 2Nutri-Score C€€
de @kaayshantell1 importación0 veces cocinadas
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Ingredientes

2 personas
  • salmon fillets (skin on, patted dry)Pescado2 piezas
  • Cajun seasoningEspecias15 g
  • butter (divided)Lácteos80 g
  • garlic (minced)Frutas y verduras3 piezas
  • heavy creamLácteos120 ml
  • parmesan (grated)Lácteos30 g
  • olive oilDespensa15 ml
  • red skin potatoes (scrubbed, cut into chunks)Frutas y verduras700 g
  • milk (warm)Lácteos80 ml
  • sour creamLácteos60 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • corn (kernels, drained if canned)Frutas y verduras300 g

por ración

Nutrición

977kcal

Carbohidratos
73 g
Proteínas
39 g
Grasas
59 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol
  • Prensapatatas
  • Escurridor

paso a paso

Preparación

  1. Boil the potatoes

    • Place the red skin potatoes in a saucepan and cover with cold salted water.
    • Bring to a boil and cook until fork tender.
    Paso 1

  2. Mash the potatoes

    • Drain the potatoes and return them to the pot.
    • Add the butter, warm milk and sour cream.
    • Mash until creamy, leaving some texture from the skins, then season with salt and pepper.
    Paso 2

  3. Season the salmon

    • Pat the salmon fillets dry and coat them generously with Cajun seasoning on all sides.
    Paso 3

  4. Sear the salmon

    • Heat the olive oil in a frying pan over medium-high heat.
    • Sear the salmon, flesh side down, until a crust forms, then flip and cook through.
    Paso 4

  5. Make the creamy Cajun butter sauce

    • Lower the heat and add the butter and garlic to the pan with the salmon drippings.
    • Pour in the heavy cream and stir in the parmesan.
    • Simmer until the sauce thickens and coats the salmon.
    Paso 5

  6. Butter the corn

    • Melt a little butter in a saucepan over medium heat.
    • Add the corn and cook, stirring, until hot and glossy.
    • Season with salt and pepper.
    Paso 6

  7. Plate and serve

    • Spoon the mashed potatoes onto plates.
    • Top with the salmon and creamy Cajun butter sauce.
    • Serve with the butter corn on the side.
    Paso 7
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