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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 minPour 2Nutri-Score C€€
par @kaayshantell1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • salmon fillets (skin on, patted dry)Poissons2 morceaux
  • Cajun seasoningÉpices15 g
  • butter (divided)Produits laitiers80 g
  • garlic (minced)Fruits et légumes3 morceaux
  • heavy creamProduits laitiers120 ml
  • parmesan (grated)Produits laitiers30 g
  • olive oilÉpicerie15 ml
  • red skin potatoes (scrubbed, cut into chunks)Fruits et légumes700 g
  • milk (warm)Produits laitiers80 ml
  • sour creamProduits laitiers60 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • corn (kernels, drained if canned)Fruits et légumes300 g

par portion

Nutrition

977kcal

Glucides
73 g
Protéines
39 g
Lipides
59 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Saladier
  • Presse-purée
  • Passoire

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Season the salmon

    • Pat the salmon fillets dry and coat them generously with Cajun seasoning on all sides.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7
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