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Cajun Salmon Cheesecake Factory Style
Hoofdgerecht

Cajun Salmon Cheesecake Factory Style

40 minVoor 4Nutri-Score C€€€
van @thegoldenbalance24 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • salmon fillets, skin on (about 170 g each)Overig4 stukken
  • oil (for oiling the fillets)Voorraadkast15 ml
  • salt (to taste)Kruiden en specerijen5 g
  • paprika (for the salmon rub)Kruiden en specerijen8 g
  • chili powder (for the salmon rub)Kruiden en specerijen4 g
  • oregano (for the salmon rub)Kruiden en specerijen2 g
  • black pepper (for the salmon rub)Kruiden en specerijen2 g
  • garlic (minced)Groente en fruit7 stukken
  • chili flakes (adjust to your heat level)Kruiden en specerijen2 g
  • paprika (for the sauce)Kruiden en specerijen8 g
  • chili powder (for the sauce)Kruiden en specerijen4 g
  • oregano (for the sauce)Kruiden en specerijen2 g
  • black pepper (for the sauce)Kruiden en specerijen2 g
  • heavy creamZuivel480 ml
  • Parmesan cheese (freshly grated)Zuivel57 g

per portie

Voedingswaarden

589kcal

Koolhydraten
8 g
Eiwitten
41 g
Vetten
44 g

stap voor stap

Bereiding

  1. Season the salmon

    • Lightly oil the skin-on salmon fillets.
    • Season with salt, then hit them with lots of black pepper, oregano, chili powder and paprika.
    • Rub the seasoning into every piece and crevice — don't be shy.
    Stap 1

  2. Sear the salmon

    • Drop the fillets into a screaming hot pan, skin side down.
    • The second they peel off on their own, give them a flip.
    • Pull them off once they have a beautiful crust.
    Stap 2

  3. Finish in the oven

    • Finish cooking the salmon in the oven at 175°C (350°F) for a couple of minutes.
    • This way you won't burn that beautiful seasoned oil, and the salmon finishes while you make the sauce.
    Stap 3

  4. Make the Cajun cream sauce

    • Add the minced garlic (a triple scoop) to the pan — it adds a nice kick.
    • Reinforce with the same spices as earlier: chili flakes, paprika, chili powder, oregano and black pepper.
    • Pour in the heavy cream and bring it up to an ever so slight bubble.
    • Kill the heat and add the freshly grated Parmesan.
    • Taste and adjust with salt.
    Stap 4

  5. Plate and serve

    • Make a bed out of your cream sauce.
    • Lay down your perfectly cooked salmon.
    • Serve with garlic mash and buttery corn, and grate over three pepper Colby Jack.
    Stap 5
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