Ultimate Cajun Salmon Recipe #AmWriting #MondayBlogs spencermichaelsbooks.com/blogs

Wait! This a writer’s blog. What has this got to do with writing?

Well, last time I checked, we gotta eat. And since we do, we better cook, which is one of my favorite hobbies outside of eating.

Now, wouldn’t it make me a complete ass not to share a superb recipe, that I discovered quite by accident, by combining actually several recipes.

My wife, Susie, loves fresh salmon, and insists on it at least weekly. She also has a passion for Cajun style salmon. Her other honorable mention is anything piccata. I believe she would eat capers on ice cream.

Her sister came over on her birthday and fixed salmon with dijon mustard on it. Now I prefer the heat of the cajun style and try to fan the flames with a good single malt, so I decided to combine all the recipes (while drinking a tad of scotch while I labored, of course I did).

The result was the Ultimate Cajun Salmon Recipe. Enough said except for Mmmmm…

 

INGREDIENTS for Two Servings

2 center cut pieces of wild-caught salmon filet about one inch thick
olive oil
Dijon mustard
3/8 teaspoon Tony’s Creole Seasoning
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon paprika
Panko bread crumbs

1/4 cup White wine (if you wouldn’t drink it, don’t cook with it)
1/4 cup lemon juice
4 tablespoons butter sliced thinly
Capers

Oh, and a good single malt scotch. (For you, not the recipe)

PREPARATION

1. Pre-heat oven on 475 degrees.
2. Drink some Scotch. You gonna need it!
3. Mix seasoning ingredients in small bowl.
4. Spray glass baking dish with cooking spray. Much easier cleanup.
5. Drizzle olive oil in bottom of dish.
6. Pat fish dry and tell it how good it’s gonna be.
7. Place fish skin side down and move around in baking dish to coat bottom.
8. Spread mustard generously over fish.
9. Sprinkle seasoning on top all over.
10. Cover top of fish with Panko bread crumbs.
11. Drizzle a little more olive oil on top.
12. Put in oven for 15 minutes.
13. Serve with jasmine rice and asparagus.

LEMON-BUTTER SAUCE

1. Heat 10” omelette pan on medium.
2. Add wine.
3. Reduce to half.
4. Add lemon juice.
5. Reduce to half.
6. Add butter whisking quickly to thicken.
7. Add amount of capers desired. (Susie would add whole jar)
8. Serve over fish.

 

 

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