For those who reminisce about low-country cooking, or just like to explore regional ethnic cooking, this recipe for Cajun Spiced Salmon Fillet uses herbs and spices commonly found in kitchen pantries. If your herbs need some refreshing, try buying smaller quantities in bulk first. You’ll save in the long run since many have a short 6-month lifespan. The smoked paprika, however, has a long shelf life and you can purchase with confidence it will remain potent for months to come.
Prep time: 15 minutes
Cook time: 8-10 minutes
Cajun Seasoning Mix:
In a bowl or container, blend
½ teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon fennel seeds
½ teaspoon cracked black pepper
¼ teaspoon cayenne pepper
(2) 6 ounce wild salmon filets, about ½” thick
(2) tbl. Barbàra Extra Virgin Olive Oil
1 lemon, thinly sliced crosswise
Cajun Seasoning Mix
1) Place salmon fillets, skin side down, on a foil lined baking sheet and drizzle with olive oil.
2) Sprinkle Cajun Seasoning equally over both fillets and rub into the fish. *You may have a little seasoning left over.
3) Heat a large skillet over medium heat. Add the salmon filets (skin side down/seasoned side up), and cook for approximately 5 minutes until the bottom of the salmon is cooked and you can easily separate the skin from the fish with a spatula. Discard skins.
4) Return the partially cooked salmon to the foil lined baking sheet, seasoned side up. Top with 2-3 thin slices of lemon.
5) Broil salmon in a pre-heated oven (upper rack; leave oven cracked open) for an additional 4-5 minutes, or until the top is lightly browned and fish is just cooked through. *Do not overcook!
6) Serve with a side of broccoli florets steamed over boiling water for approximately 2-3 minutes until crisp tender. Toss with extra virgin olive oil and lemon juice to taste.
Reprinted with permission from Food Guru, producer of the Cooking Guru web-series at cookinggurutv.com.