These Cajun spiced
salmon fillets were easy to do and, if I do say so myself, turned out just
perfectly.
I often find salmon quite
strong so we just bought one salmon fillet and then I halved it with a sharp
knife. I sprinkled the bottom of a oven dish with salt, pepper, cayenne
pepper and a Cajun spice mix together with some olive oil.
After pinboning the salmon
– that is, taking out the long bones you can feel by running your fingers over
the fillet – I use a pair of tweezers I keep in the kitchen and only use for
this. Then I put it skin side down on the spices in the dish, I then
sprinkled more of the same on top. I let it sit for about 20 minutes
while preparing other elements of the meal. It is good for letting the
flavours meld and also it helps not to have the salmon too fridge cold when you
start to cook it.
I heated up a pan and
popped the fillets in – skin side down. I left them to sizzle on a high
heat for about 3 minutes – enough to make the skin crispy. Then you take
the fillets out of the pan, pop them back in the oven dish and into a moderate
oven for 12-15 minutes. Please note that I did not sear the flesh side.
The result was perfectly
cooked soft salmon flesh with tasty crispy flavoursome skin – hard to say which
was enjoyed the most. This one definitely got the seal of approval from
the better half.
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