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Cajun Grilled Salmon

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  • Written by jessicajones
  • Category: Fish
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Everyone tends to think that cajun seasoning is super spicy and crazy hot. The truth of the matter is that “cajun seasoning” really just means “well seasoned” as a friend from the Bayou properly informed me years back. Cajun cooking (Cuisine Acadienne in French) is a rustic cuisine from Lousiana inspired by the French settlers that came from Acadia in Canada. It is a wonderful blend of classic French tradition and technique coupled with the freshest local ingredients, simply prepared. Every year, my sister and her husband enjoy a great food and culture weekend get-away in the great city of New Orleans while I gladly look after my nephews. But don’t get me wrong, I too need some of that good cuisine, right quick, with 3 boys underfoot! Here I use S&T’s Special Cajun Blend to make a ridiculously simple yet divine Grilled Cajun Salmon. The S&T blend has a pleasant level of heat but is mild enough for the whole family. The perfect balance of paprika, celery seed, Italian herbs, curry powder, tumeric, cardamon and more will transport you to the South – in all of 15 minutes.

Recipe for Grilled Cajun Salmon

4 salmon fillets

4 tbsp S&T Special Cajun Blend

4 tbsp extra virgin olive oil

salt and pepper

Cooking

Generously season the samlon fillets with cajun blend plus salt and pepper. Drizzle 1 tbsp olive oil on top of each fillet. In a screaming hot grill pan or grill, place all the fillets on the grill at the 10 o’clock postion. After 3-4 minutes, move the fillets to the 2 o’clock position. What we are trying to do is get those beautiful cross-hatch marks that make grilled food so gorgeous to look at. After 3-4 minutes, place the fillets in the 4 o’clock position. Then after 3-4 minutes place the fillets at the 8o’clock position. Adjust time up or down depending on the thickness of the fillets. Serves 4.

Serve with potatoes and broccoli or better yet, with spicy red beans and barley or rice.

Bon Appetit!

Lynn Cardin

 

 

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