Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cajun salmon w succotash. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Cajun Salmon w Succotash is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Cajun Salmon w Succotash is something that I’ve loved my entire life.
Experience the quality of our wild salmon and you'll agree it's nature's finest work. Salmon make slits on skin do this by bending salmon and taking sharp knife makeslits on back to make skin crispy. Then season with salt, pepper, and the Cajun spice. Heat pan make sure pan is hot before putting oil then put salmon in skin side down.
To begin with this particular recipe, we must first prepare a few ingredients. You can have cajun salmon w succotash using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cajun Salmon w Succotash:
- Prepare Salmon take out pinbones, then divide into 4 take salmon and make slits on skin to make crispy skin while cooking
- Prepare Cajun spice
- Get Salt and pepper
- Make ready For succotash
- Make ready 1 red onion chopped
- Prepare 1 cup corn kernels
- Get 1 green bell pepper chopped
- Make ready 1 red bell pepper chopped
- Take 1 zucchini chopped
- Take 1 yellow squash chopped
- Get Cilantro chopped
- Get Lemon juice
- Get Salt
- Make ready Pepper
- Get Cajun spice
Their fried okra was amazing, literally the best I have ever had! Serve with more sauce on the side if desired. Cook's Note: If fresh corn is not available, frozen corn may be substituted. For the succotash: Heat the olive oil in a medium skillet over medium-high heat.
Steps to make Cajun Salmon w Succotash:
- Salmon make slits on skin do this by bending salmon and taking sharp knife makeslits on back to make skin crispy. Then season with salt, pepper, and the Cajun spice. Heat pan make sure pan is hot before putting oil then put salmon in skin side down.
- Monitor fish, fish will change color from pink to white when fish turns white half way flip by placing 3 fingers on top of meat then with fish spatula flip fish then flip fish back unto skin side set aside
- For succotash in pan sauté all vegetables
Cook's Note: If fresh corn is not available, frozen corn may be substituted. For the succotash: Heat the olive oil in a medium skillet over medium-high heat. On the menu this week is Spiced Alaskan King salmon with succotash and mustard greens and smashed red bliss potatoes with lemon aioli. The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course).
So that is going to wrap this up for this special food cajun salmon w succotash recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
