Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, cajun salmon w succotash. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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.
Cajun Salmon w Succotash is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Cajun Salmon w Succotash is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook cajun salmon w succotash using 15 ingredients and 3 steps. Here is how you cook it.
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
- Make ready Cajun spice
- Prepare Salt and pepper
- Take For succotash
- Take 1 red onion chopped
- Prepare 1 cup corn kernels
- Prepare 1 green bell pepper chopped
- Make ready 1 red bell pepper chopped
- Make ready 1 zucchini chopped
- Make ready 1 yellow squash chopped
- Get Cilantro chopped
- Prepare Lemon juice
- Prepare Salt
- Prepare Pepper
- Make ready 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.
Instructions 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’s going to wrap this up with this special food cajun salmon w succotash recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
