Cajun Salmon w Succotash
Cajun Salmon w Succotash

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cajun salmon w succotash. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cajun Salmon w Succotash is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Cajun Salmon w Succotash is something which I have loved my whole life. They’re fine and they look fantastic.

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 recipe, we have to prepare a few components. You can cook cajun salmon w succotash using 15 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Cajun Salmon w Succotash:
  1. Take Salmon take out pinbones, then divide into 4 take salmon and make slits on skin to make crispy skin while cooking
  2. Take Cajun spice
  3. Prepare Salt and pepper
  4. Take For succotash
  5. Make ready 1 red onion chopped
  6. Take 1 cup corn kernels
  7. Prepare 1 green bell pepper chopped
  8. Take 1 red bell pepper chopped
  9. Get 1 zucchini chopped
  10. Get 1 yellow squash chopped
  11. Make ready Cilantro chopped
  12. Prepare Lemon juice
  13. Get Salt
  14. Take Pepper
  15. 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:
  1. 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.
  2. 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
  3. 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 with this exceptional food cajun salmon w succotash recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!