Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cajun salmon w succotash. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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 favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Cajun Salmon w Succotash is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have cajun salmon w succotash using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cajun Salmon w Succotash:
- Make ready Salmon take out pinbones, then divide into 4 take salmon and make slits on skin to make crispy skin while cooking
- Prepare Cajun spice
- Make ready Salt and pepper
- Prepare For succotash
- Get 1 red onion chopped
- Prepare 1 cup corn kernels
- Make ready 1 green bell pepper chopped
- Prepare 1 red bell pepper chopped
- Prepare 1 zucchini chopped
- Prepare 1 yellow squash chopped
- Get Cilantro chopped
- Get Lemon juice
- Get Salt
- Make ready Pepper
- Prepare 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 it up for this exceptional food cajun salmon w succotash recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
