Cajunfishwithspinach Recipes

EASY CAJUN SALMON

Easy Cajun Salmon image

Cajun salmon is a quick and easy dinner recipe that is bursting with flavor. Cajun seasoned salmon is quickly seared until blacked, then a little cream (or dairy-free cashew cream) is added to the pan to make a creamy cajun sauce. It's delicious!

Provided by Kristen Stevens

Categories Dinner

Time 20m

Number Of Ingredients 7

Ingredients

4 5-ounce salmon fillets (see notes)
1 tablespoon cooking oil (we like avocado oil)
⅓ cup heavy cream or cashew cream (see notes)
Minced parsley (to serve)
1 tablespoon paprika
1 ½ teaspoons EACH: onion powder and garlic powder
½ teaspoon EACH: thyme, oregano, salt, pepper, and cayenne (see notes)

Steps:

Mix the seasoning ingredients together in a small bowl. Reserve about ½ tablespoon of the seasoning then sprinkle the remaining evenly over the top of the salmon.
Heat the oil in a large nonstick pan over medium-high heat. Add the salmon to the pan, top side facing down. Cook for 5 minutes, or until the side of the salmon that is facing the pan is well-browned (blackened). Flip the salmon over and continue to cook for another 3-4 minutes, or until the salmon is fully cooked. It should reach an internal temperature of 140 degrees Fahrenheit. Remove the salmon from the pan.
Add the cream and the reserved ½ tablespoon of cajun seasoning to the pan. Simmer for about 1 minute, or until the cream reduces slightly. Serve the salmon with the cajun cream sauce poured over the top and a little minced parsley for color.

Nutrition Facts : ServingSize 1 piece of salmon with ¼ of the sauce, Calories 309 kcal, Sugar 1 g, Sodium 362 mg, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 2 g, Fiber 1 g, Protein 29 g, Cholesterol 105 mg, UnsaturatedFat 12 g

CAJUN SEAFOOD PASTA RECIPE BY TASTY

Cajun Seafood Pasta Recipe by Tasty image

Music artist, Roy Woods, shares how to make this flavorful Cajun seafood pasta.

Provided by Tasty

Categories Dinner

Time 1h

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons smoked paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 teaspoon dried oregano
1 ½ teaspoons dried thyme
¾ teaspoon kosher salt, divided, plus more for boiling pasta
8 oz dried linguine, or other long, thin noodles
1 lb large shrimp, peeled and deveined, tails left on
1 lb sea scallop, patted dry with paper towels
2 tablespoons olive oil, or oil of choice, divided
4 tablespoons unsalted butter, divided
1 small yellow bell pepper, seeded and thinly sliced
1 small orange bell pepper, seeded and thinly sliced
¼ cup red bell pepper, sliced
1 scallion, thinly sliced
1 ½ cups heavy cream
½ cup grated parmesan cheese
1 tablespoon fresh parsley, chopped

Steps:

Bring a large pot of salted water to a boil.
Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
Enjoy!

Nutrition Facts : Calories 942 calories, Carbohydrate 66 grams, Fat 52 grams, Fiber 5 grams, Protein 62 grams, Sugar 8 grams

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