Hey there, my fellow food enthusiasts!
It’s Al here, and today, I’m stoked to share with you all a recipe that brings a little Southern charm and coastal flair right to our UK shores. As we eagerly await the warmer seasons, what better way to invite a bit of sunshine onto our plates than with a dish that’s bursting with flavour and colour – my Blackened Cajun Salmon with Creamy Corn Maque Choux.
Now, you know how I love mingling different flavours, and this dish brings together a beautiful harmony of spicy, smoky, and sweet. I’m taking a nod from Louisiana’s vibrant Cajun cuisine to spice up our usual salmon routine. The Maque Choux, a traditional Southern side, is like a jazz band serenading your taste buds – each veggie playing its part to deliver a melody of textures and tastes.
I’ll admit, I’ve been tinkering in the kitchen, trying to recreate that heartwarming comfort food vibe whilst injecting a bit of pizzazz into our dinner time. For this recipe, the combination of fresh, quality ingredients and a symphony of spices truly does the trick.
Let’s talk salmon for a hot minute. Those succulent fillets are the perfect canvas for our spicy Cajun seasoning, creating a delightful crust you’ll yearn for again and again. Plus, with salmon being such a nutritional powerhouse, it’s a win-win in flavor and health!
Now, don’t let the idea of “blackening” intimidate you. It’s simply giving the salmon a gorgeous caramelized exterior while locking in all that juiciness. A cast-iron skillet works wonders here – don’t underestimate the power of a good sear.
The Maque Choux is where we add a touch of sweetness to balance out the spices. Fresh corn, sweet peppers, and a hint of cream transform this into a side that could quite honestly steal the show. It’s creamy, it’s dreamy, and it might just become a regular request at your dinner table.
Here’s a little tip: Don’t shy away from a good seasoning. The right amount will help those salmon fillets develop their signature blackened crust while keeping the inside tender and flaky.
Cooking this dish filled my kitchen with such a medley of aromas, I couldn’t wait to sit down and dig in. And let me tell you, it deserved every eager forkful. It’s the kind of meal that just feels right for a casual weekend dinner, yet wouldn’t be out of place at a more formal gathering.
I hope this little culinary escapade brings some zesty excitement to your table. As always, I love seeing your creations, so don’t forget to tag your meal snapshots with #AlsKitchenAdventures. Here’s to bringing a taste of the southern coast into our homes, no matter the weather outside!
Until next time, keep cooking with heart and a pinch of adventure!
Cheers,
Al
Ingredients
– 4 salmon fillets (about 6 ounces each)
– 2 tablespoons Cajun seasoning
– 1 tablespoon olive oil
– 4 ears fresh corn, kernels removed (or 3 cups frozen corn kernels, thawed)
– 1 medium red bell pepper, diced
– 1 medium green bell pepper, diced
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1/4 cup green onions, sliced
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper (optional, adjust to heat preference)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Method
1. Begin by preparing the corn Maque Choux. Heat a large skillet over medium heat and add the butter to melt. Once melted, add the onions, red bell pepper, green bell pepper, and a pinch of salt. Cook, stirring occasionally, for about 5-6 minutes until the vegetables are soft and the onions are translucent.
2. Stir in the garlic and cook for an additional minute until fragrant. Add in the corn kernels along with the smoked paprika, dried thyme, and cayenne pepper if using. Cook for another 5-7 minutes, stirring occasionally, until the corn is tender.
3. Reduce the heat to low and stir in the heavy cream. Allow the mixture to simmer gently for about 3-4 minutes until it thickens slightly. Season with salt and pepper to taste, then stir in half of the sliced green onions. Keep warm while you prepare the salmon.
4. Preheat your oven to 375°F (190°C) for the salmon. Line a baking sheet with foil or parchment paper for easy clean-up.
5. Pat the salmon fillets dry with paper towels. Sprinkle the Cajun seasoning evenly on both sides of the salmon fillets, pressing it gently into the flesh to adhere.
6. Heat the olive oil in a large, oven-proof skillet or a non-stick pan over medium-high heat. Once the oil is hot, add the salmon fillets skin-side up and sear for about 2-3 minutes, or until a nice blackened crust has formed.
7. Flip the salmon fillets so they are skin-side down, and then transfer the skillet or pan to the preheated oven. Bake for 6-8 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time may vary depending on the thickness of the fillets.
8. Once the salmon is cooked, remove the skillet or pan from the oven and allow the salmon to rest for a few minutes.
9. Serve the blackened salmon hot, with a generous helping of the creamy corn Maque Choux on the side. Garnish with the remaining green onions and chopped fresh parsley.
