Blackened Cajun Salmon
with Sweet Potato Mash and Cucumber Salsa
Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?
Cals 861 · Prot 41 · Carbs 76 · Fat 46
Low Carb
Speedy
25 min
Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?
Cals 861 · Prot 41 · Carbs 76 · Fat 46
Low Carb
Speedy
Ingredients
Cajun Salmon
Skin-on salmon fillet
6*
350 Grams
Cajun spice
8 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Salsa
Cucumber
2 Piece
Shallots
1 Piece
Large red chilli
1 Piece
Lime
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Mash
Sweet potatoes
600 Grams
Salt
0.5 Tsp
Butter
4*
50 Grams
Allergens
*6 Fish, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3590 / 861 |
| Fats (g) | 45.6 |
| of which saturated (g) | 17.9 |
| Carbohydrates (g) | 76 |
| of which sugars (g) | 19.3 |
| Fibers (g) | 12.3 |
| Proteins (g) | 40.6 |
| Salt (g) | 0.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Coat salmon
- Pat the salmon dry and portion it.
- Place the cajun spice (spicy!) on a plate and season with salt.
- Turn the salmon in the cajun spice until coated (do not coat the salmon skin).
- Set aside.
2 Make mash
- Peel and chop the sweet potatoes into bite-sized pieces.
- Add the potatoes to a pot of salted water and bring to the boil.
- Cook the sweet potatoes over a medium heat for 15-20 min until soft.
- Drain the potatoes and return to the pot.
- Add the butter and mash until smooth.
- Season with salt and pepper.
3 Prep salsa
- Meanwhile, finely chop the cucumber.
- Peel and finely chop the shallots.
- Deseed and finely chop the chilli.
Tip! Keep your knives sharp! The cucumber salsa is a great opportunity to work on your knife skills.
4 Finish salsa
- Cut the limes in half.
- Add the cucumber, shallots, chilli (spicy!), 0.5 Tbsp lime juice, olive oil, salt and pepper.
- Toss together and set aside.
5 Fry salmon
- Heat a non-stick pan over medium heat with a drizzle of vegetable oil.
- Once hot, fry the salmon fillets for 3-4 min on either side until cooked through.
6 Serve
- Serve the Blacked Cajun Salmon over the Sweet Potato Mash with the Salsa to the side.
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