Blackened Cajun Salmon

with Sweet Potato Mash and Cucumber Salsa

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Instructions

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1 Coat salmon

Place the cajun spice (spicy!) on a plate and season it with salt. Turn the salmon in the cajun spice until coated (don't coat the salmon skin). Set aside.

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2 Boil potatoes

Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the sweet potatoes over a medium heat for 10-12 min or until soft. 

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3 Prep salsa

Meanwhile, finely chop the cucumber. Peel and finely chop the shallots. De-seed and finely chop the chilli

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4 Finish salsa

Juice the limes into a bowl. Add the cucumber, shallots, chilli (spicy!), 0.5/0.75/1 Tbsp of lime juice, olive oil, salt and pepper. Toss. Set aside. 

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5 Fry salmon

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through.

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6 Mash potatoes

Once soft, drain the sweet potatoes and return them to the pan with the butter. Mash until smooth and season to taste. Serve the salmon over the mash with the salsa to the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the cajun spice and chilli!

Pro tip

Keep your knives sharp! The cucumber salsa is a great opportunity to work on your knife skills.

Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?

Cooking Time: 25 min

Cals 758 · Prot 42 · Carbs 60 · Fat 40

Gluten-Free

Ingredients

Number of people

Cajun Salmon

Salmon fillet 350 Grams
Cajun spice 8 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp

Salsa

Cucumber 2 Pieces
Shallots 1 Piece
Red chilli large 1 Piece
Lime 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Mash

Sweet potatoes 600 Grams
Salt 1 Tsp
Salted butter 50 Grams

Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?

Cooking Time: 25 min

Cals 758 · Prot 42 · Carbs 60 · Fat 40

Gluten-Free

Instructions

photo

1 Coat salmon

Place the cajun spice (spicy!) on a plate and season it with salt. Turn the salmon in the cajun spice until coated (don't coat the salmon skin). Set aside.

photo

2 Boil potatoes

Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the sweet potatoes over a medium heat for 10-12 min or until soft. 

photo

3 Prep salsa

Meanwhile, finely chop the cucumber. Peel and finely chop the shallots. De-seed and finely chop the chilli

photo

4 Finish salsa

Juice the limes into a bowl. Add the cucumber, shallots, chilli (spicy!), 0.5/0.75/1 Tbsp of lime juice, olive oil, salt and pepper. Toss. Set aside. 

photo

5 Fry salmon

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through.

photo

6 Mash potatoes

Once soft, drain the sweet potatoes and return them to the pan with the butter. Mash until smooth and season to taste. Serve the salmon over the mash with the salsa to the side. 

Tips for fussy eaters

Can't handle the heat? Go easy on the cajun spice and chilli!

Pro tip

Keep your knives sharp! The cucumber salsa is a great opportunity to work on your knife skills.

Ingredients

Number of people

Cajun Salmon

Salmon fillet 350 Grams
Cajun spice 8 Grams
Salt 1 Tsp
Vegetable oil 1 Tbsp

Salsa

Cucumber 2 Pieces
Shallots 1 Piece
Red chilli large 1 Piece
Lime 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Mash

Sweet potatoes 600 Grams
Salt 1 Tsp
Salted butter 50 Grams
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