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 794 · Prot 46 · Carbs 58 · Fat 43
Low-Carb
Try Hello Chef Now
25 min
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Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?
Cals 794 · Prot 46 · Carbs 58 · Fat 43
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Cajun Salmon
Skin-on salmon fillet
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
Salted butter
50 Grams

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Coat salmon

Portion the 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 boiling 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. Add the cucumber, shallots, chilli (spicy!), 0.5/0.75/1 Tbsp of lime juice, the 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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