Cajun-Rubbed Salmon
- Makes: 4 servings
- Yield: 1 1/2 cups relish
- Prep 25 mins
- Cook 2 mins to 3 mins
- Roast 4 mins to 6 mins
Fish made easy! Start with a quick sear on the stove-top to seal in moisture; finish by baking in the oven. A simple pickle relish tops the spice-rubbed fish with tang.
Ingredients
-
1/2
cup
chopped celery
-
1/2
cup
very thin strips red onion
-
2
tablespoons
snipped flat-leaf Italian parsley
-
2
tablespoons
chopped dill pickle
-
1
tablespoon
pickle juice
-
1
tablespoon
olive oil
-
2
teaspoons
Dijon-style mustard
-
1/4
teaspoon
salt
-
Dash
sugar
-
4
6 -
ounces
boneless salmon fillets
-
2
tablespoons
Cajun Seasoning (recipe follows) or purchased Cajun seasoning
-
2
tablespoons
olive oil
Directions
- For relish: In a small bowl combine celery, onion, parsley, pickle, pickle juice, 1 tablespoon oil, mustard, salt, and sugar. Cover and chill until ready to use or up to 1 hour.
- Sprinkle salmon with Cajun Seasoning. Heat 2 tablespoons oil in a large cast-iron or other heavy oven-going skillet over medium-high heat. When hot, add salmon, skin side up. Cook for 2 to 3 minutes or until lightly browned. Turn salmon. Place skillet in a 400 degrees F oven and roast for 4 to 6 minutes or until salmon flakes when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish, including browning time.)
- Stir relish and serve with salmon.
Cajun Seasoning
Ingredients
- 2
tablespoons
packed brown sugar
- 2
tablespoons
paprika
- 1
tablespoon
kosher salt
- 2
teaspoons
dried oregano, crushed
- 2
teaspoons
dried thyme, crushed
- 1
teaspoon
garlic powder
- 1
teaspoon
ground cumin
- 1/2
teaspoon
crushed red pepper
- 1/4
teaspoon
cayenne pepper
Directions
- Combine all ingredients in a small bowl. Store in an airtight container.
Nutrition Facts
(Cajun-Rubbed Salmon)
Servings Per Recipe 4, sugar (g) 3, Potassium (mg) 941, pro. (g) 34, calcium (mg) 46, sodium (mg) 778, Polyunsaturated fat (g) 5, Folate (µg) 55, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 5, carb. (g) 5, Niacin (mg) 14, Monounsaturated fat (g) 11, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 94, Thiamin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 1, iron (mg) 2, cal. (kcal) 356, vit. A (IU) 746, Fat, total (g) 21, vit. C (mg) 5, fiber (g) 1