Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, cajun salmon w succotash. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Experience the quality of our wild salmon and you'll agree it's nature's finest work. Salmon make slits on skin do this by bending salmon and taking sharp knife makeslits on back to make skin crispy. Then season with salt, pepper, and the Cajun spice. Heat pan make sure pan is hot before putting oil then put salmon in skin side down.
Cajun Salmon w Succotash is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Cajun Salmon w Succotash is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have cajun salmon w succotash using 15 ingredients and 3 steps. Here is how you cook that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Cajun Salmon w Succotash:
- Make ready Salmon take out pinbones, then divide into 4 take salmon and make slits on skin to make crispy skin while cooking
- Prepare Cajun spice
- Make ready Salt and pepper
- Prepare For succotash
- Make ready 1 red onion chopped
- Get 1 cup corn kernels
- Take 1 green bell pepper chopped
- Take 1 red bell pepper chopped
- Get 1 zucchini chopped
- Take 1 yellow squash chopped
- Get Cilantro chopped
- Prepare Lemon juice
- Make ready Salt
- Get Pepper
- Make ready Cajun spice
Their fried okra was amazing, literally the best I have ever had! Serve with more sauce on the side if desired. Cook's Note: If fresh corn is not available, frozen corn may be substituted. For the succotash: Heat the olive oil in a medium skillet over medium-high heat.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Instructions to make Cajun Salmon w Succotash:
- Salmon make slits on skin do this by bending salmon and taking sharp knife makeslits on back to make skin crispy. Then season with salt, pepper, and the Cajun spice. Heat pan make sure pan is hot before putting oil then put salmon in skin side down.
- Monitor fish, fish will change color from pink to white when fish turns white half way flip by placing 3 fingers on top of meat then with fish spatula flip fish then flip fish back unto skin side set aside
- For succotash in pan sauté all vegetables
Cook's Note: If fresh corn is not available, frozen corn may be substituted. For the succotash: Heat the olive oil in a medium skillet over medium-high heat. On the menu this week is Spiced Alaskan King salmon with succotash and mustard greens and smashed red bliss potatoes with lemon aioli. The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course).
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