Cajun Salmon w Succotash
Cajun Salmon w Succotash

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, cajun salmon w succotash. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cajun Salmon w Succotash is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Cajun Salmon w Succotash is something which I have loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few components. You can cook cajun salmon w succotash using 15 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Cajun Salmon w Succotash:
  1. Get Salmon take out pinbones, then divide into 4 take salmon and make slits on skin to make crispy skin while cooking
  2. Take Cajun spice
  3. Get Salt and pepper
  4. Prepare For succotash
  5. Get 1 red onion chopped
  6. Take 1 cup corn kernels
  7. Get 1 green bell pepper chopped
  8. Make ready 1 red bell pepper chopped
  9. Take 1 zucchini chopped
  10. Make ready 1 yellow squash chopped
  11. Prepare Cilantro chopped
  12. Take Lemon juice
  13. Make ready Salt
  14. Make ready Pepper
  15. Prepare 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.

Steps to make Cajun Salmon w Succotash:
  1. 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.
  2. 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
  3. 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).

So that’s going to wrap it up with this special food cajun salmon w succotash recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!