Creamy Cajun Salmon 

This Creamy Cajun Salmon is absolutely loaded with flavour. Quick, easy, rich and delicious, this truly is the ultimate cajun salmon recipe!
CREAMY CAJUN SALMON | serves 4
FULL RECIPE POST: www.dontgobaco...
INGREDIENTS
Salmon:
4 boneless skinless Salmon Fillets, (approx 7oz/200g each)
1 tbsp EACH: Cajun Seasoning, Olive Oil, Lime Juice
1/4 tsp EACH: Salt, Black Pepper, or to taste (see notes)
Creamy Cajun Sauce:
1 cup / 240ml Heavy/Double Cream, at room temp
1/2 cup / 120ml Chicken Stock (can sub veg stock)
1/4 cup / 60ml Dry White Wine, or more stock (see notes)
1 cup / 125g Sun Dried Tomatoes, diced
1/3 cup / 30g freshly grated Parmesan
2 tbsp / 1oz / 30g Unsalted Butter
2 large handfuls of Baby Spinach
2 cloves of Garlic, finely diced
1 medium Onion, finely diced
1 tbsp Cajun Seasoning
🍴METHOD🍴
In a shallow dish or zip lock bag whisk together 1 tbsp cajun seasoning, lime juice and olive oil with 1/4 tsp salt and pepper (or to taste). Add in salmon and give the fillets an even coating of the marinade. Pop over cling film and allow to rest at room temp for up to 20mins.
In a large non-stick pan over medium high heat add in the salmon fillets up-side-down (i.e 'skin' side down) and fry for 3mins, or until golden. Carefully flip over and make space for butter.
Drop in 2 tbsp butter and baste the salmon for 1-2mins, or until the other side starts to turn golden. By this point the salmon should be close to cooked in the centre, but not fully. Just nice and golden on the outside. You can tell it's cooked when the salmon starts to flake. Also look at the sides. Remove salmon and place to one side.
Lower heat to medium and add onion to the leftover butter. Fry until it begins to soften/turn golden then add garlic and fry for another couple of mins. Add in sun dried tomatoes and 1 tbsp cajun seasoning and fry for 1 min, then pour in wine and use you wooden spoon to deglaze the pan. Allow the wine to reduce right down (important to burn off the alcohol) then pour in stock and cream.
Add parmesan and stir until it melts, then add spinach and turn heat down to low-medium. Allow to simmer for 5mins or so until the spinach wilts down and the sauce begins to thicken, stirring occasionally. Add back in the salmon fillets, pour over sauce then serve up and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post: www.dontgobaco...
STAY IN TOUCH
Facebook: www.bit.ly/2zRf...
Instagram: www.bit.ly/2zb8...
Pinterest: www.bit.ly/2hzq...
See you next time :)