Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce. Whatever The Need, We Have The Best Food For Your Cat. Save time and buy groceries online from Amazon.co.uk Steps. Add salmon steaks to sauce pan & garnish with cilantro.
Remove the salmon from the pan. Add the cream and the reserved ½ tablespoon of cajun seasoning to the pan. Serve the salmon with the cajun cream sauce poured over the top and a little minced parsley for color. You can cook Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce
- Prepare 5-6 of salmon steaks.
- You need 2 (13 oz) of cans fire roasted tomatoes.
- You need 1 can of tomato purée.
- You need 6 oz of coconut milk.
- You need 1 of small onion chopped.
- You need 3 cloves of roughly chopped garlic.
- Prepare 4 tablespoons of Cajun spice.
- You need 2 tbsp of olive oil.
- You need of Chopped cilantro to garnish.
A lot of people ask me what my favorite meal is to cook. well look no further, this is it! I could eat Salmon with this sauce every day! The amazing thing about this recipe is that it can be modified! modifications can be food specific to vegans. We're a family of salmon lovers.
Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce step by step
- In large sauce pan add olive oil, onions & garlic, sauté. Add canned tomatoes & coconut milk, cook 15 minutes..
- Season salmon steaks with Cajun spice. Heat separate saucepan with olive oil & add salmon steaks to blacken. Remove from heat and carefully remove skin..
- Add salmon steaks to sauce pan & garnish with cilantro. Serve alone, with green beans or long grain rice..
Even my oldest – the pickiest among us – will eat salmon whenever I make it. Which means, of course, that I make it a lot. This works well for me since it makes for an incredibly easy dinner, it's healthy and versatile. Crispy and flaky salmon is smothered in a luscious garlic butter spinach and sun-dried tomato cream sauce. The creamy garlic sauce is restaurant-quality and keeps the salmon fillets tender and moist on the inside.