1/2 Photos of Cajun Blackened Salmon With Pureed Peas and Door Stop Fries
The Flying Chef's Note:
Here is a quick, easy recipe that tastes great. You can make Cajun spice by grinding your own herbs and spices, but why fuss when you can buy already blended Cajun spice, that tastes great, I use Schwartz brand and prefer this one to others I have tried.
My Private Note
Units: US | Metric
- olive oil
- 4 salmon fillets (about 150g each fillet)
- 4 teaspoons cajun spices (I allow for a teaspoon for each, but add more or less depending on desired spice level, I always use)
- 1 (500 g) frozen peas
- 100 g butter
- salt and pepper (If using salted butter you won't need extra salt.)
- potato (As many chips as you want... I looovvee big fat chips.)
- 1Peel and cut potatoes into very fat chips, heat some oil in a large frying pan and fry chips until cooked and crisp, turning constantly, to brown on all sides. Alternatively fry in a chip fryer if you have one.
- 2Coat salmon with Cajun seasoning, heat a small amount of oil in a pan, place salmon skin side down and fry for 4-5 minutes, turn and fry for a further 4-5 Min's. Cooking times will vary depending on the thickness of the fillet.
- 3Bring a large pan of salted water to the boil, add peas and boil for about 5 Min's. Drain and puree peas with butter, salt and pepper in a food processor or blender.
- 4To serve: Divide puree mix between 4 plates, place salmon on top, and stack chips on top of each other.
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Nutritional Facts for Cajun Blackened Salmon With Pureed Peas and Door Stop Fries
Serving Size: 1 (521 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 643.3
- Calories from Fat 284
- Total Fat 31.5 g
- Saturated Fat 14.6 g
- Cholesterol 218.7 mg
- Sodium 496.2 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 5.2 g
- Sugars 6.7 g
- Protein 70.1 g
The following items or measurements are not included: