Cajun Blackened Salmon With Pureed Peas and Door Stop Fries

READY IN: 35mins


  • 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
  • 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.)


  • Peel 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.
  • Coat 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.
  • Bring 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.
  • To serve: Divide puree mix between 4 plates, place salmon on top, and stack chips on top of each other.