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Pan-roasted Cajun Salmon

Pan-roasted Cajun Salmon with Aromatic Baby Potatoes & Glazed Carrots
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Western
Keyword: Cajun, Potato, Salmon, Seafood
Servings: 2 people
Calories: 265kcal
Author: Dolly
Cost: 18

Equipment

  • Frying Pan
  • Saucepan

Ingredients

  • 2 pcs Salmon Fillet
  • 400 grams Baby Potatoes Cleaned
  • 300 grams Baby Carrots Peeled, Cut
  • 2 tbsp Cajun Powder
  • 2 tsp Mushroom Stock
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1 dash Salt
  • 60 grams Butter
  • 2 tbsp Cooking Oil
  • 1 tsp Garlic Powder

Instructions

  • Boil the whole baby potatoes in a saucepan around 10 minutes
  • Once it's almost cooked, drain and cut in half
  • Season baby potatoes with rosemary, thyme and salt
  • Grab frying pan, pour cooking oil, and place baby potatoes skin side up onto the pan
  • Lightly pan-roast it until browning - set aside
  • Marinate salmon fillet with cajun powder, garlic powder, dash of salt and 1 tsp of mushroom stock
  • Heat up frying pan
  • Pan-roast the each salmon skin side down with 20 grams butter. (40 grams needed)
  • Add another 20 gram of butter to baste the salmon
  • Cook until browning with crispy skin - set aside
  • Using the same frying pan with a little bit of butter left, add baby carrots
  • Add 1 tsp of mushroom stock and a little bit of water
  • Cook until browning
  • All ready to serve