Ingredients Jump to Instructions ↓

  1. 2 Salmon fillets - (6 oz ea)

  2. 1 Idaho potato (large)

  3. 1 Fresh corn ear or canned

  4. 1 Carrot (large)

  5. 4 oz 113g Baby string beans

  6. 1 Roasted red pepper, or 1 jar Olive oil

  7. 1 tablespoon 15ml Butter Fresh dill - cut chiffonade Fresh mint - cut chiffonade Salt - to taste Freshly-ground black pepper - to taste Cajun Spice Mix

  8. 2 teaspoons 10ml Cayenne

  9. 2 teaspoons 10ml Cumin

  10. 2 teaspoons 10ml Chili powder

  11. 4 teaspoons 20ml Paprika

  12. 1 teaspoon 5ml Cinnamon Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Peel potato and carrot, cut into small dice. Toss with salt, pepper and 1 tablespoon olive oil. Julienne red pepper. Drain canned corn, or clean corn-on-the-cob, blanch it in salted water and shock it in ice water. Blanch and shock string beans. Saute the potatoes and carrots in olive oil until they are cooked 90 percent of the way. Remove from heat, season, and add the red peppers. Prepare fish: Heat a small saute pan and coat with 1 tablespoon vegetable oil. Meanwhile, season the salmon and dip the fillets in the Cajun Spice Mix. Sear on both sides for 3 minutes. Heat up the potato hash, adding 1 tablespoon butter, string beans, corn, and the red peppers. Add the mint and dill. Transfer vegetables to a serving plate, top with fish and spoon sauce around it. This recipe yields 2 servings.


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