Salmon is one of the most popular dishes in our house so it’s nice to find a recipe with some different flavours.
Wine Suggestion: double down on the citrussy aspect when choosing a wine so for this we headed to a Loire Sauvignon Blanc, but not from one of the “big two”, rather an under-rated Menetou Salon made by Anthony Girard at La Clef du Recit. A touch more grapefruit and orange, but with hints of lemon, the freshness really worked well with the salmon.
Salmon with Cajun spices – serves 2
- 2 salmon fillets, skin on
- 2 tsp Cajun spice blend
- 1-2 tbsp olive oil
- 30g butter
- lemon wedges, to serve
FOR THE SAUCE:
- 1 tbsp olive oil
- 2 banana shallots, finely diced
- 2 cloves of garlic, finely diced
- ½ tsp Cajun spice blend
- 150ml fish stock
- 150ml crème fraîche
- juice of 1 lemon
- 1 tbsp finely chopped flat-leaf parsley
Score the skin of the salmon with a sharp knife, then sprinkle both sides with the Cajun spice mix and a little salt. Heat the olive oil over a medium heat in a frying pan.
Add the salmon to the hot oil, skin side down, pressing the fillets down with a fish slice. Cook for a few minutes on each side, then remove the pan from the heat.
Add the butter to the pan and baste the salmon with it as it melts. Transfer the salmon to a warm plate and leave to rest while you make the sauce.
Put the frying pan back over a medium-high heat and add the olive oil. Add the shallots and cook for a few minutes, then add the garlic and Cajun spice blend and cook for a couple of minutes.
Add the stock to the pan and let it bubble until reduced by half. Stir in the crème fraîche and cook for a minute or two until the sauce thickens. Season and add the lemon juice to taste. Remove from the heat and stir through the parsley.
Spoon the sauce onto warmed serving plates and top with the salmon. Serve with lemon wedges and green beans.
(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury, 2024.)
Jono & Jules do food & wine 