| Prep Time: 20 mins
| Cook Time: 10 mins
You may need: Dried Garlic Powder
In contrast to its modern popularity, the cuisine and tastes of Louisiana were considered "rustic" up until the 1970's. According to the New Orleans newspaper The Times-Picayune, the legendary NOLA restaurant Commander's Palace had never even hired an American executive chef until they stumbled on Paul Prudhomme, a Louisiana native who they hired as the lunchtime chef before promoting him one week later to run the restaurant. The rest is history, as they say.To say that Chef Prudhomme put Cajun/Creole on the map is an understatement. While cooking food that his grandmother made, Prudhomme attracted food critics and writers from around the world to join lines stretching outside his own restaurant K-Pauls. By the mid-1980's, Prudhomme had become the first true celebrity chef in the U.S. paving the way for American foodie culture. This recipe pays homage to one of Prudhomme's most famous Cajun dishes: Blackened Redfish. Our Cajun spice blend gives you that "kicked-up" flavor: a little heat, a little pow, and a lotta wow!
2 medium salmon filets (or 4 Suprême cuts)
2 tbsp Piquant Post Cajun Spice blend
Salt to taste (optional)
1 tbsp butter (optional)
1 tbsp canola (or other vegetable) oil for the pan
1 lime or lemon, cut into wedges
Our Cajun spice blend has some heat to it from the Cayenne pepper. If you don't like spicy heat, try the blend first and apply less to the fish.
Cooking with Med-High or higher heat requires full attention because even an extra minute or two away from the pan can mean a kitchen full of smoke and burnt food. Also, we recommend checking the side that is actively cooking every minute or so until the crust reaches the desired color (in this dish, that is a caramel brown).
Turn on your range hood fan as there will be some smoke when this cooks. If you feel like there is too much smoke, turn down the heat and pull the pan off the burner for a minute. There's no shame in turning the pan down to Med and adding an extra couple minutes of cook time.
Never, ever throw water into a pan with hot oil. Doing so could cause a fire. Even though this recipe calls for very little oil, if something starts to burn, be safe and just turn off the heat and pull the pan from heat.
Click this link to learn what a Suprême cut of fish is.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them. Use the butter in this recipe to sear the salmon.
Our Cajun blend is one of the most versatile spice blends we sell. You can use this on any meat or fish with just about any cooking technique (from broiler to BBQ). Its also great in soups and stews. We love it on pork chops, chicken breasts and even lamb. If you go big and make a Gumbo or Jambalaya, our spice is the perfect complement.
If you don't eat fish, preheat an oven to 375. Apply our Cajun blend on chicken breasts (or thick cut pork chops) and sear them in an oven-safe pan for 3-4 mins per side on Med. Put the pan in the oven and cook the chicken for 10 mins or until the inside of the meat is cooked (or reaches 165F).
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