Cajun-Spiced Salmon Bake
with Creole-Style Remoulade- Salmon
- Egg
- Mustard
- Sulphites
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Egg
This tender cajun-spiced salmon comes with a crisp, fresh salad and a creamy tarragon-scented remoulade sauce. This restaurant-inspired meal will make you feel like it's date night, any night of the week.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
5 g
Cajun Spice Blend
(May be present: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Peanuts)
56 g
Spring Mix
113 g
Baby Tomatoes
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Milk, Sulphites, Wheat, Mustard, Soy, Sesame, Crustaceans, Fish, Gluten)
28 g
Seed Blend
(May be present: Milk, Sulphites, Tree nuts, Mustard, Soy, Sesame, Peanuts, Gluten, Egg)
2 tbsp
Hot Sauce
(May be present: Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Crustaceans, Fish, Gluten, Egg)
90 mL
Dill Pickle, sliced
7 g
Tarragon
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Milk, Wheat, Mustard, Soy, Sesame, Fish, Egg)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve baby tomatoes.
- Drain, then mince pickles, discarding juice.
- Strip tarragon leaves from stems, then finely chop.
- Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) of the garlic salt, pepper and half the Cajun Spice Blend.
- To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Remove and discard skin, if you like.
- Meanwhile, to a dry, large non-stick pan, add seed blend over medium heat. Toast for 3-5 min, stirring often, until golden. (TIP: Keep your eye on the seeds so they don’t burn!)
- Transfer seeds to a plate.
- In a small bowl, combine mayo, remaining Cajun Spice Blend, hot sauce, tarragon and pickles.
- In a large bowl, whisk together vinegar, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar.
- To the large bowl, add spring mix and tomatoes. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Divide salad between plates.
- Sprinkle with seed blend.
- Top with salmon.
- Serve remoulade alongside.
