Southern-Inspired Cajun Salmon Bake
with Creole-Style Remoulade
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
4 g
Sel d’ail
(Peut contenir : Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
5 g
Mélange d'épices cajun
(Peut contenir : Lait, Sulfites, Blé, Noix, Moutarde, Soya, Sésame, Arachides)
56 g
Mélange printanier
113 g
Petites tomates
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Lait, Sulfites, Blé, Moutarde, Soya, Sésame, Crustacés, Poisson, Gluten)
28 g
Mélange de graines
(Peut contenir : Lait, Sulfites, Noix, Moutarde, Soya, Sésame, Arachides, Gluten, Oeuf)
2 cs
Sauce piquante
(Peut contenir : Lait, Sulfites, Blé, Noix, Moutarde, Soya, Sésame, Crustacés, Poisson, Gluten, Oeuf)
90 ml
Cornichon à l'aneth, en tranches
7 g
Estragon
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Lait, Blé, Moutarde, Soya, Sésame, Poisson, Oeuf)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
