Creamy Cajun sauce with spinach and fresh tomatoes, – and pan-fried salmon.
This dish can be on the table in under 30 minutes, it tastes wonderful, and it is remarkably easy to make.
The salmon is cooked first and set aside to rest, – while you make the sauce and whatever you want to serve alongside.
Cajun sauce with salmon has plenty of punch, – it is well seasoned and lightly spiced, but not at all hot.
The fresh tomatoes and spinach work beautifully in the creamy sauce and complement the salmon perfectly.
I use white wine in the Cajun sauce, – it can easily be swapped for stock. See the notes in the recipe.
Serve your salmon in creamy Cajun sauce with rice, pasta, boiled or crushed potatoes, roasted squash or similar.
Salmon in Creamy Cajun Sauce
Recipe for salmon in Cajun sauce with tomatoes and spinach.
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Ingredients
- 4 salmon fillets – approx. 150 g each
- 1 onion, finely chopped
- 3-4 cloves garlic, grated or crushed
- 300 g cherry tomatoes, halved
- 100 g fresh spinach
- 200 ml white wine – or stock*
- 250 ml whipping cream (38% fat)
- 60 g Parmesan, finely grated
- 3 tbsp Cajun seasoning – click here for the recipe
- Salt and pepper
- Oil
To serve
- Rice, pasta or potatoes
- Spring onions or parsley, optional
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Method
- Remove any bones from the salmon fillets and season with salt and pepper.
- Heat a frying pan and fry the salmon fillets in a little oil over fairly high heat for about 3 minutes on each side, – depending on thickness. Set them aside on a plate and cover loosely with foil.If the salmon has its skin on, start by frying the flesh side. Press lightly on the skin side with a fish slice while it cooks, so the piece is pressed gently against the pan, – that gives you a good, even sear. Then turn the pieces and fry for about 3 minutes on the skin side.
- In the same pan, sauté the onion and garlic in a little oil.
- Add the tomatoes and Cajun seasoning, – stir, then pour over the white wine (or stock). Let it reduce for 3-4 minutes.*If you use stock, I recommend chicken or vegetable stock. I would also recommend finishing the sauce with a squeeze of lemon, – to bring a little acidity into the dish.
- Add the cream and Parmesan, and let it simmer gently for 8-10 minutes.
- Season the sauce with salt and pepper, and stir the spinach through the sauce until it wilts.
- Remove the skin from the salmon pieces and return them to the sauce.You can skip this step if the pan is not going to be brought to the table.
- Serve the salmon in Cajun sauce with boiled rice, your favourite pasta, boiled or crushed potatoes, roasted squash or similar.
Nutrition
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Det bedste måde at få min fiskekræsne ægtefælle til at ku’ li’ laks påhan er faktisk ret begejstretdet er jeg så også
Hej Karin
Ej hvor dejligt at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Dejlig smag og nem at lave
Hej Hanne
Det er jeg virkelig glad for at høre – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Så skal retten laves for 3. gang. En fantastisk gæste ret. Indtil nu er den kun blevet rost i høje skyer
Hej Marianne
Det er jeg simpelthen så glad for at høre – tusind tak for din dejlige besked 🙂
Warm wishes, Dianna
Utrolig lækker ret
Tak for lækkert mad Mums lækkert som altid med dine opskrifter
Hej Heidi
Tak for din dejlige besked 🙂
Warm wishes, Dianna
Sindsygt lækkert. Mums siger jeg bare
Hej Agnes
Ej hvor dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Sikke en lækker ret
Hej
Tusind tak for de søde ord 🙂
Warm wishes, Dianna
Dejlig smagfuld ret – en favorit
Lavede den med ørrede som var selvfanget, ørrede kan absolut også godt bruges, en lækker ret
Hej Jørgen
Ej hvor lyder det bare lækkert altså, – og skønt med selvfanget fisk 🙂
Dbh Dianna
Virkelig lækkert
Hej Miki
Tusind tak – det er jeg glad for at høre 🙂
Dbh Dianna
Må prøves :0)
Ud over kartofler, laver du så andet tilbehør, salat el lign.?
Hej Mai-Britt
Jeg ville gå med nogle dampede grøntsager så, f.eks. broccolini ville være super lækkert til 🙂
Warm wishes, Dianna
Fuldstændig fantastisk ret med så meget smag
Hej Anne Sofie
Ej hvor gør det mig glad at høre, tusind tak fordi du skriver det 🙂
Warm wishes, Dianna