Salmon in Creamy Cajun Sauce

Recipe for salmon in Cajun sauce with tomatoes and spinach.

Course Lunch, Main course

Cuisine American

Nøgleord Cajun, Salmon

Total Time 25

Servings servings

Calories 557kcal

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.