Yesterday, Tonya found this recipe and went off to the fish market to get a fresh piece of salmon.
We were able to cut the fillet into 8 salmon steaks and put the other six pieces into vacuum sealed freezer bags. Shout out to Mum for buying me the vacuum sealer a few years ago.
Ingredients
2 salmon fillets
1 tablespoon oil
Salt and pepper to taste
3 tablespoons butter - room temperature
2 tablespoons honey
Cajun seasoning
2 teaspoons garlic powder
2 teaspoons dried Italian seasoning
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon crushed red pepper flakes
Stuff you will need
2 Mixing bowls
Small canning jar with lid
Whisk
Spoon
Frying pan (I prefer my cast iron skillet)
Spatula
Directions
Add butter and honey to one of the mixing bowls and cream together until smooth.
In a small bowl, mix together Cajun seasoning ingredients.
Mix in 1 tablespoon of the Cajun seasoning into the creamed honey butter mixture. (remaining seasoning can be stored in airtight container up to 3 months)
Pat salmon fillets dry on both sides with a paper towel. Rub all over with oil, then season with salt and pepper to taste.
Cook salmon on a preheated skillet for 6-8 minutes on each side until opaque and flaky.
Turn off the stove and place ½ of Cajun honey butter on top of each fillet.
Allow the Cajun honey butter to melt for about 30 seconds, then use the spoon to spread the Cajun honey butter all over the the top of the salmon.
Flip, and repeat on the other side.
Serve right away.
Comments and suggestions are always welcome.