Thursday, April 10, 2014

Creole style Salmon

Last summer Ross and I ventured to Seattle for our first true vacation in a very long time. Many a beer was sample. Great times were had with friends. And pounds of fresh seafood were consumed. As a thank you to our friends who put us up for a few evenings, I agreed to cook dinner for the lot of us. Ross and I were heading to Mt. Rainier in the morning. One of our friends, who works at Pike Place Market, agreed to pick up whatever struck her fancy when her shift was up. What I was to cook would be a complete surprise.

We arrived back at their house to 3 pounds of wild caught Alaskan salmon and several snow crab clusters. Apparently she had received the cute shop girl discount...all totalled the haul came to about $40.

This recipe was born:

The Ingredients:
3 lb salmon, skin on
1 medium yellow onion, diced
2 stalks of celery, diced
1 red pepper, diced
1 green pepper, diced
2 bay leaves
1 can diced tomatoes (15 oz)
1 Tbsp Creole or Cajun seasoning
1 lemon, thinly sliced
salt and pepper

The Process:
 Preheat oven to 400

Generously oil a baking dish large enough to accommodate the salmon fillet(s). Lay the fish, skin side down, in the dish. Generously sprinkle with Cajun seasoning, salt and pepper. Layer lemon slices on top.

In a large skillet over medium heat, sauté the onions and celery until fragrant and just tender, about 3-4 minutes. Add peppers and sauté  an additional 2-3 minutes. Add diced canned tomatoes along with juice to the saucepan. Add the bay leaves, season with salt and pepper to taste. Bring to a simmer and remove from heat.

Spoon vegetables over the top of the salmon. Bake, uncovered, at 400 for 15-20 minutes, or until salmon flakes easily.

Serve with crusty bread, or alongside rice and a fresh salad dressed in vinaigrette.

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