Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, blackened cajun salmon in creamy fire roasted tomato coconut sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook blackened cajun salmon in creamy fire roasted tomato coconut sauce using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce:
- Prepare 5-6 salmon steaks
- Get 2 (13 oz) cans fire roasted tomatoes
- Take 1 can tomato purée
- Get 6 oz coconut milk
- Get 1 small onion chopped
- Prepare 3 cloves roughly chopped garlic
- Get 4 tablespoons Cajun spice
- Get 2 tbsp olive oil
- Get Chopped cilantro to garnish
Steps to make Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce:
- In large sauce pan add olive oil, onions & garlic, sauté. Add canned tomatoes & coconut milk, cook 15 minutes.
- Season salmon steaks with Cajun spice. Heat separate saucepan with olive oil & add salmon steaks to blacken. Remove from heat and carefully remove skin.
- Add salmon steaks to sauce pan & garnish with cilantro. Serve alone, with green beans or long grain rice.
So that is going to wrap this up with this special food blackened cajun salmon in creamy fire roasted tomato coconut sauce recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!