Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, blackened cajun salmon in creamy fire roasted tomato coconut sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have blackened cajun salmon in creamy fire roasted tomato coconut sauce using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Blackened Cajun Salmon in Creamy Fire Roasted Tomato Coconut Sauce:
- Get salmon steaks
- Make ready cans fire roasted tomatoes
- Make ready tomato purée
- Make ready coconut milk
- Get small onion chopped
- Take roughly chopped garlic
- Prepare Cajun spice
- Get olive oil
- Make ready 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 it up for this special food blackened cajun salmon in creamy fire roasted tomato coconut sauce recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!