Cajun Blackened Salmon With Pureed Peas and Door Stop Fries

“Here is a quick, easy recipe that tastes great. You can make Cajun spice by grinding your own herbs and spices, but why fuss when you can buy already blended Cajun spice, that tastes great, I use Schwartz brand and prefer this one to others I have tried.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • olive oil
  • 4 salmon fillets (about 150g each fillet)
  • 4 teaspoons cajun spices (I allow for a teaspoon for each, but add more or less depending on desired spice level, I always use)
  • 1 (500 g) frozen peas
  • 100 g butter
  • salt and pepper (If using salted butter you won't need extra salt.)
  • potato (As many chips as you want... I looovvee big fat chips.)

Directions

  1. Peel and cut potatoes into very fat chips, heat some oil in a large frying pan and fry chips until cooked and crisp, turning constantly, to brown on all sides. Alternatively fry in a chip fryer if you have one.
  2. Coat salmon with Cajun seasoning, heat a small amount of oil in a pan, place salmon skin side down and fry for 4-5 minutes, turn and fry for a further 4-5 Min's. Cooking times will vary depending on the thickness of the fillet.
  3. Bring a large pan of salted water to the boil, add peas and boil for about 5 Min's. Drain and puree peas with butter, salt and pepper in a food processor or blender.
  4. To serve: Divide puree mix between 4 plates, place salmon on top, and stack chips on top of each other.

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