- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 10 minutes plus 15 mins marinating
- Effort: easy
For the salmon
- 6 fillets of salmon
- 3 tbsp olive oil
- 2 tbsp Cajun spice mix
- sea salt and black pepper
For the new potatoes
- 1.5 kg new potatoes
- 1 large handfuls parsley, finely chopped
For the hollandaise
- 6 egg yolks, lightly whisked
- 400 g butter
- 2 tbsp lemon juice
For the spinach
- 1 bags fresh baby spinach
- 1 large knob of butter
Tips and Suggestions
Try serving with a tomato based sauce or salsa instead of hollandaise to reduce the saturated fat content of this dish. For more information on healthier eating see eatwell.gov.uk
1. For the salmon: Rub each fillet with olive oil then rub in the Cajun spices, sea salt and black pepper. Set aside to marinate for 10-15 minutes.
2. For the potatoes: While the salmon is marinating, boil the potatoes in a large pan of salted water for 15-20 minutes or until tender. Drain well and sprinkle over the parsley.
3. To cook the salmon, heat a large, heavy-based frying pan over a medium-high heat until hot. Add the salmon, skin-side down and fry, without moving the salmon, for 3-4 minutes or until the flesh of the salmon starts to turn opaque and the skin is crisp. Turn the fillets over then turn off the heat and leave the salmon to finish cooking in the residual heat.
4. For the hollandaise: Tip the eggs into a blender or food processor. Melt the butter in a small pan over a high heat until bubbling.
5. As soon as the butter starts to bubble, turn the blender on and pour the hot butter onto the eggs in a steady stream, keeping the blender going all the time.
6. Once all the butter has been incorporated and you have a smooth, glossy sauce, blend in the lemon juice and season to taste with salt and black pepper.
7. For the spinach: Tip the spinach into a pan with the butter and stir over a medium heat for 1-2 minutes until just wilted.
8. Serve the Cajun salmon with the parsley potatoes, wilted spinach and a drizzle of the hollandaise.
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