Blackened Salmon

with Cajun Remoulade

What to buy?

1. Salmon

2. Cherry Tomatoes

3. Butter Louisiana

4. Hot Sauce

5. Whole Grain Mustard

6. Whole Garlic

7. Olive Oil

8. LeKesh Blackened

9. Mayonnaise

10. LeKesh Cajun

Utensils

1. Large Skillet

2. Roasting Pan

3. Cooking Spoon

4. Knife

5. Cutting Board

6. Mixing Bowl

7. Measuring Spoons

8. Measuring Cups

Ingredients

For the Salmon:

• 2–4 oz. salmon fillets

• 2 tablespoons of butter

• 2 tablespoons of olive oil

• 1/2 tablespoon minced garlic

• 2 tablespoons LeKesh Blackened Seasoning

• Sautéed cherry tomatoes for garnish

Remoulade:

• 1/2 cup mayo

• 2 tablespoon Louisiana hot sauce

• 1/2 tablespoon LeKesh Cajun Seasoning

• 1 tablespoon of whole grain or spicy brown mustard

Instructions

1. PREPARE

   Preheat Oven to 375.

   In a separate bowl blend all of the remoulade ingredients until smooth and place the bowl to the side.

2. SEASON THE SALMON

   Rinse the salmon, then pat dry with a paper towel.

   Liberally season each filet with the blackened seasoning to your preferred spice level.

3. SEAR THE SALMON

   Heat the large skillet over medium-high heat and add the butter and olive oil. Once the butter has melted, add the salmon and cook about 4 minutes on one side undisturbed. Then flip over using the spatula and cook for another 4 minutes.

4. BAKE THE SALMON

   Place the salmon in the oven an additional 10 minutes for medium or 15-20 minutes for medium-well to well done in temperature.

5. PLATE & SERVE

   Meanwhile, place 2 tablespoons of the remoulade on the center of each plate. Remove the salmon from the oven and place it over the remoulade on each individual plate. Top with sautéed cherry tomatoes for garnish. ENJOY!