Hi, my name is Kendall and I’m from Los Angeles California. I’m an actress setting in Hollywood and of course I’m a surfer. So, I’m going to show you how to make Cajun salmon with asparagus and rosemary and potatoes.
So, the first thing you need to do is we pour in about a tablespoon of olive oil, turn on your heat to about medium high and I like to add just a ton of butter. It gives it a little bit more flavor and then we’ll start adding the rosemary. So, these are the potatoes, what you need to do is you need to cut them into cubes and stick them in a pot with boiling water and boil them until they’re slightly soft. You can use a fork and just stick it in the potato to test. But you don’t want them too be mushy because then they’ll break down when you stick them on a skillet. Then, you add in your potatoes and you just stir those around, keep it on high heat so you can get them to brown. And you can start adding your salt and also add your pepper. It’s always good to taste as you go and potatoes have been known to lower blood pressure so you have any issues with that. You ge the thing and start looking into.
Now that you’ve got the potatoes taken cared of, we can start moving on to the Cajun salmon. I’ve just been salting and adding pepper to the first side. And now, I’m going to add some chili powder. You want to do it liberally, kind of do it like a spice rub. The salmon is very high in protein and omega3’s which pretty much like bran food. You want to add a little bit of garlic powder and then kind of debit down. And I like to add again, the organic olive oil just a really, really light drizzle on top because it will keep the fish moist when we’re about to cook it on high heat so grab that in. And then you want to turn it over and do the same thing on the other side and make sure to turn it over gently. You want to start heating that with your pan. You want it to get really hot but we’re actually going to use grape seed soil. Grape seed oil is excellent for cooking on high heats because it doesn’t scorch at all unlike olive oil which after you get to a certain temperature, it will start scourging its flavor. And when it starts to bubble, you know that it’s ready. On the nicer side down, just simply for presentation, you want to keep it up on high because you wanted to form that crust underneath. And now, you wanted to cook on this side for about four or five minutes or until you sticking your spatula underneath until it lifts up by itself easily.
So, while the salmon is cooking on its first side, you want to bring in the asparagus. Then you can use any kind. I’m using the really thin kind and I’ve cut it on a bias, it’s nicer that way. So, asparagus is a good choice to incorporate into your diet because it is loaded with vitamins and minerals and also a natural diuretic and detoxifier. We’re going to add a little bit of organic olive oil, a teaspoon of thyme. You add a little bit of water and see all that steam that’s coming out. You—that by adding pop on it, raise the heat. Let it steam for a couple of minutes. I’m checking back to the salmon. I think it’s ready to flip. It is always the tricky part. Be careful of the—there we go. See how this forms that nice crystal on the top and there’s a lot of spices that are kind of cooked. Wonderful!
Now, you can lower the heat all the way down to low because all the residual heat that is built up in the skillet will thoroughly cook this through. And in a couple of minutes you can actually turn off the heat.
Back to the asparagus, it has wonderful color. This is when you should start adding in your salt as well and packing on these layers. Remember layering it not just adding a bunch of solvent at once in the beginning. It’s a little bit longer and I'm going to add the pesto on top. It’s a slight garnish. And the great thing about this is it tastes wonderful with the spices. You can just add it on top of the fish and then we’ll add as a lovely coating and sauce.
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