Blackened Cajun Salmon with Sweet Potato Mash & Cucumber Salsa
Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Plate
- Pot
- Colander
- Potato masher
- Mixing bowl
- Measuring spoon
- Spoon
- Citrus press
- Nonstick skillet
- Spatula
- Kitchen timer
- Paper towel
- Serving platter
- Fork
- Peeler
Ingredients
- 350 Grams of Skin-on salmon fillet
- 8 Grams of Cajun spice
- 1 Tsp of Salt
- 1 Tbsp of Vegetable oil
- 2 Pieces of Cucumber
- 1 Piece of Shallots
- 1 Piece of Large red chilli
- 1 Piece of Lime
- 1 Tbsp of Olive oil
- 1 Tsp of Black Ground Pepper
- 600 Grams of Sweet potatoes
- 50 Grams of Butter
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