Cajun Salmon and Corn Skillet

• 4 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 2 tablespoons Cajun seasoning
• 1 red bell pepper, diced
• 1 cup fresh corn kernels (or frozen)
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt to taste
• 1/2 cup chicken broth
• 2 tablespoons fresh parsley, chopped
• Juice of 1/2 lemon

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season salmon fillets with half of the Cajun seasoning.
3. 3 Add red bell pepper, corn, red onion, and garlic to the skillet and cook for 3 minutes.
4. 4 Push vegetables to the side and place salmon fillets in the skillet, skin-side down.
5. 5 Sprinkle remaining Cajun seasoning, smoked paprika, and cayenne over the salmon.
6. 6 Pour chicken broth around the salmon and cover the skillet.
7. 7 Cook for 8-10 minutes, until salmon is cooked through.
8. 8 Squeeze lemon juice over the salmon and sprinkle with parsley.
9. 9 Serve immediately.

Equipment

• Large skillet with lid

Variations

• Add diced avocado for a creamy touch.
• Substitute shrimp for a different seafood option.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute fresh herbs like cilantro for parsley.

Pairings

• Jasmine rice
• Garlic bread
• Steamed asparagus

Nutrition

Tips

• For frozen corn, ensure it's fully thawed before cooking.
• Adjust cayenne pepper to your spice preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh green salad.
• Pairs well with a chilled Sauvignon Blanc.

FAQ