Husband’s Rockin’ Cajun Salad
Since the first of the year, husband and I have been trying to eat a bit healthier, both in a weight loss attempt and also just because it’s healthier. So we are eating quite a few salads. They are wonderful, but occasionally we like a bit of ‘oomph’ to our salads – buffalo chicken strips, smoked salmon, spicy shrimp, yummy roast strips, etc. Anything we can think of that sounds good.
A week ago when I was in San Antonio for the dog show, husband was looking for some smoked salmon for his salad. Finding none in the fridge, he looked at a couple of the local stores that we’ve gotten some before and he couldn’t find any. He got home and decided to figure out something similar. He pangrilled a salmon fillet with some spices and used it… he liked it.
After I got home, he made it for me and I enjoyed it a lot, so we wanted to share it with you. I’m so lucky that hubby likes to cook for me once in a while. The frustrating thing is that everything he cooks is always good!
I will give you the recipe he used tonight. Yes, he made it again tonight and let me warn you he likes things spicy. However, he agreed to tone it down for me (and you), so while it’s spicy, this recipe is not outrageous.
This can easily be switched around using your favorite kind of fish fillet (ahi tuna, salmon and mahi mahi all work well) and your favorite spices. Here is what we did.
* Make your favorite salad with the greens and veggies you like best.
* Here are the spices he used…(feel free to alter or substitute for your favorites)
1 tsp – Zataran’s Extra Spicey Crab/Shrimp Boil
1 tsp – Roasted Garlic & Herb
1 tsp – Granulated Garlic (we really love garlic..are you sensing a theme here?)
1 tbsn – Paprika
NOTE: Both the Zatarains and the Roasted Garlic & Herb have salt in them.. if you are salt sensitive, feel free to use one of the Mrs. Dash’s or another seasoning type without salt.
* Add one 3-4 oz fillet of the mild fish of your choice per person. He used mahi mahi tonight, but salmon, ahi tuna, etc. all work very well.
* Put about a tablespoon of olive oil into a small non-stick saucepan and set it on high. Here there was a little too much olive oil, but it was still yummy. As the fish cooks, you want to use the spatula (plastic for a non-stick pan) start breaking it up into medium or smallish pieces. Just cook it thoroughly.
* Here the fish is broken up and about fully cooked. MMMM…. smells yummy even without the spices.
* Add in the spices and start blending them with the fish.
* Keep blending until you get this great color.
* At this point, you’ve spent about 5 minutes for a great taste to add to your salad.
* I like most of these spicy additions with Ranch dressing, husband tends to like blue-cheese. I think you can use a wide variety of dressings (french, italian, tomato-bacon (one of my other favorites), even a balsamic vinagarette. It’s whatever tastes good to you. So add your dressing, add the spicy fish, blend it up and enjoy.
Summer’s coming on and this is a great lunch or early evening dinner for a hot day. Let me know what you think, because hopefully I can get husband to make it for me again soon.
Have a good one… Hugs – Ellen