Preparation:
- Take
one 7oz portion of salmon that has been deboned
and skinned.
- Place
salmon in Cajun spice mixture, then sauté in a
high heated pan just enough to brown top of
salmon.
- Transfer
to a baking pan
- Finish
in oven 375 convection about 7 minutes. internal
temp. should be around 120
- For
topping, dice room temperature plum tomato,
julienne carrot.
- Add
frozen corn or (fresh that has been steamed) salt
and pepper, chopped parsley, fresh lemon juice,
and a little mayo to bind.
- Serve
mixture on top of salmon.
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