Thanks for subscribing! Please check your email for further instructions.
by Anthony Salemme, contributing writer, recipes
Mardi Gras is coming up soon and
this quick Cajun inspired Meal can be made in 45 minutes. If you want this to
be for a Lenten meal omit the sausage and add some shrimp.
4 tablespoons olive oil
4 4-ounce portions salmon filet
1 pound andouille sausage, or smoked
sausage thinly sliced into rounds
2 peppers (diced; I used a red and a
2 ribs celery (diced)
1 medium size onion (diced)
4 cloves garlic (peeled and minced)
1 14-ounce can diced tomatoes
2 cups chicken stock
1 1/2 cups uncooked long grain white
3 Tablespoons Cajun seasoning or Old
1 teaspoon dried thyme
teaspoon smoked paprika
½ teaspoon cayenne pepper
1 small cucumber (peeled, seeded and
½ cup Greek yogurt
1 clove garlic (minced fine)
2 Tablespoons red wine vinegar
salt and pepper to taste
Pre heat oven to 350F
Brown Andouille Sausage for 1 minute
on each side then add 2 Tablespoons oil and 2 Tablespoons of Cajun spice,
peppers, onion, garlic and celery.
Saute for 5-6 minutes until they
begin to soften.
Next add rice and stir it around and
coat it with the vegetables and sausage; then add remaining spices and chicken
stock. Cover and bake for 20-30 minutes until the rice is cooked.
Mix 1 Tablespoon of Cajun seasoning
with 1 Tablespoon of oil.
Coat the salmon. Then, in a shallow
ovenproof skillet, on medium heat ,add 1 Tablespoon oil.
Place the salmon skin side down in
the skillet, and allow to brown and crisp for 3 minutes. Then flip and continue
cooking for another 2 minutes.
Next, put the whole pan in the oven
for 3 minutes to finish cooking.
Cucumber Yogurt Sauce
chopped cucumber, vinegar, garlic, salt and pepper to taste.
salmon with sauce. Plate the salmon over the rice; with sauce over the salmon.
Anthony loves to cook and share
recipes. You can follow him on Instagram at – @mealpvd and online at