Cajun Salmon with Cucumber Yogurt Sauce and Jambalaya Rice

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 green one)

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 rice

3 Tablespoons Cajun seasoning or Old Bay

1 teaspoon dried thyme

1  teaspoon smoked paprika

½ teaspoon cayenne pepper

1 small cucumber (peeled, seeded and diced)

½ cup Greek yogurt

1 clove garlic (minced fine)

2 Tablespoons red wine vinegar

salt and pepper to taste

Pre heat oven to 350F

The Rice

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.

The Salmon

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

Combine chopped cucumber, vinegar, garlic, salt and pepper to taste.

Top 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