4 or to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
2 Pounds fresh wild caught Salmon
2 Russet Potatoes
1 pound Asparagus
2 Lemons (Optional)
Unsalted butter
Whole milk
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul Prudhomme’s seafood magic
A Cajun life Seafood rub (Visit www.acajunlife.com to buy seasonings)
Tools you’ll need
9×13 inch metal or glass pan
Preparation of ingredients
Step 1- Add Salmon into strainer and rinse with cold water.
Step 2- Trim skin off of salmon. You can do this bu gently pulling the salmon with your hands or slicing the skin off with a sharp knife. (Optional)
Step 3- Rinse off your Lemons and Asparagus.
Step 4- Transfer Salmon into a large bowl. Add 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon of chef Paul Prudhomme’s seafood magic, 1 teaspoon of A Cajun life seafood rub and squeeze 1/2 of a lemon. Rub the seasonings onto the salmon. Place into the fridge and let marinate for 1 hour or overnight.
Step 5- Peel and chop 2 russet potatoes into quarter pieces. In a large bowl filled with cold water, add 1 teaspoon of vinegar and stir. Add chopped potatoes into vinegar and water solution. This helps clean the potatoes and prevents the potatoes from turning brown.
Step 6- Chop the ends to your asparagus. Make sure you chop off the end part where the asparagus is white in color.
Baking the Salmon
***Preheat oven to 325 degrees***
Step 7-Spread butter around the bottom of your baking pan. Add Salmon Fillets into baking pan. Add 1/2 teaspoon of chef Paul’s seafood magic and 1/2 teaspoon of A Cajun life seafood rub onto each individual salmon fillet.
Step 8- Place into a preheated 325-degree oven for 30 minutes. Once done remove baked salmon from oven set aside.
Making the Mashed Potatoes
***Preheat fire to medium high heat***
Step 9- Add 1 1/2 quarts cold water and 2 teaspoons salt into a medium sized pot. Let come to a boil.
Step 10- Drain potatoes into a strainer and add them into pot of boiling water. Let come to a boil first then let boil for 15 minutes.
Step 11- Drain potatoes into a strainer and let cool completely.
Step 12- Mash potatoes using a potato masher. You should have 3 to 3 1/2 cups of mashed potatoes when done.
***Preheat fire to medium high heat***
Step 13- Add 1/2 cup whole milk and 3 tablespoons salted or unsalted butter. Let mixture come to a slight simmer with the butter melted.
Optional Step- Add a sprinkle of salt. If you are using salted butter, then disregard adding the salt.
Step 14- Add potatoes into pot. Turn you fire off. Stir all ingredients until potatoes are creamy and smooth.
Cooking the Asparagus
***Preheat fire to medium high heat***
Step 15- Add 2/3 Cup water and 3 tablespoons of unsalted butter into a large saucepan. Let water come to a simmer and let butter melt.
Step 16- Add 1/2 teaspoon of salt and stir. Add Asparagus and cover with lid. Let simmer for 13 minutes. After 13 minutes water should be almost evaporated.
Meal is complete! Serve hot and enjoy!
YouTube instructional video
