Every year, we grow a variety of herbs. Currently, they reside in pots on the deck, along with some cherry tomato plants for my weekday salads and some patio eggplants (miniature eggplants perfect for growth in a pot on a deck!) for grilled veggie dishes.
One of our favorite Summer herbs is cilantro. It goes in the guacamole Eric makes and nearly ever Mexican dish we put together. We had an abundance of it this year, which is unusual. Typically, it bolts early in the Summer and then dies off. I credit Eric for this year’s magnificent crop. Not only did he gift some high quality fertilizer to me as a present, but he took over the monthly fertilizing duties for me, something I have a hard time remembering to do. So, we have had a ton of cilantro to enjoy this season. Quite a bit (one whole cup!) went into the sauce for this salmon dish.
Cajun Salmon With Scallion-Cilantro Sauce
Cajun Salmon With Scallion-Cilantro Sauce (adapted from health.com) Total Time Required: 45 minutes, Active Time: 30 minutes, Makes: 4 servings
Ingredients:
- 4 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- 24 ounces salmon fillets
- 2 tablespoons Cajun seasoning
- 3 scallion bunches, trimmed
- 1 cup coarsely chopped fresh cilantro leaves and tender stems
- 2 tablespoons fresh lemon juice
- 2 large cloves garlic, crushed or minced
- 1/4 teaspoon crushed red pepper flakes
Directions:
Rub the salmon fillets with 1 tablespoon of the oil. Then rub the fillets with the Cajun seasoning.
Rub the salmon with olive oil then the Cajun seasoning.
Preheat the grill to medium, about 350°F to 450°F. Drizzle the whole scallions with 1 tablespoon of the olive oil. Place them on unoiled grates, and grill until lightly charred and just tender, about 2 minutes per side. Transfer the scallions to a medium bowl and let them stand until they are cool enough to handle, about 5 minutes.
Grill the whole scallions until lightly charred.
Place the salmon fillets on oiled grates. Grill the fillets over medium heat, skin side down, then close the grill. Cook until a thermometer inserted into the thickest portion of the salmon registers 135°F, about 8 minutes. Remove the skin and transfer the salmon to a platter.
Cook the salmon to an internal temperature of 135°F.
Coarsely chop the scallions, and return them to the medium bowl. Add the cilantro, lemon juice, garlic, crushed red pepper flakes, remaining 2 tablespoons of oil, and the salt. Stir to combine.
Combine the chopped scallions with the cilantro, lemon juice, garlic, red pepper flakes, remaining 2 tablespoons oil, and the salt.
Cut the salmon into 4 equal portions and serve it topped with the scallion sauce.
The scallions & cilantro make a wonderfully Summery topping for salmon!
Cilantro rounds out many of our Summer dishes! ~Linda
Cajun Salmon With Scallion-Cilantro Sauce (adapted from health.com) Total Time Required: 45 minutes, Active Time: 30 minutes, Makes: 4 servings
Ingredients:
- 4 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- 24 ounces salmon fillets
- 2 tablespoons Cajun seasoning
- 3 scallion bunches, trimmed
- 1 cup coarsely chopped fresh cilantro leaves and tender stems
- 2 tablespoons fresh lemon juice
- 2 large cloves garlic, crushed or minced
- 1/4 teaspoon crushed red pepper flakes
Directions:
Rub the salmon fillets with 1 tablespoon of the oil. Then rub the fillets with the Cajun seasoning.
Preheat the grill to medium, about 350°F to 450°F. Drizzle the whole scallions with 1 tablespoon of the olive oil. Place them on unoiled grates, and grill until lightly charred and just tender, about 2 minutes per side. Transfer the scallions to a medium bowl and let them stand until they are cool enough to handle, about 5 minutes.
Place the salmon fillets on oiled grates. Grill the fillets over medium heat, skin side down, then close the grill. Cook until a thermometer inserted into the thickest portion of the salmon registers 135°F, about 8 minutes. Remove the skin and transfer the salmon to a platter.
Coarsely chop the scallions, and return them to the medium bowl. Add the cilantro, lemon juice, garlic, crushed red pepper, remaining 2 tablespoons of oil, and the salt. Stir to combine. Cut the salmon into 4 equal portions and serve it topped with the scallion sauce.