It's Wednesday...You are half way through your week... So today, I'm making a dish that's easy and full of flavor... Today we are making Garlic Roasted Red Potatoes paired with a Broiled Cajun Salmon, all topped with a velvety Citrus Beurre Blanc sauce.... I know.....sounds amazing right? Well good because "You" are going to make it...... I'll show you how..
Garlic Roasted Red Potatoes
1 1/2 pounds small Red potatoes-Cut into Quarters
1/4 Cup Extra-virgin Olive Oil
4 to 6 Cloves of Garlic-Crushed
1 Tablespoon fresh Parsley-Rough chopped
*Preheat the oven to 375 F.
**Please wash potatoes beforehand
Broiled Cajun Salmon
4 Salmon fillets- 8oz Fillets
2 Tablespoons of Olive oil
3 Tablespoons Cajun Seasoning
Salt and Pepper for Seasoning
Citrus Beurre Blanc sauce
1 to 2 Shallots-Fine chop
8 oz White wine
2 oz Lemon juice
1 oz Lime Juice
1 Tablespoon Heavy Cream
12 Tablespoons Butter-Cold unsalted-Cubed
Salt and Pepper -To taste (use White pepper, if you can find it)
Let's get Started.
Wait...Please, Wash your Hands.
Okay, now we are ready to start!
Let's start with the Garlic Red Potatoes. In a large bowl toss in the crushed Garlic, Quartered Red potatoes, drizzle with Extra-virgin Olive Oil, toss with Parsley, Salt and ground Black Pepper. Once the Red potatoes are coated, evenly spread the Red potatoes onto a shallow baking pan. Place in the Oven on 375 F and cook them until potatoes are tender. The Potatoes should take 15 to 20 minutes to cook through. While the Garlic Red Potatoes are cooking ... let's get ready for our Salmon ...
For our Broiled Cajun Salmon grease a swallow baking sheet with Oil. Place the Salmon fillets on the baking sheet. Season the Fillets with a generous amount of Cajun seasoning and a pinch of Salt and Pepper. Lightly pat the Seasoning into the fish. Cover with plastic wrap, let the Salmon Fillets marinate while you wait for your potatoes to finish up.
Once the Garlic Red Potatoes are out of the oven. Change the temp to Broil. Then place the Salmon in the oven under the Broiler for about 5-15 minutes depending on the size of your Salmon Fillets. The Salmon will firm up as it cooks. When the Salmon is done to your liken, set it aside for 2 minutes to rest. While the Salmon is cooking let's get started on our yummy Citrus Beurre Blanc Sauce..
In a Saucepan over high heat cook the Shallots, White wine, Lime juice and Lemon juice until it reduces down to about 2 Tablespoons of liquid. Once it is reduced slowly add the Heavy cream to the reduction. Bring the mixture to a broil and then reduce the heat to low. Now the fun part.... Once your mixture is on low you can start to add the Butter, 1/4 at a time. You should use a whisk to mix in the butter. ~Chef Huda Note: You can remove the pan from the heat, if it gets to hot during this process. Continue to whisk until the sauce gets a velvety rich creamy consistency. Season with salt and black pepper to taste.
Now that everything is finish.. Lets start plating.
~Chef Huda's Note: For this dish I recommend a Stacked plating in this order: Garlic Red Potatoes freely spooned on to the plate, the Broiled Cajun Salmon gently place on top of the potatoes with the Citrus Beurre Blanc Sauce drizzled or poured (Kidding...So wrong, but so right!!) all over the Garlic Red Potatoes with the Broiled Cajun Salmon......