Creamy Creole Salmon
This creamy creole salmon is packed full of smoky, spicy flavour and it’s so simple to make with our Ainsley New Orleans Creole Flavour Bomb. It’s rich and delicious and great for a weeknight meal for four. Try adding some spinach to the sauce. Serve with rice, couscous or potatoes.
Method
Pat the salmon fillets dry. Take 2 tsp of the Flavour Bomb and brush all over the salmon. Season with salt and pepper and sprinkle over the oregano. Set aside to marinate for 20 minutes.
Heat the oil in a large heavy bottomed skillet or pan over a medium heat. When hot, add the salmon and cook for 3-4 minutes without moving. When golden, turn and cook the other side for another 2-4 minutes (depending on the thickness of your fillets) or until just cooked through. Remove to a plate and set aside.
If needed add a little extra oil to the pan and add the onions and peppers. Cook for 4-6 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Stir in the remaining flavour bomb and the tomatoes. Pour in the stock, bring to the boil and reduce the heat. Simmer for 5 minutes and then stir in the cream. Simmer gently for a couple of minutes. Return the fish to the sauce, cooking for a minute or two to heat through. Add half the parsley, check for seasoning and add a squeeze of lemon juice to taste.
Serve with Ainsley Coconut Rice, Mixed Pepper Rice or Couscous.
Ingredients
- 1 x Ainsley Creole Flavoured Bomb
- 2 tbsp of olive oil or butter, more if required
- 4 skinless salmon fillets
- ½ tsp dried oregano or thyme
- 2 cloves of garlic, minced
- 1 medium onion, peeled, sliced
- 2 x peppers, deseeded, sliced
- 227g tin of chopped tomatoes, drained or 2 chopped fresh vine tomatoes
- 250ml of chicken/vegetable stock or water
- 100ml double cream
- sea salt & freshly ground black pepper
- 2 tbsp chopped parsley
- ½ lemon, for squeezing