- 4
Ingredients
- 2 pounds of salmon, cut into 4 pieces
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground achiote
- Salt and pepper
- 2 tablespoon canola oil
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 4 tomatoes, diced
- 3 scallions, diced
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon ground achiote
- 1/2 teaspoon ground cumin
- Salt and pepper
Preparation
Step 1
and it really hit the spot! The creole sauce flavors were perfect and the salmon was tender and flavorful. If you don’t like salmon, just use your favorite fish. I also like to make it with cod, halibut or mahi mahi.
Directions
In a large sauté pan over medium-high heat, warm the oil. Place the salmon in the pan. Sear until golden brown underneath, about 4 minutes. Turn the salmon over and continue cooking until golden underneath, about 4 minutes or until done. Transfer the salmon to plate, cover with aluminum foil and set aside.
Meanwhile make the sauce: In a saucepan, place the oil, tomatoes, red bell pepper, onions, scallions, garlic, achiote, cumin, salt and pepper. Cook for 6 to 8 minutes, stirring occasionally.
To serve: Place the cooked salmon on a plate and drizzle with the creole sauce.
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