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cajun salmon fried skin & crispy rice croutons

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Delicious meal with nice textures and flavors and lots of crispiness. You gotta try this

yield 2 -4
prep time 1 Hr 30 Min
cook time 20 Min
method Stove Top

Ingredients For cajun salmon fried skin & crispy rice croutons

  • FOR THE RICE
  • 1 c
    white long grain rice
  • 2 c
    water
  • 1 tsp
    salt
  • 1 tsp
    cajun seasoning
  • FOR THE SALMON
  • 6
    salmon fillets skin removed and set aside
  • 1 lg
    lemon sliced into rounds
  • 4 Tbsp
    butter melted
  • 4 clove
    garlic minced
  • 2 Tbsp
    whole grain mustard
  • 2 tsp
    cajun seasoning
  • FOR THE FRIED SKIN
  • 6
    pieces of skin from salmon
  • oil for frying
  • salt
  • GARNISH
  • 3
    green onions sliced

How To Make cajun salmon fried skin & crispy rice croutons

  • 1
    For the Rice Bring the water to a boil on stove top. Add the salt and rice. Cook covered over medium heat for 15 minutes. Then cover and let sit 10 minutes. Place the rice 9x9 pan spreading it out evenly to cool. Sprinkle the Cajun seasoning on top. Once the rice it totally cool cut into large crouton size squares. Place some olive oil in a frying pan. Fry the rice squares until browned and crispy on both sides.
  • 2
    For the Salmon Mix the melted butter, garlic, whole grain mustard, Cajun seasoning and a little salt together. Place some oil in a frying pan and sear the salmon brushing with the melted butter mixture on one side until browned. Turn the salmon over. Sear again brushing with butter mixture. Throw the lemon slices in the pan with the salmon. Cook until Salmon is done.
  • 3
    For the fried skin Place some vegetable oil in a medium skillet. Bring to 350 degrees. Deep fry the skin in batches until crispy being careful for splashes use a cover but watch the skin so it don't burn. Drain on paper towels then season with salt.
  • 4
    Serve the salmon fillet with a piece of fried skin and crispy rice croutons garnished with green onions.
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