Yesterday I had lunch at Le Bilboquet, and my brilliant friend Carly special ordered the famous Cajun Chicken as Cajun Salmon – which got me thinking!!!! I knew I was making salmon for dinner, and while my husband isn’t a “sauce” person, I wanted to try my own version of this dish using similar flavors.
SHOPPING LIST: 2 lbs. salmon (no skin), dijon stone ground mustard, old style mustard, cajun remoulade, truffle oil, fresh lemon juice, salt, pepper
I sliced my salmon into about 1 1/2″ thick filets. On a sheet pan, I put 1 tB. of truffle oil and then I rolled each salmon filet in the truffle oil – I did this so A. the salmon wouldn’t stick to the pan and B. so their would be a hint of a truffle flavor, because, why not? Then I seasoned each filet with salt and pepper and set it aside.
Now while this dish was SUPER simple, the differentiation between the mustards can be a bit confusing – and you can just use a combination of regular dijon with stone ground dijon – just make sure that one of your mustards has mustard SEEDS for the textural additives. I am going to link the exact ingredients I used. So I started with 1 tB. of Maille Old Style Mustard, 1 tB. of Inglehoffer Stone Ground Dijon Mustard, 1 tB. of Whole Foods Cajun Remoulade and then the juice of 1/2 a lemon. I mixed the ingredients well and then I coated the tops of each filet of salmon. A GENEROUS, THICK, dripping off the sides of the salmon COAT!!!!! Then the salmon went under the broiler for 6 minutes and VOILA! Perfection 🙂
It was cooked perfectly, the mustard coating got blistered from the broiler, the mustard seeds popped in our mouths against the tender salmon flesh, and the hint of truffle flavor really brought it home. From beginning to end it probably took 20 minutes to get this salmon dish on the table and even less time to eat it all. I also should note that the aforementioned Whole Foods Cajun Remoulade is DELICIOUS. It’s discreetly spicy – almost like spicy mayo meets tartar sauce. It’s just a great condiment to keep in your home, to add to homemade tuna or chicken salad, or use as a crudite dip. If you want to exclude this step, you can just add 1 tsp. of cajun seasoning to your mustard mixture (but in my world, a little mayo goes a long way).