Last night I cooked Salmon with rice including spicy cajun sauce and olive oil. I used a fair amount of olive oil in the pan and was liberal with the cajun spice both below and above on the fish, also when peeled and switched.
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| Salmon in the frying pan |
At a certain point the skin is easy to just peel off. If you try to peel it at any time during cooking and it's being stubborn, come back in a few minutes. The fish will peel easily and then you can flip it for a few more minutes of finishing.
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| Salmon with cajun spice and vinegar (not used in dish) |
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| Rice with cajun spice |
It helps to keep some vegetable and olive oil on hand. Always season the pan for about 10 minutes before cooking.
After this I added tomatoes and green chilis and brought it back to a boil. At that point I brought it to a 20 minute simmer and added more cajun. Salmon and rice all done. Next time I will take more pictures of the finished product and share it again.
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