Blackened Cajun Salmon with Cilantro Corn Black Bean and Chipotle Aioli - a taste of late summer

Some of the best things don’t need to be complicated. This simple seasonal recipe makes the most of these last tastes of summer — a perfect one-dish meal for slowing down, savoring the moment, and doing just a little less.

Serves: 6

Components:
Blackened Cajun Salmon
Pico De Gallio
Chipotle Mayo
Black bean Corn Salsa
Romaine Lettuce Ribbons
Lemon Wedges
Cilantro Sprigs

Blackened Cajun Salmon

Ingredients:
6 ea 6oz Salmon Filets
1 C Cajun Seasoning, (Penzeys spice blend)
4 tbs Olive Oil
2 tbs Butter, unsalted

Method:

1. Place salmon on a clean/ dry sheet tray.   Generously season each filet of salmon with Cajun seasoning.  Wrap with plastic wrap and place in the refrigerator for a minimum of 1hour.
2. Pre-heat a heavy bottom sauté pan or cast-iron pan over medium-high heat.
3. Pour 2T of oil and 2 T of butter into the pan.   Stir until butter is melted and evenly distributed.
4. Gently place each salmon filet into the pan (seasoning side down).  Allow to cook until dark and salmon is fully seared. Roughly 2-3 minutes It will naturally turn black from the toasted spices.  
5. Gently turn each filet and lower the heat to medium and cook for an additional 4-5 minutes.  This will bring you to a very nice medium-rare.  Cook longer for a more well-done finish.
6. Place the salmon on a clean / dry sheet tray and reserve warm for plating.
   
   

Pico De Gallo 

Ingredients:
2 C Plum Tomatoes or your favorite summer tomato, Diced medium-small
1/2 C Red Onion, Diced small
2 tbs Cilantro, Chopped
2 tsp white vinegar
2 tbs Extra Virgin Olive Oil
2 tsp Black Pepper
1 tbs Salt, kosher

Method:

1. Mix all ingredients in a small mixing bowl.   Combine until uniform.
2. Adjust seasoning as desired
3. Wrap and place in refrigerator until plating
   
   

Chipotle Mayo

Ingredients:
1 ea Chipotle Canned w/ adobo (small can)
1 ea Lemon (zested, juice reserved)
2 C Mayo (use your favorite brand)

Method:

1. Using a food processor or an immersion blender.   Combine 3ea peppers (from the can of chipotle peppers), lemon juice, lemon zest, mayo and puree until as smooth as possible. Be cautious not to get the pepper or adobo in your eyes.   Pro-tip: use gloves or wash your hands several times after handling the peppers.
2. Adjust heat by adding or subtracting peppers as desired.
3. Refrigerate until plating
   
   

Black Bean Corn Salsa

Ingredients:
2 C Black beans, rinsed
1 C Corn, blanched and cooled
1 C Tomatoes, Diced
1/2 C Red Onion, Diced
2 tbs Cilantro, chopped
2 tbs Olive oil
1 tbs White balsamic vinegar
1 tsp salt, kosher
2 tsp cumin, ground
1 tsp Garlic salt

Method:

1. Combine all ingredients in a medium mixing bowl
2. Mix until all ingredients are fully incorporated
3. Adjust seasoning as desired
4. Refrigerate until plating

Plating:

1. Place the romaine lettuce onto a large enough plater for the salmon, a nice even layer
2. Place salmon in two rows of 3, leaving space between the two rows.
3. Place the black bean corn salsa between the rows of salmon
4. Spoon the Pico de Gallio onto each portion of salmon.
5. Drizzle the chipotle mayo over the Pico de Gallio and salmon
6. Garnish with lemon wedges and sprigs of fresh cilantro
7. Have fun plating your creation. Serve and Enjoy!!