Jacobs Grilled Cajun Salmon With Roasted Fingerling Potatoes Recipes

JACOB'S GRILLED CAJUN SALMON WITH ROASTED FINGERLING POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). (If using a countertop induction oven, use "Auto-Cook" option 2. Choose setting and enter fish weight.)
• Pour 1 tablespoon olive oil over fingerling potatoes in the bowl. Season with 1 teaspoon garlic powder, salt, and pepper; toss to combine.
• Rub 1 1/2 teaspoon olive oil over each salmon fillet. Season each with 1 teaspoon seafood seasoning. Arrange salmon, skin-side up, in center of a cast iron skillet or baking dish. (Place salmon on the grill pan if using countertop induction oven.)
• Bake in the preheated oven until bottom of salmon is lightly browned, 4 to 5 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 10 to 15 minutes. (For countertop induction oven, cook on medium-high grill setting for 1 1/2 minutes with skin side up. Flip and grill salmon until fish flakes easily with a fork, 2 1/2 to 3 minutes more.)
• Heat cast iron skillet over medium-high heat; cook and stir potatoes until browned and cooked through, 15 to 20 minutes.
• Combine remaining 1 teaspoon garlic powder, butter, thyme, and sage in a small microwave-safe bowl. Heat in the microwave until butter is melted, 20 to 30 seconds. Mix well. Pour over cooked potatoes.
• Whisk 1 tablespoon olive oil and lemon juice together in a bowl until dressing is well mixed. Toss microgreens and dressing together in a bowl.
• Place salmon on serving plates; garnish with micro greens. Serve potatoes alongside.

JACOB'S GRILLED CAJUN SALMON WITH ROASTED FINGERLING POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). (If using a countertop induction oven, use "Auto-Cook" option 2. Choose setting and enter fish weight.)
• Pour 1 tablespoon olive oil over fingerling potatoes in the bowl. Season with 1 teaspoon garlic powder, salt, and pepper; toss to combine.
• Rub 1 1/2 teaspoon olive oil over each salmon fillet. Season each with 1 teaspoon seafood seasoning. Arrange salmon, skin-side up, in center of a cast iron skillet or baking dish. (Place salmon on the grill pan if using countertop induction oven.)
• Bake in the preheated oven until bottom of salmon is lightly browned, 4 to 5 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 10 to 15 minutes. (For countertop induction oven, cook on medium-high grill setting for 1 1/2 minutes with skin side up. Flip and grill salmon until fish flakes easily with a fork, 2 1/2 to 3 minutes more.)
• Heat cast iron skillet over medium-high heat; cook and stir potatoes until browned and cooked through, 15 to 20 minutes.
• Combine remaining 1 teaspoon garlic powder, butter, thyme, and sage in a small microwave-safe bowl. Heat in the microwave until butter is melted, 20 to 30 seconds. Mix well. Pour over cooked potatoes.
• Whisk 1 tablespoon olive oil and lemon juice together in a bowl until dressing is well mixed. Toss microgreens and dressing together in a bowl.
• Place salmon on serving plates; garnish with micro greens. Serve potatoes alongside.

ROASTED CAJUN POTATOES

Steps:

• Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

GRILLED CAJUN SALMON

Steps:

• Preheat Grill to 500 degrees on High.
• Slice salmon fillet into five equal pieces.
• Place salmon pieces on a sheet of aluminum foil large enough to leave 3" excess all around.
• Coat salmon with 1 teaspoon olive oil (I prefer using a spray bottle for my olive oil, approximately 5 sprays).
• Sprinkle same side of salmon with half the spices and rub into fish.
• If using optional sauce, spread all of the sauce atop spice and rub into fish.
• Flip the salmon pieces over and coat other side with 1 teaspoon olive oil and remaining spices, rub into fish.
• Fold edges of foil up and slide onto hot covered grill cooking on high for about 7 minutes. Carefully flip each piece and continue to grill for 5-6 more minutes.
• Carefully move to serving platter, enjoy hot off the grill with a fresh garden salad.