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Cajun Salmon with Spiced Red Cabbage

Description

Cajun Salmon with Spiced Red Cabbage and Brown Rice

Pan fried cajun salmon nestling on a bed on tangy, slightly crunchy red cabbage.

 

Ingredients: Salmon, Cajun Spice, Red Wine, Red Cabbage, Red Onion, Bay Leaf, Dried Thyme, Parsley, Sesame Seeds, Brown Sugar, Brown Rice

Not included: Olive Oil, Butter

Allergens: Milk, Sulphites, Sesame, Fish

Please note, these boxes are packed in facilities that handle celery, gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, tree nuts, peanuts, sesame, soya bean and sulphites and therefore many contain low levels of these allergens.

Per Serving:

Energy (kcal): 638.38 kcal

Energy (kJ): 2,665.95 kJ

Fat: 19.23g

of which saturates: 3.60g

Carbohydrates: 81.55g

of which sugars: 19.94g

Fibre: 8.33g

Protein: 32.59g

Salt: 0.16g

Our nutritional information only applies to the ingredients supplied by us. The cooking process and additional ingredients added by you will affect total values.

 

 

 

 

5 reviews for Cajun Salmon with Spiced Red Cabbage

  1. Jo Older

    Full of flavour and easy to make, really enjoyed it.

  2. Nunny (verified owner)

    Really enjoyed this dish the salmon was full of flavour. Overcook my cabbage as I put water io the level they said but did not reduce to a sticky cabbage. Apart from that I would give it a 4*.

  3. Nunny (verified owner)

    Really enjoyed this dish the salmon was full of flavour. Overcook my cabbage as I put water to the level they said but did not reduce to a sticky cabbage. Apart from that I would give it a 4*.

  4. Ruth Scott-Williams (verified owner)

    I wouldn’t have put this combination together and really enjoyed the results. The sweetness of the cabbage balanced the cajun spice of the salmon perfectly. I agree with Nunny about the cabbage. I instinctively knew that 2 small red cabbages was too much for 4 portions, but stuck with the recipe. It took about 40 mins to reduce the liquid and to get it anywhere near sticky, so I poured off the liquid and boiled that separately to reduce it until it was anywhere near thick and sticky. This was one of the times when Yes Chef’s generosity with ingredients let the dish down slightly. I knew how to fix the problem, but someone coming to cooking with less experience may not have known what to do. As a result of cooking the 2 cabbages, we had lots with the dish and I have about 8 portions in the freezer too! Maybe put a weight or size measurement for the amount of red cabbage to use and give a suggestion of what to do with the leftover raw ingredient (eg simple red cabbage slaw).

  5. Claire Bonner

    The salmon and the rice was very nice, but our cabbage after all the effort tasted of very little, which was very dissapointing. Portion of salmon is good and great value.

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