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.
Jo Older –
Full of flavour and easy to make, really enjoyed it.
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*.
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*.
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).
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.