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Cajun Blackened Salmon
Chef Chris learned this heavenly creamed leek and spinach recipe back in his steakhouse days. Here it’s paired with flavorful fresh salmon, seared with butter and Creole blackening spices. And we promise the creamed leeks and spinach you will be the best you ever have— leeks slow cooked with onions, garlic, shallots, white wine, chopped spinach and heavy cream. Consider yourself warned; this meal is addictive. Chef highly recommends heating this meal in the microwave.
Nutritional facts
Protein
46g
Carbs
39g
Calories
590
Fat
30g
Ingredients
Cream Cheese, Canola and Olive Oil Blend, Butter, Oregano, Onion, Onion Powder, Garlic Powder, Black Pepper, Garlic, Spinach, Sweet Paprika, Heavy Cream, Onion, White Pepper, Kosher Salt, Shallot, Thyme, Leeks, White Wine, Salmon, Cayenne Powder, Parmesan Cheese
Reviews
4.5
Based on 2147 reviews
Ooh those creamed leeks and spinach! So good!
Susan Yassky · 02/22/25
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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