Blackened Salmon with Mustard Seed Slaw

By: Co+op, welcome to the table

Recipe Information
Total Time: 30 minutes
Servings: 4

In this time of year, cooks and gourmets all across the USA celebrate Cajun cuisine! This unique style of cooking was developed by Acadian chefs, exiled from Britain in the 18th century. Alone in a new land, surrounded by unfamiliar plants and animals, the descendants of the Acadians created an entirely new cuisine based on the ecology of what would later come to be known as southern Louisiana. Blackening is a technique that produces incredible flavor, but be warned - high-heat cooking is best done with cast iron!

Ingredients

• 1 tablespoon brown mustard seeds

• 4 cups shredded green cabbage

• 1/2 cup peeled and shredded carrot

• 1/2 cup green pepper, julienned

• 2 green onions, thinly sliced

• 1 mango, peeled, seeded and julienned

• 1 clove garlic, minced

• 1 tablespoon Dijon mustard

• 1 1/2 teaspoons curry powder

• 1/4 cup apple cider vinegar

• 2 tablespoons olive oil

• Pinch each of salt and ground black pepper

• 4 4- to 6-ounce salmon fillets

• 2 tablespoons Cajun spice mix

• 1 tablespoon vegetable oil

Preparation

1. In a small sauté pan, lightly toast the mustard seeds over medium heat. In a large bowl, mix together the cabbage, carrot, green pepper, green onion, mango, garlic, mustard, mustard seeds, curry powder, vinegar and olive oil. Season to taste with salt and pepper and set aside.

2. Rub the flesh side of each salmon fillet evenly with blackening spice.

3. Heat a large iron or heavy-bottomed skillet over medium-high heat. Lightly coat the skillet with vegetable oil. Place the salmon, skin side up, in the hot skillet and cook for 4-5 minutes until the seasonings form a crisp crust. Turn the salmon pieces over and cook another 2 minutes until salmon reaches desired doneness. Divide the slaw between four plates and top each with a serving of salmon.

Serving Suggestion

Serve this classic combination of slaw and blackened fish with sweetened cornbread and a green salad.

Crockpot Red Beans and Rice

By: Co+op, welcome to the table

Recipe Information
Total Time: 7 hours,15 minutes; 15 minutes active
Servings: 4-6

Laissez les bons temps rouler! Mardi Gras is just around the corner, so you couldn’t ask for a better time to brush up on your cajun-style cuisine. In the mood to get creative? Swap collard greens in this recipe for organic chard - on sale right now at your Co-op for just $1.99 per bunch.

Ingredients

• 1 cup dried kidney beans

• 1/2 cup long grain brown rice

• 1 large red bell pepper, chopped

• 1 large carrot, chopped

• 1 bunch collard greens, chopped

• 5 cups water

• 2 tablespoons Cajun seasoning

• 1 teaspoon salt

Preparation

1. Heat a pot of water to boiling, add kidney beans and boil beans for ten minutes. Drain beans.

2. Combine 5 cups water, drained kidney beans, brown rice, bell pepper, carrot and Cajun seasoning in a slow cooker. Cover and set on low, and cook for 6 hours.

3. Open the cooker, add the salt and collard greens, and stir. Cover and cook for another hour.

4. When the beans are tender, serve or transfer to containers to refrigerate or freeze.

Serving Suggestion

Serve as a side dish to roasted chicken, or feature it as an entrée with a slice of cornbread.