Cajun Honey Garlic Salmon with Broccolini and Roasted Garlic Mashed Potatoes

Steps

Roasted Garlic and Potatoes

1. 1

   Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Prepare the roasted garlic by trimming the top from a garlic bulb, drizzling it with a little oil if available, wrapping it in foil, and roasting for about 35–45 minutes, until the cloves are soft and golden. Cool enough to handle, then squeeze the cloves from their skins.

   Start 45-minute timer
2. 2

   Place the halved or quartered mini potatoes in a large pot. Add enough cold water to cover them by about 1 inch, then stir in the chicken bouillon paste.

3. 3

   Bring the potatoes to a boil over medium-high heat. Reduce the heat and simmer for 15–20 minutes, until a fork slides easily through the centers.

   Start 20-minute timer

Salmon

4. 4

   While the potatoes cook, pat the salmon fillets dry. Combine the salt, pepper, garlic powder, onion powder, Creole seasoning, and Cajun seasoning, then rub the mixture evenly over both sides of the salmon.

5. 5

   Heat a large oven-safe skillet over medium heat. Add the seasoned salmon and cook for about 3–4 minutes on the first side, until lightly browned and the fish releases easily from the pan.

   Start 4-minute timer
6. 6

   Turn the salmon and continue cooking for 2–3 minutes, until the thickest part is nearly cooked through. Transfer the salmon to a plate while you prepare the sauce.

   Start 3-minute timer
7. 7

   Melt the butter in the same skillet over medium-low heat. Add the minced garlic and cook for 30–60 seconds, stirring, until fragrant but not browned.

   Start 1-minute timer
8. 8

   Add the honey, soy sauce, Fire & Smoke Honey Garlic Seasoning, Cajun seasoning, and Creole seasoning to the skillet. Stir and simmer for 1–2 minutes, until glossy and slightly thickened. Taste before adding salt and pepper because the soy sauce and seasoning blends may already provide enough salt.

   Start 2-minute timer
9. 9

   Return the salmon to the skillet and spoon the sauce over the fillets. Cook gently for 2–4 minutes, basting repeatedly, until the salmon reaches 145°F (63 °C) (63°C (145 °F)) internally and the glaze clings to the surface.

   Start 4-minute timer

Broccolini

10. 10

    For the broccolini, bring the water and chicken bouillon paste to a simmer in a wide skillet. Add the trimmed broccolini, cover, and cook for 4–6 minutes, until bright green and just tender.

    Start 6-minute timer
11. 11

    Remove the lid and let any excess liquid evaporate. Add the butter, garlic powder, and Garlic Butter Seasoning. Toss the broccolini until coated, then season with salt and pepper to taste.

Mashed Potatoes and Assembly

12. 12

    Drain the cooked potatoes thoroughly and return them to the hot pot. Let them stand for 1–2 minutes so excess steam evaporates.

    Start 2-minute timer
13. 13

    Add the butter, warm heavy cream, sour cream, garlic powder, and Garlic Butter Seasoning to the potatoes. Mash with a potato masher until creamy but still slightly textured; do not overmix, or the potatoes can become gluey.

14. 14

    Fold the roasted garlic into the mashed potatoes. Taste and adjust with salt and pepper, then fold in the chopped fresh parsley, reserving a little for garnish if desired.

15. 15

    Serve each salmon fillet with a portion of the roasted garlic mashed potatoes and broccolini. Spoon the remaining Cajun honey garlic sauce over the salmon and garnish with parsley.