| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 6-ounce skinless center-cut salmon fillets
- Kosher salt and freshly ground pepper
- 2 1/2 teaspoons Cajun seasoning
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery, chopped
- 3 scallions, thinly sliced
- 3 cloves garlic, minced
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1 1/2 cups low-sodium chicken broth
- 4 cups baby spinach (about 3 ounces)
- 2 teaspoons green hot sauce
Instructions
- Season the salmon on both sides with salt, pepper and the Cajun seasoning; set aside. (If your Cajun seasoning contains salt, do not season the salmon with additional salt.) Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery starts to soften, about 4 minutes. Stir in 2 sliced scallions and the garlic; cook until softened, about 1 minute. Add the black-eyed peas and chicken broth. Cover and bring to a boil over high heat, then uncover and reduce to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a wooden spoon. Simmer until the broth is thickened, 8 to 10 minutes.
- Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon olive oil all over the salmon. Add to the skillet, curved-side down; reduce the heat to medium high and cook until blackened on the bottom, 3 to 5 minutes. Flip, reduce the heat to medium and continue cooking until browned on the other side, 2 to 3 minutes for medium rare to medium.
- Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Add more salt and pepper, if needed. Divide the beans and salmon among shallow bowls. Top with the remaining sliced scallion.
Nutrition Facts
| Calories | 390 |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 80 milligrams |
| Sodium | 604 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 6 grams |
| Protein | 43 grams |
| Sugar | 1 grams |
Reviews
Four stars because I made it too spicy. I used 2 tsp of Louisiana red hot sauce. I like spicy but that was too much. Will make it with 1 tsp and it should be just right. I used Emeril’s essence for the salmon. No added salt needed.
This dish is absolutely delicious I didn’t have green onions so I used half of a small white onion and a red bell pepper. I also used Slap Yo Mamma low sodium creole seasoning. I also used frozen spinach. I will definitely share this one!! Extremely flavorful
really yummy and satisfying to eat. Easy to make, I did cannellini beans because i had them on hand – will be adding to weekly rotation! thanks!
Great recipe, the best part was the spinach, which can be done without the salmon. My only issue was I used the Tony Chacheres Creole seasoning, which is insanely salty. Will probably use a homemade blend next time
Delicious
My family loved this!! The only thing I’d do differently next time is to increase the bean/spinach base. It fed the 3 of us, but if our other daughter’s home, will definitely need to 1 1/2x – 2x recipe.
This is incredibly tasty. One of my favorites!!
This was a winner for my whole house (very picky husband, no issue with the kids). I did not have spinach so I substituted with fresh kale. I will be making this again!
I absolutely love this dish. It’s so simple but the flavor profile is outstanding. One of my go-to’s for salmon, even when serving company.
Surprisingly delicious and not as hot as we expected. I had to skin our salmon (that’s all I could find), which I cooked on a small grill pan (3 minutes per side). The Tony Chachere’s Creole seasoning that I used did have salt and a good amount of heat. The baby spinach at the store looked bad, so I bought spring mix and used the spinach and other sturdy greens from the mix, and we couldn’t tell the difference. This was also fantastic as a lunch the following day.