Jul 14 2026
Restaurants›440 Main›Big Easy Salmon Recipe

Big Easy Salmon Recipe

Inspired by 440 Main
Time1h
Serves4

Blackened Verlasso Salmon, Dirty Fried Rice, Cajun Beurre Blanc

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Ingredients

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Salmon

Dirty Fried Rice

Cajun Beurre Blanc

Method

Salmon

  1. 1

    Prepare the Salmon

    Pat the Verlasso salmon fillets dry with paper towels. Season both sides of the salmon fillets generously with Cajun seasoning.

  2. 2

    Cook the Salmon

    In a large skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes on each side until blackened and cooked through. Serve with lemon wedges.

Dirty Fried Rice

  1. 3

    Prepare the Ingredients

    Gather all the ingredients for the dirty fried rice. Ensure the jasmine rice is already cooked and cooled.

  2. 4

    Cook the Sausage and Vegetables

    In a large wok or skillet, heat vegetable oil over medium heat. Add diced Andouille sausage and sauté for about 2-3 minutes until browned. Then, add diced green bell pepper, onion, and minced garlic. Sauté for another 3-4 minutes until vegetables are tender.

  3. 5

    Add Rice and Eggs

    Add the cooked jasmine rice to the skillet, followed by soy sauce. Stir well to combine all the ingredients. Push the rice to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them into the rice. Season with salt and black pepper to taste.

  4. 6

    Finish with Green Onions

    Fold in the sliced green onions and stir everything together. Remove from heat and set aside.

Cajun Beurre Blanc

  1. 7

    Prepare the Sauce Base

    In a saucepan over medium heat, melt half the butter. Add minced shallots and sauté until they are translucent, about 3-4 minutes.

  2. 8

    Add Wine and Reduce

    Pour in the white wine and bring to a gentle boil. Allow it to reduce by half, which should take about 5-7 minutes.

  3. 9

    Finish the Sauce

    Reduce the heat to low and slowly whisk in the remaining butter until fully emulsified. Stir in the heavy cream and Cajun seasoning. Season with salt and black pepper to taste. Keep warm until ready to serve.

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