Salmon Tchoupitoulas Recipe
Pan-seared cajun salmon topped with velvety béarnaise sauce and chopped green onions. Served atop a cajun-seasoned potato hash made up of crispy red potatoes, sautéed mushrooms, andouille sausage, and red peppers.
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Ingredients
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For the Salmon and Hash
Method
Cooking Instructions
- 1
Prepare the Potato Hash
4. Stir in the boiled potatoes and sprinkle with cajun seasoning. Cook for another 5-7 minutes until the potatoes are crispy. Set aside.
- 2
Cook the Salmon
8. Remove from heat and let rest for a minute.
- 3
Prepare the Béarnaise Sauce
11. Slowly drizzle in melted butter while whisking until the sauce is creamy. Season to taste.
- 4
Assemble the Dish
14. Drizzle the béarnaise sauce over the salmon and garnish with chopped green onions.
