Peppery Salmon with Braised Vegetables

Menu Part: 
Cuisine Type: 
24 servings

This simple dish packs a lot of flavor with salmon and vegetables such as potatoes, carrots, and peppers seasoned with a mix of salt, thyme, paprika and Cajun seasoning.


1 3⁄8 tsp. kosher salt
1 3⁄8 tsp. thyme leaf
2 5⁄8 tsp. ground paprika
5⁄8 tsp. Cajun seasoning
1 tbsp. garlic powder
4 lb. red potatoes
1 lb. whole baby carrots
13.5 oz. chopped green bell pepper
13.5 oz. chopped red sweet pepper
2 2⁄3 tbsp. canola oil
24 4-oz. salmon fillets
1 3⁄8 tsp. kosher salt
1 1⁄3 tbsp. lemon juice
1 cup clipped parsley 


1. Blend first-listed kosher salt, thyme, paprika, Cajun seasoning and garlic powder. Mix well.

2. Cut each potato into 6 to 8 bite-size pieces. Blanch potatoes until tender, but not soft. Blanch carrots.

3. Sauté potatoes with carrots and peppers in oil. Lightly season with seasoning mix from step 1.

4. Grill salmon, seasoned with 13/8 teaspoon kosher salt, until done.

5. Place salmon in pan with vegetables, enhance with lemon juice and dust with parsley.

Recipe by Illinois State University, Normal, Ill. 

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