SUPERBLY HERBY SALMON OVER RAGIN CAJUN MAQUE CHOUX
The Maque Choux:
5 ears of corn, shucked
2 tablespoons olive oil
4 tablespoons butter
1 large leek, white and light green parts chopped
4 large garlic cloves, chopped
1 jalapeno pepper, minced
1 small red bell pepper, chopped
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons Dish off the Block Ragin’ Cajun Spice Blend
½ cup heavy whipping cream
2-pounds salmon filets, skinned and cut into portion sizes
¼ cup olive oil
½ cup flour
3 tablespoons Dish off the Block Superbly Herby Spice Blend
1 bunch asparagus spears, woody ends removed (about ⅓ up from bottom of spear)
Cut the kernels of each cob and then, using the back (dull side) of the knife blade, scrape the empty cob to release any of the remaining kernel and the corn ‘milk’. Set aside.
Heat the olive oil and butter in a large deep skillet over medium high heat. Add the leeks, garlic, and jalapeno to the pan and cook, stirring frequently, until soft and fragrant, about 3 minutes.
Add the corn, red bell pepper, salt, pepper, and Cajun Seasoning to the pan and cook, stirring occasionally for 10 minutes until the corn is cooked. Add the heavy cream and cook for 2-3 minutes more, stirring until the corn is coated.
Preheat oven to 375 degrees.
Place the salmon on a baking sheet lined with foil and drizzled with 2 tablespoons of the olive oil. Cut the lemon into quarters and squeeze the juice all over the fish.
Combine the flour and Superbly Herby seasoning in a large ziplock bag and shake to evenly distribute the spices through the flour. Add the salmon pieces to the bag and shake to coat. Place them back on the baking sheet and arrange the asparagus spears around the fish. Drizzle with the remaining 2 tablespoons of olive oil. Season the asparagus with salt and pepper.
Bake for 12-14 minutes until a fork slides easily in and out of the center of the fish and it flakes with a fork but is still a little translucent in the center.
Serve the salmon over the maque choux and top with asparagus spears.