Saturday, July 21, 2012

Cajun BBQ Salmon w/ Creole Beer Rice + A Cajun Waltz

It's been hotter than hot in Cajun country and too hot to heat up the kitchen, so what could be easier than grilling up some nice salmon fillets on the patio . The sauce is a family fave and adds a sweet, delectable flavor with a good dose of heat. I like to serve these with my Creole Beer Rice (recipe below) and a big tossed  salad and wash it all down with a nice glass of white wine. Cest bon, cher! Enjoy!

Cajun BBQ Salmon

2 tbs.'s olive oil
2 tbs.'s minced garlic
1 tbs. Cajun seasoning
4 salmon portions

1/2 cup Cajun BBQ Sauce (recipe below)
2 tbs.'s brown sugar
2 green onions, sliced

In shallow pan, drizzle olive oil over salmon portions and season with Cajun seasoning and top with minced garlic, and cover and marinate in fridge for 15 minutes. In small bowl, mix the next three ingredients and mix well. Grill fish, bottom side up, on a medium hot grill for 2 minutes, then flip and grill on other side for 2 minutes, to sear. Brush with sauce and grill for 2 more minutes, flip over and brush other side with sauce and grill for 2 more minutes or until fish flakes with a fork. Fab!

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Spicy Cajun BBQ Sauce

1 cup ketchup
2 tbs.'s Worcestershire sauce
1 tsp. each, yellow mustard and Creole mustard
1/4 cup molasses
Tabasco to taste
2 cloves garlic, crushed
1 onion, finely chopped

Place all ingredients in saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Keep warm, until ready to use.


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 Creole Beer Rice 

1 bunch green onions, sliced thin
1/4 cup fresh parsley, chopped
2 cups boiling water
2 chicken or vegetable bouillion cubes
1 bottle (12 0z.) beer,  (I used Corona)
1 1/2 cups raw rice
1/2 tsp. salt
1 tsp. Cajun seasoning
 
Dissolve bouillion cubes in boiling water in large saucepan. Stir in everything else and bring to a second boil.  Lower heat, cover and simmer for 30 minutes, or until liquid has been absorbed. 

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 I'll be sharing these at ~

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A Cajun Waltz 

Here's a little clip of the crowd enjoying a Cajun waltz at the Sunday afternoon dance at Whiskey River Dance Hall, in Henderson, La. Geno Delafose and French Rockin' Boogie were entertaining the crowd, with Jamie Bergeron on the vocals. Let the good times roll, cher!



Hope ya'll are all having a fun and fabulous weekend! Merci beaucoup for coming by!

12 comments:

Pam said...

That salmon is perfect for the grill. I like all that Cajun seasoning and will have to try the rice. Sounds like a great meal for this hot weather to me. That Cajun waltz looks like great fun too. Thanks for the recipes and video!

Linda Starr said...

Creole beer rise now that's something I wrap my palate around, wonder if there is gluten free beer?

Linda Starr said...

oops should be rice

Eddie Bluelights said...

All looks incredibly appetizing - wish I could tuck into the salmon right now LOL Glad to see your post tonight.

the wild magnolia said...

mmmm.mmmm. good. thank you.

Terry said...

Sounds yummy! Pinning.

kitchen flavours said...

Looks delicious, and I have never tried beer cooked in rice before! How wonderful!

Big Dude said...

Nice looking meal Marguerite - I especially like using beer in the rice. We had freinds over for dinner on the dock yesterday and one couple was a Katrina induced transplant from Kenner, LA so we spent some time taking Cajun country and the RV Park you recommended to us.

rosaria williams said...

Creole beer rice is now in my recipe box!

Gerry @Foodness Gracious said...

I love salmon and that's some fine grill marks on yours, good job and a tasty post!

Pat Tillett said...

that looks so good! It's lunch time and I'm willing to tackle that lovely dish right now!

Terry said...

Finally made the rice - very good!