Recipe: Sam Mannering’s Cajun-Style Roast Salmon and Succotash

This easy and delicious spice blend can be spread over almost anything.

Sam mannering

This easy and delicious spice blend can be spread over almost anything.

The Cajun-Acadians are an ethnic group of French settlers who were displaced from their settlement in New France (what is now Canada) and settled in Louisiana in the mid-18th century.

Adapting to their new surroundings, they developed a very distinct food culture based on their own French roots as well as West African and Spanish cuisines, using what was available locally.

Today we know it as Cajun cuisine. The flavors are bold. The concepts are simple. Suits me. It’s so easy.

In addition to the salmon, I will spread this mixture on hapuku, whole fish, shrimp, chicken; pumpkin, broccolini, the humble potato … it’s a very useful little gratin to have on hand.

* Monkfish studs with herbs
* Squid with fresh peas, chili and herbs
* Recipe: Cold salted salmon gravlax
* Recipes: Sam Mannering shrimp with fregola and heavenly passata

Cajun Roast Salmon

Preparation time: 10 minutes

Cooking time: 20 minutes

Servings: 4-5


Olive oil

1 side of salmon, boneless

1 tsp sweet paprika

1 teaspoon of brown sugar

1 teaspoon of cumin seeds

1 teaspoon of ground cumin

1 tsp of ground coriander

¼ tsp. chilli powder, to taste

Small handful of thyme leaves, plucked from the stems

Zest and juice of 1 lemon or lime

Sea salt and black pepper


  1. Preheat the oven to 200 ° C on a ventilated rack.
  2. Drizzle a large roasting pan with olive oil, sprinkle with sea salt and place the salmon on top, skin side down.
  3. In a small bowl, combine all remaining ingredients with a good seasoning of salt and pepper and a drizzle of olive oil to create a paste.
  4. Spread this mixture liberally over the salmon in an even layer. Pour a little more olive oil on top and bake for quick roasting for about 15 to 20 minutes, until the salmon is just cooked through. Be careful not to let it burn or overcook.
  5. Remove and let stand and cool before serving, with the succotash on the side.


For most of us here in New Zealand, Succotash means little more than a vaguely memorized reference to Looney Tunes (Sylvester’s slogan was “sufferin ‘succotash”).

The parameters around what makes up a good succotash are quite subjective; Sliced ​​okra if you can find it, celery, broad beans, green peas – it’s a bit of an “add what you like” type of situation.

For me, the key to success is the generous use of herbs and spices, and maintaining a good crunch on green beans and peppers. You don’t want to overcook the vegetables so that they end up mushy. Freshness, I think, is the key. Add a little chili powder to taste if desired.

Preparation time: 15 MIN

Cooking time: 10 MIN


Olive oil

1 red onion, sliced

2 bell peppers, seeded and sliced

Large handful of green beans, ends removed and coarsely chopped

½ teaspoon ground coriander

½ teaspoon ground cumin

2 ears of corn

1 can of 400 g black beans, washed and drained

Sea salt and black pepper

2 avocados, roughly chopped

Large handful of basil and mint leaves, roughly torn


  1. In a large pan, put a few tablespoons of olive oil and let heat. Add the onion and sauté gently for several minutes, then add the pepper and green beans. Fry another two minutes to remove the rim. Add the cilantro and cumin.
  2. Snip the corn kernels from the cobs and add them to the mixture, and fry for a minute. Remove from the heat and stir in the black beans. Let cool.
  3. Taste and season generously, then gently fold in the avocado slices, basil and mint. To serve.


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