WHIDBEY ISLAND CAJUN STYLE KING SALMON ENJOY DAN:

     WHIDBEY ISLAND CAJUN STYLE KING SALMON by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

1/4- cup vermouth

4 salmon filets (4-6 Oz each) with skin on

1 red bell pepper

1 green bell pepper

1 onion

1 teaspoons Worcestershire sauce

2 tablespoon Cajun seasoning mix (recipe to follow)

1/4-cup finely chopped walnuts

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)

1.   Add the olive oil and vermouth to a 13 X 9-inch baking side.

2.   Put the salmon into the dish, non-skin side down.

3.   Chop the peppers and onion into small pieces.

4.   Flip the salmon over.

5.   Spread the peppers and onion around the salmon; stir them gently with a spoon to coat them with the oil vermouth mixture.

6.   Sprinkle with Cajun mix over the salmon.

7.   Garnish with chopped walnuts.

CAJUN SEASONING.  (Makes 2/3-cup)

2.5 tablespoons paprika

2 tablespoons EACH sea salt, and garlic powder

1 tablespoon EACH black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme

1/2-teaspoon EACH sage, and coriander

Combine all ingredients thoroughly, and store in a Mason jar with tight lid.

ENJOY DAN:                                                                             HALLELUJAH!!