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Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

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Cajun Salmon with Pak Choi and a Lime Cream Sauce by Siobhán Devereux Doyle

Method

  • 1 Drizzle the salmon with olive oil, sprinkle with Cajun seasoning and rub into the salmon. Sprinkle a little more dust on top of the Salmon. Place in an oven dish and cook in a preheated oven at 180C for 20 minutes.
  • 2 To prepare the sauce, place the butter and a little oil in a hot pan, add the onion and allow to seat until soft. Add the lime juice and fish stock. Bring to the boil, then allow to reduce. Add the cream and lime zest, return to the boil, then reduce the heat and leave to simmer. Season with salt and pepper.
  • 3 Just before you take the Salmon from the oven, place the Pak Choi on the pan with some butter. Allow it to wilt down slightly but do not overcook, as the crunchy texture will add to the dish. Season with salt and pepper.
  • 4 Remove Salmon from the oven, Place the Pak Choi in the centre of the plate, set the salmon fillet on top and drizzle with the lime sauce. Garnish with a wedge of lime.

Ingredients

  • 2 Fillets of Salmon
  • 2 Heads of Pak Choi
  • 1 Lime, zest and juice
  • 250 ml Cream
  • 1 Medium Onion (diced)
  • 150 ml Fish Stock
  • Cajun Seasoning
  • 85 g Butter
  • Oil for frying

Cajun Salmon with Pak Choi and a Lime Cream Sauce by Siobhán Devereux Doyle


Prep time: 10
Cooking time: 20
Serves: 2
Cajun Salmon with Pak Choi and a Lime Cream Sauce by Siobhán Devereux Doyle
  • 2 Fillets of Salmon
  • 2 Heads of Pak Choi
  • 1 Lime, zest and juice
  • 250 ml Cream
  • 1 Medium Onion (diced)
  • 150 ml Fish Stock
  • Cajun Seasoning
  • 85 g Butter
  • Oil for frying
  • 1 Drizzle the salmon with olive oil, sprinkle with Cajun seasoning and rub into the salmon. Sprinkle a little more dust on top of the Salmon. Place in an oven dish and cook in a preheated oven at 180C for 20 minutes.
  • 2 To prepare the sauce, place the butter and a little oil in a hot pan, add the onion and allow to seat until soft. Add the lime juice and fish stock. Bring to the boil, then allow to reduce. Add the cream and lime zest, return to the boil, then reduce the heat and leave to simmer. Season with salt and pepper.
  • 3 Just before you take the Salmon from the oven, place the Pak Choi on the pan with some butter. Allow it to wilt down slightly but do not overcook, as the crunchy texture will add to the dish. Season with salt and pepper.
  • 4 Remove Salmon from the oven, Place the Pak Choi in the centre of the plate, set the salmon fillet on top and drizzle with the lime sauce. Garnish with a wedge of lime.

Ingredients

  • 2 Fillets of Salmon
  • 2 Heads of Pak Choi
  • 1 Lime, zest and juice
  • 250 ml Cream
  • 1 Medium Onion (diced)
  • 150 ml Fish Stock
  • Cajun Seasoning
  • 85 g Butter
  • Oil for frying

Method

  • 1 Drizzle the salmon with olive oil, sprinkle with Cajun seasoning and rub into the salmon. Sprinkle a little more dust on top of the Salmon. Place in an oven dish and cook in a preheated oven at 180C for 20 minutes.
  • 2 To prepare the sauce, place the butter and a little oil in a hot pan, add the onion and allow to seat until soft. Add the lime juice and fish stock. Bring to the boil, then allow to reduce. Add the cream and lime zest, return to the boil, then reduce the heat and leave to simmer. Season with salt and pepper.
  • 3 Just before you take the Salmon from the oven, place the Pak Choi on the pan with some butter. Allow it to wilt down slightly but do not overcook, as the crunchy texture will add to the dish. Season with salt and pepper.
  • 4 Remove Salmon from the oven, Place the Pak Choi in the centre of the plate, set the salmon fillet on top and drizzle with the lime sauce. Garnish with a wedge of lime.

In this Recipe

In this Recipe