Cajun Blackened Salmon with Mad Dog 357 Sriracha Sauce

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🐟🔥 Cajun Blackened Salmon with Mad Dog 357 Sriracha

Served with Green Beans 🥦 & White Rice 🍚

Ingredients

For the Salmon:

• 4 salmon fillets (6 oz each) 🐟

• 2 tbsp olive oil or melted butter 🧈

• 1 tbsp paprika 🌶️

• 1 tsp cayenne pepper (optional, it’s hot!) 🌡️

• 1 tsp garlic powder 🧄

• 1 tsp onion powder 🧅

• 1 tsp dried thyme 🌿

• 1 tsp dried oregano 🌱

• 1/2 tsp salt 🧂

• 1/2 tsp black pepper ⚫

• 1 tbsp Mad Dog 357 Sriracha Sauce 🔥 (handle with care—it’s HOT!)

For the Green Beans:

• 12 oz green beans, trimmed 🥬

• 1 tbsp olive oil or butter 🧈

• 2 cloves garlic, minced 🧄

• Salt & pepper to taste 🧂

• Optional: squeeze of lemon 🍋 or pinch of red pepper flakes 🌶️

For the White Rice:

• 1 cup white rice (jasmine or basmati) 🍚

• 2 cups water 💧

• 1/2 tsp salt 🧂

• 1 tsp butter or oil 🧈

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👩🍳 Instructions

1. Cook the Rice 🍚

1. Rinse rice until water runs clear 💧

2. Add rice, water, salt, and optional butter to a pot

3. Bring to boil, then simmer on low (covered) for 15–18 min ⏱️

4. Turn off heat and let sit for 5 min, then fluff with a fork 🍴

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2. Blacken the Salmon 🐟🔥

1. Mix your spices in a small bowl

2. Pat salmon dry and brush with oil or butter

3. Rub spice mix all over the fillets 🖐️

4. Heat a cast-iron pan until super hot 🔥

5. Sear salmon 2–3 min per side until blackened and cooked through

6. Carefully brush on Mad Dog 357 Sriracha—just a little! ⚠️🌶️

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3. Sauté the Green Beans 🥦

1. Heat oil/butter in a skillet, add garlic 🧄

2. Toss in green beans and cook 5–7 min until tender-crisp

3. Season with salt, pepper, and lemon or chili flakes if you like 🌶️🍋

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🍽️ Time to Serve!

Plate the salmon next to a scoop of rice and a side of green beans.
Optional: Garnish with parsley 🌿 or lemon wedge 🍋

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🌶️🔥 Warning: Mad Dog 357 Sriracha is EXTREMELY hot—use sparingly and taste carefully!