Cajun Honey Butter Salmon Bites, Honey Garlic Crostinis, Caramelized Spicy Carrots, and Scratch Mashed Potatoes

Cajun Rub Ingredients

2 Tbsp Beau monde seasoning (or celery salt), get it here. Beau monde is a Louisiana seasoning. The name means " high society;" it is a sweetened version of celery salt. 

2 tbsp garlic powder

2 tbsp sweet paprika

1 tbsp onion powder

1 tbsp dried oregano, get it here

1 tbsp dried thyme, get it here

2 tsp kosher salt (using kosher salt is very important. The size of the salt grains leads to a different flavor profile)

1 tsp cayenne pepper

2 tsp coarse-ground black pepper

Honey Butter Ingredients

1 stick unsalted butter, softened (8 tbsp)

3 tbsp honey

1/2 tsp kosher salt

whip together

Hot Honey Ingredients

1 cup honey

2 tsp red pepper flakes

1 tbsp apple cider vinegar

Instructions

Mashed potatoes:

6-8  "honeygold" yellow bite-sized potatoes

6 tbsp sour cream

kosher salt

Diced chives (to your garnish preference level - fresh is best!)

3 tbsp butter

Cooking liquid - We recommend cooking the potatoes in vegetable stock for a deeper flavor profile, though cooking in boiling water is sufficient.

1. Wash and peel your potatoes. Keep them in cold water after peeling so the potatoes don't start oxidizing (turning brown in color). 

2. Add potatoes and cooking liquid to a large pot on the stove. IMPORTANT: DO NOT bring the cooking liquid to a boil before adding the potatoes, as doing so will cause uneven cooking of your potatoes and a lumpy final product. Instead, start with cold stock/water.

3. Bring the potatoes and cooking liquid to a boil. After about 20 minutes, check the potatoes for doneness. When they are ready, they will be tender and can easily be pierced by a fork or toothpick. Then, remove the potatoes from the stock and put them in a bowl for mashing. 

4. (Optional) Pass the potatoes through a potato ricer, as this will lead to creamier texture. 

5. Add sour cream, butter, and salt to your potatoes, then mash to combine. 

6. Garnish with diced chives.

Carrots:

1 lb whole skiny carrots - peeled

2 tbsp olive oil

Frank's Red Hot sauce (to taste, and enough to cover the carrots, about 1/4 C)

4 tbsp Cajun Seasoning

1. Preheat oven to 450 degrees.

2. Wash and peel carrots. We recommend leaving them longer for cooking, but you can cut them smaller if you wish. 

3. Coat the carrots in Frank's Red Hot to bind the seasoning well. 

4. Cover the carrots in Cajun seasoning. Apply the season from about 12" above the pan for even coverage, then roll the carrots in remaining seasoning to get as much as possible on the carrots. 

5. Roast for 20-25 minutes until the carrots are tender. 

6. Drizzle with olive oil and serve. 

Crostinis:

ciabbata sliced thin- I used izzio roasted garlic ciabbata

honey butter/ olive oil brush on

flaky salt and cracked black pepper

bake 450 5 minutes, flip bake additional 5 min

Salmon:

Cut into cubes

toss with cajun rub and olive oil

air fry in batches 400 for 10 muntes/ shake or flip half way thrpopough

Honey Butter Salmon Sauce:

honey butter

hot honey

cajun rub

low heat to melt and whisk together

toss salmon gently in pan with sauce once it is done in the air fryer

serve