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Cajun Grilled Salmon

Ready in about: 30 minutes, servings: 2



  • 4 Salmon fillets
  • Salt and pepper to taste
  • 3 tablespoons honey
  • 6 tablespoons unsalted butter
  • 3 Tbsp. K’Tores Premium Cajun Seasoning



  1. Whip butter for 2 minutes with an electric or hand mixer until light and fluffy. Combine honey and cream until smooth. Add 1 tablespoon K’Tores cajun seasoning
  2. With a paper towel, pat salmon fillets dry on all sides— season with salt and pepper to taste and rub oil all over.
  3. Cook salmon for 6-8 minutes per side on a preheated grill or grill pan, or until opaque and flaky.
  4. Turn off the grill (or stovetop if using a grill pan) and top each fillet with a big dollop of cajun honey butter.
  5. Allow to melt for approximately 30 seconds, then spread the butter evenly over the top of the fish using the back of a spoon—rep on the other side.
  6. If preferred, garnish with chopped cilantro or parsley and serve immediately.

Cajun Marinated Sautéed Lobster with Sweet Bell Pepper Puree

In today's recipe we will discover how to simplify a gourmet recipe, while maintaining a high standard and a fabulous taste. To do so, we will use two key ingredients: Lobster and K’Tores Premium Cajun Spice Blend. The sapient use of the two ingredients will get a dish that is balanced yet rich, that even if simplified will keep its identity, here’s how to prepare it:

Prep Time: 20 Minutes / Cooking Time: 20 Minutes / Serving Size: 300 gr. / Yield: 2 Servings Category: Recipes / Cuisine: International Cuisine, Fusion Cuisine, American Cuisine, North American Cuisine / Method: Boiled, Sauté / Diet: None


  • 1 Large Lobster (about 22oz, shell included)
  • 1 Yellow Sweet Bell Pepper
  • 1 Garlic Clove
  • 2 tbsp Olive Oil
  • 1 Rosemary Twig (or 1 tsp Dried Rosemary)
  • 3 tsp Salt
  • 1 Lt. Water
  • 1 tbsp K'Tores Spice Co Premium Cajun Seasoning Spice Blend
  • 3 oz Celery
  • ½ Golden Onion
  • 2 Slices of Bread
  • 2 Tomatoes (approx. 6 oz.)
  • 1 tbsp Chopped Fresh Chives or Parsley


  1. Start by placing the water over high heat and bring to a boil.
  2. Add half of the salt to the water and stir until dissolved.
  3. Once the water is boiling, submerge the lobster and allow to cook for 7 minutes.
  4. Remove the lobster from the boiling water and place it immediately in a container filled with cold water to prevent the lobster from overcooking, since this would make the meat harder to chew.
  5. At this point, we can start to take the meat out of the shell. Use the back of a large knife to beat the lobsters shell and crack it, then make sure to extract as much meat as possible without damaging it.
  6. Place the lobster meat into a small lidded container and add 1 tbsp of olive oil and half of the K’Tores Cajun Spices. Add 1 tsp of salt and mix until everything is well blended together.
  7. Place the lidded container in the fridge for about 15 minutes.
  8. Finely chop the garlic, the onion and the celery.
  9. Also cut the tomatoes into large dices or chunks, keep them in the fridge as we will need them later.
  10. Heat the remaining olive oil in a small skillet and add the garlic, the celery and the rosemary.
  11. Now finely dice the sweet bell pepper and add it too.
  12. Roast it until it starts to fry, then add 6 oz water and turn the heat to low.
  13. Allow to cook for 10 minutes.
  14. Once the sweet bell pepper is ready, remove the rosemary, then we can pass the content of the skillet into the blender and blend until smooth.
  15. Filter the puree and add salt according to your taste, then keep the puree warm.
  16. Heat up a non-stick skillet over high heat and once the skillet is hot, toss the lobster in it.
  17. Sautee it until it starts to turn golden, add the chopped tomatoes, then add a tablespoon of water to allow to get all of the juices from the skillet and use them to get even more flavor.
  18. Place the puree on a dish, then lay the sauteed lobster on it.
  19. Place the skillet with the lobster juices over high heat again and once it starts to become hot, lay the bread slices on it. Roast them, then flip them and add the chopped fresh chives or parsley.
  20. Serve your amazing dish!

Shrimp with Creamy Saffron Fettuccine

Ready in about: 20 minutes, servings: 2



  • 1 Medium Shallots, chopped finely
  • 2 Cloves Garlic
  • 1 Tbsp. Butter
  • 1 Tbsp. Olive oil
  • 500g Peeled & cleaned shrimps
  • 1 tsp. Saffron (K’Tores Spice Co Gourmet Spanish Saffron)
  • 1 cup Hot Water
  • 1 cup cooking cream
  • 0.5 cup parmesan cheese, grated
  • 400g Fettuccini pasta
  • 1 Tsp. Fresh parsley, chopped



  1. In a large pan, sauté shallots and garlic in butter and olive oil for 2-3 minutes until soft. Add shrimp, 1 tsp saffron and water, and cook for another 5 minutes until shrimp is pink.
  2. Add pasta and stir with the sauce over medium heat for 3-4 minutes. Transfer to a serving dish and garnish with parsley

Middle Eastern-Inspired Herb and Garlic Chicken

Ready in about: 40 minutes, servings: 4



  • 6 boneless skinless chicken thighs
  • 6 garlic cloves, chopped
  • Juice and zest of 2 lemons
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons fresh mint minced
  • 1 tablespoon fresh thyme minced
  • 1 tablespoon fresh oregano minced
  • 1 ½ teaspoon kosher salt
  • ⅔ cup plain Greek yoghurt
  • ¼ teaspoon ground black pepper
  • 2 Tbsp. K'Tores Spice Co Gourmet Zaatar Spice



  1. Mix chicken with all but 1 tsp minced garlic (save 1 teaspoon for the yoghurt sauce), 1 lemon’s zest and juice, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and 1 tablespoon zaatar spices. Cover and marinate at room temperature for 15 to 30 minutes; refrigerate for up to 24 hours.
  2. Grill the chicken over high heat for 4 to 7 minutes, or until blackened in places. Turn pieces over and continue grilling for a further 4 to 7 minutes, or until just cooked through.
  3. While the chicken is cooking, combine yoghurt and honey in a small bowl. Season with salt to taste. Stir in the reserved grated garlic and lemon zest. Drizzle the chicken with olive oil, season with salt and pepper, parsley, and zaatar spices, and serve alongside the yoghurt for dipping.