Salmon New Orleans
cajun, creme de la crumb, main course, salmon, shrimp spicy
170 gr 4 x 6 oz salmon fillet
salt and pepper; to taste
454 gr 1 lb large shrimps; peeled, deveined
125 mL ½ cup butter; divided
30 mL 2 tbsp honey
---: CAJUN SEASONING :---
3 mL ½ tsp salt
5 mL 1 tsp garlic; powder
5 mL 1 tsp paprika
2 mL ¼ tsp pepper
3 mL ½ tsp cayenne pepper
3 mL ½ tsp oregano; dried heaping
2 mL ¼ tsp red pepper; flaked
Sweet and savory pan-seared salmon topped with sautéed shrimp in cajun butter sauce. Salmon New Orleans is an unforgettable 30 minute meal your
family will crave!
* In a small bowl stir together all cajun seasoning ingredients and set aside.
* Season salmon with salt and pepper to taste.
* Melt 2 tablespoons butter in a large skillet over medium-high heat.
* Add honey and whisk to combine (mixture should be bubbly).
* Add salmon fillets to pan and cook for 5-6 minutes, then flip and
cook another 7-8 minutes until salmon is cooked through, flaky, and
browned.
* Transfer salmon to a platter and cover to keep warm.
* Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
* Add shrimp to pan and saute until opaque, about 5-6 minutes.
* Serve salmon topped with shrimp.
* Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
* Serve immediately.
AUTHOR: TIFFANY
Notes: https://www.lecremedelacrumb.com
Yield: 4 Servings
