Cajun and Creole foods are right at the top of my list of favorite flavors. I found this recipe for Salmon New Orleans on the website (you should check them out, it’s a great site for new recipe ideas). This cooks up super fast, like 30 minutes, and tastes fantastic. I serve it with rice and a spinach salad and bam! Easy peasy weeknight dinner.
Salmon New Orleans
4 6-ounce salmon filets
Salt and pepper to taste (I use Pepper Punch’s Crushed Pepper blend, I can hook you up with the source)
1 pound large shrimp, peeled and deveined, dry off with a paper towel.
8 Tbs butter, divided
2 Tbsp honey
Favorite Cajun or Creole seasoning (I love Tony Chachere’s)
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 filets 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 skillet over medium-high heat. Once melted, stir in 4-5 teaspoons of Cajun/Creole seasoning. Add shrimp to pan and saute until opaque, 3-5 minutes.
Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. NOTE: Can also add a squeeze of lime on top if desired.