Nola Inspired Blackened Salmon With Creamy Shrimp Sauce
From keni 13 years ago
- 30 minutes to make
- Serves 6
Inspired by the spicy, rich sauces I remember from visiting N'awlins, this dish is at once impressive and easy. I like to bake my salmon, but all of this can be prepared stove top, if you'd like. A cast iron pan helps a lot, too!
Ingredients
Salmon
- 1 1/2-2lbs salmon fillets shopping list
- 1 lemon or lime shopping list
- 3T cajun, creole, or blackening spice of your choice, but preferably without sugar. (I use my own blend of garlic and onion powders, paprika, cayenne, thyme, cumin and salt. I don't add oregano because I can't get Mexican oregano, and I don't like the taste of Italian in it, personally.) shopping list
- 2T olive oil shopping list
Shrimp Sauce
- 1/2 stick butter shopping list
- 1lb medium sized shrimp, raw but peeled and deveined, with or without tails, your choice shopping list
- 2 cups Alfredo sauce of your choice(a premium jarred variety would work fine, here, to save time, but it's not hard to make from scratch, either) shopping list
- 1 shallot, diced shopping list
- 3 cloves garlic, minced shopping list
- 1 large or 2 small bell peppers, chopped shopping list
- 1 jalapeno, chopped shopping list
- 1lb fresh mushrooms, sliced shopping list
- 1/2 cup fresh Parmesan cheese, grated shopping list
- 1t Cajun, creole or blackening spice, as above shopping list
- fresh ground black pepper shopping list
How to make it
- Preheat a cast iron pan in a 400 oven while preparing sauce and salmon.
Shrimp Sauce
- Melt butter in medium sauce pan.
- Add shallot, garlic, peppers, and mushrooms and cook until shallot and peppers are just tender See Photo
- Add shrimp and cook about 2-3 minutes until turning pink. See Photo
- Add Alfredo sauce, Cajun seasoning, Parmesan cheese and black pepper and heat through, but being careful not to over cook shrimp.See Photo
Salmon
- Pat fillets dry and lightly brush oil over both sides of each one.
- Squirt small amount of lemon/lime juice over both sides of each piece, too.
- Sprinkle ONE side of each with a generous portion of Cajun seasoning. See Photo
- Remove cast iron pan from oven and quickly place salmon fillets spice side DOWN and let cook for 3 minutes outside of oven.
- Carefully flip each piece then return pan to oven and cook about 5 minutes, depending on the thickness of the fillets, until salmon flakes nicely, but do not over cook See Photo
To Plate
- I prefer to plate this on top of long grain rice, like basmati and spoon the sauce over the salmon.
- Pasta could also be used as a base for this.
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