Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, cajun blackened salmon seafood cream sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
This Blackened Salmon is quick and easy and delivers restaurant flavor with minimal effort! The salmon is loaded with blackened seasonings then pan seared to create a charred. Cajun Blackened Salmon with Butter Cream Sauce This Blackend Salmon with Butter Cream Sauce is keto friendly, low carb and sugar free.
Cajun Blackened Salmon Seafood Cream sauce is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Cajun Blackened Salmon Seafood Cream sauce is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have cajun blackened salmon seafood cream sauce using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cajun Blackened Salmon Seafood Cream sauce:
- Get 4 oz Salmon
- Get 1/2 lb Peeled Deveined Shrimp
- Prepare 1/2 lb Crawfish Tails
- Take 1 box Zatarain's Dirty Rice
- Get 1/2 cup White Wine
- Take 1/2 cup Heavy Whipping Cream
- Prepare 1/4 cup Chicken broth
- Take 1 Blackened Seasoning (Zatarain's)
- Get 2 tbsp Cajun Seasoning
- Prepare 1 tsp Garlic Powder
- Take 1 tsp Onion Powder
- Prepare 1 tsp Salt
- Get 1 pinch Cayenne red pepper (optional)
- Make ready 1 tbsp All purpose flour
- Make ready 1/4 cup Butter
- Get 2 tbsp Parsley Flacks
- Make ready 1/4 cup Thin chopped green onions
- Get 2 tbsp Extra Virgin Olive Oil
You can use it on chicken or steak too. It's just better than any prepared cajun spice from the store. Northwest Coho Salmon has made me a Salmon lover, and my lightly blackened salmon with a Home » Recipes » Main Meals » Seafood » Blackened Salmon with a Gorgonzola Cream Sauce. And my lightly blackened salmon recipe with a gorgonzola cream sauce is the first of many salmon.
Instructions to make Cajun Blackened Salmon Seafood Cream sauce:
- Prepare Zatarain's dirty rice as directed on the box & while that is cooking as its directed begin to cook your sauce this helps you get to the table faster =)
- Preheat sauce pot to medium high melt butter then add all spices stirring frequently cooking for about 3 minutes or golden brown.
- Add shrimp & Crawfish cook for about 5 minutes stirring frequently then add Cajun Seasoning.
- Rapidly whisk all purpose flour into chicken both & set aside. Add white wine & heavy whipping cream stirring frequently for about 1 minute then add the green onions & parsley flacks now stir in the flour and chicken broth mixture. The sauce will begin to thicken when u feel this turn your heat off give a good stir to assure nothing is sticking to the pot then cover and set aside off heat.
- Cover salmon on both sides with blackened seasoning set aside. Preheat pan on medium high then add extra virgin olive oil add salmon to pan cook for 8 minutes on each side. My list only calls for one 4 oz salmon but that is a single portion u can get as many as needed the rice and sauce is enough for 6 servings.
This is, hands down, our favourite way to eat salmon in our house - and we eat a lot of it! The spice portion can be doubled and stored for later - I typically double or triple the recipe and store it in an airtight jar so that it is available whenever I want it. In Cajun cooking, "blackened" is a method of cooking fish, meat, or poultry by searing it over very high heat in a black iron skillet. This mixture of spices and dried herbs are similar to the seasoning blend Chef Prudhomme used in his blackened redfish recipe. A basic recipe for blackened redfish is.
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