Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cajun blackened salmon seafood cream sauce. It is one of my favorites food recipes. For mine, I’m gonna 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. A lot of people ask me what my favorite meal is to cook. well look no further, this is it!
Cajun Blackened Salmon Seafood Cream sauce is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Cajun Blackened Salmon Seafood Cream sauce is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have cajun blackened salmon seafood cream sauce using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cajun Blackened Salmon Seafood Cream sauce:
- Take 4 oz Salmon
- Take 1/2 lb Peeled Deveined Shrimp
- Get 1/2 lb Crawfish Tails
- Take 1 box Zatarain's Dirty Rice
- Take 1/2 cup White Wine
- Get 1/2 cup Heavy Whipping Cream
- Make ready 1/4 cup Chicken broth
- Prepare 1 Blackened Seasoning (Zatarain's)
- Get 2 tbsp Cajun Seasoning
- Make ready 1 tsp Garlic Powder
- Prepare 1 tsp Onion Powder
- Get 1 tsp Salt
- Take 1 pinch Cayenne red pepper (optional)
- Make ready 1 tbsp All purpose flour
- Make ready 1/4 cup Butter
- Take 2 tbsp Parsley Flacks
- Get 1/4 cup Thin chopped green onions
- Make ready 2 tbsp Extra Virgin Olive Oil
Creamy Cajun Chicken Pasta - cajun-style blackened chicken and penne pasta, and a creamy cajun Cajun Shrimp in Bourbon Cream Sauce Recipe! Enhance your cooking skills with over the fire cooking Blackened salmon w/ cajun cream sauce, over wilted spinach, & mashed potatoes! š. Blackened Salmon is my favorite and this recipe is great. I don't use butter though, I use olive oil and after blackening in the pan I transfer the salmon to a baking sheet and finish them in the oven.
Steps 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.
It's just better than any prepared cajun spice from the store. Keyword: Blackened Salmon, Easy Dinner, Lime Butter Sauce, Seafood. I love getting blackened salmon at seafood restaurants, now I need to make it myself! I bet this is so flavorful! 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.
So that’s going to wrap it up with this special food cajun blackened salmon seafood cream sauce recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
