Cajun Blackened Salmon Seafood Cream sauce
Cajun Blackened Salmon Seafood Cream sauce

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cajun blackened salmon seafood cream sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Cajun Blackened Salmon Seafood Cream sauce is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Cajun Blackened Salmon Seafood Cream sauce is something which I have loved my entire life. They are nice and they look fantastic.

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. The amazing thing about this recipe is that it can be modified! modifications can be food specific to.

To get started with this recipe, we must first prepare a few components. You can have cajun blackened salmon seafood cream sauce using 18 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cajun Blackened Salmon Seafood Cream sauce:
  1. Make ready 4 oz Salmon
  2. Prepare 1/2 lb Peeled Deveined Shrimp
  3. Take 1/2 lb Crawfish Tails
  4. Get 1 box Zatarain's Dirty Rice
  5. Prepare 1/2 cup White Wine
  6. Make ready 1/2 cup Heavy Whipping Cream
  7. Make ready 1/4 cup Chicken broth
  8. Prepare 1 Blackened Seasoning (Zatarain's)
  9. Take 2 tbsp Cajun Seasoning
  10. Make ready 1 tsp Garlic Powder
  11. Take 1 tsp Onion Powder
  12. Get 1 tsp Salt
  13. Make ready 1 pinch Cayenne red pepper (optional)
  14. Prepare 1 tbsp All purpose flour
  15. Make ready 1/4 cup Butter
  16. Make ready 2 tbsp Parsley Flacks
  17. Get 1/4 cup Thin chopped green onions
  18. Prepare 2 tbsp Extra Virgin Olive Oil

A mixture of spices and butter coats the fish, which is then pan fried at high heat on, traditionally, a cast iron frying pan. -Blackened Scrumptious- A well balanced Spice Mix that adds a special layer of Creole/Cajun flavors to foods. This Scrumptious Mix of Paprika, Cayenne, Oregano, Thyme Enhances flavor in soups, gravy, beans, gumbo, veggies and Blackens seafood, chicken and poultry when cooked on high heat. 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.

Instructions to make Cajun Blackened Salmon Seafood Cream sauce:
  1. 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 =)
  2. Preheat sauce pot to medium high melt butter then add all spices stirring frequently cooking for about 3 minutes or golden brown.
  3. Add shrimp & Crawfish cook for about 5 minutes stirring frequently then add Cajun Seasoning.
  4. 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.
  5. 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.

Cajun-blackened salmon gives the dish a smoky and spicy flavour. This low-calorie cajun-blackened salmon has a smoky and spicy flavour and balances nicely with the homemade crunchy green slaw. 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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