Creole Salmon Fillets Food

CREOLE SALMON FILLETS

Steps:

• In a large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat. , Place salmon on a broiler pan or baking sheet. Broil 6 in. from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

GRILLED GROUPER FILLETS WITH CREOLE SALSA

Steps:

• Slice roasted corn off cob into pan over heated grill. Add Creole tomato, red onion, pickled okra, garlic, red pepper and olive oil. Stir occasionally until okra and onions are slightly soft, about 3 minutes.
• Preheat grill. Brush grouper with olive oil and grill until cooked through. Place on serving plates and spoon salsa on top of grouper.

DELICIOUS BAKED SALMON WITH CREOLE MUSTARD SAUCE

Steps:

• In a saucepan, combine all the sauce ingredients (EXPECT THE SOUR CREAM); simmer until very thick, stirring frequently (about 5 minutes), keep warm.
• Arrange the fish fillets (skin-side down) in single layer on a a small cookie sheet or a shallow pan, lined with foil.
• Mix 1/4 cup melted butter with brown sugar, soy sauce, lemon juice, wine and seasonings in a bowl.
• Pour over the fish; cover with foil, and refrigerate for at least 1 hour.
• Remove from the fridge.
• Set oven to 400 degrees.
• Uncover the fish; bake until JUST cooked through, basting with pan drippings.
• Meanwhile, rewarm the sauce over low heat, stirring constantly.
• Add in 1 cup sour cream; whisk JUST until heated through (DO NOT BOIL!) Arrange the salmon on the plate; serve with sauce-- delicious!

CREOLE SALMON CAKES

Steps:

• Put salmon in a food processor and pulse until chopped to medium coarse, two to three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don't want a completely smooth puree.
• In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubber spatula. Add mustard, lemon zest, hot sauce, 1 1/2 tsp kosher salt, and 1/2 teaspoons pepper. Mix until well combined. Cover bowl with plastic wrap and chill for at least 30 minutes or up to 4 hours.
• Remove salmon mixture from refrigerator, turn it out onto a baking sheet, and portion into eight equal mounds. With wet hands, gently shape each mound into a 2 1/2" wide patty. Sprinkle each patty with a pinch of the thyme on each side.
• Heat olive oil in 12" nonstick skillet over medium-high heat. Add salmon cakes and reduce heat to medium. Cook the cakes, turning once, until nicely browned on both sides and interior is no longer raw, 5-6 minutes total cooking time. Be careful not to overcook the cakes. Transfer to a plate and cover to keep warm.
• Can make bite size cakes for appetizers:.
• Portion mixture into 24 small mounds (about 3/4 oz. each), shape into small cakes and cook until nicely browned on both sides, 3-4 minutes total.

CREOLE SALMON FILLETS

Steps:

• In large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat.
• Place salmon on a broiler pan or baking sheet.
• Broil 6 inches from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.