Salmon New Orleans Food

CREAMY CAJUN STUFFED SALMON

Steps:

• Using a paring knife, cut a slit on the side of each salmon fillet to create a pocket. Do not cut all the way through.
• Season salmon fillets with paprika, marjoram, salt, and pepper. Rub in the seasonings with your fingers. Set aside.
• In a mixing bowl combine softened cream cheese, cheddar cheese, garlic, and cajun seasoning; mix and stir until well incorporated. Taste and adjust accordingly. If you like a spicier filling, add some cayenne pepper.
• Spoon the seasoned cheese mixture into the fish pockets.
• Heat 1 ½ tablespoons avocado oil (or olive oil) in a large nonstick skillet set over medium-high heat.
• Add 2 salmon fillets to the skillet, skin-side down.
• Cook for 6 minutes, or until fillets are cooked about three-quarters of the way up.
• Using a fish spatula, carefully flip over the fillets; add ½ tablespoon butter and continue to cook for 5 more minutes, or until cooked through.
• Slowly remove cooked fish from the pan, trying not to lose any of that filling. Set fish aside.
• Add remaining oil to the skillet; cook remaining two fillets for 6 minutes; flip, add remaining butter, and continue to cook for 5 more minutes.
• Remove from heat.
• Garnish salmon with chopped parsley.
• Serve with lemon wedges.

SALMON NEW ORLEANS

Steps:

• 1. In a shallow dish, stir together all Cajun seasoning ingredients. Add shrimp and toss until thoroughly coated in the seasoning blend. Set seasoned shrimp aside while you prepare the salmon.
• 2. Lightly season each salmon fillet with a bit of salt and pepper.
• 3. Heat 2 Tbsp butter in a large skillet over medium heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to skillet and cook for 5-6 minutes, then flip and cook another 4-5 minutes or until salmon is cooked through, flaky, and browned. Transfer salmon to a plate and cover with aluminum foil to keep warm.
• 4. Add remaining 4 Tbsp butter to the same skillet over medium heat. Once butter is melted, stir in the seasoned shrimp, and saute until opaque and cooked through, about 4-5 minutes total, turning frequently to prevent burning.
• 5. Serve salmon topped with shrimp. Drizzle extra pan sauce over the top of each serving, and garnish with parsley. Serve immediately.