SALMON NEW ORLEANS

Salmon New Orleans image

Provided by Vickie Parks

Categories Fish

Time 25m

Number Of Ingredients 19

1 lb large shrimp, peeled and de-veined
4 salmon fillets (about 6- to 8-oz each)
1 tsp salt
1 tsp black pepper
6 Tbsp unsalted butter, divided (2 tbsp + 4 tbsp)
2 Tbsp honey
CAJUN SEASONING
zest of 1 small lemon
1 tsp garlic powder
1/2 tsp sweet paprika
3/4 tsp black pepper
3/4 tsp white pepper
1/2 tsp onion powder
1/2 to 1 tsp cayenne pepper (adjust to suit your taste preference)
1/2 to 1 tsp crushed red pepper flakes, ground (optional)
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
GARNISH
1 to 2 Tbsp fresh flat leaf parsley (italian parsley), coarsely chopped

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.