Best Salmon With Crawfish Sauce Recipes

Salmon With Crawfish Sauce image

Provided by lamarb

Categories Crawfish

Time 30m

Yield 1 serving(s)

Number Of Ingredients 12

6 ounces salmon fillets
1 teaspoon celery seed
1 teaspoon sesame seeds
1 teaspoon olive oil, divided
3 ounces plain fat-free yogurt
3 ounces light sour cream
3 minced garlic cloves
1/4 teaspoon kosher salt, to mince the garlic
1/2 teaspoon white pepper
1 teaspoon cornstarch
3 tablespoons whole milk
2 ounces cooked crawfish tail meat

Steps:

Mix the yogurt, sour cream, and garlic and allow to rest in the refrigerator over night if possible.
Make a paste of the cornstarch and milk.
Preheat the oven to 375 degrees. Preheat an oiled skillet to the smoke point.
Brush or spray one side of the filet with the remaining olive oil. Coat that side with the seeds. Carefully lay the filet in the hot skillet and sear it to a golden brown crust. Do not turn the fish. Place skillet in the oven and bake for 4 minutes.
While the fish is baking, slowly bring the yogurt mixture to a simmer, stirring continuously. If you are too aggressive the sauce will break. This is not a disaster, but it doesn't look as good. Add the cornstarch milk and stir in the crawfish tails and cook until the tails are warm.
Plate the fish and cover with the sauce. It will need some salt. Your call as to how much.

Nutrition Facts : Calories 517.9, Fat 23.5, SaturatedFat 8.5, Cholesterol 184.1, Sodium 878.4, Carbohydrate 22.3, Fiber 1.1, Sugar 9.2, Protein 52.9

The Best Baked Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.