Cajun Blackened Salmon Seafood Cream sauce. 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. A lot of people ask me what my favorite meal is to cook. well look no further, this is it!

I don't use butter though, I use olive oil and after blackening in the pan I transfer the salmon to a baking sheet and finish them in the oven. It's just better than any prepared cajun spice from the store. Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets. You can cook Cajun Blackened Salmon Seafood Cream sauce using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cajun Blackened Salmon Seafood Cream sauce

It's 4 oz of Salmon.
You need 1/2 lb of Peeled Deveined Shrimp.
Prepare 1/2 lb of Crawfish Tails.
It's 1 box of Zatarain's Dirty Rice.
Prepare 1/2 cup of White Wine.
It's 1/2 cup of Heavy Whipping Cream.
You need 1/4 cup of Chicken broth.
Prepare 1 of Blackened Seasoning (Zatarain's).
Prepare 2 tbsp of Cajun Seasoning.
Prepare 1 tsp of Garlic Powder.
Prepare 1 tsp of Onion Powder.
Prepare 1 tsp of Salt.
It's 1 pinch of Cayenne red pepper (optional).
You need 1 tbsp of All purpose flour.
It's 1/4 cup of Butter.
Prepare 2 tbsp of Parsley Flacks.
Prepare 1/4 cup of Thin chopped green onions.
It's 2 tbsp of Extra Virgin Olive Oil.

Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered. -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. Chicken breast fillet seasoned with cajun seasonings and olive oil, seared in a cast iron skillet, served on a bed of spinach, with a side of Salmon marinated and grilled, served on a bed of sauteed spinach with a side angel hair pasta, topped with lemon dill cream sauce. 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.

Cajun Blackened Salmon Seafood Cream sauce instructions

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 =).
Preheat sauce pot to medium high melt butter then add all spices stirring frequently cooking for about 3 minutes or golden brown..
Add shrimp & Crawfish cook for about 5 minutes stirring frequently then add Cajun Seasoning..
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..
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..

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. Black Bass with Chickpeas, Clams, and Chorizo. Pasta, pizza, hamburgers, hot dogs, chow mein, eggs, seafood, egg rolls, empanadas, shawarma and all types of. This is, hands down, our favourite way to eat salmon in our house - and we eat a lot of it!