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Cajun Seasonings:
1 tablespoon Sweet Paprika
2-1/2 teaspoons Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground red pepper(preferably cayenne), very optional
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Dried Thyme leaves
1/2 teaspoon Dried Oregano

Rich Lemon Butter Sauce:
1 small can chicken stock
1/2 tablespoon dried onion flake
1 teaspoon unsalted butter, room temp.
1 teaspoon all purpose flour
Dash of white pepper
Dash of salt
Juice from fresh lemon, to taste
1/2 cup heavy cream
4 tablespoons cold butter

2 Tablespoons Clarified butter
2 (4 ounce each) Atlantic Salmon, skinless fillet
Juice of half a lemon
2 cups Alaskan Shrimp

To make Cajun Seasonings: Combine ingredients and mix well. Set aside. *Store the rest of the seasonings in a clean jar for later use.*

To make Rich Lemon Butter Sauce: Combine chicken stock and onion flakes and boil stock on high heat uncovered. Meanwhile combine butter and flour and mix till it becomes a paste. Whisk butter/flour mixture into stock. Strain out the scum that forms on top. Reduce to a third. Remember, do all this uncovered. Stock should be thick enough to coat the back of a spoon. Add white pepper, salt, and lemon (Do not add too much of lemon juice all at once. Squeeze in 1/2 a teaspoon first and taste test. What you are after is a subtle tartness.). Stir in heavy cream. Remove from heat and whisk in butter. Keep warm and set aside.

To cook Salmon: Heat up sauté pan to medium and melt clarified butter. Generously season one side of fish with the Cajun seasonings. Gently place fish in pan, seasoning side down. Cook till seasoning side is brown. Turn over and squeeze a half a lemon over fish and cover pan. Steam for approximately 2 min. The steam will cook the fish.

To cook Alaskan Shrimp: Submerge shrimp in boiling water. Turn off heat and let sit until just cooked. DO NOT OVER COOK!

To serve: Place salmon on heated platter. Spoon on the shrimp and top it off with the Rich Lemon Butter Sauce.

At Red Lobster Restaurant, they serve this dish with a side of rice pilaf
and pan fried veggies.