Salmon With New Orleans Sauce Recipes

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.

REMOULADE SAUCE A LA NEW ORLEANS

Steps:

• Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

SALMON WITH MARTINI SAUCE

Steps:

• Combine vermouth, shallots, juniper berries, and peppercorns in heavy small saucepan. Boil until liquid is reduced to 1/4 cup, about 12 minutes. Add clam juice and boil until reduced by half, about 8 minutes. Add cream and boil until mixture is reduced to 3/4 cup, about 8 minutes. Add butter 1 tablespoon at a time, whisking until melted before adding more. Strain sauce through fine-meshed strainer. Return sauce to saucepan. (Can be made 2 hours ahead. Keep at room temperature.)
• Heat oil in heavy large skillet over medium-high heat. Sprinkle salmon with parsley, then salt and pepper. Add salmon to skillet and sauté until just cooked through, about 4 minutes per side.
• Meanwhile, rewarm sauce. Stir in olives, gin, and lemon juice. Season sauce to taste with salt and pepper. Place salmon on plates. Drizzle sauce over. Garnish with chives and serve.
• *Juniper berries are available in the spice section of most supermarkets.

SALMON WITH NEW ORLEANS SAUCE RECIPE

Steps:

• To prepare the sauce, stir together all ingredients. Place salmon in a nonreactive dish. Pour the sauce over the salmon and marinate in the refrigerator for 30 to 60 minutes. Preheat grill to medium-hot. Drain the salmon, reserving the marinade. Grill salmon for 4 to 5 minutes on each side, basting with the sauce, until the fish is cooked to taste. Tip: to bake, preheat oven to 400F. Marinate salmon in an ovenproof casserole dish and transfer directly to the oven. Bake for 15 minutes.