Blackened Salmon in a Creamy Creole Sauce

A trip to New Orleans years ago introduced me to a whole new world of flavors and I haven’t turned back ever since. I love creole cooking. It’s the epitome of comfort food, if you ask me. I don’t want to hear anything about cajun cooking- it’s not the same. The flavors, the stews, the use of non popular veggies like okra and making them taste so delicious- it’s an art!

Seriously if you haven’t been please make your way to NOLA. It’s a foodies’s dream. I love it. So much so that I’m going back this year for my birthday. I cannot wait. I’ve been counting down the days. Until then, I’ve been treating myself to those same flavors at home to gear up for the trip. Like with this blackened Salmon dish. The creole sauce is an ode to the tomatoes and spices typically added to stews and veggies- think stewed okra and tomatoes. I wanted something comforting and homey that reminded me of those flavors. I grabbed some salmon and heavy cream and got to work. The results were epic!

Notes:

• I used a chicken bouillon base but you’re free to use chicken stock instead

• Feel free to use other tomato varieties, if that’s all you have

• Patting the salmon dry is a must. You’ll want to ensure that the olive oil sticks to the salmon and then the seasoning blend as well to create a nice blackened crust

• Heating up your pan to medium to high heat is also a must for this dish to create a nice crust. However, pay close attention to the salmon to ensure that it doesn’t burn. Feel free to completely turn off the heat if your pan is too smokey while your salmon is in the pan. Turn the heat back on once the pan cools a bit.

• Do not touch the salmon once you add to your pan. It’s the only way that the salmon with sear nicely and blacken the seasoning blend on your salmon. A nice crust is a must!

Ingredients:

• 6-8 Salmon Fillets

• 1/4 of a White Onion, chopped

• Half of a bell pepper, chopped (use a variety of colors, if you wish)

• 2 Roma tomatoes, chopped

• 3 Sprigs of fresh Thyme

• 6-8 Garlic cloves, finely minced

• 1 tablespoon of Home Beis Aroma oil

• 1.5 tablespoons of Home Beis Bayou blend, divided in half

• 1 teaspoon of Chicken Bouillon base with 2 tablespoon of water or 1 cup of chicken stock

• 1 pint of heavy cream

• 1/2 cup of grated Parmesan

• 1/4 teaspoon of Home Beis Cookout salt

• Juice of Half of a Lime

• 1 teaspoon of Butter

• 1 tablespoon of Oil, for cooking

• 2 Scallion Stems, sliced for garnish

Directions:

First we prep the salmon. Pat the salmon dry. Then, drizzle the Aroma oil on the salmon, then season liberally with the Bayou blend. Add Cookout Salt to taste. Repeat on the other side. Next, pat the spice blend into the salmon on each side. This will ensure you get a nice crust once you sear your salmon in your pan.

Now, we sear the salmon. Add cooking oil to a pan at medium to high heat. Then add in your salmon and sear on each side. You’ll want a nice crust. Avoid touching the salmon or moving it around while it’s cooking. Add in and don’t touch it until it’s time to flip- usually around the 4-5 min mark depending on the thickness of your salmon. Flip and sear nicely on the other side. Remove the filets from your pan and se aside.

It’s time to build our creole sauce. In the same pan, add in your veggies. Add in the tomatoes, onions, peppers, garlic, butter, chicken bouillon base or stock, a teaspoon of the bayou blend and sauté until fragrant. Then, add in your heavy cream and parmesan. Whisk to combine and simmer for 5 minutes. Add in the rest of your bayou blend and lime juice and combine.

Next, add the salmon back into the pan to finish the dish. Spoon over the creamy creole sauce on your salmon to coat it. Then, cover and simmer on low for 6 mins.

Garnish with chopped scallions and enjoy with steamed white rice.