Red Lobster’s New Orleans-style salmon has long captivated taste buds with its bold flavors and tender texture. Inspired by this classic, we embark on a culinary journey, infusing it with a Creole twist to create a dish that pays homage to the vibrant culture of the American South.
Season salmon fillets with Cajun seasoning, smoked paprika, garlic powder, and onion powder.
Dredge the seasoned salmon in a mixture of flour and cornmeal, ensuring even coating.
2. Create the Roux:
Heat vegetable oil and butter in a large skillet over medium heat.
Add the chopped green bell pepper, onion, and celery. Sauté until softened, about 5 minutes.
Sprinkle in the flour and cook for 1-2 minutes, stirring constantly.
3. Build the Sauce:
Gradually whisk in heavy cream, chicken broth, Worcestershire sauce, and hot sauce.
Season with salt and pepper to taste. Bring the sauce to a simmer and cook until thickened, about 5-7 minutes.
4. Sear the Salmon:
In a separate skillet, heat olive oil over medium-high heat.
Sear the floured salmon fillets for 2-3 minutes per side, or until golden brown.
5. Finish the Dish:
Transfer the seared salmon to a baking sheet and pour the Creole sauce over the top.
Bake in the preheated oven for 10-12 minutes, or until the salmon flakes easily with a fork.
Total Time: Approximately 45 minutes
Serving Ideas:
Southern Comfort: Serve the salmon over a bed of buttery mashed potatoes and a side of steamed broccoli.
Cajun Feast: Pair the salmon with a side of spicy Cajun rice and a crisp green salad.
Elegant Affair: Present the salmon on a bed of creamy risotto and drizzle with a lemon-herb butter sauce.
A Fusion of Flavors
This dish is a testament to the rich culinary heritage of the American South. The Creole influence, with its bold blend of spices and flavors, infuses the classic New Orleans-style salmon with a unique twist. The result is a harmonious fusion of tradition and innovation, a dish that celebrates the diversity of American cuisine.
