Creamy Creole Salmon from Tryst Kitchen + Cocktails
Ingredients
- 2 Tbsp + 1 tsp butter
- 1 tsp avocado oil
- 2 salmon fillets
- ⅔ cup heavy cream
- ¼ cup green bell pepper
- ¼ cup red bell pepper
- ¼ cup white onions
- 1 Tbsp minced garlic
- 1½-2 Tbsp tomato paste
- ⅓ cup (or more) chicken broth
- 1½ tsp creole seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 2 tsp avocado oil
- 2 oz crawfish tails
- creole seasoning to taste
- seasoned flour for battering
- oil for frying
- lemon wedges, for garnish
Instructions
- Season salmon fillets with salt and pepper.
- On medium high heat, add 1 tsp of butter and avocado oil to your sauce pan. Add your salmon skin down, cook for about 4 mins. Flip and reduce the heat to medium. Add garlic and 2 Tbsp butter.
- Baste the salmon in the butter and let it cook for 5 minutes or until done. Transfer to a wired rack and pour butter over the top. To the same pan add 1 Tbsp of butter and your veggies & sauté for 4-5 minutes. Add in garlic and sauté for another minute.
- Add in tomato paste and heavy cream stirring until combined (if sauce seems to thick add some broth a little at a time). Add on seasonings, and let it simmer on low heat for 5 minutes.
- Once sauce has come to desired consistency, in a separate pan add 2 tsp of oil. Over medium heat, place 2 oz of crawfish tails, season with creole seasoning and cook for 4-5 minutes. Be sure to slice two half inch slices of lemon, batter with seasoned flour and fry at 350 degrees until crispy. This with serve as a succulent garnish with this dish.
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