Cajun Salmon with a Creamy Cajun Butter Sauce

 

I served this salmon with plain pearl cous cous (cooked in stock) and some charred shallots.  You can do rice or pasta with this dish as well.  The sauce can literally go on any protein. I bet it would be delicious on a steak or a surf and turf type dish.  

For the salmon, it's simply rubbed with Badia cajun spice blend, salt, pepper, and hot smoked papika and seared in a pan. 

Whether you're making salmon, shrimp, steak or chicken, use a cast iron pan to sear the protein first. Remove from the pan and keep warm. 

To the pan over low heat, add 6 TBSP butter and 2 TBSP minced garlic. Add a little more seasoning like salt, pepper, sweet paprika and another TBSP cajun seasoning. Once the butter is melted and the garlic is fragrant, add 2 TBSP flour and whisk. Let it cook for 2 minutes. then whisk in 1 cup of milk and 1/2 cup seafood stock.  Bring to a simmer and keep whisking for about 2 minutes. Finish with a squeeze of lemon and taste for seasoning.