French Quarter Salmon Recipe - Cooking Index
French Quarter Salmon Recipe - Cooking Index
At American Cafe, half the sauce for each plate is spread on the plate. The grilled salmon is arranged crosswise at one end and topped with sauteed shrimp and remaining sauce. Spicy rice, a steamed vegetable and half a lemon complete the plate. In adapting the recipe for home cooks, we reduced the size of the salmon fillets from the 10 ounces served at the restaurant.
Type: Fish| 4 | Salmon fillets - (6 oz ea) | |
| 1 tablespoon | 15ml | Butter - (to 2) |
| 1/2 lb | 227g / 8oz | Shrimp - (36/40 count) |
| 1 | Commercial Alfredo sauce, preferably | |
| With roasted garlic - (16 oz) | ||
| = (or 1 3/4 cups homemade sauce) | ||
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 1/2 cup | 73g / 2.6oz | Diced green and red bell peppers |
| 1/4 cup | 15g / 0.5oz | Diced green onions |
| = (green and white parts) | ||
| 4 teaspoons | 20ml | Cajun spice |
Prepare a hot grill and grill salmon until just done, about 10 minutes.
Meanwhile, in a medium saute pan, melt the butter over medium-high heat. Add shrimp and cook just until it turns pink, 1 to 2 minutes. Remove shrimp and reserve.
In the same pan, combine the Alfredo sauce, Parmesan, peppers, green onions and Cajun spice. Heat thoroughly, stirring until well-combined. Place half the sauce on the serving plates, top with salmon and shrimp and cover with remaining sauce.
This recipe yields 4 servings.
Source:
Atlanta Journal-Constitution, 07-05-2001
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