This Blackened Salmon with Butter Cream Sauce is keto friendly, low carb, and sugar free. The Cajun and old bay mix gives you a seasoning combination that’s the best of both worlds. That classic old bay taste with a lil kick from the Cajun seasoning and the buttercream sauce just brings the whole dish together. You can also use the cream sauce over your veggies. Enjoy!
Ingredients
Salmon
- 1 tsp Pepper
- 1 1/2 tsp Cajun Seasoning
- 1 1/2 tsp Old Bay
- 1 tsp rosemary
- 1 tbsp. Olive Oil
Sauce
- 1 tbsp. Olive Oil
- 2 tbsp. Butter
- 1 tbsp. Epis ( or 1 tsp onion powder and 1 tsp garlic powder)
- 1/2 cup Heavy Whipping Cream (you can go up to 1 cup if you need more sauce just remember to taste and adjust your other seasoning to taste)
- 1/4 cup Parmesan Cheese
Remove your skin with a knife if you do not want skin on your fish. Season your salmon with pepper, Cajun seasoning, old bay, rosemary, and olive oil. Rub all seasoning into your fish to marinate. Heat up a skillet over medium high heat. Add olive oil and butter to your skillet to heat up then place your fish in the pan to cook. Cook for 4 mins per side it may take longer depending on the thickness of your fish. You can look at the sides of the fish to see if it has turned from pink to white halfway up the fish at that time you can flip. Once the fish is cooked you can then make your sauce. Remove the fish from the pan and with the remaining oil add an additional tbsp. of butter then add your epis or onion and garlic, heavy whipping cream, and parmesan cheese and cook on a light simmer to reduce the sauce and allow it to thicken. This will take about 5 mins with constant stirring. Once the sauce has reduced to your liking add the fish back to the pan for another minute and then serve.
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