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Really nice recipe with a gourmet presentation. I put a chicken boulion cube in a cup of wine and 1/4 cup,heavy cream in the Shrimp sauce it was awesome. Served with stir fried cabbage and a mango,pineapple, cucumber,red onion, cilantro salad. I grow my own herbs and recipe instructions did not say what to do with the Rosemary so I put some in he sauce and then quick roasted some springs to decode the entree
I cant believe I made something sooo good and it was super easy. Hands down 5 star recipe. Resturaunt quality
Restaurant quality sauce...I'd pay for this sauce on top of my salmon. It's delicious...I didn't use the creole seasoning at all and it was fabulous.
*Made for Australia/NZ Swap # 19, August, o8* WOW, Heydarl -- this is a true keeper ! Had some really great frozen Alaskan Sockeye Salmon, from Costco, and easy-peel shrimp. Just prepared 2 fillets, with the entire sauce recipe. DELICIOUS !! Did not have Tony Chauherre - but Spice Island Creole seasoning was fine. Time (20 Min) was spot on ! Served with "Baked Zucchini", fresh from the garden, and BEE-UTI-FUL heirloom tomatoes with fresh mozzerella and home grown chiffonaded basil. Was a delightful dinner. Thanks for posting, heydarl -- this will be a repeat.
Excellent!! I really enjoyed the herbed sauce it went so well with the salmon. I too used Cajun seasoning as I can't get Tony Chachere's creole but it was still delicious. I did make with large shrimp as I love them and they are on special at the moment so I thought I would have a treat. Both hubby and I devoured this dish. I cook salmon a lot and you can sometimes get bored with it, but this is a great recipe that makes a lovley way to prepare the fish that isn't the norm. I served mine over spinach topped with bacon wrapped asparagus and wild rice. It was my hubby's and mine wedding anniversary last night and although we are going out to dinner on the weekend to celebrate I wanted to make something a little more special (hence the jumbo shrimp) and that didn't involve slaving over the stove all night, this was perfect. Thanks for sharing
Really nice! I used cutlets and around a 1/4 teaspoon of cajun seasoning per cutlet, but agree it's the sauce that makes the recipe so even ground black pepper over the salmon would work fine. It's quite a rich sauce so goes along well with a salad that also includes sour and salty things like olives and artichoke hearts.
This was good. I don't have acess to Tony Chchere's creole seasoning so had to substitute. Love the prep time. I gave it a five, my mom gave it a three so I compromised and went in between. If I can find the creole seasoning that was used and perhaps more of idea of how much to use I'll make again and rerate it.However it was very enjoyable and could be a five if I had the right seasoning, or adjusted some more to my taste. (I used emerils). I will make this again.