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Salmon New Orleans

4 salmon fillets
salt
pepper
cajun seasoning
olive oil
4 oz lemon juice
2 oz white wine
4 oz heavy cream
1 lb butter
1/2 lb shrimp
rice

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated, allowing to thicken while the salmon cooks.

Meanwhile heat some olive oil and a pat or two of butter in a pan on medium-high heat. Salt and pepper the salmon, then coat each side with as much cajun seasoning as you can handle. Pan fry the salmon until done.

Season the lemon butter mixture with salt and pepper and add the shrimp. Heat until the shrimp is done.

Serve salmon on top of rice, topped with the sauce.

Red Lobster and http://www.cdkitchen.com/recipes/recs/289/Macaroni_Grills_Lemon_Butter_Sauce42463.shtml