Description of this recipe
This Cajun Salmon & Shrimp recipe is a culinary journey to the heart of Louisiana, combining the richness of pan-seared salmon and succulent shrimp with the creamy comfort of mashed potatoes, all enrobed in a luscious garlic cream sauce. It’s a dish that balances spice, richness, and comfort in every bite, making it perfect for a special occasion or a cozy weeknight dinner. The symphony of flavors, from the smoky Cajun spices to the buttery potatoes and the savory cream sauce, will dance on your palate, leaving you utterly satisfied.
Why you will love this recipe
You’ll absolutely adore this Cajun Salmon & Shrimp because it’s:
- Flavor-packed: The Cajun seasoning infuses the salmon and shrimp with a delightful smoky heat, complemented by the savory garlic cream sauce.
- Comforting: The creamy mashed potatoes provide a warm and comforting base, perfectly balancing the spice of the Cajun seasoning.
- Impressive yet Easy: Despite its restaurant-quality taste, this recipe is surprisingly simple to make, perfect for impressing guests without spending hours in the kitchen.
- Versatile: You can easily customize the spice level, add your favorite vegetables, or swap out ingredients to suit your taste.
- A complete meal: With protein, carbs, and healthy fats, this dish is a satisfying and nutritious meal all in one.
Ingredients:
For the Salmon & Shrimp:
- 2 (6-8 ounce) salmon fillets, skin on or off, preferably wild-caught
- 1 pound large shrimp (21-25 count), peeled and deveined
- 2 tablespoons olive oil, divided
- 2-3 tablespoons Cajun seasoning (store-bought or homemade, recipe below)
- 1/2 teaspoon sea salt, or more to taste
- 1/4 teaspoon black pepper, freshly ground
For the Cajun Seasoning (optional):
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
For the Garlic Cream Sauce:
- 4 tablespoons unsalted butter
- 4-6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) or chicken broth
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese (optional)
- Sea salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
For the Creamy Mashed Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, softened
- 1/4 cup milk (optional, for desired consistency)
- 1/2 teaspoon sea salt, or more to taste
- 1/4 teaspoon black pepper, freshly ground
Preparation:
Step 1: Prepare the Cajun Seasoning (If making homemade)
In a small bowl, whisk together the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and red pepper flakes (if using). Store in an airtight container until ready to use.
Step 2: Prepare the Mashed Potatoes
Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the pot. Add the warm heavy cream, softened butter, salt, and pepper. Use a potato masher or an electric mixer to mash the potatoes until smooth and creamy. If needed, add a splash of milk to reach your desired consistency. Keep warm.
Step 3: Season the Salmon and Shrimp
Pat the salmon fillets and shrimp dry with paper towels. This helps them sear properly. Sprinkle both sides of the salmon fillets with 1-2 tablespoons of Cajun seasoning (depending on your spice preference), salt, and pepper. Toss the shrimp with the remaining Cajun seasoning, salt, and pepper.
Step 4: Sear the Salmon
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear the salmon for 4-5 minutes per side, or until cooked through and flaky. The internal temperature should reach 145°F (63°C). Remove the salmon from the skillet and set aside on a plate.
Step 5: Cook the Shrimp
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Remove the shrimp from the skillet and set aside on the same plate as the salmon.
Step 6: Prepare the Garlic Cream Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Pour in the white wine (or chicken broth) and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet. This adds depth of flavor to the sauce. Stir in the heavy cream, paprika, and dried thyme. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir in the grated Parmesan cheese (if using) and season with salt and pepper to taste.
Step 7: Assemble and Serve
Spoon a generous portion of creamy mashed potatoes onto each plate. Top with the seared salmon and shrimp. Drizzle the garlic cream sauce generously over the salmon, shrimp, and potatoes. Garnish with fresh parsley. Serve immediately and enjoy!
COOKING Rating:
- Difficulty: Medium
- Taste: 5/5 Stars
- Texture: 5/5 Stars
Serving Suggestions:
- Serve with a side of steamed asparagus, roasted broccoli, or sautéed green beans.
- A crisp green salad with a lemon vinaigrette complements the richness of the dish.
- Crusty bread for soaking up the delicious garlic cream sauce.
- Pair with a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Tips:
- Don’t overcrowd the skillet when searing the salmon and shrimp. Cook in batches if necessary to ensure even cooking and proper browning.
- Pat the salmon and shrimp dry before seasoning to help them sear properly.
- Adjust the amount of Cajun seasoning to your preference. Start with less and add more if desired.
- Be careful not to overcook the shrimp. They should be pink and opaque, but still tender.
- For a richer sauce, use full-fat heavy cream.
- Store leftover salmon, shrimp, and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutritional Information: (approximate, per serving)
- Calories: 750-850
- Protein: 50-60g
- Sodium: 800-1000mg
Conclusion
This Cajun Salmon & Shrimp with Creamy Mashed Potatoes is a dish that’s sure to impress. With its bold flavors, creamy textures, and relatively simple preparation, it’s a recipe you’ll want to make again and again. Whether you’re cooking for a special occasion or just looking for a comforting and flavorful meal, this recipe is a guaranteed crowd-pleaser. So gather your ingredients, put on some Cajun music, and get ready to experience a taste of Louisiana in your own kitchen!
5 Questions and Answers About This Recipe:
Q1: Can I use frozen shrimp?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking and pat them dry with paper towels to remove excess moisture.
Q2: Can I substitute the heavy cream in the mashed potatoes?
A: Yes, you can substitute the heavy cream with half-and-half or milk, but the mashed potatoes will be less rich and creamy.
Q3: Can I make the garlic cream sauce ahead of time?
A: Yes, you can make the garlic cream sauce up to 2 days ahead of time. Store it in an airtight container in the refrigerator and reheat gently before serving. You may need to add a splash of broth or cream to loosen it up.
Q4: What if I don’t like spicy food?
A: You can easily adjust the amount of Cajun seasoning to your preference. Start with a small amount and add more to taste. You can also omit the cayenne pepper and red pepper flakes from the homemade Cajun seasoning recipe.
Q5: Can I use different types of fish?
A: Yes, you can substitute the salmon with other firm, white fish such as cod, halibut, or sea bass. Adjust the cooking time accordingly.
