Salmon New Orleans

• 4 6-ounce salmon fillets
• salt and pepper, to taste
• 1 pound large shrimp, peeled and de-veined
• 8 tablespoons butter, divided
• 2 tablespoons honey

Cajun seasoning

• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon pepper
• ½ teaspoon onion salt
• ½ teaspoon cayenne pepper
• heaping ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes

1.     In a small bowl stir together all cajun seasoning ingredients and set aside.

2.     Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.

3.     Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.

4.     Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.

                                                                           This is so good!

I have made this with all sorts of fish and seafood.