Mike's Place cooks up salmon with creole sauce


Chef Nic Rogers, from Mike's Place in Conway, creates blackened salmon with their special "creole" sauce.

Recipe for our fish: Cajun seasoning, salmon filet, hot iron skillet

Recipe for "creole" sauce: 2 oz. each shrimp (small), craw-fish meat; 1/4 cup brantley butter, 3 oz. of Alfredo sauce

Saute shrimp & crawfish in oil in saute pan until cooked, Add brantley butter and Alfredo sauce to skillet and let come together. Top blackened salmon with sauce.

Brantley butter: butter, oregano, basil, rosemary, salt & black pepper, cayenne pepper, paprika (spanish), fresh minced garlic, lemon juice, bay leaves.

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