Blackened Salmon Seafood with Coconut Cream Sauce served with Wild Rice

Instructions

Mix the Cajun seasoning of granulated garlic, smoked paprika, brown sugar, granulated onion, cayenne pepper, dried oregano, red pepper flakes, salt, and pepper in a small bowl until combined. Sprinkle a little bit of the blackening seasoning (saving enough to season the salmon and the sauce) over the crawfish and mix to coat. Drizzle the salmon with honey on both sides and sprinkle half of the remaining Cajun seasoning, salt, and pepper over each side of the fillets. The honey will allow the seasoning to stick. Melt 3 tablespoons butter and some olive oil in a large skillet or grill pan over medium-high heat. Place the salmon fillets on to the pan and cook on each side for about 4 minutes (medium rare-medium) depending on your preferred doneness. Add 5 tablespoons butter to another medium saute pan over medium-high heat. Once the butter has melted, stir in the garlic and trinity of bell peppers, celery, and onions and cook for about 2 minutes until tender. Add the shrimp or crawfish to the pan, lower the heat to medium, and stir to combine. Place a lid on the pan and cook for a few minutes until the crawfish are tender. Add the diced tomatoes, coconut milk, and remaining Cajun seasoning. Cook for a few minutes more until the sauce comes to a simmer. Place a salmon fillet on top of the wild rice and serve with the Cajun sauce.