Page 230 - My Cookbook

INGREDIENTS
4 6-ounce salmon fillets
salt and pepper, to taste
1 pound large shrimp, peeled and de-veined
8 tablespoons butter, divided
2 tablespoons sweet chili sauce
CAJUN SEASONING
1⁄2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1⁄4 teaspoon pepper
1⁄2 teaspoon onion salt
1⁄2 teaspoon cayenne pepper
heaping 1⁄2 teaspoon dried oregano
1⁄4 teaspoon crushed red pepper flakes
Salmon New Orleans

Fish
Prep 10 mins ∙ Cook 20 mins ∙ Makes Serves: 4 ∙ Source Lecremedelacrumb.com
DIRECTIONS
In a small bowl stir together all cajun seasoning ingredients and set aside.
Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over MEDIUM heat. Add salmon fillets to pan (if the salmon has the skin on one side, cook the skin side first!) cook for 7-8 minutes, add sweet chili and whisk to combine (mixture should be bubbly) 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.
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 3-4 minutes.
Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.