Creole Style Butter Marinade 
Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeCreated by Viet Home Cooking, these Asian-inspired Creole salmon spring rolls are the perfect appetizer for your next party! Filled with buttery, sweet and Creole flavors, these fresh spring rolls have a tasty kick that’s sure to impress your guests.
Ingredients
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1 Stalk Green Onion, Chopped
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1 Tablespoon Vegetable Oil
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1/4 Cup Fried Shallots
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2 Pounds Salmon Fillet (With or Without Skin)
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2 Teaspoons Honey
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2 Tablespoons Tony’s Creole-Style Butter Marinade
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1 Teaspoon Tony’s Original Creole Seasoning
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Spring Roll Rice Paper
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Rice Noodles
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Lettuce
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Cucumber
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Cilantro, Mint Leaves (or Your Choice of Herbs)
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Fish Sauce Dipping Sauce
- Clear
Directions
- Place a piece of aluminum foil to cover the top of the baking sheet. Spray with cooking spray to prevent the salmon from sticking.
- Preheat oven to 375°F.
- Clean the salmon fillet, pat it dry and place it on the baking sheet.
- Combine the Tony’s Creole-Style Butter Marinade and honey in a small bowl. Mix well. Spread the mixture on the salmon, front and back.
- Sprinkle the Tony’s Original Creole Seasoning on top of the salmon.
- Place the salmon in the oven for 20-25 minutes, depending on the thickness of the salmon piece.
- Make the green onion toppings by adding the chopped green onions and vegetable oil in a microwave safe bowl. Microwave for 10 seconds.
- Bake the salmon on high broil for 3 minutes.
- Remove the salmon and add the green onion topping. Sprinkle the fried shallots on top.
- Make the spring rolls by assembling slices of the baked salmon, noodles, lettuce, cucumber and herbs on the rice paper. Roll and dip in fish sauce dipping sauce. Enjoy!
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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