Original Creole Seasoning 
Cajun Crab Stuffed Steak Bread
Eat these for dinner or slice and serve them up as a party appetizer to be…
Get RecipeThis one-pot meal is quick, delicious and makes for easy cleanup. Tony’s Creole-Style Ranch Dressing keeps the meat moist and provides lots of flavor. You have to try this recipe by James Beard Award-winning Chef Virginia Willis.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Crunchy Creole Ranch Salmon
Ingredients
-
1 Cup Panko Breadcrumbs
-
Zest of 1 Lemon (Optional)
-
2 Tablespoons Fresh Parsley, Chopped
-
1 Clove Garlic, Chopped
-
Pinch of Tony’s Original Creole Seasoning
-
1 Teaspoon Olive Oil
-
1 Bag (15 Ounces) of Chickpeas, Drained
-
1 Pound Asparagus, Trimmed
-
3 Tablespoons Tony’s Creole-Style Ranch Dressing
-
24 Ounces Boneless, Skinless Salmon Filet or 4 Boneless Skinless Chicken Breasts
- Clear
Directions
- Heat the oven to 350°F.
- In a small bowl, combine the panko, lemon zest, parsley, garlic, Tony’s Original Creole Seasoning and oil. Set aside.
- Place the drained chickpeas and asparagus in a large ovenproof skillet. Add 1 tablespoon of Tony’s Creole-Style Ranch Dressing. Stir to combine.
- Place the salmon fillets on top of the vegetables. Spread the remaining Tony’s Creole-Style Ranch Dressing on top of the salmon. Sprinkle over reserved panko combination.
- Transfer to the oven and cook until the asparagus is tender and the chickpeas are heated through.
- Remove from the oven and serve once salmon reaches 130-145°F or the chicken reaches 165°F.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Crawfish Monica
Look no further for your new favorite seafood pasta recipe! This traditional dish by @eatforcheap is…
Get Recipe