No Salt 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 RecipeWhat do you get when you combine the freshness of salmon with the sweet and tangy crunch of Creole-style panko? You get Tony’s Panko Crusted Salmon. Together with Parmesan, garlic, Dijon mustard and Tony’s No Salt Seasoning Blend, this salmon by Kate Stuart is flavorful and a healthy meal your family will love.
Ingredients
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3-4 Salmon Steaks (About 6 Ounces Each or Whole Side of Salmon)
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2 Cups Panko Bread Crumbs
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1/2 Cup Grated Parmesan Cheese
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1/4 Cup Fresh Parsley, Chopped
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2-3 Cloves Garlic, Minced
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2 Tablespoons Tony’s No Salt Seasoning Blend
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2-3 Tablespoons Olive Oil or Melted Butter
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1/4 Cup Dijon Mustard
- Clear
Directions
- Preheat oven to 425°F.
- In a small bowl, combine panko, parsley, garlic and Tony’s No Salt Seasoning Blend. (Alternatively, you can put ingredients into a food processor and then combine with the panko and Parmesan cheese.)
- Drizzle olive oil over the bread crumb mix and stir. Set aside.
- Using a pastry brush, spoon or your hands, spread the Dijon over the top of the fillets. This will help the panko adhere to the fish.
- Place salmon, mustard side down, into the bread crumb mixture, pressing down to make sure panko sticks to the fillets.
- Place salmon, crumb side up, in a skillet or roasting pan.
- Place in oven to bake, approximately 8-10 minutes. Remove and let cool a few minutes before serving.
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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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