Original Creole Seasoning 
Pepper Sauce 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeA simple, yet fancy dinner full of fresh flavors! This Seared Salmon, Sautéed Kale & Creole Tartar Sauce by Michelle Sips & Savors is the perfect date night or any night meal.
Ingredients
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Center Cut Salmon Pieces
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Tony’s Original Creole Seasoning
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Olive Oil
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Garnish: Lemon Slices & Fresh Dill
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Fresh Kale, Your Desired Amount
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Olive Oil
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Juice of 1 Lemon
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2-3 Sweet Gherkins
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1-2 Mini Dill Pickles
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3-4 Green Olives Stuffed with Pimento
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2 Slices of White or Yellow Onion (About 1/8 Cup)
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2 Cups of Mayonnaise
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1 Teaspoon Lemon Juice
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Dash of Pepper Sauce (Tony’s Pepper Sauce)
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1/2 Teaspoon Tony’s Original Creole Seasoning
- Clear
Directions
Making the Salmon:
- Season salmon with Tony’s Original Creole Seasoning.
- On medium-high, heat 1 tablespoon of olive oil in a nonstick pan. Place seasoned salmon in the pan, skin side up. Sear for 2 minutes and flip. Sear for another 2 minutes and turn off heat.
- Cover and let sit for 2-3 minutes. The salmon will cook through while it sits in the hot pan.
Making the Sautéed Kale:
- Prepare desired amount of fresh kale by removing the leaves from the stem and tearing leaves into chunks. Rinse and pat dry with paper towels.
- In a large skillet, heat 1-2 tablespoons of olive oil on medium heat. Place kale in the skillet and drizzle lemon juice over it. Toss kale until it is slightly wilted and bright green.
Making the Creole Tartar Sauce:
- Drain pickles and olives on paper towels. Squeeze out any remaining liquid.
- Place pickles, olives and onion in a food processor and pulse until it is finely chopped. Add mayonnaise, lemon juice, Tony’s Pepper Sauce and Tony’s Original Creole Seasoning and pulse until combined.
- Scoop into a serving bowl and garnish with a little sprinkle of Tony’s Original Creole Seasoning.
- Refrigerate until ready to serve.
Assembling Meal:
- Place a piece of salmon, lemon slices and a portion of kale on a plate. Garnish the salmon with a bit of fresh dill. Place a serving of Creole tartar sauce on the plate and give the entire plate a little sprinkle of Tony’s Original Creole Seasoning.
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