Blackened Salmon

I bought some fresh salmon from the Ralph's (who have pretty good fish).

Took out a plate and laid on the blackening spices, including paprika, salt, cayenne, thyme, onion powder, garlic powder, and oregano. Covered the plate thick with spices. Then I heated up my 12-inch fry pan. When it was nice and hot, I took the salmon, pressed both sides into the spices to get them nice and coated, then I placed them in the pan. Next I drizzled olive oil on the top and sides of the fish. After 1 1/2 minutes I flipped the salmon. 2 minutes later I transfered them to a baking pan covered with nonstick foil. Placed the salmon in a 400 degree oven and baked for 10 minutes (but these were thick steaks, so if yours are thinner, cook for 7 minutes and then test for doneness).

Serve them on a plate and lightly cover with parsley.

Baked Salmon

2 1/2 pounds of Salmon (fileted)
1 cup (or more) orange juice (or orange/tangerine or orange/pineapple)
1 cup (or more) milk
1 can tangerine sections (or orange sections)
1 stick butter, melted

Soak the salmon in milk for at least two hours (if not overnight).

Then soak the salmon in orange juice for at least an hour.

Create a tent out of tinfoil and put it on a baking pan.

Place the fish in the tent, cover it (seal it as best you can). Then bake in a 350 oven for 10 minutes. Uncover the tent, pour melted butter over salmon, then cover with orange sections. Bake for 15 - 20 more minutes, uncovered. To test for doneness, press a fork against the fish and see if it flakes. Serve over jasmine rice.

Shrimp Etouffée

1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly sliced green onions
1 cup chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce
1 cup dry white wine
1 cup water
1 tablespoon worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco sauce
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)
Hot cooked rice

In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.

Increase heat to high and add tomato sauce, wine, water, worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil. Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 10 minutes or until shrimp are cooked. Remove from heat and serve over hot cooked rice.