Serving Size: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 4 skin-on salmon filets
• 2 tablespoons olive oil (divided)
• 2 tablespoons unsalted butter (divided)
• 2 tablespoons Uncle Dibbz King Creole Blend (divided)
• 3 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Salmon:
   • Pat the salmon filets dry with a paper towel. Lightly oil the salmon filets on both sides using 1 tablespoon of olive oil.
   • Season the top side of the salmon with 1 tablespoon of Uncle Dibbz King Creole Blend, pressing the seasoning gently into the flesh.
2. Sear the Salmon:
   • Heat a cast iron skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet, swirling to coat the bottom.
   • Once the butter is melted and the skillet is hot, place the salmon filets top side down in the skillet. Sear for 3-4 minutes, until the top side is golden brown and crispy.
   • While the top side is searing, season the skin side of the salmon with the remaining 1 tablespoon of Uncle Dibbz King Creole Blend.
   • Flip the salmon filets and cook skin-side down for an additional 3-4 minutes, or until the skin is crispy and the salmon is cooked to your preferred doneness. Remove the salmon from the skillet and set it aside on a plate.
3. Prepare the Mardi Gras Sauce:
   • In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet.
   • Once the butter is melted, add the minced garlic and sauté for about 30 seconds, until fragrant.
   • Add the chopped red and green bell peppers to the skillet. Cook for 2-3 minutes, stirring occasionally, until the peppers are slightly softened.
   • Pour in the heavy cream and stir to combine. Bring the mixture to a simmer, then season with an additional 1 tablespoon of Uncle Dibbz King Creole Blend, salt, and pepper to taste.
   • Stir in the grated Parmesan cheese and continue to simmer on low heat for 3-5 minutes, allowing the sauce to thicken.
   • Add fresh lemon juice and stir to incorporate.
4. Serve:
   • Return the salmon filets to the skillet, spooning the Mardi Gras sauce over the top of each filet.
   • Garnish with fresh parsley if desired and serve immediately.<