Louisiana Blackened Salmon served with baby carrots, fingerling potatoes, and green beans. Topped with a Mustard Sorrel & Pernod Sauce

Louisiana-style Blackened Salmon w. Mustard Sorrel-Pernod Sauce

Louisiana-style Blackened Salmon w. Mustard Sorrel-Pernod Sauce

When it comes to Salmon, I’m all about bold, aggressive flavors. This dish is inspired by the late Paul Prudhomme, a legend who helped popularize Creole and Cajun cuisine and is often credited with making the blackening technique famous.

Louisiana Creole cuisine is a unique blend of French, Spanish, Haitian, and African influences. Salmon served in a sorrel sauce is a classic of French cuisine. For those unfamiliar with sorrel, it’s a highly nutritious, leafy green rich in vitamin A, vitamin C, and potassium. Known by other names such as spinach dock or narrow-leaved dock, sorrel has a tangy, slightly sour flavor that intensifies as it matures. It’s been a popular herb since ancient times, enjoyed by the Egyptians, Greeks, and Romans. However, it’s the French who have truly mastered its use in cooking.

Louisiana Blackened Salmon with Mustard-Sorrel & Pernod Sauce beautifully showcases how different cultures can come together in a single dish, blending the bold flavors of the Cajun blackening technique with the tangy, vibrant notes of sorrel.