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French Quarter Salmon

French Quarter Salmon

Serves: 4

Hands On Time: 

Total Time: 


4 (6-ounce) salmon fillets
Salt and freshly ground black pepper
1 to 2 tablespoons unsalted butter
8 ounces (36/40 count) shrimp
1 (16-ounce) jar commercial Alfredo sauce, preferably with roasted garlic or about 1 3/4 cups homemade sauce
1/4 cup grated Parmesan cheese
1/4 cup diced green bell pepper
1/4 cup diced red bell peppers
1/4 cup diced scallions, green and white parts only
4 teaspoons Cajun spice


Heat a grill to high.

Season the salmon with salt and pepper and grill until just cooked through, about 10 minutes.

Meanwhile, in a medium skillet, melt the butter over medium-high heat. Add the shrimp and cook, stirring, until it turns pink, 1 to 2 minutes. Transfer to a plate.

In the same pan, combine the Alfredo sauce, Parmesan, peppers, green onions and Cajun spice. Place over medium-high heat and cook, stirring, until hot.

Place half of the sauce on the serving plates, top with the salmon and shrimp and cover with the remaining sauce. Serve.


Per serving: 492 calories (percent of calories from fat, 47), 53 grams protein, 9 grams carbohydrates, 2 grams fiber, 25 grams fat, 219 milligrams cholesterol, 1,102 milligrams sodium.

About the recipe

At one time this salmon dish was on temporary duty at American Cafe, but it was so popular it has garnered a permanent spot as a signature dish on the menu.

At American Cafe, half the sauce for each plate is spread on the plate. The grilled salmon is arranged crosswise at one end and topped with sauteed shrimp and any remaining sauce. Spicy rice, a steamed vegetable and half a lemon complete the plate. In adapting the recipe for home cooks, we reduced the size of the salmon fillets from the 10 ounces served at the restaurant.

Recipe courtesy of American Cafe in Buckhead, Atlanta, Ga.