Chef Jernard’s Kreme Coconut Salmon | BluGlacier

Ingredients

• 4 six-ounce salmon fillets
• Salt and pepper, to taste
• 1 pound large shrimp, peeled and deveined or crawfish tails
• 8 tablespoons butter, divided
• 2 tablespoons honey
• 1 cup diced tomato
• 1 cup coconut milk
• 1 diced green bell pepper
• 1 yellow onion, diced
• 4 celery stalks, diced
• 1 teaspoon salt
• 3 teaspoons garlic powder
• 3 teaspoons smoked paprika
• 2 tablespoons brown sugar
• 1 teaspoon pepper
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes