Satchmo's recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Bourbon St. Cafe›Satchmo's Recipe

Satchmo's Recipe

Inspired by Bourbon St. Cafe
Time1h
Serves4

Blackened Salmon Topped with a Rich Crab Beurre Blanc Sauce served with Garlic Mashed Potatoes and Blackened Asparagus

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Ingredients

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Blackened Salmon

Crab Beurre Blanc Sauce

Garlic Mashed Potatoes

Blackened Asparagus

Method

Blackened Salmon

  1. 1

    Prepare the Salmon

    Rub the salmon fillets with olive oil and generously coat with blackening seasoning on all sides.

  2. 2

    Cook the Salmon

    Heat a skillet over medium-high heat and add the salmon fillets. Cook for about 4-5 minutes on each side until blackened and cooked through. Remove from the skillet and set aside.

Crab Beurre Blanc Sauce

  1. 3

    Sauté Shallots

    In a saucepan, melt 2 tablespoons of butter over medium heat. Add the shallots and sauté until translucent.

  2. 4

    Add Wine

    Pour in the white wine and simmer until reduced by half.

  3. 5

    Finish the Sauce

    Lower the heat and whisk in the remaining butter, heavy cream, and crab meat until combined. Stir in lemon juice, salt, and pepper to taste.

Garlic Mashed Potatoes

  1. 6

    Boil Potatoes

    In a large pot, boil the cubed potatoes until tender, about 15-20 minutes. Drain well.

  2. 7

    Mash Potatoes

    In the same pot, melt butter and sauté minced garlic until fragrant. Add the drained potatoes, heavy cream, salt, and pepper. Mash until smooth and creamy.

Blackened Asparagus

  1. 8

    Prepare Asparagus

    Toss the trimmed asparagus with olive oil and blackening seasoning.

  2. 9

    Cook Asparagus

    Grill or sauté the asparagus over medium-high heat for about 5-7 minutes until tender and slightly charred.

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