My favorite dish growing up (beside Walt's Favorite Shrimp) from Red Lobster. Salmon New Orleans is a full meal served over wild rice and a green vegetable of your choice. I highly recommend Slap Ya Mama Cajun seasoning for this dish and Mike's Hot Honey.

Make the wild rice. Sauté minced shallot, garlic, and shiitake mushrooms in olive oil until fragrant, about 8-10 minutes. Combine in a rice cooker with 2 cups of rinsed wild rice and cook in chicken broth.

Heat 2 tbsp of avocado oil in a sauté pan over medium-high heat and place salmon filets skin-side down and cook for 6-8 minutes until the skin is crispy and releases on its own from the pan. Flip and cook for an additional 2-3 minutes, remove.

Melt 3-4 tbsp of butter in the same pan and whisk in 2 tbsp of honey and a few dashes of Cajun seasoning. Toss in the shrimp and cook until opaque for about 5-6 minutes. Toss with fresh parsley and diced tomatoes.

Steam the broccolini. Wash and trim the bottoms of the broccolini and place in a microwavable steamer for 4-5 minutes until bright green in color.

Serve the salmon and shrimp over wild rice with the honey Cajun butter sauce drizzled over with a side of broccolini and a wedge of lemon.