The key to this dish lies in selecting the right ingredients, especially fresh seafood and quality spices. Growing up in England, fresh fish was always a treat, and living in San Diego, I’ve learned to appreciate the bounty of the ocean even more. When choosing your salmon and shrimp, look for wild-caught or sustainably farmed options if possible—they make a noticeable difference in flavor and texture. The Cajun seasoning can be store-bought or homemade, but I encourage you to add a little extra smoked paprika for that signature warmth.

• 12 oz salmon fillet, skin removed and cut into chunks
• 12 oz large shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning (plus extra to taste)
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth or seafood stock
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

Substitution tips: If you prefer a lighter cream sauce, swap heavy cream for half-and-half or full-fat coconut milk for a dairy-free version. You can also switch chicken broth for vegetable stock to keep it pescatarian-friendly.