Have you ever heard of remoulade sauce? Growing up in southern Louisiana, it was a staple condiment. This sauce is a complex blend of flavors, better than the sum of its parts. It's bold, tangy, and creamy, hitting every single note you could want in a condiment. One of my favorite dishes growing up was shrimp remoulade on a salad.  Recently, I was inspired by a fusion dish from one of my favorite local restaurants, Koriander. I've previously shared my take on their unique recipe—a mayo-based sauce with Asian accents broiled atop salmon and vegetables. This time, I decided to create a Cajun twist using remoulade. The spicy, creamy Cajun sauce blended perfectly with the lush salmon and added bold flavor to the vegetables. Now, living in the Pacific Northwest, salmon is our go-to fish, but this recipe would work well with any thick-cut fish like cod or halibut. You might find that you love the remoulade sauce so much that you'll want to use it as a dip for shrimp or fries! R...