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Stuffed Salmon w/ Cajun Cream and White Wine Risotto

The Sweet Fusion Experience with Chef V!

Article by Chef V of Sweet Fusion

Originally published in SOFU Lifestyle

The Sweet Fusion Experience, previously known as Sweet Heat ATL, was established in June 2019 by Veronica Madison better known as Chef V. With a desire to provide a more luxurious  food experience, The Sweet Fusion Experience by Chef  V was born. The goal with rebranding was to provide a more diverse menu that would accommodate any style of dining from family cookouts to weddings and fine dining  servicing the Atlanta area and beyond.

Chef V enjoys the opportunity to create lasting memories by tailoring her clients catering  experience to the theme of their event, being certain to apply attention to detail to not only the menu but her presentation as well. Most of her spices and sauce blends are crafted from scratch and allows for the perfect unique dining experience. Through her passion for spreading love through her gift of creating delicious cuisine Chef V creates experiences that will leave guests reminiscing for quite some time. Check out one of her favorite and most popular recipes below.

Stuffed Salmon w/ Cajun Cream and White Wine Risotto



2-4 Skinless Salmon Fillets 6oz

1 Teaspoon lemon juice

2 Cups water

4oz Philadelphia Cream Cheese

½ cup spinach (shredded)

2 Tablespoons Julienne Cut Sundried Tomatoes

¼ cup Italian Blend Cheese

½ Tablespoon SFX Vegetable Seasoning

½ Tablespoon SFX Spice Rub

1/4 cup SFX Cajun Cream

¼ Teaspoon butter


1 ½ cups Arborio Rice

2 garlic cloves

3 Tablespoons shallots, minced

1/2 cup Dry White Wine

2 Tablespoons Butter

2 Tablespoons Olive Oil

4 cups hot Chicken or Vegetable Broth

1 cup Parmesan Cheese

¼ Teaspoon of Pink Himalayan Salt

Salmon Prep:

Mix lemon juice w/ water and submerge salmon. Set aside. Mix cream cheese, spinach, tomatoes, italian cheese blend, and vegetable seasoning in a small bowl. Cover and set aside. Rinse salmon with cold water and blot dry with a paper towel. Cut a 2” slit on the side of each salmon filet. Apply small amount of spice rub to each fillet. Remember, a little goes a long way! Once all fillets are seasoning, fill slits with cream cheese mixture. Melt butter over medium heat and pan sear fillets on each side to desired temperature. For a more tender and juicy filet, cook medium well.

Risotto Prep:

Heat oil and butter in a large heavy saucepan over medium heat. Add garlic and shallots. Saute until shallots are tender, about 2 minutes. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir continuously over medium high heat until all wine is absorbed.  Add broth, one cup at a time, stirring until absorbed before adding more broth. Use enough broth to cook until rice reaches desired tenderness. Remove from heat and add cheese. Salt to taste. Want to add a little excitement? Drizzle with a little black truffle oil and mix thoroughly before plating.

**Heat SFX Cajun Cream enough to reduce for pouring. Drizzle over salmon and risotto. Enjoy!

To add the SFX Spice Collection to your pantry, visit