Creamy Salmon & Shrimp
6 small salmon filets
2 Tbsp. Olive oil & 1 Tbsp. Butter
Small bunch Green onions, chopped finely
4 cloves Garlic, chopped finely
¼ cup + 2 Tbsp. flour
1 1/2 cups fresh diced tomatoes (approx. 3 med.) or 1 8 oz. can diced tomatoes
1 Tbsp. Dijon Mustard
3 Tbsp. fresh lemon juice
2 cups White wine or vegetable broth
1 ½ cups Heavy cream
Your favorite fish seasoning, salt & pepper
Flat leaf parley or dill.
18 medium or large shrimp, cleaned
1/4 to ½ cup butter to poach
Coat your salmon filets with seasoning. Heat butter and oil in large skillet and cook salmon on med-high heat until nicely browned on each side, approx. 10 minutes. Reduce heat if browning too quickly. Remove from pan and place in heat-safe dish, covered with foil in warm oven.
Create sauce by adding garlic and green onions to drippings in pan. Cook for 2-3 minutes on med-high to soften. Add flour and cook for another 1-2 minutes. Add tomatoes and lemon juice. Stir to combine. Finish by adding wine (or broth) and cream. Let simmer approx. 8-10 minutes until reduced and thickened.
To poach shrimp, melt butter in pan on med. Heat. Add shrimp and cook until done, approx. 5 minutes. This is a slow poach method of cooking shrimp. The shrimp should be done by the time the sauce is ready.
Plate by adding potato/celery root mash to center of plate. Lay salmon filet on top and a bit to the side. Lay 3 shrimp on top of salmon and pour sauce over. Sprinkle with chopped parsley or dill.
Tip: Depending on how thick your salmon filets are, depends on how long they’ll need to finish cooking in the oven. Generally it takes 10 minutes per inch of fish to cook and since most salmon filets are about 1″, you’ll most likely cook the salmon through in the pan. To be sure however, use a fork to peek into the middle of the thickest filet to check for doneness. If it’s done, you can keep fish warm without drying in a 200F oven and covered with foil. If it needs a bit more cooking leave in the oven for 20 minutes at 200F.