Description
Grilled Salmon with Shrimp and Lemon Cream Sauce
Ingredients:
For the Salmon and Shrimp:
2 salmon fillets (about 200g each)
100g shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Lemon Cream Sauce:
2 tablespoons butter
1 clove garlic, minced
1/2 cup heavy cream
1/4 cup chicken or seafood broth
1 tablespoon fresh lemon juice
1/2 teaspoon dried dill or fresh dill
Salt and pepper to taste
For Garnish:
Fresh chives, chopped
Instructions:
1. Prepare the Salmon and Shrimp:
Rub the salmon fillets and shrimp with olive oil, garlic powder, salt, and pepper
.
2. Grill the Salmon and Shrimp:
Heat a grill pan or skillet over medium heat
.
Cook the salmon for 4-5 minutes per side until golden and cooked through
.
In the same pan, cook the shrimp for 2-3 minutes per side until pink and opaque
.
3. Make the Lemon Cream Sauce:
In a small saucepan, melt butter over medium heat
.
Sauté minced garlic until fragrant, then stir in heavy cream, broth, lemon juice, and dill
.
Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper
.
4. Assemble:
Place the grilled salmon on a plate, top with shrimp, and drizzle the lemon cream sauce over the top
.
5. Serve:
Garnish with fresh chives and serve warm, paired with your favorite sides
.
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, ensure all ingredients are prepped: mince the garlic, juice the lemon, and chop the chives. Pat the salmon and shrimp dry with a paper towel to ensure a good sear. For the grill pan, preheat it over medium heat for at least 5 minutes until it’s very hot. When cooking the salmon, place it skin-side down first and do not move it for the full 4-5 minutes to develop a crispy crust. After flipping, add the shrimp to the pan, arranging them around the salmon. While the seafood rests, immediately start the sauce in a separate saucepan to serve it hot.
Serving Suggestions
This elegant dish pairs beautifully with sides that complement its rich, creamy sauce. For a light meal, serve it over a bed of steamed asparagus or a simple arugula salad. Heartier options include garlic mashed potatoes, buttered rice pilaf, or roasted baby potatoes. To soak up the delicious sauce, consider crusty bread or lemon-herb orzo. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, makes an excellent beverage pairing.
How-to Summary
In brief, this recipe involves three key actions: seasoning and grilling the salmon and shrimp, preparing a simple lemon-dill cream sauce in a saucepan, and assembling the dish by drizzling the sauce over the grilled seafood. The entire process can be completed in under 30 minutes for a restaurant-quality meal at home.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them very dry before seasoning to prevent steaming.
2. How do I know when the salmon is done?
The salmon is perfectly cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh will be opaque throughout.
3. What can I substitute for heavy cream?
For a lighter sauce, half-and-half can be used, but simmer it gently to avoid curdling. Full-fat coconut milk is a good dairy-free alternative.
4. Can I bake the salmon instead of grilling?
Absolutely. Bake seasoned salmon fillets on a parchment-lined sheet at 400°F (200°C) for 12-15 minutes. Sauté the shrimp separately on the stovetop.
5. How do I store and reheat leftovers?
Store components separately in airtight containers in the fridge for up to 2 days. Reheat the seafood gently in a covered skillet with a splash of broth to prevent dryness.
Common Mistakes to Avoid
- Overcrowding the Pan: Cooking too many pieces at once steams the seafood instead of creating a golden sear. Cook in batches if necessary.
- Overcooking the Shrimp: Shrimp cook very quickly and become rubbery if left on the heat too long. Remove them as soon as they turn pink and opaque.
- Boiling the Cream Sauce: After adding the cream, let the sauce only simmer gently. A rapid boil can cause the sauce to break or become greasy.
- Using Bottled Lemon Juice: Fresh lemon juice is critical for the sauce’s bright, clean flavor. Bottled juice can taste metallic and overly acidic.
Conclusion
This Grilled Salmon with Shrimp and Lemon Cream Sauce is a stunning yet approachable dish that is sure to impress. By following the detailed steps, avoiding common pitfalls, and pairing it with your favorite sides, you can create a luxurious dining experience in your own kitchen. The combination of flaky salmon, tender shrimp, and the vibrant, creamy sauce makes this recipe a versatile keeper for both weeknight dinners and special occasions.