Description
Creamy Salmon and Shrimp Dish
Ingredients:
2 salmon fillets
8 large shrimp, peeled and deveined
3 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken or vegetable broth
2 tbsp butter
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
Lemon wedges for serving
Instructions:
1. Prepare the Seafood:
Season salmon fillets and shrimp with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat.
2. Cook Salmon:
Sear salmon fillets for 4-5 minutes on each side until golden and cooked through. Remove from skillet and set aside.
3. Cook Shrimp:
In the same skillet, add shrimp and cook for 2 minutes per side. Remove and set aside.
4. Make the Sauce:
In the same skillet, melt butter and sauté garlic until fragrant. Add broth, heavy cream, and Dijon mustard, stirring until combined. Simmer for 2-3 minutes.
5. Combine:
Return salmon and shrimp to the skillet, spooning sauce over the top. Simmer for an additional 2-3 minutes to heat through.
6. Serve:
Garnish with parsley and serve with lemon wedges. Perfect with steamed vegetables or rice.
Step-by-Step Guide
For best results, follow this detailed sequence. First, pat your salmon and shrimp completely dry with paper towels; this is crucial for a good sear. In your preheated skillet with olive oil, place the salmon fillets skin-side down (if skin-on) first. Do not move them for a full 4-5 minutes to develop a golden crust. When flipping, use a thin, flexible spatula. After removing the salmon, ensure the skillet is still hot before adding the shrimp, cooking just until they turn pink and opaque. For the sauce, after sautéing the garlic, deglaze the pan with the broth, scraping up any browned bits (fond) from the bottom—this adds immense flavor. Whisk in the cream and mustard thoroughly before bringing to a gentle simmer.
Serving Suggestions
This rich and creamy dish pairs beautifully with sides that can absorb the luxurious sauce. Serve it over a bed of fluffy white rice, creamy mashed potatoes, or buttered pasta like fettuccine. For a lighter option, try it with steamed asparagus, green beans, or roasted broccoli. A simple arugula salad with a lemon vinaigrette on the side cuts through the richness perfectly. Don’t forget the provided lemon wedges—a fresh squeeze of juice just before eating brightens the entire dish.
How-to Summary
Dry seafood, season, and sear salmon until golden. Remove, then cook shrimp quickly. In the same pan, make a sauce by sautéing garlic, adding broth, cream, and mustard. Simmer briefly, then return all seafood to the pan to warm through. Garnish and serve immediately with your chosen sides.
Frequently Asked Questions
Can I use frozen salmon and shrimp? Yes, but fully thaw them in the refrigerator overnight and pat them extremely dry to avoid excess water in the pan.
What can I substitute for heavy cream? For a slightly lighter sauce, full-fat coconut milk or half-and-half can work, but the sauce will be less thick and rich.
How do I know when the salmon is done? The salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Can I make this sauce ahead of time? You can prepare the base sauce ahead, but reheat it gently and add the freshly cooked seafood just before serving to prevent overcooking.
Is there a non-dairy alternative? For a dairy-free version, use a rich unsweetened plant-based cream (like cashew or oat cream) and a dairy-free butter substitute.
Common Mistakes to Avoid
- Overcrowding the Pan: Cooking too many fillets at once steams them instead of searing. Cook in batches if necessary.
- Overcooking the Shrimp: Shrimp cook very fast. Remove them as soon as they are pink and curled to keep them tender.
- Not Deglazing the Pan: Skipping the step of scraping the browned bits after adding the broth leaves valuable flavor behind.
- Boiling the Sauce: After adding the cream, only simmer gently. A rapid boil can cause the sauce to break or become greasy.
Conclusion
This creamy salmon and shrimp dish is a restaurant-quality meal that is deceptively simple to make at home. The key lies in the technique: a proper sear, sequential cooking, and building a pan sauce that maximizes flavor. By following the detailed steps and avoiding common pitfalls, you’ll create an impressive, luxurious dinner that’s perfect for both weeknights and special occasions. The combination of tender seafood in a rich, garlicky cream sauce is sure to become a favorite.