Description
Salmon and Shrimp with Garlic Cream Sauce
Ingredients:
For the Salmon and Shrimp:
2 salmon fillets (200g each)
200g shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Garlic Cream Sauce:
3 tablespoons butter
2 cloves garlic, minced
1/2 cup chicken broth or seafood stock
1/2 cup heavy cream
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
Instructions:
1. Cook the Salmon:
Heat olive oil in a skillet over medium-high heat
.
Season the salmon fillets with garlic powder, salt, and pepper.
Sear the salmon for 3-4 minutes per side until golden brown and cooked through
. Remove and set aside.
2. Cook the Shrimp:
In the same skillet, add the shrimp and cook for 2-3 minutes per side until pink and opaque
. Remove and set aside.
3. Prepare the Garlic Cream Sauce:
In the same skillet, melt butter over medium heat
.
Add minced garlic and sauté for 1 minute until fragrant
.
Stir in chicken broth, heavy cream, and Dijon mustard. Simmer for 3-4 minutes until the sauce thickens slightly
.
Season with salt and pepper and stir in chopped parsley
.
4. Assemble:
Return the salmon and shrimp to the skillet, spooning the sauce over the top to coat.
5. Serve:
Plate the salmon and shrimp, drizzle with more sauce, and garnish with fresh parsley
. Pair with your favorite side dish for a complete meal.
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your salmon and shrimp are patted dry with paper towels; this is crucial for a good sear. Heat the olive oil in a large skillet until it shimmers. Season the salmon skin-side up first, then place it in the pan presentation-side down. Do not move it for a full 3-4 minutes to develop a golden crust. After flipping, cook until the internal temperature reaches 145°F. Remove the salmon and immediately add the shrimp to the same hot pan. Cook just until they curl and turn pink, about 2 minutes total, to avoid rubberiness. For the sauce, reduce the heat to medium before melting the butter to prevent burning the garlic. Let the sauce simmer gently until it coats the back of a spoon.
Serving Suggestions
This rich and flavorful dish pairs beautifully with sides that can absorb the luxurious sauce. Serve over a bed of creamy mashed potatoes, buttered angel hair pasta, or fluffy white rice. For a lighter option, steamed asparagus, roasted broccoli, or a simple arugula salad with lemon vinaigrette provide a fresh contrast. Garnish with extra chopped parsley and a lemon wedge for a bright, finishing touch.
How-to Summary
In brief: Sear seasoned salmon fillets until golden, then set aside. Quickly cook shrimp in the same pan and set aside. For the sauce, sauté garlic in butter, then whisk in broth, cream, and Dijon mustard. Simmer until slightly thickened, season, and finish with parsley. Return seafood to the pan to warm through in the sauce before serving.
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 cooking to ensure proper searing and to prevent the sauce from becoming watery.
2. What can I substitute for heavy cream?
For a slightly lighter sauce, half-and-half or full-fat coconut milk can work, but the sauce will be less thick and rich. To thicken a lighter cream, let it simmer a bit longer or add a teaspoon of cornstarch slurry.
3. How do I know when the salmon is done?
The salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C). It should be opaque throughout but still moist.
4. Can I make the sauce ahead of time?
You can prepare the sauce base (garlic, butter, broth, mustard) ahead, but add the cream fresh when reheating to prevent separation. Gently reheat and whisk until smooth.
5. Is there a dairy-free alternative for the sauce?
For a dairy-free version, use a plant-based butter and a high-fat, unsweetened coconut cream. The flavor will have a subtle coconut note, which pairs well with the seafood.
Common Mistakes to Avoid
- Overcrowding the Pan: Cooking both salmon fillets at once in a small skillet steams them instead of searing. Use a large pan or cook in batches.
- Overcooking the Shrimp: Shrimp cook very quickly and become tough and rubbery if left in the pan too long. Remove them as soon as they turn pink and opaque.
- Burning the Garlic: Adding garlic to high heat will make it bitter. Always reduce the heat to medium before making the sauce.
- Skipping the Reduction: Not allowing the cream sauce to simmer and reduce will result in a thin, runny consistency. Let it bubble gently for 3-4 minutes to thicken.
Conclusion
This Salmon and Shrimp with Garlic Cream Sauce is an elegant, restaurant-quality meal that is surprisingly simple to master at home. By following the step-by-step guide and heeding the common pitfalls, you can create a dish that is both impressive and deeply satisfying. The rich, velvety sauce perfectly complements the delicate flavors of the seafood, making it a versatile centerpiece for any occasion, from a weeknight dinner to a special date night. Enjoy the process and the delicious results.