Description
Indulge in a decadent dish of salmon and shrimp smothered in a rich and velvety garlic sauce. Learn how to create this creamy seafood delight today!
Ingredients
- 1 lb salmon fillets (450 g)
- 1/2 lb shrimp, peeled and deveined (225 g)
- 2 tablespoon s olive oil (30 ml)
- Salt, to taste
- Black pepper, to taste
- 4 garlic cloves, minced
- 1 cup heavy cream (240 ml)
- 1/2 cup chicken broth (120 ml)
- 1/2 cup grated Parmesan cheese (50 g)
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon chopped fresh parsley (15 g)
Instructions
- Season the salmon fillets and shrimp with salt and black pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the salmon fillets to the skillet, skin-side down, and cook for 4-5 minutes.
- Flip the salmon fillets and cook for another 3-4 minutes until cooked through.
- Remove the salmon from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
- Remove the shrimp from the skillet and set aside with the salmon.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
- Stir in the grated Parmesan cheese and lemon juice until the cheese melts and the sauce is smooth.
- Return the salmon and shrimp to the skillet, spooning the sauce over the top.
- Cook for an additional 2 minutes to heat through.
- Sprinkle the chopped fresh parsley over the dish before serving.
Notes
- For a more flavorful dish, opt for freshly grated Parmesan cheese over pre-grated.
- Adjust the amount of lemon juice to suit your taste for a tangier or milder sauce.
- Enhance the dish with a touch of heat by sprinkling in a pinch of red pepper flakes.
