Decadently delicious, this seafood dish will feed a table full of guests and cooks up in less than 20 minutes.
Ingredients
- 5 oz (150 g) salmon fillets
- 3 Tbsp (45 ml) melted butter
- salt and white pepper to taste
- ½ cup (125 ml) white wine
- 2 garlic cloves, crushed
- 1 tsp (5 ml) dried tarragon
- ½ tsp (2 ml) paprika
- 2 cups (500 ml) whipping cream
- ½ lb (250 g) small cooked salad shrimp
- 2 green onions, thinly sliced
How to Make It
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the salmon in a single layer skin side down. Brush the fish with the melted butter; season with salt and pepper. Bake the salmon for 15 to 18 minutes, or until cooked through.
- While the fish bakes, place the wine, garlic, tarragon and paprika in a medium-sized pot and bring to a simmer. Simmer until the wine has reduced by half. Add the cream and bring back to a simmer. Continue cooking until the mixture lightly thickens. Stir in the shrimp and heat them through for a few minutes. Season the sauce with salt and pepper. Keep the sauce warm over low heat. When the salmon is cooked, place on individual serving plates and top with the sauce. Sprinkle with green onions and serve.
