RCI-SF.005.0054.001
Shrimp and Salmon with Swiss Cheese Sauce
This is an extremely simple way to present an impressive looking entrée for a house full of guests. Salmon and shrimp are baked and then topped with a flavorful cheese sauce. Serve with brown rice pilaf and a simple green salad.
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- (3 lb) side of salmon1 unitskinned, pinbones removed, rinsed and patted dry
- sea salt1 unitto taste
- ground pepper1 unitto taste
- 2 tbsp
- peeled and deveined shrimp1½ lbsrinsed and patted dry
- low sodium1 cupgluten-free chicken stock
- Swiss cheese such as Emmenthaler1 lbgrated
- 1 tbsp
Method
1
Pat the salmon side dry with paper towels and season both sides generously with sea salt and ground pepper.
2
Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Place the salmon skin-side up in the skillet and cook for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
9 minutes
4
Transfer the cooked salmon to a cutting board and keep warm; set aside the skillet without cleaning it.
5
Add the remaining 1 tbsp of vegetable oil to the same skillet over medium-high heat.
1 minutes
6
Add the shrimp and sauté for 2-3 minutes per side until they turn pink and opaque throughout.
3 minutes
7
Remove the shrimp from the skillet and set aside with the salmon.
8
Pour the gluten-free chicken stock into the skillet and bring to a gentle simmer over medium heat, scraping up any browned bits from the bottom.
2 minutes
9
Reduce the heat to low and gradually add the grated Swiss cheese, stirring constantly until the cheese melts completely and the sauce is smooth.
3 minutes
10
Cut the salmon into four portions and divide among serving plates along with the shrimp.
11
Spoon the warm Swiss cheese sauce over the salmon and shrimp, then garnish with fresh chopped chives and serve immediately.