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Nutrition Facts
Serving Size 1 (290g) Recipe makes 4 servings
Calories 322
Calories from Fat 106		(33%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 175mg		58%
Sodium 412mg		17%
Potassium 708mg		20%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 2.5g	9%
	Sugars 0.6g
Protein 40.3g		80%
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Salmon With Herb Shrimp Sauce

Recipe #221578 | 25 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Heydarl
Apr 9, 2007

The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.

SERVES 4 (change servings and units)

Ingredients

500 g salmon fillets
creole seasoning, Tony Chachere's
1/4 cup white wine
250 g small shrimp, peeled
2 tablespoons butter
1 bay leaf
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1 teaspoon peppercorn, crushed
1 teaspoon garlic
2 tablespoons plain flour
1 cup chicken broth
2 tablespoons lemon juice

Directions

1
Place salmon in baking dish. Season generously with Tony Chachere's Creole Seasoning. Add wine and bake in 180°C/350°F oven for 20 minutes.
2
While fish is baking, make sauce. Melt butter in a medium saucepan. Saute shrimp about 2 minutes. Add bay leaf, oregano, rosemary, pepper and garlic. Saute for about 1 minute.
3
Pour broth into a cup and stir in flour.
4
Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes.
5
To serve, place one fillet on each plate, then lable on sauce.

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Featured Reviews for This Recipe

From: NurseJaney

On Aug 14, 2008

*Made for Australia/NZ Swap # 19, August, o8* WOW, Heydarl — this is a true keeper ! Had some really great frozen Alaskan Sockeye Salmon, from Costco, and easy-peel shrimp. Just prepared 2 fillets, with the entire sauce recipe. DELICIOUS !! Did not have Tony Chauherre - but Spice Island Creole seasoning was fine. Time (20 Min) was spot on ! Served with "Baked Zucchini", fresh from the garden, and BEE-UTI-FUL heirloom tomatoes with fresh mozzerella and home grown chiffonaded basil. Was a delightful dinner. Thanks for posting, heydarl — this will be a repeat.

0 people found this review helpful

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From: Chef at Heart

On Jul 10, 2007

This was good. I don't have acess to Tony Chchere's creole seasoning so had to substitute. Love the prep time. I gave it a five, my mom gave it a three so I compromised and went in between. If I can find the creole seasoning that was used and perhaps more of idea of how much to use I'll make again and rerate it.However it was very enjoyable and could be a five if I had the right seasoning, or adjusted some more to my taste. (I used emerils). I will make this again.

1 person found this review helpful

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From: The Flying Chef

On Apr 3, 2008

Excellent!! I really enjoyed the herbed sauce it went so well with the salmon. I too used Cajun seasoning as I can't get Tony Chachere's creole but it was still delicious. I did make with large shrimp as I love them and they are on special at the moment so I thought I would have a treat. Both hubby and I devoured this dish. I cook salmon a lot and you can sometimes get bored with it, but this is a great recipe that makes a lovley way to prepare the fish that isn't the norm. I served mine over spinach topped with bacon wrapped asparagus and wild rice. It was my hubby's and mine wedding anniversary last night and although we are going out to dinner on the weekend to celebrate I wanted to make something a little more special (hence the jumbo shrimp) and that didn't involve slaving over the stove all night, this was perfect. Thanks for sharing

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From: Peter J

On Sep 1, 2007

Really nice! I used cutlets and around a 1/4 teaspoon of cajun seasoning per cutlet, but agree it's the sauce that makes the recipe so even ground black pepper over the salmon would work fine. It's quite a rich sauce so goes along well with a salad that also includes sour and salty things like olives and artichoke hearts.

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