Roasted Salmon with Creamy “Crab” and Shrimp
BC sockeye salmon fillets roasted, plated and topped with a rich and creamy seafood mixture. In the recipe title crab is in brackets because flavourful imitation crabmeat is used here.
Recipe - Quality Foods
Roasted Salmon with Creamy “Crab” and Shrimp
Prep Time20 Minutes
Servings4
Cook Time12 Minutes
Ingredients
4 (about 5-ounce/140-gram) sockeye salmon fillets
4 tsp lemon juice
2 tsp olive oil
salt and ground white pepper, to taste
1/3 cup white wine
1 cup whipping cream (see Note)
pinches ground cayenne pepper
and garlic powder
100 grams hand-peeled shrimp, patted dry
75 grams imitation crabmeat, cut into small cubes
1 to 2 tsp chopped fresh dill or tarragon
lemon slices and dill or tarragon sprigs, for garnish (optional)
Directions
- Preheat oven to 400 F. Line a sided baking sheet with parchment paper and set salmon fillets on it. Drizzle each piece of fish with some of the lemon juice and olive oil; season with salt and pepper.
- Roast salmon 12 minutes, or until just cooked through. While salmon cooks, make sauce by placing white wine in a small pot set over medium, medium-high heat. Bring wine to a simmer and greatly reduce to about 2 Tbsp. Add cream, cayenne and garlic powder, return to a simmer, and simmer until a very lightly thickened sauce forms. Season sauce with salt and pepper, and then mix in the shrimp, imitation crabmeat and chopped dill (or tarragon) and heat through 1 minute or so. Turn heat to low and cover the creamy seafood mixture (see Options).
- When cooked, set a piece of the salmon on each of 4 dinner plates. Top each piece of salmon with some of creamy crab and shrimp mixture, garish with lemon slices and dill (or tarragon) sprigs, if using, and serve.
Note: One (237 mL) container of whipping cream will yield the one cup needed here.
20 minutes
Prep Time
12 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Save-On-Foods - Wild Sockeye Salmon Fillets, 400 Gram
$23.96 avg/ea$5.99/100g
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$1.99$1.59/100ml
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Not Available
Not Available
Dairyland - Whipping Cream 33% M.F., 473 Millilitre
$5.05$1.07/100ml
Mccormick - Ground Cayenne Pepper, 33 Gram
$6.99$21.18/100g
Mccormick - Garlic Powder, 54 Gram
$5.99$11.09/100g
Quality Foods - Previously Frozen Hand Peeled Shrimp, 100 Gram
$3.99/100g was $4.29/100g$3.99/100g
Western Family - Wild Crab Meat - 50% Leg Meat, 170 Gram
$8.49$4.99/100g
Not Available
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$1.99$1.59/100ml
Directions
- Preheat oven to 400 F. Line a sided baking sheet with parchment paper and set salmon fillets on it. Drizzle each piece of fish with some of the lemon juice and olive oil; season with salt and pepper.
- Roast salmon 12 minutes, or until just cooked through. While salmon cooks, make sauce by placing white wine in a small pot set over medium, medium-high heat. Bring wine to a simmer and greatly reduce to about 2 Tbsp. Add cream, cayenne and garlic powder, return to a simmer, and simmer until a very lightly thickened sauce forms. Season sauce with salt and pepper, and then mix in the shrimp, imitation crabmeat and chopped dill (or tarragon) and heat through 1 minute or so. Turn heat to low and cover the creamy seafood mixture (see Options).
- When cooked, set a piece of the salmon on each of 4 dinner plates. Top each piece of salmon with some of creamy crab and shrimp mixture, garish with lemon slices and dill (or tarragon) sprigs, if using, and serve.
Note: One (237 mL) container of whipping cream will yield the one cup needed here.