Poached Salmon With Shrimp Sauce
Recipe from Midwest Living

This recipe combines tender salmon with an elegant and rich cream sauce. Serve this special dish for dinner when entertaining.


Poached Salmon With Shrimp Sauce

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Servings: 6 servings
Total Time: 40 mins
Related Categories: Cream Sauce, Low Carb Fish Dishes, Low Sodium, Mushrooms, Onions, Poached Salmon, Salmon Fillet, Shrimp
 
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Ingredients
  • 6  6-ounce
    skinless salmon fillets
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  • 3  cups
    dry white wine or chicken broth
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  • 1 
    bay leaf
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  • 1  sprig
    fresh parsley
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  • 1  teaspoon
    dried thyme
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  • 2  whole
    peppercorns
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  • 1/2  teaspoon
    salt
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  • 1/2  cup
    finely chopped green onions or 3 shallots, finely chopped
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  • 1  tablespoon
    butter
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  • 1  cup
    dry white wine or chicken broth
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  • 2  cups
    whipping cream
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  • 5  tablespoons
    butter
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  • 1  8-ounce container
    fresh mushrooms, quartered or sliced
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  • 2  tablespoons
    butter
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  • 8  ounces
    peeled and cooked small shrimp
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  •  
    Lemon slices (optional)
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Directions
1.
Rinse the fish; pat dry with paper towels. In a fish poacher or large roasting pan that has a wire rack with handles, add 3 cups dry white wine or broth.
2.
Tie bay leaf, parsley, thyme, and peppercorns in a double-thick square piece of 100-per-cent cotton cheesecloth; add to wine. Stir in 1/2 teaspoon salt. Place pan over two burners on range top. Bring to boiling; reduce heat.
3.
Grease wire rack; place fish on rack and lower into pan. Simmer, covered, for 6 to 10 minutes or until fish just flakes easily when tested with a fork. Remove fish; keep warm.
4.
Meanwhile, for sauce: In a 10-inch skillet, cook onions in 1 tablespoon butter until tender. Add 1 cup wine with some salt and pepper; boil gently, uncovered, 5 minutes or until sauce is reduced by half.
5.
Reduce heat to medium. Add cream. Cook and stir 7 to 10 minutes or until sauce is thickened. Whisk in the 5 tablespoons butter, 1 tablespoon at a time. Remove from heat; keep warm.
6.
In another skillet, cook mushrooms in the remaining 2 tablespoons butter for about 5 minutes or until mushrooms are tender and liquid has evaporated. Stir mushrooms and shrimp into sauce in skillet. Heat through.
7.
Serve salmon with sauce. Garnish with lemon. Makes 6 servings.
Nutrition information
Calories 646, Total Fat 51 g, Cholesterol 254 mg, Sodium 442 mg, Carbohydrate 7 g, Protein 47 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 9%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet
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