Ruthies Salmon With Shrimp Sauce Recipes

SALMON-SHRIMP SPIRALS

Steps:

• Heat the olive oil over medium heat in a skillet and saute the onion until it begins to caramelize. Add the broccoli and saute until tender. Remove from heat and set aside.
• In a large saucepan, melt the butter over medium-high heat and add the garlic, onion, and bay leaf. In another small saucepot, heat the milk. Saute the onion until it becomes translucent, then deglaze pan with the white wine, and cook for a few minutes to let most of the wine evaporate, then turn the heat to medium-low. Whisk the Parmesan into the hot milk, then gradually whisk into the onion mixture. In a small bowl, create a slurry by whisking a small amount of water into the cornstarch. Add this to the sauce to thicken it. Simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming, and keep in a warm place.
• Season the salmon with salt and pepper and slice lengthwise into 3/4-inch wide strips. Roll the strips into a spiral, secure with a skewer, and place on a baking sheet. Set aside briefly.
• Preheat oven to 375 degrees F.
• In a food processor blend shrimp, egg whites, salt and pepper to a paste. Spread some of this mixture evenly onto each of the salmon spirals, then spray with spray butter. Place in the oven, and bake until the fish flakes and the shrimp crusts a golden brown, about 8 to 10 minutes. Remove from oven and let rest.
• While the salmon/shrimp spirals are in the oven, prepare the plates. Toss the onion, broccoli mixture with enough of the sauce to coat. Spoon some of this mixture into the center of each serving plate. Top with a salmon/shrimp spiral, then drizzle with sauce and garnish with dill.

SHRIMP MOUSSE TOPPED SALMON

Steps:

• Preheat the oven to 350 degrees F.
• To sear the salmon, sprinkle the fillets with the salt and pepper. Heat a pan over high heat with the oil until the pan is smoking hot. Place the salmon into the heated pan, reduce the heat and allow to sear on the first side for 2 to 3 minutes. Then flip and sear the second side, about 2 minutes. Then remove from the pan and allow to cool.
• To create the mousse topping, first whip the whites until stiff. Next, in a food processor, puree the shrimp, and then add the parsley and seafood seasoning and pulse 7 to 8 times. Next, remove the shrimp and place in a bowl. Add the whipped whites and mix in a folding fashion. After creating the topping, evenly portion about 2 tablespoons of the mousse on top of the cooked salmon fillets.
• To finish the salmon, evenly spread the seasoned breadcrumbs on top of the mousse. Finish in the oven, cooking for 10 minutes. Then remove and serve.

GRILLED SALMON WITH SHRIMP

Steps:

• Preheat charcoal or gas grill, or broiler, to high.
• Cut salmon into 4 pieces of equal size and set aside.
• Place each shrimp on a flat surface and cut through back of shell, leaving shell and underside feelers intact. Open each shrimp butterfly fashion and devein.
• Pour oil into a flat dish and add shrimp and salmon. Turn pieces to coat on all sides. Sprinkle all over with salt, pepper, thyme, pepper flakes and lemon juice. Cover with plastic wrap and let stand at room temperature about 10 to 15 minutes.
• When ready to cook, remove seafood from marinade. Pour marinade into small saucepan. If using a broiler, arrange salmon skin side up on a baking sheet. Place under broiler about 4 inches from source of heat. Leave broiler door partly open. Broil 1 1/2 minutes on one side and turn. Arrange shrimp shell side down around salmon and place under broiler. Cook 2 minutes and turn shrimp. Leave broiler door totally open. Continue cooking salmon and shrimp 1 minute.
• If using a charcoal or gas grill, place salmon pieces skin side down on grill and cook about 1 1/2 minutes. Turn salmon and place shrimp shell side down. Continue cooking 2 minutes, turning shrimp occasionally.
• Transfer pieces to a heated platter. Add melted butter to reserved marinade and bring to a boil. Pour butter mixture over seafood. Sprinkle with chopped parsley and serve.

RUTHIE'S SALMON WITH SHRIMP SAUCE

Steps:

• Marinate salmon in dressing
• While grilling salmon, start sauteeing the shrimp in a large fry pan with Pam
• Sprinkle with salt, pepper and Mrs. Dash
• When Shrimp is almost done (pink) Add enough Paul Newmans dressing to make a nice sauce (1 C or so)
• Add the 3 T butter for flavoring.
• Add chopped fresh parsley, chopped fresh tomatoes, cook for a minute or so, just til warm.
• Pour sauce over freshly grilled salmon & serve.

RUTHIE'S SALMON WITH SHRIMP SAUCE

Steps:

• Marinate salmon in dressing
• While grilling salmon, start sauteeing the shrimp in a large fry pan with Pam
• Sprinkle with salt, pepper and Mrs. Dash
• When Shrimp is almost done (pink) Add enough Paul Newmans dressing to make a nice sauce (1 C or so)
• Add the 3 T butter for flavoring.
• Add chopped fresh parsley, chopped fresh tomatoes, cook for a minute or so, just til warm.
• Pour sauce over freshly grilled salmon & serve.