Salmon w/Dill & White Wine Shrimp Sauce served w/a Roasted Vegetable Salad.

Today was my little guys last day with me before he heads to his father's house for two weeks. (someone grab me the kleenex).  Aiden isn't usually gone this much, but with summer vacation and all I guess I have to share him. Sigh.
Anyway, he requested Salmon for dinner tonight. We love Salmon in this house, we could make it a million different ways. It's so good for you too! At first I thought to make a Salmon cake, but the boss man (my son) said no. Onto the next idea! Shrimp sauce will do.

4, 4 oz Salmon Filets
12 Large Shrimp, cleaned
1 cup low-sodium chicken broth
1 1/2 teaspoons flour (for those with gluten allergy, omit this ingredient, only diff. is it won't be as thick)
1/4 cup White Wine (always choose something you would actually drink)
2 tablespoons fresh dill, chopped
2 cloves garlic, chopped
2 large shallots, chopped
Juice of 1 lemon
1 tablespoon butter
1 tablespoon olive oil
S/P to taste
1 Bay Leaf

Spoon  the flour into the chicken broth, mix well and let sit. In the meantime, in a large skillet on medium heat add the butter, olive oil. Saute' the shallots, garlic, dill, bay leaf, s/p until soft. Now add in the chicken broth and wine. Give it a good stir, add in the salmon fillets.
Now you can see salmon actually cooking. It goes from pink to a white color. That is a good indication that your salmon is done. Once that white goes half way up the salmon, you know it's time to flip it over. Generally about 5-7 minutes on each side. Your sauce should be getting a little thicker as you cook.
When the Salmon is almost done, add in the chopped shrimp and lemon juice. Shrimp cooks very quickly, so I would say four minutes total, otherwise you'll have rubber shrimp (yuck). Since you can't really flip the shrimp over, stir them often.  Plate your salmon and spoon on the chopped shrimp and sauce. Enjoy!!

Note: If you have a gluten allergy, skip the flour. Cook the sauce until it reduces to almost half before adding in the Salmon. It will be a thinner sauce, but just as flavorful! 

I served mine with fresh roasted vegetables. Orange bell pepper, red onion, tomatoes, garlic, and yellow zucchini. Topped it off with a little feta cheese. I baked the veggies for about 20-30 minutes mixed well with olive oil and a little salt.

Copyright © 2012 Salvo-lutions by, Dana Salvo