Seared Salmon and Shrimp with Creamy Dijon Dill Sauce

• Seafood

  • 1 lb Shrimp
  • 1 Shrimp and shrimp seasoning
  • 4 Six to eight ounce salmon, fillets

• Produce

  • 4 tbsp Dill, Fresh
  • 10 Garlic clove, large
  • 2 tbsp Garlic powder
  • 1 Lemon

• Condiments

  • 1/2 tbsp Dijon mustard

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1/8 tsp Paprika
  • 1 Salt/pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil
  • 1 Drizzle Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 4 tbsp White wine, dry

Found on savoryspicerack.com

Description

Ingredients

• Fish and Fish Seasoning:
• 4 six to eight ounce salmon fillets
• 4 large garlic cloves pressed
• 1 lemon sliced
• 2 tablespoons chopped fresh dill
• Salt/Pepper
• Shrimp and Shrimp Seasoning
• 1 pound of shrimp cleaned and dry (Shrimp size 16/20)
• Kosher Salt
• Freshly Ground Black Pepper
• 2 tablespoons of garlic powder
• 1 and ½ tablespoons Olive oil
• Sauce:
• 6 large garlic cloves finely chopped
• 2 tablespoons unsalted butter
• Drizzle of Olive Oil
• 4 tablespoons dry white wine
• ½ tablespoon Dijon mustard
• ⅛ teaspoon paprika
• 2 tablespoons chopped fresh dill
• 1 cup heavy cream

Directions

• Turn the Oven on Broil.
• Make sure to dry your salmon fillets with a paper towel.
• After drying off the salmon season each side of the salmon very well with salt and pepper. Set the salmon to the side.
• Coat shrimp with olive oil. Place shrimp on pan lined with foil. Then season the shrimp with the garlic powder, black pepper, and about 2 teaspoons of kosher salt.
• In a medium size sauce pan add the butter and drizzle of olive oil. Cook the butter and oil on medium heat until it melts.
• Add the garlic and dill to the melted butter and olive oil. Cook this garlic mixture for about a minute or until the garlic is soft.
• Add the dry white wine, mustard, paprika, and heavy cream to the pan and stir mixing well. Salt and pepper to taste. Turn the heat down to medium low, and cook for about 5 to 7 minutes. The sauce will thicken.
• While the sauce is cooking, heat a pan on medium to medium high heat until its hot.
• Add about 2 tablespoons of olive oil to the hot pan, then add the salmon (bone side down first) to the pan. Cook the salmon for 2 minutes. Remove pan from the heat source.
• Before flipping the fish over, sprinkle some of the garlic and dill on the fish. Then, flip the fish over.
• After flipping the fish over, sprinkle the rest of the fresh dill and garlic on top of the fish. Place the lemon slices throughout the pan on top of the fish.
• Broil fish for about 7 to 8 minutes.
• Broil shrimp for about 5 minutes or until shrimp are pink in color and fully cooked.
• Plate the salmon on each plate then top it with the sauce and shrimp. Then serve.