Pan Seared Salmon with Shrimp and Bacon Butter Sauce

Brian Jup Salmon & Shrimp.jpg

Ingredients:

  • 2 4-6 ounce salmon fillets

  • 10 pieces shrimp

  • 1⁄4 cup bacon, cooked and diced

  • 2 tablespoons butter

  • 1 cup heavy whipping cream

  • 4 tablespoons lemon juice

  • 2 tablespoons chives, minced

  • 2 tablespoons Chimichurri sauce

  • 1⁄2 teaspoon Cajun seasoning

  • 3⁄4 cup olive oil, plus extra

  • 3 tablespoons sherry wine vinegar

  • 2 medium shallots

  • 3 tablespoons lemon juice

  • 1 jalapeño, seeds removed

  • 3 garlic cloves

  • 1 cup mint

  • 2 cups packed fresh cilantro

  • 2 cups packed fresh parsley

  • 1 cup basil

  • salt and pepper to taste

Instructions:

  1. Season salmon fillets with Cajun seasoning. Heat olive oil in a pan over medium-high heat. Once oil shimmers, add the salmon skin-side up. Cook without moving until golden and crisp, about 4 minutes. Carefully flip fillets, reduce heat to medium, and cook for 4-5 more minutes. Remove from pan to rest.

  2. While the salmon rests, add butter to the same pan on medium heat. Add the shrimp and cook for 2-3 minutes. Add in your diced bacon and sauté for 1 minute. Add heavy cream, 4 tablespoons lemon juice and chives and cook for 2-3 minutes until sauce starts to thicken. Add salt and pepper to taste. Top salmon with shrimp and drizzle Chimichurri sauce over.

  3. To Make Chimichurri Sauce: Combine 3/4 olive oil, sherry wine vinegar, shallots, 3 tablespoons lemon juice, jalapeño, garlic cloves, mint, cilantro, parsley, basil and salt and pepper to taste in a food processor or blender and blend until smooth. Sauce will keep about a week in the refrigerator.

 
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