Pan Seared Salmon with Shrimp and Bacon Butter Sauce
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:
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.
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.
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.