This week, for lunch, I made this salmon with shrimp sauce for my sister and she just loved it! As I’ve mentioned, my sister is visiting from Colombia and one of the things I love about having her here is that we share the same enthusiasm about food. We are having a great time together and a lot of my childhood memories are coming back including many of our favorite dishes that we shared growing up together. I will make all of those dishes for everyone soon so keep coming back for more recipes!
4 (6 oz) Salmon fillets
Salt and pepper
½ teaspoon paprika
3 tablespoons butter
¼ cup chopped onion
3 tablespoons all-purpose flour
1 ½ cups milk
¼ cup heavy cream
1 pound shrimp, peeled, deveined and cut into pieces.
¼ teaspoon ground cumin
½ tablet fish bouillon
1. Preheat the oven to 400° F.
2. In a large baking dish place the salmon fillets. Season each fillet with paprika, salt and pepper.
3. Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.
4. Meanwhile make the sauce: In a medium sauce pan over medium heat melt the butter, add the onions and cook for about 3 minutes or until translucent.
5. Add the flour to the onions and stir. Cook for 2 minutes. Add the milk and bring to a boil then reduce to a simmer.
6. Add the shrimp, salt, pepper, cumin and fish bouillon and cook for 5 minutes. Add the heavy cream and cook for 2 more minutes. Remove from the heat.
7. Spoon shrimp sauce over the salmon and serve immediately.