Aaj kya pakaaya/khaaya

[Darkmoon459]

Re: Aaj kya pakaaya/khaaya

@S_Punk

Love the presentation! I’m trying to clean up mine as well lol Recipe for the shrimp crusted salmon, please?

And some questions - how do u get the shrimp and salmon to cook together? I would assume the shrimp would cook faster. Or do u keep the salmon slightly raw at the center?

Here you go S_PUNK

Shrimp crusted Pan Seared Salmon with Lemon Butter Sauce
Ingredients:
· 2 – 8 ounce salmon filets with skin
· ½ cup all-purpose flour
· Salt and fresh ground black pepper
· 1-2 Tbs. Vegetable oil
· Lemon Butter Sauce
· 2 Tbs. fresh lemon juice
· 3 Tbs. cold unsalted butter, cut up
· 1 tsp. minced garlic
· 1 Tbs. minced shallots
· 1 tsp. dried parsley or 2 tsp. finely chopped fresh parsley
· Salt and freshly ground black pepper to taste
· Shrimp topping:
· ½ pound cooked shrimp
· ¼ cup shredded Swiss cheese
· 1 tablespoon olive oil
· 1 tablespoon Dijon mustard
· 1 tablespoon fine bread crumbs
· Salt & pepper to taste.
· Mashed Potatoes:
· 1 pound Boiled & peeled
· 2 tablespoon soft butter
· ¼ cup ½ & ½ milk
· 1 tablespoon chopped roasted garlic
· Salt & pepper to taste

Directions:

1. For the salmon: Preheat a heavy skillet or cast iron skillet over medium high heat. Season both sides of fish with salt and pepper. Place the flour in a shallow bowl or plate and dredge the salmon lightly in the flour to coat. Set aside.
2. To the preheated pan, add about 1 tablespoon of oil. Add the salmon flesh side down and cook for about 3 minutes, until lightly browned. When using a cast iron skillet, it is normal for some charring to occur, just as when fish is cooked on a grill.
3. Using a fish turner or spatula, flip the fish over and cook the skin side for about another 3-4 minutes, until skin is nice and crispy or until the internal temperature reaches 140 degrees F, when tested with an instant-read thermometer. Remove fish from the pan and place on a plate to rest, while you make the sauce. Cover fish loosely with foil to keep warm, if desired. Shrimp Topping: Combine all ingredients into a rough paste, spread half of the paste on each of the cooked salmon, Turn on the oven broiler to high and place the salmon pieces until shrimp topping is browned to a desired color.
4. For the sauce: Wipe the pan with a paper towel to remove any excess oil, if desired. To the same pan, add the garlic, shallots, lemon juice and dried parsley (fresh parsley should be added at the end). Cook, stirring occasionally, until mixture has reduced by about half, about a minute or two.
5. Reduce the heat to medium low. One piece at a time, add the cold butter, mixing well after each addition, until mixture is melted and smooth. Season to taste with salt and pepper. Strain, if desired. (If using the fresh parsley instead of dried, stir it in now.) Spoon the sauce over the salmon to coat.

**Mashed potatoes: **Combine all ingredients together and keep it warm
To Plate: mound half of the mashed potatoes onto each plate,

1. Place each piece of shrimp topped Salmon
2. spoon 1 tablespoon of lemon butter sauce over Salmon
3. pour half of the lemon butter sauce around mashed potatoes,
4. garnish with fresh parsley & cracked black pepper and Enjoy.