Salmon Y Camaron Al Champan Recipe
Salmon and Shrimp in Champagne sauce
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Ingredients
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Seafood
Champagne Sauce
Method
Preparing the Seafood
- 1
Cooking the Salmon
Season the salmon fillets with salt and black pepper. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes or until cooked through. Remove from the skillet and set aside.
- 2
Cooking the Shrimp
In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from the skillet and set aside.
Making the Champagne Sauce
- 3
Sautéing Shallots
In the same skillet, add the chopped shallots and sauté for 2-3 minutes until they are translucent.
- 4
Adding Champagne
Pour in the champagne or sparkling wine and let it simmer for about 3-4 minutes until reduced by half.
- 5
Finishing the Sauce
Stir in the heavy cream and let the sauce simmer for another 2-3 minutes until it thickens slightly. Season with additional salt and black pepper to taste.
Serving
- 6
Combining Seafood and Sauce
Return the cooked salmon and shrimp to the skillet, gently coating them in the champagne sauce. Heat through for 1-2 minutes.
- 7
Garnishing and Serving
Serve the salmon and shrimp on plates, drizzling the champagne sauce over the top. Garnish with chopped fresh parsley.
