Filete De Salmão Ao Molho "cantábrica" Recipe
Grilled Salmon Filet, w/ White Sauce, Heavy Cream, Peppers, Mushrooms & Shrimp
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Gather all the ingredients listed above. Clean and slice the mushrooms, dice the bell pepper, and ensure the shrimp are peeled and deveined.
- 2
Season the Salmon
Sprinkle the salmon fillets with salt and black pepper on both sides. Let them sit while you prepare the sauce.
Cooking the Sauce
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the sliced mushrooms and diced bell pepper. Cook for 5-7 minutes until the vegetables are soft.
- 4
Add Shrimp and Cream
Add the shrimp to the skillet and cook for another 3-4 minutes until they turn pink. Pour in the heavy cream and stir well to combine with the vegetables and shrimp. Allow it to simmer for another 5 minutes, stirring occasionally.
Cooking the Salmon
- 5
Grill the Salmon
In a separate grill pan or on an outdoor grill, heat to medium-high. Cook the salmon fillets for about 4-5 minutes on each side, or until they are cooked through and have nice grill marks.
Serving
- 6
Plate the Dish
To serve, place a grilled salmon fillet on each plate, spoon the creamy shrimp and vegetable sauce over the top, and garnish with chopped parsley.
