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Salmon and Shrimp with Garlic Rice Recipe

Read Reviews (7)
4.5 7
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Sometimes I think that everyone in Alaska catches salmon. I've cooked in so many ways. This impressive dish pairs salmon and shrimp with a mild sauce.—Darlene Sullivan, Wasilla, Alaska
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 5 tablespoons butter, divided
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups half-and-half cream
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon dill weed
  • Dash cayenne pepper
  • 1/2 pound medium uncooked shrimp, peeled and deveined
  • 1-1/2 pounds salmon fillets
  • 3 garlic cloves, minced
  • 1 cup uncooked long grain rice
  • 2 cups chicken broth

Nutritional Facts

1 serving equals 699 calories, 42 g fat (22 g saturated fat), 228 mg cholesterol, 1,241 mg sodium, 32 g carbohydrate, 1 g fiber, 44 g protein.

Directions

  1. In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp.
  2. Pat salmon dry; place in a greased 13-in. x 9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink.
  3. Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture. Yield: 6 servings.
Originally published as Salmon and Shrimp with Garlic Rice in Taste of Home August/September 2001, p45

Nutritional Facts

1 serving equals 699 calories, 42 g fat (22 g saturated fat), 228 mg cholesterol, 1,241 mg sodium, 32 g carbohydrate, 1 g fiber, 44 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Salmon and Shrimp with Garlic Rice(7)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 12, 2013

Delicious.

MY REVIEW
Reviewed Feb. 24, 2013

This was very good! Rich, but good. I used what I had on hand, I didn't have ground mustard, so I just put in a squirt if yellow mustard, and it added just a little zing. I also had some Mexican cheese blend, not cheddar, but it worked fine. I had 3 lbs of salmon to use, but I made like 1.5 of the sauce, not double, and I would NOT have wanted more sauce. That was more than enough. I also just put the 1t salt in the 1.5, due to previous reviews, and it was still a bit salty, I think the butter cheese, etc. probably have almost enough salt on their own. We love salt though, it was fine for us. I used Cornstarch to thicken the sauce because my youngest daughter can't have wheat. I was upset cause the starch turned chunky in the pan. However, once I baked the whole thing, the little chunks melted, and it was just fine. Very yummy overall.

MY REVIEW
Reviewed Oct. 18, 2011

Amazing - this is the first time I've made anything with shrimp so I was a little worried but it turned out fantastic. The cheese sauce was a little too salty, but I notice the online version calls for 1/2 tsp less.

MY REVIEW
Reviewed Oct. 17, 2011

Yum, yum, and more yum. We indulge in this recipe several times each winter. I cut down on the salt in the cheese sauce. Definitely try with broccoli, and maybe some cauliflower.

MY REVIEW
Reviewed Feb. 19, 2011

I hate dill, so I omitted that. And several friends that tried it thought it much better without the dill. Otherwise, a truly fantastic way to eat salmon!!

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