Salmon and Shrimp with Garlic Rice Recipe
- 5 tablespoons butter, divided
- 3 tablespoons 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
- 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.
1 each: 699 calories, 42g fat (22g saturated fat), 228mg cholesterol, 1241mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 44g protein.
Reviews for Salmon and Shrimp with Garlic Rice
"This has been a favorite for many years. It's one of the richest and best tasting ways to enjoy salmon!"
"I cooked this tonight and it was a huge hit with my boyfriend. Definitely will be cooking this again. Quick and easy and so was the clean up. I would like to try it without so much butter or perhaps milk instead of cream."
"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."
"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."
"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."
"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!!"
"Just love this recipe, I did cut back on the fat, substituting oil for some of the butter, and not using all the cheese, and using skim milk instead of cream. it turned out wonderful, have made it many times. thanks for the great recipe."
"This is a rich and delicious meal that my husband and I enjoy making together. I almost always serve it with steamed broccoli-- the sauce compliments it perfectly. I highly recommend this recipe!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.