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Salmon and Shrimp with Garlic Rice

 Salmon and Shrimp with Garlic Rice
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
6 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
  • 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

2 of 2

Salmon and Shrimp with Garlic Rice (continued)

Directions (continued)

  • with a fork and shrimp turn pink.
  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.