Poached Salmon with Shrimp and Crab Cheese Sauce |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This has been a hit with all family members! We enjoy it served with fresh green beans or broccoli and a large salad. This is a dish we used to pay dearly for in a restaurant but now that I figured out how to make it at home we save lots of money! Ingredients:
3 -4 lbs salmon fillets |
1 1/2 cups chicken broth |
2 stalks celery |
1/2 medium onion |
4 tablespoons butter |
4 tablespoons flour |
1/2 teaspoon salt |
2 cups milk (i prefer whole) |
8 ounces monterey jack cheese, shredded |
1 (6 ounce) can crab |
2 (6 ounce) cans baby shrimp |
Directions:
1. In a large skillet (I use my electric skillet), simmer chicken broth, celery pieces (about 3 inches long) and onion slices.
2. I use the vegetable pieces to make sort of a trivit under the salmon, so make them chunky.
3. Simmer for about 15 minutes.
4. Lay the fillet over vegetables, tucking under the tail end and continue to simmer until done through, about 30 minutes.
5. Make sure it is flaky and done all of the way through by seperating the fish with a fork.
6. If it is still bright orange, simmer longer.
7. Meanwhile make the sauce by melting the butter then adding the flour.
8. Cook for about 1 minute, then gradually add the milk.
9. Heat through but do not boil.
10. Once hot, gradually add the cheese and stir until it is all melted.
11. Add the crab and shrimp, heating gently until hot.
12. Remove the fish from the skillet and discard the broth and vegetables.
13. Serve the fish and sauce seperately as some like more sauce than others.
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