Joel visits the Dockside branch of Malabar Meats Gourmet to select his seafood and wine for this decadent dish




4 6 – 8 oz salmon fillets, skinless

Salt and black pepper

1 tsp paprika

2 tbsp olive oil

12 – 15 large shrimp, peeled and deveined

1 tbsp green seasoning

Few dashes pepper sauce

Salt and black pepper

10 – 15 fresh button mushrooms, sliced

4 – 5 cloves garlic, minced

1¼ cups heavy cream

2 oz butter plus 1 oz extra butter

1 tbsp chopped fresh rosemary

½ cup white wine

Chopped parsley for garnish


  1. Season the salmon fillets with a little salt, black pepper and paprika. Let marinate for half hour. Heat the olive oil in a frying pan over medium high heat. Sear the salmon in the hot oil approximately 3 – 4 minutes per side depending on the thickness. Remove and cover to keep warm.
  2. For the shrimp sauce:
    Melt the 2 oz butter in a large frying pan. Add the shrimp and cook approximately 2 minutes on either side. Remove and set aside.
  3. Add the remaining butter to the same pan and let melt. Add the mushrooms and cook for 1 – 2 minutes. Add the garlic, rosemary and green seasoning and mix into the mushrooms. Season with a little salt and black pepper.
  4. Pour the wine into the pan, stirring well to mix. Cook for a few minutes allowing the wine to reduce a little. Add the cream. Stir intermittently until the mixture begins to thicken. Add back the shrimp and mix into the sauce. Let heat through, but do not let the sauce come to a rapid boil. Taste and adjust seasoning if necessary.
  5. Place a salmon fillet in a serving plate and spoon some of the creamy shrimp sauce over the fish. Sprinkle with a little parsley and serve alongside your choice of pasta, rice or potatoes.

Watch the Video