Pacific Salmon & Rock Shrimp with Sautéed Hickory Bacon, Half Dried Tomatoes and Sweet Chili Butter
by:
Kimi's Mountainside Bistro
- 4-5 oz. fresh salmon fillets
- ½ lb. rock shrimp
- 1 whole garlic, unpeeled
- 2 cups milk
- 12 oz hickory bacon, julienne strips, cooked
- 8 roasted or sundried tomatoes
- 1 cup White wine
- 1 cup softened butter
- 1/8 cup My-ploy sweet chili sauce (can be purchased at local Asian markets)
- Salt & pepper as needed
Step 1: Warm milk in a medium sauce pan, add whole garlic and steep (or simmer) for 40 minutes over low heat, or until tender. Remove garlic cloves from milk and set aside.
Step 2: Season salmon fillets with himaylan pink salt & white pepper
Step 3: Heat a large sauté pan over high heat, add salmon fillets, drizzle with olive oil and sear until desired temperature (4 minutes on each side for medium - rare), remove from pan and place on baking dish.
Step 4: Add butter, shrimp, tomato, bacon, my-ploy sweet chili sauce and garlic to sauté pan. Deglaze with white wine. Reduce to sauce consistency. Add desired herbs for flavor (dill, chervil, tarragon or parsley)
Step 5: Serve warm shrimp pan sauce over Salmon with Basmati Rice, Roasted Fingerlings or Pressed Potatoes.
