This is the final recipe for my group in the recipe swap, I have to say they all had delicious recipes so I will probably be making some more before the month is out. This was an excellent salmon recipe I served mine with jumbo shrimp, I love them and they were on special so I thought why not treat us. If you want to read more reviews on this or see other photos please click here.

                                                                                                                                                                                          Ingredients

500g Salmon fillets
creole seasoning, Tony Chachere’s (I used Cajun, couldn’t get this.)
1/4 Cup white wine (I used a little more.)
250g Small shrimp, peeled ( I used Jumbo shrimp I love them)
2 Tablespoons butter
1 Bay leaf
1 Tablespoon fresh oregano or 1 teaspoon dried oregano
1 Teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1 Teaspoon peppercorns, crushed
1 Teaspoon garlic
2 Tablespoons plain flour
1 Cup chicken broth
2 Tablespoons lemon juice

Method

1. Place salmon in baking dish. Season generously with Tony Chachere’s Creole Seasoning. Add wine and bake in 180°C/350°F oven for 20 minutes.

2. While fish is baking, make sauce. Melt butter in a medium saucepan. Saute shrimp about 2 minutes. Add bay leaf, oregano, rosemary, pepper and garlic. Saute for about 1 minute.

3. Pour broth into a cup and stir in flour.

4. Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes.

I served mine over spinach topped with prawns and then topped with bacon wrapped asparagus, poured the sauce over and served wild rice on the side. Delicious!!!

All photos taken by me unless otherwise stated.