Saucy Salmon and Shrimp in Coconut Milk With Spinach
Saucy Salmon and Shrimp in Coconut Milk With Spinach
Ingredients:
salmon fillets, 1 big or 2-3 smaller ones
1 lb shrimp, peeled as you like
1 shallot, sliced
4-5 garlic cloves, sliced, diced, etc.
1 can full-fat coconut milk
4 oz mascarpone
1/2 cup grated parmesan cheese
1 bag frozen spinach or fresh spinach
juice + zest from 1 lemon
1-2 tsp red pepper flakes
S+P
2-3 tsp smoked paprika
1 tbsp chopped fresh chives, plus more for serving
fresh basil for serving
Instructions:
Preheat your oven to 375 degrees F.
pat dry the salmon and rub it with S+P and smoked paprika. Do the same with the shrimp.
Heat the olive oil in a large oven safe skillet over medium- high heat. When the oil shimmers, add the salmon (skin side down first) and cook for 2-3 minutes until you get a nice sear on the skin. Gently flip, and continue cooking the salmon for another 2-3 minutes. Remove from the skillet. Now cook the shrimp just until pink and slightly seared, about 3 minutes (1 1/2 min on both sides)
To the same skillet, drizzle more olive oil if needed and add the shallots, chives, garlic, red pepper flakes and cook until the garlic is fragrant, about 2 minutes. Place the heat on medium low and stir in the mascarpone then add the coconut milk. I suggest adding the cream part of the coconut milk first then adding 1-2 tbsp of the water part of the coconut milk you can add more if the sauce isn’t creamy enough. Season the sauce with salt and lots of black pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy.
Stir in the parmesan and the lemon juice and zest. Add and spinach and cook until the spinach is wilted, about 3-5 minutes. Remove from the heat and slide the salmon and shrimp back into the sauce. Transfer to the oven and bake 8-10 minutes or until salmon is cooked through.
To serve; plate each piece of salmon and shrimp, then spoon the sauce over top. Serve with Fresh basil and more black pepper.
Enjoy!
