The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.
- 500 g salmon fillets
- creole seasoning, Tony Chachere's
- 1⁄4 cup white wine
- 250 g small shrimp, peeled
- 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 peppercorn, crushed
- 1 teaspoon garlic
- 2 tablespoons plain flour
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 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.
- 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.
- Pour broth into a cup and stir in flour.
- Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes.
- To serve, place one fillet on each plate, then lable on sauce.