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

2-3 tsp smoked paprika

1 tbsp chopped fresh chives, plus more for serving

fresh basil for serving

Instructions:

Step 1:

Preheat your oven to 375 degrees F.

Step 2:

pat dry the salmon and rub it with S+P and smoked paprika.

Do the same with the shrimp.

Step 3:

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)

Step 4:

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.

Step 5:

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.

Step 6:

To serve; plate each piece of salmon and shrimp, then spoon the sauce over top.

Serve with Fresh basil and more black pepper.

Notes:

Dynamic Duo: Combining salmon and shrimp in this dish offers a delicious seafood medley, providing a variety of flavors and textures in every bite.

Creamy Coconut Sauce: The rich and creamy sauce made with coconut milk, mascarpone, and parmesan cheese adds depth and indulgence to the dish, creating a luscious base for the seafood and spinach.

Balanced Flavors: The combination of shallots, garlic, red pepper flakes, and smoked paprika infuses the dish with layers of savory, aromatic, and spicy notes, enhancing its overall flavor profile.

Quick and Easy Preparation: With simple steps and minimal prep time, this recipe is perfect for weeknight dinners or entertaining guests without compromising on taste or quality.

Versatile Ingredients: The recipe allows for flexibility in ingredient choices, such as using fresh or frozen spinach, adjusting the amount of red pepper flakes for desired spice level, and substituting olive oil with other cooking oils if preferred.

Oven-Baked Finish: Finishing the dish in the oven ensures even cooking of the salmon and shrimp, resulting in perfectly tender and flavorful seafood.

Garnish and Presentation: Fresh basil and chives add a vibrant pop of color and freshness to the dish, elevating its visual appeal and providing a burst of herbal flavor.

Health Benefits: Packed with omega-3 fatty acids from the salmon and lean protein from the shrimp, this dish offers nutritional benefits while still being indulgent and satisfying.

Make-Ahead Option: The sauce can be prepared in advance and reheated when ready to serve, making it convenient for meal prep or entertaining.

Customization: The recipe offers room for personalization, allowing home cooks to adjust seasoning, sauce consistency, and cooking times based on individual preferences and dietary restrictions.

Nutrition Information:

Frequently Asked Questions:

Can I use frozen salmon fillets instead of fresh ones?

Yes, you can use frozen salmon fillets, but make sure to thaw them completely before using them in the recipe.

Is it okay to use deveined shrimp, or should they be left with the vein for added flavor?

You can use deveined shrimp if you prefer.

Removing the vein can result in a cleaner presentation, but leaving it in won’t significantly affect the flavor.

Can I substitute mascarpone cheese with cream cheese?

Yes, you can substitute mascarpone cheese with cream cheese.

However, mascarpone has a richer flavor, so the taste may vary slightly.

How can I adjust the spice level if I prefer a milder dish?

You can reduce or omit the red pepper flakes and smoked paprika to adjust the spice level to your preference.

Is there a dairy-free alternative to mascarpone that I can use?

Yes, you can use coconut cream or a dairy-free cream cheese alternative as a substitute for mascarpone to keep the recipe dairy-free.

Can I use dried herbs instead of fresh chives and basil?

Yes, you can use dried herbs, but keep in mind that the flavor may not be as vibrant as using fresh herbs.

Adjust the quantity to taste.

How long does it take to cook the shrimp in the skillet before transferring to the oven?

The shrimp should be cooked until they turn pink and slightly seared, about 3 minutes (1 1/2 min on both sides) in the skillet.

Can I use other types of fish instead of salmon?

Yes, you can use other types of fish fillets such as cod, halibut, or trout as a substitute for salmon.

Can I skip the oven step and just finish cooking the dish on the stovetop?

Yes, you can finish cooking the dish entirely on the stovetop if you prefer.

Simply cook until the salmon is cooked through and the shrimp are pink and opaque.

How do I prevent the salmon from overcooking in the oven?

To prevent overcooking, bake the dish for the minimum recommended time (8-10 minutes) or until the salmon is just cooked through.

Keep an eye on it to avoid overcooking.