Madeira or brandy cream sauce with shrimp for salmon steak

2 serving(s)


2 (6-ounce) salmon fillets
4 or 8 jumbo shrimp
1 teaspoon minced shallot
1 tablespoon butter
1/2 cup Madeira wine or brandy
1 cup heavy cream
Salt and pepper to taste
Pinch of chopped parsley


On medium heat, saute salmon, shrimp and shallots in butter 5 minutes or until opaque. Remove salmon and shrimp; keep warm. Deglaze pan with wine; reduce by half. Add cream. Bring to a boil. Simmer 5 to 10 minutes until thick enough to coat a spoon. Add salt, pepper and parsley. Spoon sauce over seafood.

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