Salmon & Shrimp with Lemon Caper Sauce

Raise your hand if you love seafood!

Well, chances are I guess if you're reading a post for Salmon & Shrimp with Lemon Caper Sauce, 

you might.

OR maybe you love somebody that does?

This dish will make them love you all the more!

This is a creamy slightly tangy sauce that pairs wonderfully with salmon.

The night I photographed it, we had shrimp, too.

But we are having it again, tonight, and it's just the salmon! 

It has a gorgeous presentation, it would be super pretty for a dinner party or like us 

on a Monday night! 

I like to serve it with a side of rice, or garlic mashed potatoes and veggies.

Salmon & Shrimp with Lemon Caper Sauce

4-6 - 5 ounce Salmon Fillets

24-30 Shrimp, peeled and cooked (I buy them that way)

1 Tablespoon Olive oil

Caper Sauce:

2 Tablespoons butter

1 clove minced garlic

2 Tablespoons capers

1 Tablespoon cornstarch mixed with 1 tablespoon water

2 Tablespoons white wine

juice of 1/2 lemon, (about 1 Tablespoon) *Save the rest for garnish if desired

1 cup cream 

1 cup chicken broth

In a skillet, over medium heat, melt butter with garlic.

Add wine and cook off alcohol for a couple of minutes.

 Whisk in the cornstarch mixture. 

Add wine, lemon juice and capers.

Whisk in broth, it will begin to thicken.

Add cream and stir.

Pour into bowl and set aside.

In a skillet over medium heat, drizzle olive oil, add Salmon Fillets.

Cook for 7-8 minutes and flip them.  Cook on that side for 7-8 minutes more.

If you want to add the shrimp, do so in about the last 2-3 minutes.  They are just getting warmed up.

Plate your fish, and while the skillet is still warm, add the sauce back in, and give it a stir to get it hot again.

Pour over the fillets, serve remaining on side.