Compliments of David’s Restaurants

Herbed Salmon with Shrimp Provencal


Yield: 4 portions




For Crust:
3 T Fresh dill, minced
3 T Fresh parsley, minced
1 T Fresh Garlic, chopped
Pinch Fresh Black Pepper
Pinch Kosher or sea salt

For Shrimp Provencal:
3 T Butter
3 T Chopped garlic
3 T Shallots, sliced
3 T Leeks, sliced
1 lb Maine shrimp, cleaned
1 C Vine-ripened tomato, chopped
Pinch kosher or sea salt
Pinch black pepper
White wine
Juice of ½ lemon
2 T Fresh Dill, Minced
2 T Fresh Parsley, Minced

Method of Preparation:

  1. Combine all crust ingredients together in a small bowl
  2. Fish: coat fish fillets with crust, sear in hot Teflon pan with a small about of butter. Place in baking dish and bake at 375 for about 5 minutes until desired degree of doneness in achieved.  I prefer my salmon a bit rare in the middle
  3. Shrimp: In large sauté pan, sauté garlic, shallots and leeks in butter until tender, add shrimp, toss quickly then add tomato, salt, pepper and wine, toss until shrimp is cooked – it doesn’t take very long –2 minutes at high heat- finish with lemon juice, dill and parsley
  4. To serve: Place fish portions in serving dish or on individual plates – it is excellent accompanied with a combination of  roasted new & sweet potato and braised rainbow chard– spoon shrimp over the top of the fish – the dish will need some fresh crusty bread to mop up the sauce.

Garnish with a lemon wedge and a sprig of fresh dill.



This recipe is for personal use and enjoyment only.