POACHED SALMON WITH SHRIMP AND CRAB CHEESE SAUCE

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Poached Salmon with Shrimp and Crab Cheese Sauce image

This has been a hit with all family members! We enjoy it served with fresh green beans or broccoli and a large salad. This is a dish we used to pay dearly for in a restaurant but now that I figured out how to make it at home we save lots of money!

Provided by nothere

Categories     Crab

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -4 lbs salmon fillets
1 1/2 cups chicken broth
2 stalks celery
1/2 medium onion
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
2 cups milk (I prefer whole)
8 ounces monterey jack cheese, shredded
1 (6 ounce) can crab
2 (6 ounce) cans baby shrimp

Steps:

  • In a large skillet (I use my electric skillet), simmer chicken broth, celery pieces (about 3 inches long) and onion slices.
  • I use the vegetable pieces to make sort of a"trivit" under the salmon, so make them chunky.
  • Simmer for about 15 minutes.
  • Lay the fillet over vegetables, tucking under the tail end and continue to simmer until done through, about 30 minutes.
  • Make sure it is flaky and done all of the way through by seperating the fish with a fork.
  • If it is still bright orange, simmer longer.
  • Meanwhile make the sauce by melting the butter then adding the flour.
  • Cook for about 1 minute, then gradually add the milk.
  • Heat through but do not boil.
  • Once hot, gradually add the cheese and stir until it is all melted.
  • Add the crab and shrimp, heating gently until hot.
  • Remove the fish from the skillet and discard the broth and vegetables.
  • Serve the fish and sauce seperately as some like more sauce than others.

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