Recipe by nothere
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!
Top Review by Mike McCartney
Sorry to say, this one just didn't do it for me. Maybe I did something wrong, or maybe I was over-anticipating, but I didn't really like the combination of ingredients (and I thought I would). The texture of the fish was very nice though, and I think I will try this one more time to make sure I didn't make a mistake.
- 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
Directions See How It's Made
- 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.