Yummy Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Salmon, Shrimp and Scallops poached in a Tomato Cream Broth. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Salmon, Shrimp and Scallops poached in a Tomato Cream Broth as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Salmon, Shrimp and Scallops poached in a Tomato Cream Broth recipe. This Salmon, Shrimp and Scallops poached in a Tomato Cream Broth make for a tasty summer dinner that you can make it easy. The Salmon, Shrimp and Scallops poached in a Tomato Cream Broth recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Salmon, Shrimp and Scallops poached in a Tomato Cream Broth recipe.

Salmon, Shrimp and Scallops poached in a Tomato Cream Broth.

Before preparing the dish, I have done some research on how to cook Salmon, Shrimp and Scallops poached in a Tomato Cream Broth easily with perfect taste. You can have Salmon, Shrimp and Scallops poached in a Tomato Cream Broth using 24 ingredients and 7 steps. Here is how you achieve it.

Perfect Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Recipe Ingredients

1. It's 3/4 lb of skinless salmon fillets cut in 4 portions.
2. It's 12 large of raw shrimp, remove shells but save shells for broth..
3. You need 12 of sea scallops.
4. You need 1 of FOR BROTH.
5. You need 2 cup of low sodium chicken broth.
6. You need 1/2 cup of dry white wine.
7. It's 1 of 15 ounce can diced tomatos.
8. It's 1 of celery stalk, chopped.
9. Prepare 1 of onion, chopped.
10. You need 1 of carrot, chopped.
11. Prepare 4 clove of garlic, peeled, left whole.
12. Prepare 1 tsp of thyme.
13. You need 1/2 tsp of black pepper.
14. It's 1 tbsp of lemon juice.
15. You need 1 of FOR CREAM BASE.
16. It's 1 tsp of butter.
17. It's 10 of button mushrooms, sliced.
18. It's 1 of shallot:, minced.
19. It's 2 of garlic cloves, minced.
20. Prepare 1 cup of heavy cream.
21. You need 1/2 tsp of black pepper and salt to taste.
22. Prepare 1 tbsp of hot sauce such as franks brand.
23. You need 1/4 cup of freshly grated parmesan cheese.
24. You need 4 of chopped green onions.

How to make Salmon, Shrimp and Scallops poached in a Tomato Cream Broth step by step

1. MAKE BROTH.
2. In a large skillet melt a bit of butter and add shrimp shells and brown lightly, just 2 to 3 minutes, add all remaining broth ingredients and simmer 30 minutes to reduce by about 1/2, strain broth and discard solids, set aside..
3. MAKE CREAM BASE.
4. In a saucepan melt butter, add mushrooms cover and cook on low until they become soft, uncover and add shallots and garlic and soften 1 minute, add cream and pepper, salt and hot sauce bring to a simmer and reduce by about 1/2..
5. Combine broth and cream reductions and whisk well. Transfer to a deep skillet that has a cover. Add seafood to lightly simmering sauce in one layer cover and poach until all is just cooked through. If your skillet can not hold all the seafood on one layer, poach in batches and remove to a plate and cover while finishing the remainder. The timing depends on the size and thickness of each seafood..
6. Place all cooked seafood on a platter. Add parmesan cheese and green onions to sauce, add to seafood..
7. This is best served with pasta for the extra sauce and great with a green salad and french bread!.