preparation time: 25 minutes
cook time: 10 minutes
yield: 4 servings
- 4 x 6 ounce portions center-cut king salmon fillets with skin
- 1 ounce olive oil
- salt and pepper
- 6 ounces Pesto Basil Gourmet Butter
- 8 ounces cooked Maine shrimp
- 1 cup roma tomatoes seeded and diced ¼ inch (about two tomatoes)
- 1/2 cup vegetable or seafood broth
- 1 tablespoon cornstarch
- 1 tablespoon warm water
Garnish: lemon wedges
Preheat Barbeque grill to medium-high heat. Brush both sides of salmon filets with olive oil. Season filets with salt and pepper. Place salmon filets on the hot grill and cook about four minutes on each side, or until fish filets are just cooked through. Do not over cook. You can also check the internal temperature of the salmon using a meat thermometer. It should be at about 138 degrees.
Pre-heat a large skillet to medium-high heat on the stovetop. Place 2 ounces of the butter in the skillet. Add the shrimp, diced tomatoes and broth. Bring to a boil.
In a separate bowl combine the cornstarch with the warm water. Add this to the skillet whisking until the shrimp mixture thickens up. Turn the heat down to a simmer.
Stir the remaining 4 ounces of butter into the sauce. Turn off the heat. Remove the skin from the salmon portions and place onto serving plates. Spoon enough warm sauce over each serving to cover half of each salmon portion. Garnish with lemon wedges if desired.