I have made this several times already. So easy and so delicious! Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre, a great read on the culinary history of Cuba with amazing recipes.
Cuban Salmon and Shrimp
- 1 pound salmon cut into 4 pieces
- 1/4 teaspoon ground black pepper
- 4 cloves garlic, finely chopped
- juice of 2 limes
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- 24 large shrimp, peeled and deveined
- 2 tablespoons butter
- In a large bowl, combine the salmon, 1/2 teaspoon salt, pepper, garlic, lime juice, wine, and olive oil and let marinate in the refrigerator for 1 hour. Reserving the marinade, drain the salmon.
- Bring a large pot of lightly salted water to a boil. Add the shrimp and cook till pink, for about 3 to 5 minutes. Drain and set aside.
- In a large frying pan, melt the butter over medium heat. Add the salmon and cook, sprinkling the marinade, for about 8 minutes on each side. Add the shrimp to heat through, for about 2 minutes before serving.
- Serve over rice.