Ingredients
- 1 (3 lb) side of salmon, skinned, pinbones removed, rinsed and patted dry
- sea salt, to taste
- ground pepper, to taste
- 2 tbsp vegetable oil
- 1½ lbs peeled and deveined shrimp, rinsed and patted dry
- 1 cup low sodium, gluten-free chicken stock
- 1 lb Swiss cheese such as Emmenthaler, grated
- 1 tbsp chopped fresh chives
Make it step by step
- Preheat oven to 350°F.
- Season salmon with salt and pepper on both sides.
- Rub fish all over with a tablespoon of the vegetable oil and place in a baking dish.
- Bake for 20 minutes.
- Meanwhile, season the shrimp with salt and pepper and toss with remaining oil.
- After salmon has baked for 20 minutes, remove from oven and scatter with the shrimp.
- Return to oven and cook for another 10 minutes or until the shrimp are cooked through and no longer translucent.
- Meanwhile, prepare the sauce.
- Bring the chicken stock to a simmer over medium heat in a medium-size pan.
- Whisk in the grated cheese, allowing it to melt into the stock, making a sauce.
- Pour sauce over salmon and shrimp, sprinkle with chives and serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.