Creamy Garlic-Wine Tasmanian Salmon and Tiger Prawn Medley Recipe

Preparation Time: 15m
Cook Time: 25m
Total Time: 40m
Servings: 4

August 25, 2024 4.8

This dish brings together the richness of Tasmanian salmon and tiger prawns, all enveloped in a creamy garlic-wine sauce. The tender black mussels add a burst of flavour, making this medley a luxurious treat that's perfect for a special occasion or a comforting meal.

Ingredients:

2 Tasmanian salmon fillets
12 tiger prawns, peeled and deveined
2kg black mussels, cleaned
4 cloves garlic, minced
1/2 cup white wine
1/2 cup cream
2 tbsp olive oil
2 tbsp butter
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Crusty bread or pasta, for serving

Instructions:

1 Prepare the Salmon
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant. Add the Tasmanian salmon fillets and cook for 3-4 minutes on each side until just cooked through. Remove the salmon from the pan and set aside.
2 Cook the Prawns
In the same pan, add the remaining tablespoon of olive oil and another 2 cloves of minced garlic. Sauté until golden, then add the tiger prawns. Cook the prawns until they turn pink, about 2-3 minutes per side. Remove the prawns and set them aside with the salmon.
3 Steam the Mussels
In the same pan, pour in the white wine and bring to a simmer. Add the black mussels, cover the pan, and cook until the mussels open, about 5-7 minutes. Discard any unopened mussels and set them aside with the other seafood.
4 Combine and Serve
Return the salmon, prawns, and mussels to the pan, gently coating them with the sauce. Sprinkle with fresh parsley and serve immediately with crusty bread or over a bed of pasta.