Salmon in tomato-orange sauce with shrimp

Samsung - Canadian Living Cook of the Year Contest - Salmon in tomato-orange sauce with shrimp Image by: Samsung - Canadian Living Cook of the Year Contest - Salmon in tomato-orange sauce with shrimp Author: Canadian Living

This is relatively simple and light dish. At the same time it is very delicious. You may want to use any fish you like or combine different kinds of fish, for example tilapia and salmon. The salmon and shrimp can be served with roasted vegetables, and it costs about 60 dollars.

  • Portion size 8 servings
  • Credits : Lyssenko Yekaterina


  • 2 lbs salmon fillets cut into 2x8 inch pieces
  • 2 lbs raw shrimp
  • 1 onion finely chopped
  • 2 cups plum tomatoes in tomato juice, finely chopped
  • 2 oranges 1 ½ orange juice only and 1/2 finely chopped
  • 1 tablespoon honey
  • 4 tablespoons olive oil
  • 1 pinch salt to taste
  • 1 pinch pepper to taste


1. Preheat the oven to 400 degrees F (200 degrees C) 2. Heat the oil in a frying pan over a medium heat. Add the onion and fry for 5 min 3. Add tomatoes, tomato juice, honey, chopped orange and orange juice and cook for 5 min on a high heat. 4. Take off the heat, cover and leave sauce in warm place for 10-15 min. 5. Meanwhile, season each salmon fillets with salt and pepper and roll them (toothpicks can be used to fix the rolls), place joint-side down in a oven-proof dish. Cover salmon in tomato-orange sauce and cover the dish with foil 6. Bake for 20 minutes in preheated oven 7. Remove from the oven, carefully open the foil and add shrimps on top, cover the dish with the foil 8. Place carefully (hot!) back to the hot oven and cook for 10 more min 9. Serve garnished with Roasted vegetables Roasted vegetables Ingredients:  1 red pepper, sliced  1 yellow pepper, sliced 1 onion, sliced 1 large eggplant, sliced 3 average size tomatoes 2 average size carrots 8 garlic cloves 2 tbsp olive oil Fresh rosemary sprigs Salt and pepper to taste Directions: 1. Preheat the oven to 425 degrees F (220 degrees C) 2. Spread vegetables in a lightly oiled ovenproof dish or roasting pan or, if liked, arrange in rows to make a colorful design. 3. Cut each tomato in half and place, cut-side up, with the vegetables 4. Tuck the garlic cloves among the vegetables, then brush with the olive oil. Place some sprigs of rosemary among the vegetables and season with salt and pepper 5. Roast for 20-25 min, turning the vegetables halfway through
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Salmon in tomato-orange sauce with shrimp