🦀🦐🐟🍇🍄🧀 Warm Crab & Shrimp and Salmon Salad with Sweet & Tangy Fig-Balsamic Mushroom Alfredo Cream Sauce
This sophisticated dish offers a harmonious blend of delicate seafood, earthy mushrooms, and a uniquely sweet and tangy Alfredo sauce. Flaky salmon, tender crab, and succulent shrimp are lightly tossed with fresh greens, then generously draped in a luxurious fig-balsamic mushroom Alfredo cream sauce, finished with salty crumbled feta for a burst of Mediterranean flair.
Yields: 2 servings
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
🦀🦐🐟 Seafood Salad:
4 oz cooked crab meat (fresh or thawed, picked)
4 oz cooked shrimp, peeled, deveined, and roughly chopped
4 oz cooked salmon fillet, flaked into bite-sized pieces (leftover or freshly cooked)
4 cups mixed greens (e.g., spring mix, romaine, spinach)
½ cup cherry tomatoes, halved
¼ cup thinly sliced red onion
2 tbsp fresh dill, chopped 🌿 (or parsley)
1 tbsp olive oil (for light dressing)
1 tbsp fresh lemon juice 🍋
🍇🍄🧀 Creamy Sauce: Sweet and Tangy Fig-Balsamic Mushroom Alfredo Cream Sauce Topped with Feta:
2 tbsp butter 🧈
6 oz cremini mushrooms, sliced
2 cloves garlic, minced 🧄
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀 (for sauce)
2-3 tbsp fig jam (or finely chopped dried figs, simmered until softened) 🍇
1 tbsp balsamic glaze (or balsamic vinegar reduced to a glaze)
4 oz crumbled feta cheese 🧀 (for topping)
Salt & freshly cracked black pepper to taste
Instructions:
Prepare the Seafood:
Ensure all seafood (crab, shrimp, salmon) is cooked and cooled. If cooking fresh, quickly sauté shrimp until pink and opaque (2-3 min per side), and pan-sear or bake salmon until flaky (5-7 min per side depending on thickness). Flake salmon.
Prepare the Sweet and Tangy Fig-Balsamic Mushroom Alfredo Cream Sauce:
In a medium saucepan or skillet, melt butter over medium heat.
Add sliced mushrooms and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer.
Stir in ½ cup grated Parmesan cheese until melted and smooth.
Stir in the fig jam and balsamic glaze. Whisk until well combined and smooth. Season with salt and pepper to taste. Keep warm over very low heat while you assemble the salad.
Assemble the Salad Base:
In a large bowl, combine mixed greens, cherry tomatoes, red onion, and fresh dill.
Add the cooked crab meat, shrimp, and flaked salmon.
Drizzle lightly with 1 tbsp olive oil and 1 tbsp lemon juice. Toss gently to combine.
Serve:
Divide the seafood salad mix evenly among two serving bowls.
Generously spoon the warm sweet and tangy fig-balsamic mushroom Alfredo cream sauce directly over the seafood and greens in each bowl.
Finish by sprinkling generously with crumbled feta cheese.
Serve immediately and enjoy this unique and surprisingly harmonious fusion of flavors!
Tips for Success:
Seafood Temperature: While the sauce is warm, the salad itself is cool. This creates an interesting temperature contrast. If you prefer a warmer dish, you could gently warm the seafood in a separate pan for a minute or two before adding it to the greens, but be careful not to overcook it.
Balsamic Glaze: You can buy pre-made balsamic glaze or easily make your own by simmering balsamic vinegar in a small saucepan until it reduces by about half and thickens to a syrupy consistency.
Fig Jam: Use a good quality fig jam for the best flavor. If using dried figs, chop them very finely and simmer them in the cream until they soften before blending (if making a smoother sauce) or incorporating directly.
Feta: The salty, tangy feta provides a crucial counterpoint to the sweetness of the fig and richness of the Alfredo.
Sauce Consistency: If the Alfredo sauce seems too thick, thin it with a splash of warm water or chicken broth until it reaches your desired consistency.
Enjoy this exciting and delicious culinary adventure!