Recipe courtesy of Robert Irvine

Salmon-Shrimp Spirals

  • Level: Advanced
  • Total: 1 hr 20 min
  • Prep: 45 min
  • Cook: 35 min
  • Yield: 10 servings of 2 spirals each
Share This Recipe


Broccoli and onion base:

2 tablespoons olive oil

1 large white onion, sliced

1 pound broccoli heads, broken into small florets


2 tablespoons unsalted butter

2 large cloves garlic, lightly crushed with the side of a knife blade and minced

1 large white onion, minced

1 bay leaf

2 cups milk

1/2 cup white wine

2 cups shredded Parmesan

2 tablespoons cornstarch

Freshly ground white pepper and salt

Salmon and Shrimp:

1 whole side fresh salmon (3 to 4 pounds), skin and pin bones removed

2 pounds rock shrimp

16 egg whites

Salt and freshly ground black pepper

Spray butter, as needed to coat shrimp topping

16 to 20 small sprigs fresh dill


  1. Heat the olive oil over medium heat in a skillet and saute the onion until it begins to caramelize. Add the broccoli and saute until tender. Remove from heat and set aside.
  2. In a large saucepan, melt the butter over medium-high heat and add the garlic, onion, and bay leaf. In another small saucepot, heat the milk. Saute the onion until it becomes translucent, then deglaze pan with the white wine, and cook for a few minutes to let most of the wine evaporate, then turn the heat to medium-low. Whisk the Parmesan into the hot milk, then gradually whisk into the onion mixture. In a small bowl, create a slurry by whisking a small amount of water into the cornstarch. Add this to the sauce to thicken it. Simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming, and keep in a warm place.
  3. Season the salmon with salt and pepper and slice lengthwise into 3/4-inch wide strips. Roll the strips into a spiral, secure with a skewer, and place on a baking sheet. Set aside briefly.
  4. Preheat oven to 375 degrees F.
  5. In a food processor blend shrimp, egg whites, salt and pepper to a paste. Spread some of this mixture evenly onto each of the salmon spirals, then spray with spray butter. Place in the oven, and bake until the fish flakes and the shrimp crusts a golden brown, about 8 to 10 minutes. Remove from oven and let rest.
  6. While the salmon/shrimp spirals are in the oven, prepare the plates. Toss the onion, broccoli mixture with enough of the sauce to coat. Spoon some of this mixture into the center of each serving plate. Top with a salmon/shrimp spiral, then drizzle with sauce and garnish with dill.

Choose a topic to find related recipes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.