Montes’ Salmon & Shrimp with Spinach Tarragon Butter Sauce 

6 oz. salmon filet
4 jumbo shrimp (size 16-20 count), peeled and deveined
2 garlic cloves, minced
2 tablespoons minced onion
cup fish stock
1 teaspoon lemon juice
1 cup fresh spinach
1 teaspoon dried tarragon or 3 teaspoons of fresh, chopped tarragon
cup sweet vermouth
1 tablespoon butter
salt and pepper
lemon juice to season fish and shrimp
sweet vermouth to season fish

1.Preheat oven to 400.
2.Sprinkle salmon and shrimp with lemon juice, sweet vermouth, salt and pepper. Bake at 400 for 10-12 minutes.
3.Place onion, spinach, tarragon, garlic and sweet vermouth into a saucepan over medium heat. Bring to a slow boil then add fish stock. Simmer until liquid is reduced by half.
4.Whisk in lemon juice and butter.
5.Pour contents of saucepan into a blender and puree`.
6.Pour contents of blender back into saucepan and add the salmon filet and the shrimp. Simmer for 1-2 minutes.
7.Pour some of the sauce onto a dinner plate, put the fish and shrimp on top then top with the remaining sauce. Finish with cold butter, salt and pepper to taste.
8. Enjoy!

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