In a frying pan melt butter, sauté onion, extinguish with wine, add spices. Place the salmon fillets in the broth and poach for about ten minutes.
In the meantime, for the sauce: sauté shallot and butter in frying pan, extinguish with wine, add cream and spices. Place shrimps in the sauce and heat briefly.
Serve salmon fillets with sauce on warm plates.
Wild rice goes very well with it.
Tip: Always use aromatic spices to refine your dishes!
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