"One Question- should I cook salmon to almost done, then add shrimp topping and run under broiler? Or bake it all at one time?"

I would cook them separately and assemble them before serving. They require different cooking times and I would not try to coordinate that in a single dish.''

Jim

Thanks Jim. I can't cook them separately but I can add them after the salmon is partially cooked which will give a crust to the salmon - one thing I want.

I agree. I suggest cook the shrimp to just done separately while the salmon bakes, reserve off heat but let them stay warm, then place them on top of salmon with other toppings before a quick visit to the broiler. IMO there's more room for forgiveness with under or over done salmon than shrimp. Shrimp needs to be just about right.

No,,,,your shrimp will be over done and tough and perhaps blackened before the salmon is done.
Why not cook the shrimp, chop and mix with the butter etc....then put2 sides of saslmon together, with the shrimp in the middle? You may need to tie it together, so you can flip it....but if your salmon sides aren't too large it'll be ok without flipping...I think?
Heck...tie it up....and plan on flipping it...just to have the salmon done without over cooking the shrimp.
But that shrimp will cook in about 5 minutes....while the salmon will take much longer.
Anotehr option might be cook the salmon and cook the shrimp in a fry pan and pour on top before serving.
Good Luck!
Linda C

The sous vide cooking method requires very good temperature control.

These are the temperatures you may find for sous vide cooking shrimps and salmon so that you don't over cook them, which may give you some ideas as to how long to cook them:

1. Most chefs recommended sous vide salmon cooking temperature is 50C / 122F but some people prefer the sous vide temperature of 45C / 113F.

2. Shrimps went into the water at approximately 138F (59C) and was held as close to that temperature (give or take 2-3F).

dcarch

I appreciate all your help!

The Sous Vide always reminds me of an episode of Top Chef that did in one of the contestants- and I can see that being me, as I've never used the sous vide technique either.

I want to keep the salmon as sides as I will cut them into serving pieces first. I'll be serving from the pan...there's no room for platters or a place to store the pan, etc.

I think I will partially cook the shrimp then add to nearly done salmon with Parmesan and panko and run under the broiler.

" IMO there's more room for forgiveness with under or over done salmon than shrimp."

That's right. As we all know, fish should not be overcooked. But there is a fair amount of leeway. A minute or two of cooking past doneness will do no harm. Those little shrimp, on the other hand, can get tough in a couple of minutes.

Jim

I like salmon more undercooked than over and want that to be just right too.
I might do a trial run tomorrow. I don't want to ruin it Friday, not that anyone would notice.

bumblebees, since the chopped shrimp will cook in about 3 minutes, you don't need to pre-cook. I'd marinate the shrimp in part of the butter/EVO/garlic mixture, broil the salmon with the reserved garlic mixture, then add panko/garlic shrimp mixture when salmon is slightly med rare. Just a couple of minutes under the broiler should give you the crust you want and allow the salmon to cook more. I do something similar with crab instead of shrimp.

One other idea: I prefer the texture of broiled salmon to baked as baked tends to get overcooked and sort of chalky. Broiled for 10 min or so is moist & perfect.

"I like salmon more undercooked than over..."

I do too. But when cooking for others I am careful to be sure it is done. Underdone fish is disgusting to some people.

Jim

Thank you abundantblessings and jim.
I don't know why I'm concerned about this, I've made this type of dish a hundred times for dh and I. But I just do it and don't think twice about it.
When it's for others and I'm making other stuff too, I start to analyze all the components, especially since I won't be in my kitchen and I will have a lot of family distracting me.

I prefer broiled salmon too, or pan seared, but there is no way I'm going to smoke up the tiny kitchen at Mil's.

"I don't know why I'm concerned about this, I've made this type of dish a hundred times for dh and I."

You have the intuitive sense required to do this successfully. i'm not worried at all. Go for it and let us know how it went went. Your guests are in for a treat.

Jim

BTW, I find the Canadian rule helpful for cooking fish by any method, poaching, frying, broiling , baking, whatever. The rule says cook 10 minutes for each inch of thickness. More often than not, a fish steak or fillet is about an inch thick and ten minutes of cooking is about right. An extra minute will do no harm.

Jim