Here's a copy of the recipe I once literally dreamed up one Sunday afternoon and a number of you have asked me about:

Salmon and Shrimp Sauce

Ingredients:

Fresh Salmon (One steak or 6 to 8oz of fillet per person)
Fresh Shrimp, Small (1 to 2oz per person)
Dry White Wine (1/2 to 1 glass per person) (Plus 1 for the cook!)
Fresh Lemon Juice (1/2 lemon per person)
Honey ;-)
Garlic powder
Salt
Ground White Pepper
Ground Fennel seed
Cornstarch
Rice
Fresh Asparagus

Instructions:

Peel the shrimp and set to one side.

If salmon fillets are used, carefully check for small bones and remove them - I usually use tweezers for this). Set to one side.

Put the wine and lemon juice in a small saucepan. Add the honey, garlic powder, salt, pepper and fennel to taste and bring to a gentle simmer. Remove from heat.

Mix the cornstarch (about one half a teaspoon per person) in cold water to a thin, smooth paste. Return the saucepan to a low heat and add the cornstarch paste slowly to the sauce, stirring continuously, until the required consistency is achieved. Bring the sauce to a very gentle simmer, then remove from heat and place to one side.

Lightly spray a shallow pan with cooking oil, place the salmon on the pan, and place under the broiler. DO NOT OVERCOOK. The salmon is cooked when a fork will easily slip into the flesh with no effort.

Just before the salmon is ready, return the sauce to a simmer, add the shrimp, cover the pan, and turn off the hotplate. The shrimp will cook in the sauce in just a few minutes. Stir occasionally, checking for doneness.

Serve the individual salmon portions with some sauce and shrimp on each helping. Serve with fresh cooked rice and freshly steamed asparagus.