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.