GRILLED SALMON WITH SHRIMP
Provided by Pierre Franey
Categories dinner, quick, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat charcoal or gas grill, or broiler, to high.
- Cut salmon into 4 pieces of equal size and set aside.
- Place each shrimp on a flat surface and cut through back of shell, leaving shell and underside feelers intact. Open each shrimp butterfly fashion and devein.
- Pour oil into a flat dish and add shrimp and salmon. Turn pieces to coat on all sides. Sprinkle all over with salt, pepper, thyme, pepper flakes and lemon juice. Cover with plastic wrap and let stand at room temperature about 10 to 15 minutes.
- When ready to cook, remove seafood from marinade. Pour marinade into small saucepan. If using a broiler, arrange salmon skin side up on a baking sheet. Place under broiler about 4 inches from source of heat. Leave broiler door partly open. Broil 1 1/2 minutes on one side and turn. Arrange shrimp shell side down around salmon and place under broiler. Cook 2 minutes and turn shrimp. Leave broiler door totally open. Continue cooking salmon and shrimp 1 minute.
- If using a charcoal or gas grill, place salmon pieces skin side down on grill and cook about 1 1/2 minutes. Turn salmon and place shrimp shell side down. Continue cooking 2 minutes, turning shrimp occasionally.
- Transfer pieces to a heated platter. Add melted butter to reserved marinade and bring to a boil. Pour butter mixture over seafood. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 27 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 13 grams, Sodium 602 milligrams, Sugar 0 grams, TransFat 0 grams
STUFFED SALMON WITH SHRIMP AND CRAB
This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.
Provided by Dan Toomey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
- Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
- Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
- Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
- Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 9 g, Cholesterol 275.9 mg, Fat 33.9 g, Fiber 0.7 g, Protein 72.1 g, SaturatedFat 7.1 g, Sodium 949.6 mg, Sugar 1.6 g
TEX-MEX GRILLED SHRIMP AND SALSA
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
SALMON WITH HERB SHRIMP SAUCE
The delicate shrimp sauce really sets this dish apart! By Marilyn Guild of Orinda, CA, who was the California winner of the 54 Recipes competition on Tony Chachere's web site several years ago.
Provided by Heydarl
Categories Creole
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place salmon in baking dish. Season generously with Tony Chachere's Creole Seasoning. Add wine and bake in 180°C/350°F oven for 20 minutes.
- While fish is baking, make sauce. Melt butter in a medium saucepan. Saute shrimp about 2 minutes. Add bay leaf, oregano, rosemary, pepper and garlic. Saute for about 1 minute.
- Pour broth into a cup and stir in flour.
- Pour this mixture slowly into pan. Add lemon juice and cook over medium heat until thickened, about 5 minutes.
- To serve, place one fillet on each plate, then lable on sauce.
GRILLED SALMON WITH JALAPENO BUTTER
Spicy butter adds instant flavour to grilled salmon. This is a clipping from a decade old magazine. **Edit June 24/07 - after reading some of the reviews I had to revisit this recipe and try it grilled and it IS so much better that way. Add a little bit of garlic powder and salt & pepper to it first then grill about 5 to 6 minutes per side (Depending on how thick it is) Thanks for the tips - this has made a good recipe great :)
Provided by Debi9400
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- For Jalapeño Butter:.
- Combine ginger, garlic and jalapeño peppers in a blender or food processor. Process until finely chopped. Add cilantro and process until combined. Stir in butter.
- On a piece of plastic wrap, shape butter into a 6 inch long log. Seal and chill until serving time.
- Sprinkle salmon with salt & pepper. Wrap salmon in foil and place on grill. Grill for 10 to 12 minutes, flipping package over half way. Fish is done when it flakes easily when tested with a fork.
- To serve, place a 3/4 inch slice of jalapeño butter on top of each serving of salmon.
- Seal remaining butter and freeze up to 3 months.
Nutrition Facts : Calories 405.6, Fat 29, SaturatedFat 15.5, Cholesterol 149.7, Sodium 278.5, Carbohydrate 0.9, Fiber 0.3, Sugar 0.3, Protein 34.4
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