Salmon

Name: Garlic Dijon Shrimp and Salmon Foil Packs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 (4-6 oz) Salmon Filets; 1/2 Pound large peeled and deveined shrimp; 4 Tbsp olive oil; Salt and pepper; 1 Tsp Italian herb seasoning; For the sauce-; 4 Tbsp butter, melted; 4 Tbsp olive oil; 2 Tbsp honey; 2 Tbsp Dijon mustard; 2 Tspn whole grain Dijon mustard; 1 Tbsp minced garlic; Salt and pepper, to taste; 1 Tbsp chopped fresh dill

Garlic Dijon Shrimp and Salmon Foil Packs

January 22, 2020 by Lynsey Leave a Comment

Garlic Dijon Salmon and Shrimp Foil Packs

Garlic Dijon shrimp and salmon foil packs are an easy, yet impressive meal. It comes together in a matter of minutes and is on the table in about half an our. Flaky salmon topped with sweet shrimp is simple enough for a weeknight but impressive enough for entertaining.

This truly is one of my new favorite meals. A few simple ingredients yield a bold, flavorful, fuss free meal. I truly adore meals that are fix and forget. This is one of those meals.

Easy clean-up is another appealing element of this meal. I mean, let’s be honest, we all love minimal clean-up. I mean, how great is it to only have to wash one dish that was used for prep and then toss everything else!?!?

This was the first foil pack meal I’ve made in quite sometime, and I honestly don’t know why. I do know that this won’t be the last, that’s for sure!

The whole family devoured these. Since these packs were loaded with big flavors, I kept the sides simple. I made rice and roasted garlic green beans. It all paired perfectly together. It would also be delicious with a green salad and pasta.

Garlic Dijon Shrimp and Salmon Foil Packs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Flaky salmon topped with sweet shrimp drizzled in a delicious garlicky dijon honey sauce is so simple yet so impressive. These foil pack meals are filled with delicious seafood and yield an easy clean-up. Quick and perfect for a weeknight meal yet impressive enough for entertaining.

Ingredients

4 (4-6 oz) Salmon Filets
1/2 Pound large peeled and deveined shrimp
4 Tbsp olive oil
Salt and pepper
1 Tsp Italian herb seasoning
For the sauce-
4 Tbsp butter, melted
4 Tbsp olive oil
2 Tbsp honey
2 Tbsp Dijon mustard
2 Tspn whole grain Dijon mustard
1 Tbsp minced garlic
Salt and pepper, to taste
1 Tbsp chopped fresh dill

Instructions

Prepare 4, 12x12 sheets of foil and set aside. Preheat oven to 400.
Prepare the salmon by drizzling with olive oil and rubbing to coat. Season with salt and pepper and half of the Italian seasonings. Repeat process with the shrimp.
For the sauce, combine all ingredients and stir to combine.
To assemble, place salmon in the center of each piece of foil. Top with 3 to 4 shrimp. Drizzle with some of the dijon sauce, being sure to reserve at least half the sauce to drizzle after baking. Once assembled, fold up tightly and place on a rimmed sheet pan.
Place in the preheated oven and bake about 15 to 20minutes. Open the foil packets about the last 2 minutes and broil.
Once baking is completel, remove from oven and place on plates. Drizzle with remaining sauce and sprinkle with fresh dill.

Notes

* Salmon with or without skin may be used. I used skin-on.

* Shrimp tails may be left on for presentation, if desired.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 590Total Fat: 45gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 291mgSodium: 1802mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 33g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Love this recipe? Try some other seafood inspired meals-

Salmon Salad with Candied Pecans

January 21, 2014 by Lynsey Leave a Comment

When it comes to salads, what kind of person are you? Are you the type that would be content with a hefty pile of leafy greens, piled with cheese, eggs, fruit and or various other veggies? OR, are you the type that has to have meat, in some form or fashion somewhere on the plate?

I would fall in the first group. Place a big ol’ salad full of fruits and veggies in front of me and I am one happy girl. Now, Spencer, on the other hand has to have meat with his salad. No, it’s not a mind thing, believe it or not, it’s a matter of needing the food to stay with him longer than 2-3 hours. Although, a few years ago, it would have been a matter of being a mind thing because in his head a meal wasn’t complete unless there was meat on the plate. He’s grown out of that thought process but still needs a hearty meal.

So when I make salads for supper I make sure that it’s a hearty salad packed full of all the good stuff, and even if I don’t want a piece of protein with mine I make sure there is some on his plate. But, this is one of those salads that I don’t forgo the protein. This is one of my all-time favorite salads. I first had this salad at Carinos, and let me say, it was love at first bite! Ever since that first taste, I crave this salad on a weekly basis. But, we all know that eating out on a regular basis can get kind of costly. And, secondly, the Carinos that was all of 2 minutes from my house has closed.

So, in an attempt to save money both in the food bill and gas bill I’ve actually made my very own version of my favorite salad from Carinos, honey pecan crusted salmon salad. A bed of mixed greens, topped with red onion, sun dried tomatoes, capers, feta and a beautiful filet of salmon that’s topped with candied pecans and dressed in a lemon balsamic vinaigrette. Yes, my mouth waters at the thought of this salad. It’s the perfect combination; fresh fish, sweet, salty, tangy and crunchy. This is a salad that will leave your taste buds singing and your stomach full and content.

Salmon Salad with Candied Pecans

Ingredients:

12 Oz Salmon filet, or 2 (6oz) salmon filets
4 Cups mixed lettuce, divided
1/4 Large red onion, thinly sliced
1/4 Cup sun dried tomatoes, roughly chopped
3 Tbsp capers
1/4 Cup Feta cheese crumbles

For the candied pecans-
3/4 Cup pecan halves, roughly chopped
1 Tbsp unsalted butter
1 1/4 Cup brown sugar

For the lemon balsamic vinaigrette-
1/4 Cup lemon white balsamic vinegar
1/2 Cup extra virgin olive oil
1 Tbsp honey
Pinch salt

Directions:

Preheat oven to 375. Line a rimmed baking sheet with parchment paper and spray with non-stick cooking spray. Place the salmon filet(s) on the prepared baking sheet, drizzle with olive oil and season with salt and pepper. Place in the preheated oven and bake for about 10-12 minutes, until cooked through. Remove from oven and set aside.

For the pecans-
Meanwhile, place butter in a large saucepan over medium heat. Once the butter has melted, add the pecans and brown sugar and toss or stir continuously to coat, about 3-5 minutes, until the sugar has coated the pecans. Transfer to a baking sheet into a single layer and set aside.

For the balsamic vinaigrette-
Combine lemon white balsamic vinegar, olive oil, and honey in a bowl and whisk to combine. Add a pinch of salt and whisk once more.

To assemble-
Divide lettuce evenly between two plates. Divide the red onions, sun dried tomatoes, capers and feta between the two plates. Top each bed of lettuce with a salmon filet. Evenly divide the pecans over each piece of salmon. Drizzle with the vinaigrette and serve. I served mine with toasted garlic bread.

Recipe source: Inspired by Honey-Pecan Crusted Salmon Salad from Carinos

Caribbean Jerk Salmon Bowls

March 20, 2013 by Lynsey Leave a Comment

It’s officially Spring, Ya’ll! March 20, 2013 is the very first day of spring! Are you excited? Hello sunshine, where have you been all of these cold, snowy and rainy months? Hello mid 70’s, crisp air, light breezes and slightly chilly nights. My how I’ve missed you. It’s roll down the windows, sit on the patio, open the windows in your house type weather. I love it!

So on this official first day of Spring I wanted to share with you a recipe that is not only incredibly delicious but it’s packed full of all of the beautiful colors that come around when Spring finally shows it’s lovely face. Pink, yellow, green and hints of purple. Yes, this bowl is as pretty as a picture…but tastes so much better than any picture ever would!

This is one of those meals that has it all. Sweet. Spicy. Tangy. Tart. Crunchy. Chewy. Starchy. It’s packed full of flavor and texture and it’s a meal that’s layered with flavor. It starts with a combination of rice and black beans that are seasoned with lime juice and salt and pepper. The salmon is coated with a rub that is sweet and spicy with the slightest cumin undertone. The salmon is broiled to perfection, and remains delicate and moist. The salmon then gets layered on top of the rice mixture, followed by the pineapple salsa. This salsa is out of this world. The tangy and tart pineapples, combined with the sweet red onion, spicy jalapenos and fresh cilantro. Truly amazing. With each bite you get the spice from the rub, but that heat is quickly cut by the sweetness from the pineapple salsa.

This recipe is spring and summer in a meal. It encompasses all of the bright, fresh flavors we’re all so accustomed to eating in the spring and summer and combines them perfectly in a single dish. It’s delicious, full of flavor, light, refreshing and a cinch to pull together. While I thoroughly enjoyed the pineapple salsa, the original recipe calls for mango and avocado salsa and that sounds equally mind blowing. The next time I make these, and it will be very soon, we’ll enjoy the mango and avocado salsa, produce permitting!

So what are you waiting for? Make this delicious jerk salmon bowl, mix up a drink and go sit on your patio and enjoy the spring air!

Caribbean Jerk Salmon Bowls

Ingredients:

1 lb salmon filet
2 Tsp vegetable oil
1 1/2 Tsp cumin
1/2 Tsp chile powder
1/2 Tsp all-spice
1/4 Tsp cayenne pepper
1/8 Tsp cinnamon
1/2 Tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
2 Cups cooked rice, white or brown will work
1 (15oz) can black beans, drained and rinsed
Juice of 1/2 lime
Pineapple salsa, recipe follows

Directions:

Preheat broiler.

In a small bowl combine cumin, chile powder, all-spice, cayenne pepper, cinnamon, brown sugar, salt and pepper. Stir to combine, it will form a paste, and set aside.

Line a baking sheet with foil and spray liberally with non-stick cooking spray. Place the salmon on the foil. Coat the salmon evenly with the rub, then place the seasoned salmon under the broiler until cooked through, about 10 minutes. Once the salmon is cool enough to handle, break into bite-size pieces (I used 2 forks to flake the salmon filet).

Meanwhile, combine the rice, beans, and lime juice and stir to combine. Season with salt and pepper, taste and adjust seasonings if needed and set aside.

To serve, divide the rice evenly among the serving dishes and top with salmon and pineapple salsa, and extra cilantro, if desired.

Pineapple Salsa

Ingredients:

2 1/2 Cups fresh pineapple, chooped
1/2 Cup red onion, finely diced
1/3 Cup chopped cilantro, plus more for serving
1/2 Jalapeno, seeds and ribs removed, finely diced
Kosher salt
Juice from 1/2 lime

Directions:

Combine all ingredients in a medium bowl and stir to combine. Season with salt and allow to rest for at least 20 minutes before serving. Taste, and adjust seasonings if needed.

Recipe source: Pink-Parsley originally from Pinch of Yum

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