Turn your salmon into a mouthwatering meal with our recipe. You’ll need the following ingredients:
- 1 Pound Salmon (Serves Four To Six)
- 2 Teaspoons My Family’s Salmon Seasoning
- 1 Lemon
- 2 Tablespoons Butter Or Margarine
- Heavy-Duty Foil
Thinly slice lemon (approx. seven slices), then thinly slice butter. Tear sheet of foil approximately four inches longer than length of salmon. Place salmon on center of foil. Mix herbs with salts well. Shake bag and stir. Sprinkle one teaspoon of seasoning on each side. Increase/decrease seasoning based on weight of salmon. Randomly place butter slices on top of salmon. Place lemon slices across salmon, covering the butter. Tightly wrap salmon in foil.
On grill, cook on medium heat (approximately 375 degrees). Place wrapped salmon directly on grill. Grill eight minutes on each side. In oven, cook at 375 degrees for 21 minutes. Ovens vary, so check at approximately 18 minutes. Check fish with fork; it should be pink, not red.
For sautéed shrimp, the preparation time is 10 minutes and the cook time is four minutes. Assemble the following ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Tablespoon My Family’s Salmon Seasoning
- 1 lb. Large Shrimp
- Juice and Zest From 1 Lemon
- For Spicy Lovers, Add 1/4 Tsp Crushed Red Peppers
In a large bowl, combine shrimp, one tablespoon olive oil, one tablespoon seasoning, and half of the lemon zest. Toss to coat. Preheat grill pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about one minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with remaining one-half teaspoon of seasoning (if desired). Serve immediately.
We also offer instructions for delicious scallops. You’ll need the following ingredients:
- 16 Sea Scallops (About 1 1/2 Pounds)
- 1 1/2 – 2 Tablespoons My Family’s Seasonings
- 1/4 Cup Plus 2 Tablespoons Vegetable Oil
- 1/4 Cup Drained Capers (About 2 Ounces)
- 1 Lemon, Cut Into Wedges
Season scallops on each side with seasoning. In a large skillet, heat one tablespoon vegetable oil over medium heat until it just reaches the smoking point. Add eight scallops to the pan, and sauté until golden brown, about two minutes per side. Remove from pan to a warm plate. Repeat with remaining scallops. In a second skillet, heat one-quarter cup vegetable oil over medium-high heat. Add capers, and cook until they open, about one minute. Remove with a slotted spoon to a plate lined with paper towels. Place four sea scallops on each of the four plates. Garnish each plate with one tablespoon fried capers, one-quarter tablespoon seasoning mix (if desired), and a wedge of lemon. Serve immediately.