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Beranda / >> Gàrlic Dijon Shrimp and Sàlmon Foil Packs >>> #yummy #food

>> Gàrlic Dijon Shrimp and Sàlmon Foil Packs >>> #yummy #food

Gàrlic Dijon Shrimp and Sàlmon Foil Packs









ingrédients

  • 4 salmon filléts that I used without skin
  • 1/2 pound of largé shrimp, peeled and deveined, I kept the tails, do not hesitate to remove them before starting the recipe if you wish
  • 4 tabléspoons olive oil
  • salt and pépper to taste
  • 1 téaspoon dried Italian seasoned herbs

*DIJON GARLIC SAUCE

  • 8 tabléspoons butter, melted 1 stick or 1/2 cup
  • 2 tabléspoons of honey
  • 2 tabléspoons Dijon mustard
  • 2 téaspoons whole Dijon mustard
  • 3 téaspoons minced garlic
  • salt and pépper, to taste I used about 1/8 teaspoon each
  • 1 tabléspoon chopped fresh dill


*Instructions

  • Prepare 4 piéces of 12 x 12 inch aluminum foil and set aside. Drizzle the salmon with olive oil, rub over the entire surface, then season with salt, pepper and half the seasonéd dried herbs. Repeat the process with the shrimp.
  • To make thé sauce, combine all the ingredients in a bowl and set aside.
  • Assemble thé aluminum foil packages, placing the salmon in the middle, garnished with 3-4 shrimp. Drizzle HALF the sauce over the shrimp and salmon, RESERVE the other half for latér use. Fold the foil over the shrimp and salmon and pinch the edges to seal so that no juices leak.
  • Grill thé foil packages over medium-high heat on the salmon side for 10 minutes, then turn and cook for another 5 minutes or so until the shrimp are opaque and the salmon is cookéd through and flaky.
  • Drizzlé with reserved sauce (you may need to microwave it first for a few seconds if the butter has cooled) and garnish with additional fresh chopped dill if desired and serve.