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Courtesy of WWW.BRIANNASDRESSING.COM

WEEKLY SPECIALS 7/6/2015

 

INGREDIENTS

10 oz. sockeye salmon

6 jumbo white shrimp, peeled and deveined

1 tbsp seafood seasoning, like Old Bay

3/4 cup BRIANNAS Lively Lemon Tarragon dressing – to be divided

8 oz. spring mix salad

FRUIT SALSA INGREDIENTS

1/8 cup red onion, diced

1/4 cup mango, diced

1/8 cup fresh cilantro or basil, chopped

1 tbsp BRIANNAS Lively Lemon Tarragon dressing

 

  1. Drizzle 2 tablespoons dressing over shrimp and set aside to marinate.
  2. Sprinkle salmon with Old Bay and grill over medium-high heat or broil 8 minutes per inch of thickness or until fish flakes easily with a fork, turning once.
  3. Heat 1 tablespoon dressing in large skillet on medium heat. Add shrimp and stir 3 to 4 minutes or until shrimp turn pink.
  4. Toss salad with 4 tbsp dressing, divide in half & place on plates.
  5. Cut salmon in half & place on top of each salad. Place 3 cooked shrimp on top of each piece of salmon.
  6. Sprinkle fruit salsa over entire dish. Drizzle fish with remaining dressing to taste.

Makes 2 servings. Chef recommends: Salmon should be cut before cooking.