Garlic Dijon Shrimp and Salmon Foil Packs
Garlic Dijon Shrimp and Salmon Foil Packs is a main course that serves 4. For $5.62 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, pescatarian, and ketogenic recipe has 665 calories, 46g of protein, and 49g of fat per serving. This recipe is liked by 554 foodies and cooks. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Creme de la Crumb. If you have garlic, dijon mustard, salt and pepper, and a few other ingredients on hand, you can make it. With a spoonacular score of 87%, this dish is outstanding. Garlic Shrimp Foil Packs, Shrimp and Asparagus Foil Packs with Garlic Lemon Butter Sauce, and Grilled Salmon Paella Foil Packs are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
8 tablespoons butter, melted 1 stick or 1/2 cup
2 tablespoons dijon mustard
1 tablespoon fresh chopped dill
3 teaspoons minced garlic
1 teaspoon dried Italian seasoning herbs see note
2 tablespoons honey
4 tablespoons olive oil
4 salmon fillets I used skin-off
salt and pepper, to taste I used about 1/8 teaspoon each
salt and pepper to taste
1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
2 teaspoons whole grain dijon mustard
Equipment:
aluminum foil
bowl
grill
microwave
Cooking instruction summary:
InstructionsPrepare 4 12x12 inch pieces of foil and set aside. Drizzle salmon with olive oil, rub over whole surface, then season with salt, pepper, and half of the Italian seasoning dried herbs. Repeat process with the shrimp. To make the sauce, stir together all ingredients in a bowl and set aside. Assemble foil packs by placing salmon in the middle, topped with 3-4 shrimp. Drizzle HALF of the sauce over the shrimp and salmon, RESERVE the other half for using later. Fold foil over the shrimp and salmon and pinch edges to seal closed so no juices leak. Grill foil packs over medium-high heat salmon-side down for 10 minutes, then flip and cook another 5 minutes or so until shrimp is opaque and salmon is cooked through and flaky. Drizzle with the reserved sauce (you may need to microwave it for a few seconds first if the butter has cooled) and top with additional fresh chopped dill if desired and serve.
Step by step:
1. Prepare 4 12x12 inch pieces of foil and set aside.
2. Drizzle salmon with olive oil, rub over whole surface, then season with salt, pepper, and half of the Italian seasoning dried herbs. Repeat process with the shrimp. To make the sauce, stir together all ingredients in a bowl and set aside. Assemble foil packs by placing salmon in the middle, topped with 3-4 shrimp.
3. Drizzle HALF of the sauce over the shrimp and salmon, RESERVE the other half for using later. Fold foil over the shrimp and salmon and pinch edges to seal closed so no juices leak. Grill foil packs over medium-high heat salmon-side down for 10 minutes, then flip and cook another 5 minutes or so until shrimp is opaque and salmon is cooked through and flaky.
4. Drizzle with the reserved sauce (you may need to microwave it for a few seconds first if the butter has cooled) and top with additional fresh chopped dill if desired and serve.
Nutrition Information:
covered percent of daily need
