Garlic Dijon Shrimp And Salmon Foil Packs

Bold and savory garlic dijon shrimp and salmon foil packs are loaded together with your favorite seafood and therefore the most incredible tangy honey dijon sauce.

Loving foil packs this summer? Try Garlic Steak and Potato Foil Packs, Lemon Herb Shrimp and Broccoli Foil Packs, and Herb Butter Salmon and Asparagus Foil Packs. 

Garlic Dijon Shrimp And Salmon Foil Packs
Garlic Dijon Shrimp And Salmon Foil Packs

After a quick hiatus from foil pack dinners during the vacation season of turkey, ham, and cranberry salad galore, I'm happy to announce that the primary foil pack recipe of the year has made it’s thanks to you from my kitchen.

It is easy, it's incredibly delicious in every way, and it's ready in about half-hour with nothing to wash up but a couple of pieces of foil to add the rubbish and one little bowl to rinse out.

In other words it's everything I dream of during a quick and straightforward meal with minimal ingredients and maximum flavor.

Garlic Dijon Shrimp And Salmon Foil Packs

INGREDIENTS :

  • 1 teaspoon dried Italian seasoning herbs see note
  • Garlic Dijon Sauce
  • 2 tablespoons dijon mustard
  • 2 teaspoons whole grain dijon mustard
  • 4 salmon fillets I used skin-off
  • 1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • 8 tablespoons butter, melted 1 stick or 1/2 cup
  • 2 tablespoons honey
  • 3 teaspoons minced garlic
  • salt and pepper, to taste I used about 1/8 teaspoon each
  • 1 tablespoon fresh chopped dill

INSTRUCTIONS :

  1. Prepare 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. 
  2. To make the sauce, stir together all ingredients in a bowl and set aside. 
  3. 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. 
  4. 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. 
  5. 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. 


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