BROILED SALMON AND SHRIMPS

Broiled fresh certified organic salmon with seasoned vinegar “Pinakurat”(This is a spicy seasoned vinegar you can buy from the Asian store or in amazon). This melts in your mouth, it’s truly the best! Although the vinegar is a little spicy for dipping but when you put it in the fish and cook it, it is just enough kick for the kids’ taste buds. Also look for the extra virgin olive oil, because this gives a unique extra flavor compared to other oil. Shrimps were seasoned and cooked separately but I presented and served on the side of the salmon for a nice seafood platter.

INGREDIENTS:

• 6 lbs. salmon (feeds 5-6)
• 4 tbsp seasoned vinegar (I used Pinakurat)
• 1/8 tbsp robust extra virgin olive oil (see it in amazon)
• 1 tbsp pink salt or himalayan salt(see it in amazon)
• 1 tsp freshly ground black pepper
• 1 tsp paprika(see it in amazon)
• 2 tbsp garlic powder

INSTRUCTIONS:

• Place the salmon fillet skin-side down (if there is skin) on the greased baking pan
• Drizzle and rub the vinegar in the fish, front and back (if no skin at the back)
• Drizzle some olive oil as well and save some for later.
• Mix the salt, black pepper, paprika and garlic powder.
• Rub evenly into the fish. Refrigerate for 30 minutes.
• After 30 minutes, turn the oven broiler ON.
• Broil salmon at the middle rack for 15-20 minutes, just test when done depending on how thick your fish is.

FOR THE SHRIMP

• 3 lbs easy peel jumbo shrimp
• 1 tsp creole seasoning(see it in amazon) 
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika (see it in amazon)
• 1 tsp garlic powder
• 2 tsp olive oil
• 2 tbsp salted butter

INSTRUCTIONS:

• Add all the ingredients together in a ziploc bag except the salted butter and marinate the shrimp for at least 30 minutes.
• After 30 minutes, place butter in the heated skillet.
• Add the shrimps and cooked until pink. Do not overcook.
• Serve at the side of the salmon and drizzle some olive oil on top of the fish and shrimps.
• Garnish with chopped parley and lemons.

Enjoy!