Grilled Shrimp And Salmon Dinner Recipe

About this recipe

A flavorful pescatarian dish featuring grilled salmon, shrimp, and caramelized pineapple, served over rice and garnished with fresh parsley. Perfect for a satisfying dinner.

Ingredients

• 25 g Parsley
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 250 g Pineapple Chunks (Ananas)
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 100 g Dg1 Garlic Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (50 g) On1Y Pepper Grinder
• 200 ml Pantai Sweet Chili Sauce
• 500 G Kinwaaquinoa

Instructions

1. 1. Skip this step as skewers are not available.
2. 2. Brush both sides of 4 salmon fillets with 12 cup olive oil and season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon garlic powder.
3. 3. Arrange the shrimp in a single layer on a grill-safe tray or directly on the grill. Brush both sides of the shrimp with 12 cup olive oil and season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon garlic powder.
4. 4. Cut 4 slices of fresh pineapple, approximately half an inch thick, and brush both sides with 12 cup olive oil.
5. 5. Preheat a grill to medium heat. Place the salmon fillets flesh side down on the grill and cook for 6-7 minutes per side, or until fully cooked but not overdone.
6. 6. Grill the shrimp for 3-4 minutes per side, or until the shrimp turn pink and are cooked through.
7. 7. Grill the pineapple slices for 2-3 minutes per side, or until caramelized and slightly charred.
8. 8. Brush the grilled salmon, shrimp, and pineapple slices generously with 1/2 cup sweet chili sauce during the last minute of grilling.
9. 9. To serve, place a scoop of cooked quinoa on each plate. Arrange a salmon fillet and shrimp on top of the quinoa, then top with a grilled pineapple slice.
10. 10. Sprinkle 1 tablespoon of chopped fresh parsley over the dish and serve with your favorite vegetable side.