Grilled Salmon with Shrimp and Peppers

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

This weekend Debarshi prepared a delectable dinner. He grilled a Salmon fillet with Shrimps and Peppers and it was so good that I couldn’t resist myself from sharing the recipe. This is a delicious quick recipe and if you like to cook this can be a very good surprise for your next date night. Serve these with a loaf of French Bread and a drink of your choice.

Make it even special, make some homemade Bread and brew some Unsweet tea. Arrange some flowers and candles on the table and put on some light music. Make every date night special with these easy recipes.

Ingredients:

For the Salmon and Peppers:

• Salmon Fillets – 1 Pound 
• Tandoori Masala - 3 Tablespoons
• Onion Powder - 1 Teaspoon
• Garlic Powder - 1 Teaspoon
• Ginger Powder - 1 Teaspoon
• Red Chili Powder - 1 Teaspoon
• Salt - (To Taste) About ½ Teaspoon
• Black Pepper Powder - 1 Teaspoon
• Garam Masala - 1 Teaspoon
• Turmeric Powder - ½ Teaspoon
• Olive Oil – 4-5 Tablespoons
• Peppers – 2-3 small Red and Yellow peppers with one Poblano pepper

For the Shrimp:

• Tandoori Masala - 2 Tablespoons
• Onion Powder - 1 Teaspoon
• Garlic Powder - 1 Teaspoon
• Ginger Powder - 1 Teaspoon 
• Red Chili Powder - 1 Teaspoon
• Salt - (To Taste) About ½ Teaspoon
• Black Pepper Powder - 1 Teaspoon 
• Garam Masala - 1 Teaspoon 
• Turmeric Powder - ½ Teaspoon 
• Olive Oil – 3-4 Tablespoons
• Shrimp - ½ Pound 
• Yogurt – 1 Cup

For serving:

• Lemon – 1, cut into wedges

Let’s do a little prep:

For the Salmon and Peppers:

• In a small bowl mix all the spices (Tandoori Masala, Onion Powder, Garlic Powder, Ginger Powder, Red Chili Powder, Salt, Black Pepper Powder, Garam Masala, Turmeric Powder) with the Olive Oil. 
• Brush this marinade all over the Salmon and the Peppers. Use all of the marinade as a lot of it drips while grilling. 
• Cover and refrigerate for at least an hour.

For the Shrimp:

• Take a big bowl and mix all the spices (Tandoori Masala, Onion Powder, Garlic Powder, Ginger Powder, Red Chili Powder, Salt, Black Pepper Powder, Garam Masala, Turmeric Powder) with the Olive Oil and Yogurt. 
• Add shrimp to the bowl, and stir until evenly coated. 
• Cover and refrigerate for at least an hour.

Directions for Grilling the Salmon and Peppers:

• Make sure to use a clean grill and keep an oven safe dish lined with an aluminum foil nearby to transfer the grilled Salmon and Peppers.
• Preheat the Grill on high heat. (Keep one of the burners on medium heat if you want to cook the Shrimps at the same time.)
• Oil the grates with a cooking spray (oil it well to prevent any sticking).
• Arrange the Salmon (skin side) and the Peppers on the Grill. Brush the marinade over the fish liberally.
• Cook for 6- 8 minutes and very carefully and gently turn sides. 
• Lower the heat to medium high.
• Cook the other side for another 6- 8 minutes or until the fish flakes easily with a fork. 
• For the Peppers you may want to keep them for 3-8 minutes until they look charred and the skin softens.

Directions for Grilling the Shrimp:

• Use a clean part of the grill, removing any burnt pieces. 
• Preheat the Grill on medium heat.
• Oil the grates with a cooking spray (oil it well to prevent any sticking).
• Thread the Shrimps onto skewers. Pierce once near the tail and once near the head. 
• Cook for 5-7 minutes and keep turning sides for an even cooking. 
• Keep grilling until the Shrimps look opaque and take off the grill to keep them moist.
• Serve the Salmon, Shrimp and the Peppers with a Lemon wedge. 

Tips:

• You may want to keep one part of the grill on medium heat and put the Shrimp on it right when you are cooking the Salmon and Peppers. This will cook the Shrimp slowly and it will still be warm when the Salmon and Peppers are done.
• You may discard the marinade or reuse it to grill something else.
• If you're using wooden skewers, soak them in water for 20 minutes before grilling.
• I like to use Metal skewers, these are comparatively expensive than the wooden skewers but they are sturdier and more durable. Plus, they don’t require soaking in water. Now my skewers don't have a wooden grip so I always use mittens for holding them because they get very hot on the grill.
• Do not re-use the plates in which you kept the raw fish. Always transfer the grilled fish to a clean platter. This will prevent any cross contamination of germs from the raw fish.
• Before cooking Salmon or Shrimp for guests or your Date, always ensure they are not allergic to it.

Recommended Reading:

• Breadsticks
• Unsweet Tea
• Set the dinner table in minutes
• Garam Masala
• Tandoori Masala
• Buying and Preparing Shrimp
• Picnic at Smithville Lake, Missouri
• Doi Mach (Bengali Recipe: Succulent Fried Fish in Yogurt Gravy)
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• Yummy Almond Flour Bread with Ghee and Spices
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• Egg Salad (not to be afraid of when you are on Keto diet)
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• Top 10 Spices to keep in your kitchen
• Quick Weeknight Dinner - Shrimp Stir Fry
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• Chingri Alur Dalna (Shrimp and Potatoes Gravy)
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