My friends and family know how much I love to cook and make different dishes pop with seasonings from all over the world. My friend Laura, who recently traveled to the big island of Hawaii, brought me back seafood seasoning and you wouldn’t believe how delicious this simple meal came out!
Take a trip with me as we make Aloha Salmon and Shrimp with healthy quinoa and steamed asparagus. Feeling naughty? Stay tuned for a pineapple watermelon white sangria recipe I made to go with it (featured below). Perfect for a Football Sunday or when you need to get away.
What you’ll need:
- Aloha Organic Seafood Seasoning
- 1-2 green apples
- shaved carrots
- pumpkin seeds or chopped walnuts
- raspberry vinaigrette dressing
- wood kebab sticks
- 1 lime
- In a mixing bowl toss your sliced green apples, spinach, shaved carrots, seeds/ walnuts with Raspberry Vinaigrette. Set in the fridge or start eating that now. No judging over here.
- Speaking of no judging, fill a pitcher with sliced watermelon, pineapples, mint leaves, ice, Pinot Grigio and top it off with Spirte. Stir and let it infuse in the freezer so that it can chill, now onto dinner.
- In a small pot heat 1 cup per person of quinoa and double the cups of water to a boil. Simmer and reduce to low heat once the water has evaporated, stirring occasionally.
- Pee your shrimp and rub down both your salmon filet and shrimp with fresh lime juice and seasoning.
- In a medium sautee pan, drop your salmon with a 1/3 cup of water and cover to steam cook. Don’t be shy to add more seasoning towards the end if some of it has fallen off in the surrounding water. Cook for about 10-13 minutes on medium heat covered making sure there is always water to steam.
- While your salmon is cooking, you can stick your shrimp with the kebob skewers to put them in the sautee pan next, same water and covering process as salmon. Shouldn’t take longer than 10 minutes.
- In a small pot filled with 2 inches of steaming hot water, drop in your asparagus and a little garlic sea salt and black pepper. steam for no more than 3-5 minutes depending on how much asparagus you have. When finished they should be bright green.
- With a 1-cup measuring cup, pack your quinoa and grab a plate to sit it upside down, this is a cool plating technique that serves as a portion control and makes your presentation pretty cool.
- Plate your salmon, asparagus and shrimp and enjoy dinner!!