This Dinner took 1 hour. However, it was worth every minute. My Family came in from out of town and our rule has always been, I cook, they clean. I love it!!!
Two large fillets of Wild Sockeye Salmon, basted with a mixture of Whiskey Mustard, our Thai Herb Blend and the Milanese Gremolata. Place into a glass corning dish, pre-heated oven at 350 degrees for 25 min. Remove from the oven and coat with a mixture of Crushed Pistachios (shelled in bag and I used a small blender to crush), add a hefty amount of our Maple balsamic and our Vegan Butter olive oil and blend over both salmon fillets. Place back into the oven on broil on low for another 12 min to toast the crust. Turn off oven.
Wrap sea scallops with peppered Prosciutto, pan seared in our Garlic Olive Oil, remove and place into the oven with the Salmon (oven is off and just keeps food warm). Next, steamed spicey Bay shrimp marinated with our Serrono Chili Pepper Honey Vinegar. Last, Side Salad with fresh baby spinach, romaine lettuce, cucumbers, walnuts, pumpkin seeds, cranberries, sundried & grape tomatoes, Manchego shavings and drizzled with our Blueberry balsamic and Basil Olive Oil. Salt & Pepper to taste.
What a great time with family, saying grace, enjoying each other’s company and laughing it up!