Cook Like A Chef Or Star ( Part 3) Louisiana Grilled Salmon
3 pound salmon fillet
1 pound of pealed raw shrimp
1 jar of Bertolli
1 can of mushrooms
half of diced bell peppers
half or diced onions or if available in your town or city 1 half of cup of pictsweet frozen bell
peppers and onion mix.
3 table spoons of real butter
Pill skin off of salmon fillets, then rinse them in cool water. Season lightly with Tony's Chacheres and then place in your freezer for 10 minutes. Combine pealed shrimp, two table spoons of butter on high heat until shrimp are fully cooked. Then saute your bell pepper and onion mix for 3 minutes. Add on jar of Bertolli, season lightly with Tony's Chacheres, with a squeeze of lemon. Turn heat down low then cook for 5 minutes. Then retrieve your salmon fillets , place then on a hot grill and cook each for 7 minutes on both sides. After the fish are done then top them with your shrimp sauce and now you have prepared Louisiana Grilled Salmon. I recommend with this dish that its served with steamed broccoli, along with some Rice a Roni for the side.
I hope you enjoy this meal, until then have a great holiday,
From the staff at Q & A With Chuck