Zimmy's Nook

@zimmysnook

Seafood

Niçoise Salad with Oven Roasted Coho Salmon

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A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise inspired salad with oven roasted Coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.

Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.

A close up of the salmon on a large platter of Niçoise salad.
On the top of a range is a pot boiling potatoes and a sheet pan with a portioned coho salmon ready to get roasted.
A sheet pan of portioned marinated coho salmon.

Watch the salmon bake and sizzle here – https://youtube.com/shorts/O_fiHugNRo8?feature=share

Niçoise Salad with Oven Roasted Coho Salmon: Frequently Asked Questions (FAQ)

Can I pan sear the salmon instead of roasting?

Yes, you sure can! I have two other Niçoise Salad recipes where I’ve pan seared the salmon.

A large platter of a salmon Niçoise salad. Five pieces of salmon are centered in the platter and are surrounded by various vegetables, eggs and pickles.

Niçoise Salad with Oven Roasted Coho Salmon

Niçoise inspired salad with oven roasted coho salmon. The salmon was surrounded with asparagus, potatoes, cucumbers, celery, red onions, tomatoes, pickles, olives and hard boiled quail eggs.
Served with a dressing of white balsamic, Dijon, honey, s&p and olive oil.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Resting Time 20 mins
Total Time 1 hr 10 mins
Course Brunch, Dinner, Dressing, Entree, Lunch, Main Course, Salad
Cuisine French
Servings 4 -5 People

Ingredients
  

Salmon

  • 1 lemon zested and juiced
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 1.5 to 2-pound skin-on coho salmon fillet one inch thick, divided into 4 to 5 equal pieces

Salad Dressing

  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup good olive oil

Suggested Salad Ingredients:

  • 16 baby potatoes boiled, cut in half. While warm, lightly tossed in olive oil, salt, pepper, and a splash of white balsamic vinegar.
  • 8-10 hard boiled quail eggs halved (or 4 large chicken eggs)
  • 12-16 asparagus spears or 20-24 green beans blanched in boiling water for 2-3 minutes, removed to an ice water bath.
  • 20 cherry tomatoes halved
  • 2 stalks of celery sliced
  • 2 mini cucumbers sliced (or 1/3 of an English cucumber)
  • 2 mini dill pickles quartered into spears
  • ¼ cup assorted olives
  • 8-10 large lettuce leaves romaine or frisée
  • ½ red onion marinated optional
  • Lemon wedges

Instructions
 

Salad Dressing

  • In a small bowl whisk together the vinegar, mustard, honey, salt, and pepper. Then slowly whisk in the olive oil to thicken the dressing. Set aside until ready to serve.

Salmon

  • Preheat the oven to 400°F convection roast (or 425°F conventional bake)
  • In a small bowl, whisk together the lemon zest, juice, Dijon, garlic, olive oil and season with salt & pepper.
  • Place the salmon pieces on a sheet pan that has been lined with parchment paper. Pour the marinade over the salmon and let sit at room temperature for 10 minutes.
  • Place the salmon in the oven and cook for 10 to 12 minutes, until it is just cooked through.
  • Remove from the oven and let it rest for 10-20 minutes.
  • Serve on a platter surrounded by a selection of your favourite greens, vegetables, pickles, olives, hard boiled eggs, and salad dressing.
Keyword Coho Salmon recipe, roasted salmon, Salad Niçoise, Salmon salad
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe. We would love to hear from you!

Please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on/in the Hestan Dual Fuel Range using the Hestan Culinary 4-Qt NanoBond Saucepan.

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Sweet Chili Shrimp and Noodle Stir Fry 

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A top down image of a wok with a shrimp and noodle stirfry. An Asian themed table setting surround the wok.

Sweet Chili Shrimp and Noodle Stir Fry.

I love a stir fry because they are quick, easy, versatile and delicious. Take a few ingredients that you probably having sitting in the fridge right now and transform them in mere minutes, into a soul satisfying meal!

A top down image of a wok with a shrimp and noodle stirfry. An Asian themed table setting surround the wok.

Sweet Chili Shrimp and Noodle Stir Fry

I love a stir fry because they are quick, easy, versatile and delicious. Take a few ingredients that you probably having sitting in the fridge right now and transform them in mere minutes, into a soul satisfying meal!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner, Main Course
Cuisine Asian Fusion
Servings 4 People

Equipment

  • 1 Wok , I used my Hestan NanoBond Titanium 14" Wok

Ingredients
  

  • 2 tablespoon grape seed oil or vegetable oil, or olive oil
  • ½ large red onion thinly sliced into strips
  • 1 large carrot cut into 2-inch matchsticks (or thin circles)
  • 1 large red pepper cut into thin strips
  • 18-20 ounces large wild caught shrimp shells removed and deveined
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1 -8 ounce bag of snap peas
  • ½ cup sweet chili sauce
  • ¼ cup low sodium soy sauce
  • Juice of one lime
  • 1 pound package of fresh Shanghai thin noodles uncooked, cooked to package directions**

Instructions
 

  • In a small bowl whisk together the sweet chili sauce, soy sauce and lime juice. Set aside.
  • Heat oil in a wok over medium-high heat. Add in the onions, carrots and red pepper, cook for 2 minutes, tossing often.
  • Add in shrimp, garlic, and ginger, cook for 2 minutes, tossing occasionally.
  • Add in the snap peas and chili sauce mixture, cook for one minute, tossing to combine.
  • Add in cooked noodles, toss to combine and cook until heated through, about two minutes.
  • Serve and enjoy.

Notes

** Can’t find fresh uncooked Shanghai thin noodles? Try these substitutions:
  • 8 ounces dried Asian noodles, cooked to package directions
  • 8 ounces dried linguine, cooked to package directions
  • zucchini noodles
Keyword easy recipe, Lunar New Year, noodle recipe, Noodle stir fry, shrimp recipe, stir fry
Tried this recipe?Let us know how it was!

Hope you enjoy this Sweet Chili Shrimp and Noodle Stir Fry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine!

This recipe was made (and served) in my Hestan NanoBond Titanium 14″ Wok. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Hestan NanoBond Titanium 14″ Wok

Mussels & Squid in a Spicy Tomato-Sausage Broth

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A top down image of large pot of mussels and squid in a tomato broth. A portion is being spooned out into a bowl.

Mussels & Squid in a Spicy Tomato-Sausage Broth

When it comes to “comfort food” this ranks right up at the top! A pot of rich, flavourful, somewhat spicy broth, hot fennel sausage, mussels, squid and fresh crusty bread. An easy, affordable meal that will warm your heart & soul, while satisfying your hunger and tantalizing your tastebuds!

An image of an large pan on a gas range being heated up. Ingredients are on the counter beside the range.
An image of browning the sausage and other ingredients into the pot.
Adding a bottle of white wine into the pot on the stove.
A simmering pot of tomato broth for mussels.

This recipe was made (and served) in my gorgeous Hestan NanoBond 5 Quart Essential pan, on my Hestan Dual Fuel Range in Pacific Blue.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are always my own.

A top down image of large pot of mussels and squid in a tomato broth. A portion is being spooned out into a bowl.

Mussels & Squid in a Spicy Tomato-Sausage Broth

When it comes to “comfort food” this ranks right up at the top! A pot of rich, flavourful, somewhat spicy broth, hot fennel sausage, mussels, squid and fresh crusty bread. An easy, affordable meal that will warm your heart & soul, while satisfying your hunger and tantalizing your tastebuds!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Dinner, Main Course
Cuisine French, Italian, Mediterranean, Spanish
Servings 4 people

Ingredients
  

  • 1 tablespoons olive oil
  • 1 medium red onion finely diced
  • ½ teaspoon salt
  • 1 hot fennel sausage casing removed, broken into small pieces (or hot Italian sausage)
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried crushed red pepper flakes
  • 4 large garlic cloves minced
  • 1-2 teaspoons hot chili puree
  • 1½ cup dry white wine
  • ½ cup chopped flat leaf Italian parsley plus more for serving
  • 2 cans 398 ml/13.5 oz diced tomatoes (or 1 can 796ml/27 oz)
  • 1 cup stock homemade, or no salt added, chicken, vegetable or seafood
  • 1 cup frozen corn kernels
  • 2 pounds fresh mussels scrubbed, de-bearded*
  • 3 large squid cleaned, cut into 1/2-inch rings

For Servings

  • Crusty bread 1/2-inch thick slices
  • 1 lemon cut into 8 wedges

Instructions
 

  • Heat a 5 quart pot, pan or Dutch oven over medium-low heat.
  • Add the oil, onions & salt, cook 2-3 minutes. Raise the heat to medium high, add the sausage and brown, breaking up the sausage into small pieces. Cook for 3-4 minutes Then add the fennel seeds, crushed red pepper, garlic, hot chili puree and cook for 2-3 minutes more.
  • Add the wine, cook for 1-2 minutes scrapping the brown bits from the bottom of the pan.
  • Add tomatoes and chicken stock, bring to boil. Lower the heat to a simmer, add the parsley and corn, cover, then simmer for 5-10 minutes.
  • Raise the heat to high, add the mussels, cover and cook for 4-5 minutes. Add the squid rings, nestle them into the liquid. Cover and cook for 3-4 minutes more.
  • Discard any mussels that do not open. Sprinkle with chopped parsley.
  • Bring the whole pot to the table and let everyone scoop small portions at a time.
  • Serve mussels with bread for dipping, lemon wedges and a spoon… because you won’t want to waste a drop of this broth.
  • Also, don’t forget a bowl to discard the mussel shells.

Notes

*De-bearding simply means removing the seaweed-like fibers found sticking out of the shell. I pull them off when scrubbing them clean.
 
Keyword affortable meal, easy recipe, mussels, quick and delicious, squid
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Niçoise Inspired Salad with Wild Sockeye Salmon

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A top down image of a Niçoise inspired salad with wild sockeye salmon. Four pieces of salmon are in the middle of the plate with corn, tomatoes, green beans, potatoes, soft boiled eggs, lettuce and cucumber. Surrounding the plate is a package of the frozen salmon, olives, capers, marinated onions, dressing cutlery, dishes and four glasses of wine.

Niçoise Inspired Salad with Wild Sockeye Salmon

“Quality ingredients, simply prepared” is the foundation for how I cook. Selecting the ingredients is as much of a consideration as the method, time, or seasoning, in the overall execution of the meal.

Understanding where my food comes from is very important in determining the quality, as production/farming/harvesting methods, and their impact on the environment are key factors in quality to me.

When I am cooking a seafood dish, I use MSC certified sustainable products. By checking for the MSC blue fish label I know I can trust this seafood is coming from a certified sustainable fishery that doesn’t engage in illegal, unreported, or unregulated fishing activity. I feel better knowing that the MSC is safeguarding seafood supplies for future generations and making the ocean healthier tomorrow than it is today.

If you haven’t already, I encourage you to start following @MSCbluefish on Instagram to learn more about their work to end overfishing and find out how you join the movement for a #BigBlueFuture. Also check out www.MSC.org for their all-new “Where to buy MSC certified seafood” page and make the switch to certified sustainable seafood.

Now that we’ve chosen our Wild Sockeye Salmon, it is time to make this delicious salad and EAT!

Disclosure: I have participated in a paid partnership with MSC. Opinions in this post are my own.

Niçoise Inspired Salad with Wild Sockeye Salmon

If you have been following us for awhile, you know that understanding where our food comes from is particularly important to Elaine & me. That is why we look for MSC certified sustainable seafood options when creating meals, like this Niçoise Inspired Salad with Wild Sockeye Salmon. #BigBlueFuture
Pan seared salmon, served with lettuce, haricots vert, potatoes, corn, tomatoes, cucumbers, eggs, olives, capers, onions, and mustard-dill dressing.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 36 mins
Total Time 51 mins
Course Main Course, Salad
Cuisine French
Servings 4

Ingredients
  

  • 4 140 g MSC Certified Sustainable skin-on wild sockeye salmon fillets (4 x 5 oz) If frozen, thawed and thoroughly dried
  • 180 g haricots verts, stems removed (6 oz)
  • 3-4 free range eggs
  • 1 large ear of corn cut into 4 equal pieces
  • 227 g little creamer potatoes, cut into halves or quarters (8 oz)
  • 200 g ripe assorted tomatoes, cut into bite size pieces (7 oz)
  • 180 g English cucumber, cut into bite size cubes (6 oz)
  • 1 small tender crisp lettuce gem, bib, romaine heart, etc.
  • 2 cups loosely packed arugula

Serve with:

  • ½ cup assorted olives
  • ¼ cup capers, drained
  • Marinated onions, optional
  • Fresh dill sprigs

Vinaigrette:

  • 1/4 cup champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil
  • 2 tablespoons fresh dill, finely chopped

Instructions
 

  • Blanch the haricots verts in a large pot of boiling salted water for 1.5 minutes only. Using a spider, a metal strainer or tongs Remove the haricots verts and immerse directly into a bowl of ice water. Drain and set aside.
  • In the same boiling water cook the corn and eggs for 4.5 – 5 minutes only. Remove and immerse in a bowl of ice water. Drain and set aside.
  • For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Mix in the chopped dill and set aside.
  • Add the potatoes to the pot of boiling water. Lower the heat to a rolling simmer and cook for 8-10 minutes, until the potatoes are just tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with the lid. Leave the potatoes for 5 minutes, to dry out. Then gently toss in a bowl with salt, pepper and 2 tablespoons of the dressing. Set aside.
  • Season the skin of the fish generously with salt, and the flesh with salt & pepper.
  • Preheat a skillet over medium heat for 3-4 minutes. Add 2 tablespoons of olive oil to the pan. When the oil begins to shimmer, lay the fish down in the pan. Cook it for 5 minutes on the skin side, then flip it over to cook for 30 seconds on the other side. Remove salmon and set aside.
  • Arrange the lettuce, arugula, salmon, potatoes, haricots verts, tomatoes, corn, cucumbers, and eggs on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest on the side with the olives, capers, and marinated onions (if using) and dill sprigs.

Video

Keyword Niçoise, Salad, seafood recipe, Seafoodie, sustainable seafood, Wild Sockeye Salmon
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Steamed PEI Mussels in a Red Thai Curry Broth

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A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp, toast, olives, hot chilli sauce and a glass of wine surround the skillet

We love mussels because they are the most amazing vessel to enjoy any type of flavourful broth! The half shell is the perfect spoon shape to collect the ideal mouthful of broth with the tender mussel meat. This quick, easy and affordable recipe uses a store bought Red Thai Curry Paste to effortlessly infuse the broth with so much flavour!

Ingredients
  • 2 pounds (907g) fresh PEI mussels, rinsed and beards removed
  • 13.5 ounce (400ml) can coconut milk
  • 2 tablespoons (30ml) red Thai curry paste (store bought)
  • 1.5 cups (355ml) of fish stock (homemade, canned or cube)
  • 2 tablespoons (30ml) brown sugar
  • 3 bird’s eye chilies, sliced in half lengthwise
  • 1.5” (4cm) piece of fresh ginger, peeled
  • 1 kaffir lime leaf (or peel from 1/2 a small lime)
  • 1/4 cup fresh cilantro, washed, dried and chopped
Preparation

In a large saucepan or skillet with a lid, simmer the coconut milk and curry paste over medium heat for 5 minutes. Add the fish stock, brown sugar, chilies, ginger and lime leaf, stir and simmer for 15-20 minutes. Add the mussels to the pan, cover with a lid, raise the heat to high, and steam.

2 pounds of mussels will take 5 – 7 minutes to cook, but timing will vary depending on the heat, how much liquid you use, and the size & shape of the pan. Mussels are ready when shells are open and you can see the plump tender meats.
Sprinkle with the cilantro and serve with some fresh crusty bread for dipping in the wonderful broth — It’s that simple!

A close up of red Thai curry mussels.
A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp & calamari skewers, toast, olives, hot chilli sauce and two glasses of wine surround the skillet

Prep time: 5 min
Cook time: 30 min
Serves: 2

These mussels were served with toast for dipping, warm olives, grilled shrimp, grilled calamari and hummus with griddled veggies.

Hope you enjoy my Red Thai Curry Mussels recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These red Thai curry mussels were made (and served) in my Hestan 11″ NanoBond Skillet and on my Hestan 36″ gas grill in Pacific Fog.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.

Sizzling Shrimp Fajitas

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A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas.

Sizzling shrimp fajitas. Perfect for #FathersDay #FajitaFriday #TacoTuesday or any day ending with “y”!
These Marina Del Rey Wild Caught Argentinian Shrimp are coated in a dry taco seasoning, then seared on a cast iron and delivered to the table sizzling with peppers and onions!

Served with warm tortillas, guacamole, pico de gallo, corn, cabbage, pickled jalapeños and hot sauce, combining to create a mouth watering bundle of joy for your taste buds.

INGREDIENTS
  • 450g (1 lb) Marina Del Rey Wild Argentinian Shrimp (thawed & peeled) Size 20-30.
  • 1/2 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Oregano
  • 1/4 tsp Black pepper
  • 1/4 tsp Sea salt
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 jalapeño, slice into circles (seeds optional)
  • 1 red pepper + 1 green pepper + 1 yellow pepper, sliced into 1 1/2 inch long strips
  • lime wedges for serving optional
  • flour tortillas
A top down image of diced peppers and onions in a tray, beside a bag of frozen shrimp prepped for sizzling steak fajitas.
Suggested fajita toppings
  • Guacamole (store bought or recipe here)
  • Pico de Gallo (store bought or recipe here)
  • Corn
  • Cilantro
  • Red cabbage, thinly sliced
  • Sour cream
  • Hot sauce
  • Pickled jalapeños
INSTRUCTIONS

In a small bowl, mix together the chili powder, smoked paprika, paprika, onion powder, garlic powder, oregano, salt & pepper. Place the shrimp on a plate and season both side with the dry rub. Set aside.

Seasoned raw shrimp on a blue oval plate.

Preheat a cast iron griddle (or large pan) over medium heat on your grill or stovetop. Pour one tablespoon of oil on the griddle and add the onions. Let the onions cook down slowly as the cast iron heats up, stirring occasionally (about 5 minutes). Turn the heat to med-high , then add the peppers and jalapeños. Cook, stirring occasionally, until vegetables are tender-firm and slightly charred on the edges.

Remove the vegetables to a plate.

Add a tablespoon of olive oil to the griddle, then add the shrimp, without over crowding them. Cook shrimp for 1 1/2 – 2 minutes, flip and cook for 1 1/2- 2 minutes more (until shrimp are cooked through). Remove the shrimp to a separate plate, turn off the grill. Then add back the peppers, onions & jalapeños and toss in the shrimp seasoning. Add the shrimp on top of the vegetables and serve on the sizzling hot griddle.

Serve the warmed flour tortillas and toppings on the side and let everyone assemble their own fajitas.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas and a bag of frozen shrimp.

Hope you enjoy my Sizzling Shrimp Fajitas recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Wild Argentinian Shrimp Pesto Pasta Salad

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A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!

Ingredients
Shrimp
Salad
  • 500 g (18 oz) Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers, sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers, sliced in half lengthwise and diced into half moons
  • 150 g (5 oz) cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion, diced
  • 1/3 cup pesto sauce (store bought or homemade)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup small tender Basil leaves
Preparation

In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.

Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.

Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl. Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat. Refrigerate until serving. Before serving add the basil leaves and toss lightly.

  • Prep 25 minutes
  • Inactive 30-60 minutes
  • Cooking 15 minutes
  • Servings 4 as main course (8 as a side)

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Hope you enjoy my Wild Argentinian Shrimp Pesto Pasta Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Lobster Mac & Cheese

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A top down image of two place settings on wicker placemats. Each setting has a skillet of grilled lobster mac & cheese, napkins, cutlery, wine glasses and bottle.

Lobster Mac & Cheese is a classic way to elevate the humble macaroni (or cavatappi). However grilling lobster halves and serving them over individual skillets, makes this meal feel like 5 star dining experience!
If the store that you buy your lobster at, offers a service to steam or cook the lobster, take them up on it… just one less thing you need to worry about!
The combination of spicy salami, two quality cheeses and crispy panko on top, makes this Mac & Cheese a winner, even without the lobster… but trust me, it’s sooo much better with the lobster! ?

Ingredients
Mac & Cheese
  • Kosher salt
  • Olive oil
  • 1/2 pound cavatappi (or elbow macaroni)
  • 2 cups milk
  • 1 ounce hot calabrese dry-cured salami, cut into a fine dice
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 clove of garlic, minced
  • 1/4 cup all-purpose flour
  • 6 ounces Gruyere cheese, grated (2 cups)
  • 4 ounces extra-sharp Cheddar, grated (1 cup)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons, finely chopped thyme leaves, divided
  • 8 tablespoons panko bread crumbs, divided
Lobster
  • 1 small lobster (10-12 ounces), cooked and divided in half, lengthwise
  • 2 tablespoons panko bread crumbs mixture (reserved)
  • 1 tablespoon melted butter
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove minced
  • 1 tablespoon fresh parsley, chopped (plus more for serving)
Preparation

Preheat the grill (or oven) to about 375°F with an area for indirect cooking.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, until just al dente. Drain well.

While the pasta cooks, heat the milk in a small saucepan, (don’t let it boil). In a larger saucepan or skillet, cook the salami, over medium-low heat until it begins to crisp up 4-6 minutes. Using a slotted spoon, remove the salami to a paper towel lined plate. Add 3 tablespoons of butter and the garlic to the salami grease, cook over low heat for 1 minute. Then add the flour and cook for 2 minutes, stirring with a whisk. Still whisking, add the hot milk, 1/2 cup at a time. Cook for a couple of minutes more, until thickened and smooth. Remove from the heat, then add the Gruyere, Cheddar, 1 teaspoon salt, the pepper, and 1 teaspoon of thyme. Add the cooked macaroni, and salami and stir well. Place the mixture in 2 small skillets (or individual cast-iron dishes).

Melt the remaining 1 tablespoon of butter, then combine the butter, panko bread crumbs, 1 teaspoon thyme. Reserve 2 tablespoons of the panko mixture for the lobster and sprinkle the rest on the top of the Mac and Cheese. Bake for about 20-25 minutes using indirect heat, or until the sauce is bubbly and the macaroni is browned on top.

While the Mac & Cheese cooks, Prepare the lobster by removing the small grey sac behind the head, plus the green tomalley (lobster’s liver) and discard.

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese, the half lobsters are directly on the grill. There is a sunset and a bottle of wine with two glasses filled.

Place 1 tablespoon of the reserved panko mixture into each half of the lobster filling the areas that you have just cleaned.

Mix together the the butter, lemon zest & juice, garlic and parsley. Set aside.

When the Mac & Cheese is just about done, place the lobster on the grill over medium heat, spread the butter mixture over the lobster and cook for 3-5 minutes until warmed through.

Serve each lobster half over a skillet of Mac & Cheese and dig in!

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese plus a half lobster. There is a sunset and a bottle of wine with two glasses filled.
  • Serves 2
  • Prep time – 20 minutes
  • Cook time – 40 minutes
  • Total – 60 minutes

Hope you enjoy this Grilled Lobster Mac & Cheese recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Cooked in Hestan NanoBond 8.5” skillets, on the Hestan gas grill and served with Hestan Vineyards Chardonnay.

A photo of a bottle of Hestan chardonnay and two glasses outside on a deck.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Ridiculously Good Grilled Shrimp

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An image of four ridiculously good grilled shrimp on a plate with grilled lemons, parsley and an heirloom tomato salad.

Ridiculously Good Grilled Shrimp.

I love this grilled shrimp recipe any day of the week. It is a perfect weeknight meal that is super quick, full of flavour, and easy to make! It is delicious served over salad, rice, pasta, or your favourite grain. Use smaller skewers, for the ultimate appetizer!

Cook’s tip: You may want to make more than the recipe suggests because everyone will love these, and they will disappear quickly!!

Ingredients
  • 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined (20-30 size)
  • pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 garlic cloves minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 4 metal skewers (or wood skewers soaked)
Preparation

Dry the shrimp on a paper towel, then sprinkle with freshly ground pepper. In a medium sized bowl whisk together the white balsamic vinegar, garlic, lemon zest & juice, parsley, Sriracha, soy sauce, Dijon mustard, and red pepper flakes, then add the oil in a slow stream while whisking. Add the shrimp and let marinate for 30 minutes.

An white enamel pan with black edges filled with shrimp in a marinade for ridiculously good grilled shrimp.

Preheat grill to high heat.

Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.

Lower the heat on the grill to medium.

Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.

Serve with your favourite summertime salad or over flavoured rice, quinoa, orzo.

** Note: I like to leave the tail on for presentation, but feel free to remove it.

  • Prep Time: 25 minutes
  • Inactive time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 60 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

Four skewers of grilled shrimp with parsley and grilled lemons fill half the oval platter. The other half of the platter is an heirloom tomato caprese salad.

Hope you enjoy my Ridiculously Good Grilled Shrimp recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Crisp Spring Salad with Grilled Wild Shrimp & Olives

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A top down image of a spring salad with grilled wild shrimp, ribbons of cucumber, snap peas, radishes, asparagus tips and green onions . Plates, napkins, wine, glasses, and sauce all surround this dish.

Crisp Spring Salad with Grilled Wild Shrimp & Olives

Succulent Marina Del Rey shrimp, marinated in a lemon-mustard-dill dressing, then seared on the grill with olives!

This fresh, crisp, creamy salad is delicious year round but extra special when you can use fresh local asparagus. Perfect for a light lunch or add a few more shrimp for a heartier dinner. Also incredible paired with grilled meat (perhaps flank steak) for a delicious take on “surf & turf”

Ingredients
  • 12-16 Marina Del Rey Wild Argentinian Shrimp (20-30 size), thawed, shells removed (tails left on if you prefer the look for presentation) Freeze the shells to make shrimp stock at a later date.
  • 3/4 cup Lemon-Mustard-Dill dressing (recipe below), divided
  • 12-16 stuffed green olives (same number as shrimp)
  • 1 cup hummus use your favourite store bought
  • 1 cup plain Greek yogurt
  • 1 tablespoon finely chopped dill
  • 3 Persian cucumbers, using a mandolin sliced lengthwise into thin ribbons
  • 30 asparagus tips, 3” long (reserve the stalks for a frittata, omelette or make soup) Alternatively use 10 full stalks cut into 3 pieces per stalk, 30 total pieces
  • 4 large radishes, using a mandoline sliced thinly
  • 4-5 oz snap peas, stem end & strings removed (optional – open about half the pods)
  • 6 Green onions, white & light green portion, thinly sliced on a diagonal
  • 2 tablespoons capers
  • 20 individual dill leaves, removed from the branch
  • Optional 2-3 oz crumbled feta
  • 8 x 4-5” (or 4 x 8-10”) skewers (if wood, soak for at least 30 minutes)
Lemon Mustard Dill Dressing
  • 1/2 cup extra virgin olive oil or use a neutral-tasting oil if you prefer
  • 1/4 cup freshly squeezed lemon juice from about 2 medium lemons
  • 1 1/2 tablespoon finely chopped fresh dill
  • 2 teaspoons honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes

Mix everything in a jar with a tight fitting lid and shake well to combine

Preparation

Begin by thawing the shrimp, removing the shells and pat dry with paper towels.

A blue oval plate of shrimp, shells removed and tails remain on.

Make the dressing, then combine 1/3 cup of dressing with the shrimp in a resealable bag or bowl and toss to combine. Marinate for 10-12 minutes. Reserve the rest of the dressing for serving.

Mix together the hummus, yogurt and chopped dill in a bowl until combined then spread the mixture evenly over a 12-13” round serving platter (leaving about an inch border).

Layer the cucumber, asparagus, radishes and snap peas directly on the hummus mixture, then sprinkle the green onions, capers and dill leaves over everything. Put the salad in a cool space until ready to serve.

Skewer one side of the shrimp, then add the olive (stuffed side up), then finish skewering the other side of the shrimp (shrimp will be wrapped around the olive). Continue until all shrimps and olives are skewered.

A blue oval plate with shrimp and olive skewers ready to go on the grill

Preheat the grill (or grill pan) to medium-high heat.

Grill the shrimp for 2-3 minute per side until cooked through.

Place the skewers on the salad and drizzle 2 tablespoons of dressing over everything.

Serve with remaining dressing to add as desired to individual taste.

  • Prep Time: 35 minutes
  • Cook time: 5 minutes
  • Total time: 40 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A close up of a top down image of a spring salad with grilled wild shrimp, of ribbons of cucumber, snap peas, radishes, asparagus tips and green onions.

Hope you enjoy my Crisp Spring Salad with Grilled Wild Shrimp & Olives recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine