FM Recipes: Quick & Easy Grilled Seafood Trio


We know that everyone has lives to live, jobs to get to, event to attend, etc. STILL, that doesn't meant that eating a delicious, healthy seafood lunch or dinner has to be an act of congress! Try this awesome recipe below for an amazing seafood meal in under 40 minutes that will have people talking about your cooking for months & years to come...


How To Prepare:

  1. Start off by running your salmon, shrimp and scallops under cold water quick. Lay your fillet, scallops and shrimp out on a platter. Fisherman's Market being located in New England, we couldn't but help show off our Patriots platter!
  2. Optionally, you can pick off the "sweet meats" on the outside of the scallops. This is the part that is cut where it was once attached to the shell. It is a bit chewy, but if you don't mind it, leave it on.
  3. Next, skewer your shrimp and scallops. You can even mix and match if you'd like as they will both cook at the same time on the grill.
  4. Turn on your grill and let it get nice and hot on medium-high.
  5. After washing your hands or putting on rubber gloves, lightly drizzle extra EVOO on your salmon fillet and rub in in evenly with your hands covering all of the exposed pinkish meat.
  6. Sprinkle a little garlic powder, Cajun seasonings, blackening seasoning, coarse salt mix and Italian seasoning over it. Apply this same seasoning to both sides of your shrimp and scallop skewers. Now, use your hands to rub that seasonings into the fillet.
  7. Top your fillet with sliced almonds. Pro Tip: Don't be afraid to put too many as you will want to cover your fillet. Try picking up the fillet to see what falls over and reapplying them.
  8. Now, it is time to cook!
  9. First, lay your salmon fillet skin-side down on the grill. Keep your heat on medium-high heat depending on your grill. The skin will act a natural barrier to not allow it to burn the salmon and your salmon will be much more flavorful. Let it sit for 10-12 minutes.
  10. Now, we can add the scallop and shrimp skewers to the grill on the opposite side. After laying down your skewers, turn the side with scallops and shrimp down to medium heat to allow both the salmon and skewers to cook at the same time. You will want to see grill marks on both sides of the scallops and shrimp. Close grill cover and return in 5 minutes.
  11. Flip your skewers over using a spatula and/or tongs. Check your salmon internal temperature with a meat thermometer. FDA recommends 145 degrees Fahrenheit for a safe temperature, but we are looking for a 138-140 F. Close grill cover always as often as possible to contain heat. Wait 5 minutes.
  12. Check the internal temperature of the thickest part of the salmon once again. If it reads 135 or higher, we are almost ready!
  13. Use your spatula to easily separate the skin from the salmon fillet. Turn off burners & gas tank. Close grill cover.
  14. Now, go inside to finish any sides such as the steamed broccoli that we made. Return 5 minutes later to remove your seafood from the grill. We find cutting your salmon fillet into servings using the metal spatula makes it easier to lift, but it can be lifted as a whole too, if careful.
  15. Plate your seafood and sides and get ready for a great lunch or dinner that took hardly any time to prepare! We added a sriracha mustard with dots of sriracha for a nice compliment to all of the seafood. Feel free to experiment with garnishes...  Enjoy!

DIETARY FACT: This recipe is very keto friendly for those adhering to a low-carbohydrate diet.

FUN FACT: There are six types of Salmon in North America. Five come from the Pacific coast and are called Pacific Salmon. These are Chinook, Coho, Sockeye, Pink, and Chum Salmon. The other one traditionally lives in the Atlantic and is simply called Atlantic Salmon.