So, You’re Pregnant—Here’s What’s Safe to Eat & Drink

You’re pregnant, congrats! What a wild, joyful, cosmic, overwhelming, incredible, uncertain, life-altering experience pregnancy and motherhood can be. When you’re pregnant, there’s enough to think about without wondering about what’s safe to eat, yet…


You’re pregnant, congrats! What a wild, joyful, cosmic, overwhelming, incredible, uncertain, life-altering experience pregnancy and motherhood can be. When you're pregnant, there's enough to think about without wondering about what's safe to eat, yet here we are.

Fact is, whether you’re pregnant or not, essentially all food can pose some kind of risk, from E. coli–tainted leafy greens to accidentally undercooked meat. With this in mind, it’s best to take a balanced approach to risk and benefit when choosing ingredients for pregnancy-safe recipes—maximizing taste, nutrition, and variety.

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“Hot Girl Food” or Not—Tinned Fish Is the Best Fish

Chef Chris McDade remembers the tinned fish of his youth. Growing up in Georgia, the go-to snack on family fishing trips was the simple, sublime trifecta of canned oysters, saltines, and hot sauce—the rich, briny oysters balanced by the sturdy, salty c…

Chef Chris McDade remembers the tinned fish of his youth. Growing up in Georgia, the go-to snack on family fishing trips was the simple, sublime trifecta of canned oysters, saltines, and hot sauce—the rich, briny oysters balanced by the sturdy, salty crunch of the crackers and a vinegary zing of heat. Lest this memory sound too precious, these were not top-shelf shooters.

“The ones we used were like 79 cents for a tin. But they were easy to pack in and easy to pack out. And delicious,” says McDade.

Read More >>

BURRATA WITH ROASTED PEPPER CREAM

How to serve buratta? I just love roasted peppers with burrata. I won’t lie, it’s a bit of a hassle, but it’s worth it. It’s the perfect combination of the burrata’s creamy flavor and the sweetness of the roasted peppers. You can also use soft Mozzarella di Buffala for this dish. Burrata with roasted pepper […]

How to serve buratta? I just love roasted peppers with burrata. I won’t lie, it’s a bit of a hassle, but it’s worth it. It’s the perfect combination of the burrata’s creamy flavor and the sweetness of the roasted peppers. You can also use soft Mozzarella di Buffala for this dish.

Burrata with roasted pepper cream

Recipe

PREP TIME COOK TIME MAKES
30-40 minutes 7-10 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 burrata
  • 5 Kapia peppers (you can take 3-4 bell pepper)
  • ½ tsp balsamic vinegar
  • 1 tsp olive oil
  • Salt
  • Several arugula leaves or basil to serve

INSTRUCTIONS

1. Preheat the oven to 240-250 °C / 460-480 °F. Or use the highest grill setting.

2. Cover a baking tray with parchment paper, so it will be easier to clean. Place the peppers and bake until blackened on all sides. Immediately from the oven, put the peppers in a container and cover tightly to sweat them out. You can also put the peppers in a bag, tie it, and leave it for 20-25 minutes.

3. Take the peppers out of the container and peel them, remove the stalk, and get rid of the seeds. Just rinse them off under running water. Put peppers in the small bowl of a blender, add the vinegar, oil, and salt. Blend until smooth. 

4. Pour the pepper sauce into a deep bowl. Slice the burrata a little and place on top of the peppers. Lightly salt. Add arugula or basil. Drizzle with truffle oil, if desired.

Please leave your feedback. I’m really looking forward to it!


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What to Cook This Week?

Grilled Salmon in Foil

Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist…

A Couple Cooks – Recipes worth repeating.

Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.

Grilled Salmon in Foil

Want to know the easiest, no-fail way to grill salmon? Make Grilled Salmon in Foil! We love a good crispy-on-the-outside charred fish, so we were a little skeptical at first. But this method results in one delightfully moist, perfectly seasoned fillet of salmon! It tastes completely irresistible, and the best part? It could not be easier. No nervously flipping the fish and worrying about sticking to the grill grates. Place it right in the foil and go!

How to grill salmon in foil: some tips!

All you need to know for this one: what grill temperature for salmon, and how long to grill salmon in foil? 6 minutes with the foil closed, then 1 to 5 minutes with the foil open. Here are the pointers, or jump to the recipe below for all the specifics:

  • Preheat the grill to medium high: that’s 375 to 450 degrees.
  • Place the salmon on foil. Brush it with olive oil and season it (more on that below). Close the packet and seal it up.
  • Grill 6 minutes with the foil packet closed. Then open the foil packet and grill 1 to 5 more minutes with the foil open, until the salmon is tender and pink or the internal temperature reads 125 to 130F at the thickest part.

That’s it! Spritz the salmon with lemon and serve. No flipping, no babying required.

Grilled salmon in foil

What to expect from grilled salmon in foil (vs on the grates)

Making grilled salmon in foil is by far the easiest method for grilling fish out there. There are a few tradeoffs with Classic Grilled Salmon, where you grill the fish right on the grates. Here’s what to expect:

  • Classic grilled salmon comes out with a crispy top and charred flavor. If you love a crispy top to your salmon, you’ll want to use this method instead. Cook it right on the grill grates, then flip and finish cooking.
  • Grilled salmon in foil comes out perfectly moist. The top does not crisp up here, and you won’t get as much charred grill flavor because the foil acts as a barrier. But this method is extremely easy and the fish comes out incredibly tender and delicious!

The difference is almost like the difference between a pan seared salmon and a poached salmon. Cooking in foil makes things moist instead of crispy, but it’s incredibly easy. You’ll see the same interplay between our crispy grilled potatoes vs grilled potatoes in foil, or this charred grilled corn vs grilled corn in foil.

Best ways to season grilled salmon

There are so many ways to season salmon! This recipe has a basic seasoning but it’s incredibly delicious and perfectly salted. Here are a few pointers to note about seasoning salmon:

  • Use ½ teaspoon kosher salt for every 1 pound salmon. Use a little less if you’re using a seasoning blend with added salt.
  • Garlic powder, onion powder and cumin add just a hint of complexity (see below).
  • Spritzing with lemon is a must! You can also top with fresh chopped herbs.
  • Or, try our Magic Seafood Seasoning. This Salmon Seasoning has incredible flavor, and you can mix up a big batch in advance.
Grilled Salmon in Foil

Grill the lemon wedges if you’d like

Want to step up this recipe a bit? It’s not necessary, but we also grilled the lemon wedges right along with the salmon! It doesn’t change the flavor too much, but the charred look on the lemon wedges does add a little bit of fun to the recipe.

That’s it! All you need to know about grilled salmon in foil. We hope you love it: let us know what you think in the comments below!

What to serve with grilled salmon in foil

There are so many great sides to pair with grilled salmon in foil: and since your grill is fired up, why not use it too? Here are a few of our top grilled sides and a few more salad options for a perfect summer dinner:

More grilled fish recipes

The grill is perfect for seafood in the summer! Here are some top-rated grilled fish recipes:

This recipe is…

Gluten-free, dairy-free and pescatarian.

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Grilled salmon in foil

Grilled Salmon in Foil


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Here’s how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.


Ingredients

  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
  • Olive oil, for brushing
  • ¾ teaspoon kosher salt
  • ¼ teaspoon each garlic powder, onion powder, cumin
  • 8 lemon wedges
  • Fresh herbs, for garnish (oregano, chives, basil, parsley, tarragon, etc)

Instructions

  1. Preheat: Preheat a grill to medium-high heat (375 to 450 degrees).
  2. Place the salmon in foil: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with the salt, garlic powder, onion powder, and cumin (add a few grinds of black pepper if you like). Close the foil and seal it around the salmon.
  3. Grill: Place the packet directly on the grill grates and cook for 6 minutes. Then carefully open the packet and release the steam. Cook additional 1 to 5 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should read between 125 to 130F when a food thermometer is inserted in the thickest part of the salmon).
  4. Optional: Meanwhile, grill the lemon wedges directly on the grill grates, cut side down, until blackened. (This doesn’t affect flavor too much, but gives a nice charred look to the lemons.)
  5. Serve: Generously spritz the cooked salmon with the lemon. Top with fresh herbs and serve. Leftovers keep up to 3 days in the refrigerator.
  • Category: Main dish
  • Method: Grilled
  • Cuisine: Seafood

Keywords: Grilled salmon in foil, how long to grill salmon in foil, how to grill salmon in foil

A Couple Cooks - Recipes worth repeating.

Fish Tacos with Cumin Lime Slaw

Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which […]

The post Fish Tacos with Cumin Lime Slaw appeared first on Budget Bytes.

Earlier this week I made a big batch of sunny and fresh Cumin Lime Coleslaw, but I didn’t intend to just eat coleslaw all week. So, I used the coleslaw as a topping for these super simple fish tacos. I love making tacos for dinner because they’re so easy, fresh, and not too heavy, which is great when it’s 100 degrees outside. I like to keep my tacos pretty simple (in this case just fish, slaw, jalapeño, and avocado), but I’ve got some suggestions for extra toppings below if you want them! ;)

Originally posted 3-27-2015, updated 7-15-2021.

Overhead view of fish tacos on a platter, toppings on the sides

What’s in a Fish Taco?

For these fish tacos, I seasoned some white fish filets with a simple mix of chili powder, cumin, garlic, and salt, then cooked them up quickly in a skillet. I topped them with tangy Cumin Lime Coleslaw, a slice of creamy avocado, and a couple super thin slices of jalapeño. It’s the perfect mix of earthy, spicy, creamy, and tangy. 

What Kind of Fish is Best for Tacos?

I used cod fillets for my fish tacos because they have a mild flavor that can be easily paired with any seasoning or toppings. You could also use something like tilapia, halibut, mahi mahi, snapper, or grouper. I usually get the best prices on frozen fillets, and they usually come individually wrapped, so you can thaw as many as you need and keep the rest in the freezer for later. 

What Else Can I Add?

Tacos are fun because you can get creative with the toppings. If you want to swap out some of the toppings I used for something else, or just want to add to what is listed in the recipe below, here are some ideas:

What Kind of Tortillas?

Corn tortillas are the traditional option for tacos, but go ahead and use whatever you like best. Cooking is about doing what works for you. So if you like flour tortillas or crunchy taco shells better or happen to have those on hand, use them. :) If you’re using corn tortillas, make sure to toast them before making your tacos so they get that deliciously toasty corn flavor (otherwise they kind of taste like nothing). And keep in mind that if you use larger tortillas you’ll get fewer tacos out of the ingredients listed below.

What to Serve with Fish Tacos

Two tacos does not a meal make, so here are some ideas for sides:

Side view of fish tacos on a platter

Fish tacos on a platter with toppings on the sides

Fish Tacos with Cumin Lime Slaw

These super easy Fish Tacos with Cumin Lime Slaw are light, fresh, and the perfect quick dinner for hot summer nights, or any night!
Total Cost $9.17 recipe / $2.29 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (2 Tacos each)
Calories 437kcal
Author Beth - Budget Bytes

Ingredients

Cumin Lime Coleslaw

  • 1/4 cup mayonnaise $0.40
  • 1 lime (1 Tbsp juice) $0.50
  • 1/2 tsp ground cumin $0.05
  • 1/8 tsp cayenne $0.01
  • 1/2 tsp sugar $0.01
  • 1/4 tsp salt $0.01
  • 1/2 16oz. bag coleslaw mix (shredded cabbage and carrots) $0.75
  • 2 green onions, sliced $0.22

Tacos

  • 8 small corn tortillas $0.80
  • 2 tsp chili powder $0.20
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp salt $0.01
  • 1 Tbsp cooking oil $0.04
  • 1 lb. cod fillets* $4.96
  • 1 avocado, sliced $0.99
  • 1 jalapeño, sliced $0.15

Instructions

  • Toast the tortillas in a dry skillet over medium heat until browned on each side. Stack the tortillas and cover with foil to keep warm.
  • Make the cumin lime coleslaw next. For the dressing, stir together the mayonnaise, 1 Tbsp lime juice, cumin, cayenne, salt, and sugar.
  • Place the coleslaw mix and sliced green onions in a bowl, pour the coleslaw dressing over top and stir to combine. Refrigerate until you're ready to build your tacos.
  • Next, season the fish fillets. Combine the chili powder, cumin, garlic powder, and salt. Cut each fish fillet into smaller taco-sized pieces. Season both sides of the fish with the spice mix.
  • Add half of the cooking oil to a large skillet and heat over medium. Once hot, add half of the fish and cook for a few minutes on each side or until the fish is cooked through (it will feel firm, look opaque, and be easily flaked). Repeat with more oil and the second batch of fish.
  • Top each toasted tortilla with a piece of fish, a slice of avocado, a small scoop of the cumin lime slaw, and a couple slices of jalapeño. Enjoy warm.

Notes

*You can use just about any type of white fish for this, like tilapia, mahi mahi, or halibut.

Nutrition

Serving: 2Tacos | Calories: 437kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Sodium: 424mg | Fiber: 9g

How to Make Fish Tacos – Step by Step Photos

corn tortillas being toasted in a skillet

If you’re using corn tortillas you’ll want to toast them before making your tacos. This gives them more flavor and helps make them a bit more sturdy. I do this in a dry skillet over fairly high heat, but if you have a gas range you can do it right over an open flame (just a second or two on each side). You can keep them warm on a plate covered with foil.

Cumin lime slaw ingredients in a bowl, dressing being poured

Next, prepare the cumin lime coleslaw so it’s ready to go when the fish finishes cooking. To make the dressing, stir together 1 Tbsp lime juice, ¼ cup mayonnaise, ½ tsp cumin, ¼ tsp slat, ⅛ tsp cayenne, and ½ tsp sugar. Place ½ of a bag of coleslaw mix (shredded cabbage and carrots) in a bowl with 2 sliced green onions. Pour the dressing over top. You can also wait to pour the dressing over until just before serving, if preferred.

finished cumin lime coleslaw in bowl

Stir to coat the vegetables in dressing, then refrigerate until ready to build your tacos. 

Seasoned fish fillets

Next, make the seasoning mix for the fish. Combine 2 tsp chili powder (this is a mild blend of chiles and other spices), ½ tsp ground cumin, ¼ tsp garlic powder, and ⅛ tsp salt. Cut 1 lb. fish into taco-sized pieces (in this case I had four fillets, so I cut each in half for one piece per taco). Season the fish on both sides with the prepared spice mix.

Fish cooked in the skillet

Heat ½ Tbsp cooking oil in a skillet over medium heat. Once hot, add half of the fish and cook for a few minutes on each side, or until cooked through (the fish will be opaque and easily flake when cooked). Repeat with a little more oil and the second batch of fish.

Tacos being built

To build the tacos, place one piece of fish in each tortilla, add one slice of avocado, a small scoop of cumin lime coleslaw, and a couple slices of jalapeño.

Fish tacos on a platter with toppings on the sides

If you have leftover lime from making the slaw, slice it into wedges to serve with the tacos.

close up of a fish taco in a hand

Enjoy that summery goodness!

The post Fish Tacos with Cumin Lime Slaw appeared first on Budget Bytes.

BABA GANOUSH SALAD

This cold eggplant appetizer with tahini (sesame paste) and lemon juice is prepared almost all over the Middle East. Of the varieties, Mutabal is with pomegranate seeds only and Israeli Chatzilim is with mayonnaise and chopped onions. It’s better to start with whole spices, especially cumin, and ground them in a mortar. Serve with toast […]

This cold eggplant appetizer with tahini (sesame paste) and lemon juice is prepared almost all over the Middle East. Of the varieties, Mutabal is with pomegranate seeds only and Israeli Chatzilim is with mayonnaise and chopped onions.

It’s better to start with whole spices, especially cumin, and ground them in a mortar. Serve with toast or warm pita bread. Goes well with grilled lamb.

Baba ganoush salad

Recipe

PREP TIME COOK TIME MAKES
60 minutes 10-15 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 eggplant
  • 4 tbsp tahini
  • 2 garlic cloves
  • Juice of ½ lemon
  • 2 pinches of cumin
  • 1 pinch of ground coriander
  • 2 tbsp chopped coriander leaves (or parsley)
  • Ground chili or paprika

INSTRUCTIONS

1. Prick the eggplant with a fork every 3 to 4 cm on all sides. Wrap in foil and bake at 190 °C ( 375 °F) for about an hour, until soft. Check for readiness through the foil. The eggplant should be soft and easy to squeeze.

2. Unwrap the eggplant and cool. Cut into two pieces and peel the skin. The pulp is easy to take out with a spoon. Chop it up with a knife. Salt.

3. Mix together the tahini, crushed garlic, and the juice of half a lemon. Add water and stir until the consistency of sour cream. Salt.

4. I added 60 ml (4 tbsp) of water. But it all depends on the concentration of the tahini.4. Add the eggplant, group cumin and coriander, and coriander leaves. Stir. Taste it. Add the remaining lemon juice and salt, if necessary. Chill in refrigerator before serving.

5. Transfer baba ganoush salad to a plate. Sprinkle with chili and/or paprika. Drizzle with olive oil. Serve with warm pitas bread or toast.

Please leave your feedback. I’m really looking forward to it!


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What to Cook This Week?

WHOLE SEA BASS BAKED IN CURRY SAUCE WITH CARROTS, POTATOES, AND SPINACH

I promise you will love this recipe. Just put everything in a baking dish and you have fish, vegetables, and sauce. Perfect! Whole sea bass baked in curry sauce with carrots, potatoes, and spinach Recipe PREP TIME COOK TIME MAKES 10 minutes 40-50 minutes 2 servings INGREDIENTS (serves 2) 1 sea bass (800-900 g, 28-32 […]

I promise you will love this recipe. Just put everything in a baking dish and you have fish, vegetables, and sauce. Perfect!

Whole sea bass baked in curry sauce with carrots, potatoes, and spinach

Recipe

PREP TIME COOK TIME MAKES
10 minutes 40-50 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 sea bass (800-900 g, 28-32 oz)
  • ½ (40 g, 1.5 oz) onion
  • 3 cloves garlic
  • ½ chili pepper
  • 4-5 cm ginger root
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 100 ml (7 tbsp) cream, 20% fat (you can use coconut cream)
  • 2 tbsp olive oil

For garnish:

  • 5-6 baby potatoes
  • 4-5 small baby carrots
  • 2 large bunches of spinach
  • 3 tbsp cashews

INSTRUCTIONS

1. Preheat the oven to 220 °C (430 °F). Clean the sea bass, gut it, and cut off the head. Slice the fish every 4 cm on both sides. 

2. Peel the potatoes and carrots. If the vegetables are too large, cut them into 2-4 pieces. Put them in a pot and add cold water. Bring to a boil, add salt, and simmer for 15 minutes until the potatoes are half cooked. Drain the water.

3. Dice the onion. Finely chop the garlic, but do not crush it with a garlic press. Finely chop the chili pepper. Grate the ginger on a grater.

4. Mix curry powder, turmeric, ⅔ tsp salt, cream, olive oil, and 3 tbsp cold water.

5. Put the fish in a large baking dish. Pour on the cream and spices. Make sure to get into the cuts and inside the sea bass.

6. A total of 800-900 g (28-32 oz) of fish will take about 40 minutes to cook. Periodically, every 7-10 minutes, spoon the sauce over the fish. After 20 minutes, carefully turn the fish (this is easier to do with two wide spatulas). You don’t have to turn it, but it cooks the fish evenly.

7. After 15 minutes of baking the fish, add the potatoes and carrots to the dish. Pour in 100 ml (0,4 cup) water and spread the sauce well over the potatoes and vegetables. 

8. Sort the spinach, tear off the stems, and rinse well of sand.

9. Take the fish out of the oven and transfer to a plate.

10. Place the spinach and cashews in the dish with the potatoes. Stir. If the sauce is too thick, add 3-4 tbsp water. Put it back in the oven. Bake for 5 minutes, until the spinach is bright green.

11. Stir again. Place vegetables on a plate with the fish and serve.

Other recipes with asparagusWhite Asparagus With Hollandaise Sauce And Young Potatoes

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What to Cook This Week?

The Best Seafood for the Planet Is Also the Cheapest

With The Climate Diet, award-winning food and environmental writer Paul Greenberg offers us the practical, accessible guide we all need. This new release contains fifty achievable steps we can take to live our daily lives in a way that’s friendlier to …

With The Climate Diet, award-winning food and environmental writer Paul Greenberg offers us the practical, accessible guide we all need. This new release contains fifty achievable steps we can take to live our daily lives in a way that’s friendlier to the planet—from what we eat, how we live at home, how we travel, and how we lobby businesses and elected officials to do the right thing. Here, Paul shares on the the role of food waste in our overall climate decision making—and how it's a much bigger deal than we think.


While of late I’ve been writing about climate and carbon footprints, fish and shellfish are my bread and butter. Over the course of a trilogy of books, I’ve tracked issues of overfishing, aquaculture, and health up and down the marine food chain. So it’s no surprise when I set out to write my latest book, The Climate Diet, I ended up looking at the carbon footprint of seafood.

Read More >>

Grilled Shrimp Salad

This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.…

A Couple Cooks – Recipes worth repeating.

This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.

Grilled shrimp salad

Fire up the grill, because here’s an easy summer dinner recipe ready to impress…Grilled Shrimp Salad! This one is all about the season: flip flops and cicadas humming and the clinking of ice cubes in a tall glass of homemade lemonade. The first bite is a burst of flavor: smoky shrimp, savory feta and the tangy burst of a fresh tomato vinaigrette. Throw a few extra veggies on the grill, and you’ve got an impressive summer dinner in for all your patio meals.

Elements in this grilled shrimp salad

This grilled shrimp salad recipe is full of massive flavor. The main idea: you’ll grill shrimp on skewers and add some veggies alongside, also on skewers. Whip up a quick creamy dressing, then serve them all over greens. Here are the basic elements:

  • Shrimp, medium-sized (see below)
  • Yellow bell pepper
  • Cherry tomatoes
  • Avocado (optional)
  • Greens
  • Feta cheese
  • Tomato Vinaigrette dressing

What to look for when buying shrimp

There’s lots of variation at the store when it comes to buying shrimp. Here’s what we prefer for this grilled shrimp salad recipe:

  • Medium to large shrimp: Try to find 26-30 per pound size, if you can
  • Tail on or peeled: Tail on looks the prettiest, and helps so it doesn’t dry out on the grill. You can use fully peeled if you like: just keep an eye on it
  • Deveined: This is preferable to save a step of deveining
  • Fresh or frozen: You can use either! Frozen can be as high quality as fresh if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp while you’re preheating.
  • Wild caught (US if possible): Wild caught is the most sustainable option. Look for shrimp that’s caught in the country where you live!
Grilled shrimp salad

Tips for grilling with skewers!

This grilled shrimp salad recipe works with or without skewers. We like using skewers because it presents a nice visual and they’re easy to grill. But if you don’t have them, you can throw both the shrimp and veggies right onto the grill. Here’s what to know:

  • Soak wooden skewers. If you’re using wooden skewers, soak them about 20 minutes so they don’t burn on the grill. You can do this while preheating!
  • Thread the shrimp on and make them just touch. This helps to minimize spinning when you’re flipping them, and helps keep the shrimp in place.
  • Alternate directions of the tails. This makes for a stunning visual: see below.
Shrimp skewers
Thread the shrimp close together in alternating directions

Make the homemade tomato vinaigrette

The stunning centerpiece of this grilled shrimp salad? The dressing! This homemade Tomato Vinaigrette takes 2 minutes to whip up in a blender and it’s bursting with ripe, summery tomato flavor. If you don’t have ripe tomatoes on hand, skip to the next section. But we highly recommend seeking them out for this recipe! All you need to do is blend these ingredients in a blender until creamy:

  • 1 ripe tomato
  • Olive oil
  • White wine vinegar
  • Dijon mustard
  • Salt

It’s truly stunning! We hope you love it as much as we do. But if you prefer another dressing…

Tomato Vinaigrette

Other dressings for grilled shrimp salad

There are lots of other homemade dressing ideas for grilled shrimp salad. Of course, if you’re running low on time, use store-bought! There are lots of great options out there these days, many of which are organic. Opt for homemade, and we recommend these creamy dressing options:

And that’s it! Let us know what you think of this summer dinner in the comments below.

Grilled shrimp salad

More grilled dinner recipes

Love summer grilling? Here are some of our favorite grilled dinner ideas you might enjoy:

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Grilled shrimp salad

Grilled Shrimp Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This grilled shrimp salad is summer dinner at its finest! It’s bursting with flavor, drizzled with a zingy tomato vinaigrette.


Ingredients

  • 1 pound large shrimp, tail on and deveined
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon each smoked paprika, garlic powder, onion powder, and kosher salt
  • ¼ teaspoon celery seed
  • 2 cups cherry or grape tomatoes
  • 1 yellow bell pepper
  • 6 to 8 cups baby greens
  • 1 avocado (optional)
  • Feta cheese crumbles
  • 1 recipe Tomato Vinaigrette (or Green Goddess Dressing or Chipotle Ranch Dressing)

Instructions

  1. Preheat: Thaw the shrimp, if frozen. Preheat a grill to medium-high heat (375 to 450 degrees). If using wooden skewers, soak them for at least 20 minutes while you are preheating and prepping.
  2. Prep the shrimp: Pat the shrimp dry with a paper towel or clean towel. Place it in a bowl and add the olive oil, smoked paprika, garlic powder, onion powder, celery seed, and kosher salt. Mix to combine. Thread the shrimp onto the skewers, alternating direction of the tails and making the shrimp just touch each other (so they don’t spin when flipping the skewers).
  3. Prep the vegetables: Cut the pepper into large chunks. Thread it onto skewers with the cherry tomatoes. Brush the vegetables with olive oil and sprinkle with a few pinches kosher salt.
  4. Make the vinaigrette: Make the Tomato Vinaigrette (or make it in advance and refrigerate until serving).
  5. Grill the veggies and shrimp: Place the vegetable skewers directly on the grill and cook 10 minutes, turning several times. In the last 4 minutes, place shrimp skewers directly on the grill and grill 1 to 2 minutes per side, until bright pink and cooked through.
  6. Assemble the salad: In bowls, place the greens. Top with the grilled shrimp and vegetables (either on the skewers or off). Add sliced avocado and top with a sprinkle of feta cheese. Drizzle with tomato vinaigrette and serve.
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Salad

Keywords: Grilled shrimp salad

A Couple Cooks - Recipes worth repeating.

Pecan Crusted Salmon

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests. Here’s a meal that consistently makes everyone who takes a bite say Wow. Try this Pecan Crusted Salmon! It has an air of restaurant-style fancy, but it’s quick and easy to whip up on a weeknight. It takes basic salmon to the next level, coating it in a crunchy topping of nuts, seasoned breadcrumbs, and Parmesan cheese. The flavors are elevated enough for dinner guests, but also tasty enough for kids to shovel in bites. Pull it out for dinner guests or an easy weeknight meal…you choose! (And keep reading for a custom side dish that pairs beautifully.) What you’ll need for pecan crusted salmon Aside from the fish, all the other ingredients in this pecan crusted salmon are pantry ingredients! That makes this preparation great for if you’re looking for a great way to cook salmon but don’t want to think too hard. Once you’ve bought the Italian panko, you can keep it on hand for months. Here’s what you’ll need: Salmon (wild caught if possible, see below) Dijon mustard Honey Pecans Italian panko (see more below) Grated […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.

Pecan Crusted Salmon

Here’s a meal that consistently makes everyone who takes a bite say Wow. Try this Pecan Crusted Salmon! It has an air of restaurant-style fancy, but it’s quick and easy to whip up on a weeknight. It takes basic salmon to the next level, coating it in a crunchy topping of nuts, seasoned breadcrumbs, and Parmesan cheese. The flavors are elevated enough for dinner guests, but also tasty enough for kids to shovel in bites. Pull it out for dinner guests or an easy weeknight meal…you choose! (And keep reading for a custom side dish that pairs beautifully.)

What you’ll need for pecan crusted salmon

Aside from the fish, all the other ingredients in this pecan crusted salmon are pantry ingredients! That makes this preparation great for if you’re looking for a great way to cook salmon but don’t want to think too hard. Once you’ve bought the Italian panko, you can keep it on hand for months. Here’s what you’ll need:

  • Salmon (wild caught if possible, see below)
  • Dijon mustard
  • Honey
  • Pecans
  • Italian panko (see more below)
  • Grated Parmesan cheese (that’s the kind that’s the texture of sand, not shredded)
  • Salt and pepper
Pecan crusted salmon

What salmon to look for

The number one most important part of a salmon recipe? The quality of the salmon. Try to find the best quality salmon you can afford. Here are a few tips on locating a great piece of salmon:

  • Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
  • Fresh salmon is best. You can find decent frozen salmon. But for the very best salmon, buy it fresh from your local seafood counter.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Try to avoid Atlantic salmon as it is typically farmed salmon.

Italian style Panko, and a substitute

A key to this recipe? Italian-style Panko. Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. Italian panko is panko with herbs and salt added. You can also use breadcrumbs or Italian breadcrumbs here, but we like how panko give it just the right crunch. You should be able to find panko easily at your local grocery store. If you can’t find the Italian-style panko, you can do the following:

  • Use regular panko and add salt and Italian seasonings. Mix the 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil)
  • Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Pecan crusted salmon

Make it gluten-free

Panko is made from bread, so how to make this recipe gluten-free? Look for gluten-free panko or breadcrumbs in stores or online to make this a gluten free recipe. You can also omit the breadcrumbs, but keep in mind the topping will be less delightfully crunchy (but still delicious).

How to store pecans

Another key to this recipe: the pecans! The nuts are great for adding a bit of protein and crunch to the top of the salmon. We like to buy a nice big bag of pecans…but did you know it’s not best to store them in your pantry? Here’s how to keep them fresh longer:

  • Store pecans in the refrigerator for up to 6 months! Most people think of storing nuts in their pantry. But pecans stay freshest in your refrigerator! We place them in our cheese drawer.
  • Store pecans frozen for up to 2 years. Did you know you can freeze pecans? This extends the life for years. They thaw quickly when you remove them!
Arugula Goat Cheese Salad

A great side dish to pair with pecan crusted salmon!

For this pecan crusted salmon, we decided to create a custom side dish to go alongside! Readers often tell us it’s hard to find side dishes that are easy enough to make, fit with the vibe, and fill in the needed nutrients. Here’s one we developed to fit with this recipe: Arugula Goat Cheese Salad! Here’s more about it:

  • Start with a few handfuls baby arugula, fluffy leafy greens. Make sure to buy baby, not standard arugula (which is very bitter). You can also substitute spinach or mixed greens.
  • Drizzle it with this Creamy Balsamic Dressing, which has the best tangy sweet flavor.
  • Top with goat cheese crumbles, sliced shallot, apples, and pecans. It’s simple, but the flavors are tight and it tastes incredible.

Other side dishes to pair

Just a salad and pecan crusted salmon might need a little filling out as a full meal. So here are a few other quick side dishes to consider!

This pecan crusted salmon recipe is…

Pescatarian and gluten-free (with gluten-free panko).

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Pecan Crusted Salmon

Pecan Crusted Salmon


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.


Ingredients

  • 1 pound salmon fillet or fillets, skin on (wild caught if possible)
  • 3/4 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey or maple syrup
  • 1/4 cup finely chopped pecans
  • 2 tablespoons Italian panko (or Italian breadcrumbs; gluten-free if desired)*
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer. 
  3. In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the pistachio mixture on top of the fish.
  4. Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately. 

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko, mix 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil). 

  • Category: Main dish
  • Method: Baked
  • Cuisine: Seafood

Keywords: Pecan crusted salmon

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes