Horseradish Mustard Salmon and Grilled Shrimp Scampi

So, I was in the "Great State of Texas" this past week, visiting relatives.  (Really, that's what it's actually called when you are there!  No kidding!)  And, despite my imperative determination to eat nothing but Mexican and BBQ, I was happy to cook a few meals with the family.  I asked my sister and father what they thought of this little kitchen adventure I've got going here, and they both quite obviously smirked and rolled their eyes.  I guess the smuggled paprika was a little over the top for them.  I admit it, it is a little absurd.

But, they argued, what was I expecting them to do, considering they only have a simple H.E.B. at which to shop?  Unlike some hoity-toity snobs like me, who reside within walking distance of a Whole Foods Market, they had to make do...  (I spent some time at the local grocer and it was certainly a better resource than either of them made out!)

Plus, they continued, what you've put up is crazy stuff!  Who has the time for that kinda thing?  Obviously this is not what you eat during the weekday...  (I tried to explain that, in fact, it was weekend leftovers that fueled my wife and I for lunches during at least Monday and Tuesday, but to no avail, because they had already written me off.)

So, here's for you Cait and Dad!  A simple weekday meal.  Most times we skip the carbs and just do veggies and protein.  But some wild rice would be nice with this.

Horseradish Mustard Salmon

Ingredients:

• 1 piece of fresh salmon lightly covered in marinade

Marinade:

• 2-3 tbsp of brown mustard (not yellow) but it can be dijon.  Find something that says spicy brown...
• 1 tbsp lemon juice
• 1 tbsp horseradish
• 1 small pinch of salt
• 1/2 tsp dried dill

Cook it!  I did mine on high on the grill, skin side down, till it's crispy and the salmon is firm but not dry (maybe 15 minutes...).  Sometimes I pop it in the toaster oven on 375 for 20 minutes.  Serve with lemon wedges.

Tonight we also had collard greens.  Most people think of these southern veggies as having to be boiled forever with a bunch of pork and fat and onions and stuff, but they are really great, and really healthy, simply steamed.  I put a dollop of chicken stock in the water
to give them a little flavor, but they are bitter greens and should taste that way.

This is the buoillon I use.
I swear by it!
Watch out for MSG!

Grilled Shrimp Scampi



Alongside the salmon, I also grilled a little shrimp for lunch tomorrow.  This was your typical scampi marinade, minus any butter and wine:

• Olive oil to coat
• A big squeeze of lemon
• Fresh parsley
• A heavy shaking (coat it) of garlic powder (but fresh garlic is even better)
• A generous amount of red pepper flakes (mine are mild, so I use a lot)
• Salt to taste

*Of course you can add butter and dry white wine!  It'll be delicious!

Grill the little buggers over high heat maybe 3-4 minutes total.  You know they are done when they curl up tightly.  Don't be tempted to mess with them.  Turn them only once.  You can also pan fry them and even bake them.  Whatever works for you!  Great dinner, great lunch!  Great on pasta, tacos, sandwiches, salads, snack crackers, however you like.  Dig it!