This week I teamed up with Pier 33 Gourmet to make a fun and healthy dinner for my family. About Pier 33, they are an ecologically conscious and sustainable brand. They deliver clean seafood from the waters of Patagonia in Southern Chile and Argentina. The Salmon is Ocean Raised and the shrimp is wild caught in the deep, cold water. All gluten free and non-GMO. Everything is tested by the Chilean, Argentine and US government to ensure quality and safety. They also are a part of the Clean Production Agreement, they preserve the areas they fish and help control overfishing. You can obviously tell why I would want to be apart of such an amazing company. Non-GMO, Eco-friendly, Wild Caught are all key words I look for when it comes to the seafood that I am going to consume. 
The salmon comes pre-packaged and frozen for the perfect portion sizes. I let mine sit out in a bowl of water for about a half hour before I pulled them out for seasoning. You will need a oven safe pan that can withstand high heat as we cook the salmon under broil. I use both grass-fed butter to coat the bottom and a little avocado oil to season the tops of the filets. I add Lemon Pepper, Black Pepper rub, pink salt and lavender. Warm the filets and butter over a low heat flame until the butter is completely melted. 
Top the filets with fresh, sliced and organic garlic. This adds such a pretty touch and the taste is such a unique combination. Heat the oven to 500 degrees or Broil and let the salmon marinate in the juices and butter until you are ready to put in the oven. It takes 7 minutes per inch of meat. These were thin filets so it took only 7 minutes. I could of even gone less because I waited a little longer to pull them out. 
While I waited for the oven to heat up, I was trying to think of a good topping that was fresh to go on top of the salmon. I also have a thing where I try to get in as many vegetables as possible into my meals. I will tell you now that it has made a tremendous difference in my life and health. I find myself now craving vegetables and they are the biggest portions of my meals. I had Kathryn, my best friend and food stylist chop up some red bell peppers, jalepenos, purple onion, yellow pepper, ginger and garlic to toss on top. She diced them so perfectly and we tossed them into a bowl with a tablespoon of olive oil and a little salt to bring out the natural flavors.
The beet hummus was new to me, I had always seen it and wanted to make it and I just bought fresh beets that I had no clue what to do with. I actually really don’t like beets but I understand how good they are for you so I decided I needed to give it a shot. Also keep in mind that I improvised this recipe because I didn’t have the right ingredients. I used garbanzo beans instead of chickpeas, I used sesame seed oil combined with olive oil instead of tahini.
In order to get the beets soft enough to blend them, I put them into the oven at 450 degrees for about 20 minutes to soften them up. They came out flawlessly and blended so easily into the hummus. The result was such a GORGEOUS color.
For the shrimp, I wanted to actually skewer them and grill but it was about 30 degrees outside and I refused to stand outside so I pan fried them instead. These shrimp are so deliciously delicate that it isn’t about cooking them but more about warming them up. I again used grass-fed butter, a little pink salt and some dill. I wanted to keep it simple. I pan fried each shrimp for about 4 minutes on each side. They turned into a beautiful pink color and had a texture similar to lobster. They also had loads of flavor.
I laid down purple and green cabbage and threw the shrimp on top. I combined the rest of the butter form the shrimp in the pan, cilantro, onion, garlic and ginger and combined them into a blender for a dipping sauce. 
After the salmon is cooked, consume immediately. We topped the salmon with the pepper pico and it was absolutely incredible. I have never thought that I was a good cook, but lately I have been truly amazed at what I have come up with. I went off of no recipe and just went with gut instinct with different flavor palettes. My parents downed everything in sight. The shrimp and the cabbage were gone in less than 10 minutes. We enjoyed the beet hummus as a dip for the shrimp as well as an appetizer eaten with crackers while I was still preparing the food. Everything blended together so well. Yes, there was a lot of garlic and onion but my parents who complained they felt were getting sick, woke up the next day completely healthy and with a little stank of garlic breath. Ha! This recipe is good, delicious and actually good for you! I hope you enjoy it and would love to hear about your experience with these recipes!
Thank you for visiting and seriously let me know how you like this recipe and if you have any recommendations. Also, stay tuned for a quick video showing how I made everything!
Lavender Garlic Salmon:
Prep time: 20 Min
Total time: 35
3- Pier 33 Gourmet salmon filets, thawed
5- cloves of organic garlic
4 oz- grass fed butter or ghee
2 T – avocado oil, heat stable
pinch of black pepper, lemon pepper and lavender
- Melt the butter in a oven safe pan over the stove, place the salmon filets in the warm butter and top them with avocado oil and seasonings to your liking. Pull the filets off the heat. Heat the oven to broil or 500 degrees.
- Slice the garlic into thin pieces and place onto of the filets.
- Put the salmon filets into the oven when up to temperature. Cook 7 minutes per inch of meat.
- Serve immediately for best flavor and top with pepper pico (See Recipe Below)
Pepper Pico:
Prep time: 10 min
Total time: 10
1- purple onion
1-yellow pepper
1-red pepper
1-jalepeno pepper
1 T- fresh chopped garlic
2- garlic cloves
1 t- olive oil
pinch of pink salt
- Chop everything up into small cubes.
- Combine into bowl, add olive oil and salt.
- Stir and enjoy. Use by itself or for topping.
Dill Butter Pan Fried Shrimp:
Prep Time: 10 Min
Total Time: 10 min
1 bag- fresh wild caught shrimp, pier 33 gourmet argentine, thawed
4 oz- grass fed butter or ghee
1 t- dill seasoning
pinch of salt and pepper to taste
chopped cabbage purple and green for garnish
- Melt butter or ghee in a pan,
- Place shrimp in the pan and cook four minutes each side, toss in dill and salt to season.
- Place cabbage on serving tray, lay out shrimp on top of cabbage, serve with cocktail sauce or Garlic Cilantro dressing (recipe below)
Garlic Cilantro Dressing:
Total time: 8 min
1 T- olive oil
1 T- cilantro
1 t- ginger
1 t-garlic
1 T- apple cider vinegar
Salt and Pepper
- Throw all the ingredients into a warming pan, let simmer for about 2 minutes.
- Throw all the warm ingredients into a blender and blend.
- Serve hot and immediately for shrimp dip.
Beet Hummus:
Prep: 30 Min
Total: 35 min
1 can (15 oz)- organic garbanzo beans
4 T- olive oil
1 t- sesame oil (or tahini I used what I had)
2 medium-organic beets
salt and pepper to taste
1T-garlic
1 T-onion
A drizzle of honey
- Slice beets and place on baking sheet. Bake in 400 degrees for 20 minutes to soften.
- Blend in a blender, olive oil, sesame oil, salt and pepper, garlic, onion and garbanzo beans.
- After beets have softened, throw into blender and blend until smooth.
- Add a drizzle of honey and more salt and pepper to taste.
- Refrigerate for 10 minutes, serve cold and garnish with cilantro.
ENJOY!