Posted on

Salmon Pasta Salad

3-4 Cups Cooked, chilled Salmon- flaked
1 16 oz. pkg. Shell pasta
3 Green onions chopped
1/4 cup Kim’s Gourmet Original, Gluten-Free or Spicy Teriyaki Sauce
1/4 cup Mayonnaise
1 Cup Fresh or Frozen peas

Cook pasta, rinse with cold water and set aside. Wisk together teriyaki sauce and mayonnaise until blended.
Toss together all ingredients and chill.

Posted on

Chicken and Shrimp

2 chicken breasts cooked and cubed
1/2 pound of raw shrimp peeled
Mushrooms fresh or canned – sliced, drained approximately 1/2 cup
1/3 cup of Kim’s Gourmet sauce of choice
Salt
Pepper

In a skillet or wok heat Kim’s Gourmet sauce of choice until it begins to boil slightly.
Add your shrimp, chicken and mushrooms stirring until shrimp is cooked and pink on both sides.
Salt and pepper to taste.
Stir another minute or two.
Serve over rice.

Posted on

Shrimp and Rice Dish

2 pounds of shrimp peeled and deveined
1 cup of your flavor of rice (brown, white or Jasmine)
2 1/2 cups of water
4 cloves of garlic chopped
2 cups carrots sliced
2 cups snow peas
1 can water chestnuts sliced and drained
6 Tbsp butter
6 Tbsp of Kim’s Gourmet sauce of choice

Cook rice in water per package directions.
Sauté garlic in butter in skillet or wok approximately 1 minute.
Add carrots and stir for approximately 5 minutes.
Add shrimp, snow peas, water chestnuts and sauté another five minutes.
Stir in Kim’s Gourmet sauce of choice. Serve over rice.

Posted on

Bacon Wrapped Shrimp and Chestnuts

2 pounds of shrimp peeled and deveined
1 Cup Kim’s Gourmet sauce of choice
8 oz Whole Water Chestnuts (drained)
1 lb. Bacon (Raw, pre-cooked or Turkey bacon)
1 box Wood Toothpicks

Preheat oven to 400⁰. Cut bacon in half and slightly cook.
Wrap bacon around shrimp and water chestnut.
Secure with toothpick. Place in baking dish.
Brush both sides with Kim’s Gourmet sauce of choice.
Bake for 10 to 20 minutes or until bacon is crisp.

Posted on

Grilled Shrimp Kabobs

1/4 cup of Kim’s Gourmet sauce of choice
2 pounds large peeled and deveined shrimp
1 pound of fresh pineapple cut into chunks
1 medium red onion cut into wedges
1 green pepper (whatever color pepper you prefer) cut into chunks
10 inch skewers (If skewers are wood then please soak for about 15 minutes in water)

Cooking spray for grill
Start your kabobs with shrimp, pineapple, onion, pepper and then repeat until your skewer is full. Use remaining skewers until all ingredients are gone.
Brush the kabobs with Kim’s gourmet sauce of choice.
Before placing kabobs on grill rack spray with your choice of cooking oil.
Place kabobs on grill rack for approximately 8 minutes turning once or until shrimp are nice and pink.

Posted on

Kim’s Glazed Salmon

¼ cup Kim’s Gourmet Sauce of your choice
1 Salmon filet (or any kind of fish)

Drizzle teriyaki sauce over the filet, coat evenly (using a pastry brush helps get an even coat).
Bake at 375 for approx. 20 minutes (or grill).
Fish should be solid in color inside and pull apart nicely.

Posted on

Best Baked Grilled Salmon

1 Salmon Fillet
1/4 Cup – Kim’s Gourmet Cracked Pepper Dijon Sauce

Coat uncooked Salmon with Cracked Pepper Dijon Sauce. Place in a baking dish and bake at 375⁰ for approximately 10 to 15 minutes (if your salmon fillet is thin decrease baking time, if it’s thick increase baking time). Or you may also want to grill the salmon.
Place on foil or a large piece of lettuce and grill on medium heat until done.

This goes great with asparagus that is quick sautéed in a hot pan with a little olive oil, garlic and a bit of lemon juice.

Posted on

Cedar Plank Salmon

6 oz. Fresh Salmon Filet
1 oz. Kim’s Gourmet Spicy Teriyaki Sauce

30 minutes prior to placing Salmon on grill, brush 1 oz. of Kim’s Gourmet Spicy Teriyaki over Salmon.
On a “seasoned cedar plank” place skin side down a 6 oz. salmon filet portion on a 350⁰ char-broiler.
Cook approximately 15 minutes depending on thickness of salmon (suggest 10/12 minutes per inch).
Serve immediately.