Seafood Archives - Anne's Toum https://annestoum.com/tag/seafood/ Mediterranean Garlic Dip & Spread/Lebanese Garlic Sauce Tue, 12 Mar 2024 16:28:05 +0000 en-US hourly 1 Grilled Shrimp & Potatoes https://annestoum.com/2023/10/12/grilled-shrimp-potatoes/ Thu, 12 Oct 2023 21:01:04 +0000 https://annestoumdev.brandondoty.com/?p=881 A quick and savory weeknight meal full of zesty lemon and garlic flavor in our Grilled Shrimp and Potatoes recipe. Try with Anne's Toum Lemon Sumac.

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Grilled Shrimp & Potatoes
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Grilled Shrimp & Potatoes

Course: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 1 lb peeled and deveined shrimp

  • 6 Tbsp Anne’s Toum Lemon Sumac

  • 1/2 bunch fresh cilantro

  • 1 lemon, juiced

  • 4 yellow potatoes

  • Salt

  • Pepper

Directions

  • Rinse the shrimp in cold water and pat dry.
  • In a medium bowl, place dried shrimp and 4 Tbsp Anne’s Toum. Mix until each shrimp is coated in Anne’s Toum.
  • Meanwhile, slice potatoes about ¼ inch thick and chop the fresh cilantro.
  • Place potatoes in a medium bowl and mix with 2 Tbsp Anne’s Toum until potatoes are evenly coated.
  • Sprinkle a pinch of salt and pepper on the potatoes.
  • Heat your grill or grill pan to medium.
  • First, cook the potatoes for about 5 minutes a side.
  • Add shrimp to the grill and cook until pink ~ 3 minutes a side.
  • Sprinkle shrimp with chopped cilantro and a squeeze of lemon.
  • Use Anne’s Toum as a dip for the finished shrimp and potatoes!

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]]> Baked Salmon https://annestoum.com/2023/10/12/baked-salmon/ Thu, 12 Oct 2023 15:50:27 +0000 https://annestoumdev.brandondoty.com/?p=724 Elevate your salmon experience with our Baked Salmon infused with creamy Toum. A symphony of flavors—succulent fish, aromatic garlic—creating a dish that's both easy and extraordinary. Bon appétit!

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Baked Salmon
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Baked Salmon

Recipe by Bebe Carminito
Servings

3

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 2 – 7 ounce Atlantic Salmon Fillets 

  • 1 tablespoon olive oil

  • Fine sea salt & pepper 

  • 1/2 cup plus 2 tablespoons of Anne’s Lemon Sumac Toum Sauce 

  • Juice of 1 lemon divided 

  • 2 tablespoons finely minced fresh dill 

  • 1 1/2 cups orzo pasta cooked according to package directions (reserve water – about 3 tablespoons)

  • Salt & pepper to finish

  • Squeeze of fresh lemon optional 

  • Extra dill & dill flowers or fennel flowers to garnish optional

Directions

  • Preheat the oven to 350 and line a 1/4 sheet pan with parchment paper and set aside.
  • To prep salmon, brush the skin with olive oil then place on the sheet pan skin side down. Season with fine sea salt and a few turns of freshly cracked black pepper.
  • Place the prepped salmon in the refrigerator while you make the sauce.
  • In a small bowl, place Anne’s Lemon Sumac Toum, dill and the juice of half the lemon. Stir together then remove 1/4 cup to brush on the salmon evenly distributing. Reserve the rest to make the sauce for your orzo pasta.
  • Bake the salmon for 20 minutes and cook orzo according to the package directions. I cook ours 8-9 minutes in salted water and don’t forget to save the water.
  • When your salmon is done baking, tent with foil to keep warm while you finish the orzo.
  • When pasta is done cooking drain, don’t rinse and place in medium sized bowl.
  • In another small bowl add the reserved Anne’s Toum Sauce, the other half of the juiced lemon and 3 tablespoons of the reserved pasta water. Stir together to incorporate and season with salt to taste. *Add this sauce to your orzo while it’s still hot for a more luscious consistency.
  • Spoon orzo on a platter then place salmon on top. Finish with a little extra salt & pepper, a squeeze of fresh lemon and garnish with fresh dill & dill or fennel flowers if desired. Also, don’t forget to add a little spoon or two of Anne’s Toum to enjoy with your salmom.

Notes

  • This awesome recipe is provided by Bebe Carminito

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