A new test recipe that was a big hit at my house with both my husband and children. It's light and healthy and easy to prepare. The sauce is a broth like consistency which is just enough to lightly flavor the fish and vegetables. It's so nice to make a recipe that uses very little oil but still tastes good. Frozen broccoli works perfectly for this dish. I also love using the foil packets to cook in. The steam makes the shrimp and salmon juicy and of course there is the added bonus of no clean up!
1/2 lb of fresh med shrimp, uncooked, peeled, deveined
1/2 lb of fresh salmon, cut into 2 - 1/4 lb pieces
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 1/2 tablespoons agave (or 2 tablespoons of honey)
1 teaspoon ground ginger
salt and pepper
1/2 lb frozen or fresh broccoli florets
2 teaspoons fresh chives, chopped
1 teaspoon black sesame seeds (optional)
Preheat oven to 400 degrees F. In a small bowl mix together vinegar, soy sauce, sesame oil, agave and ginger. Lightly season the salmon with salt and pepper and then add shrimp and salmon to the bowl with the marinade toss to combine and then let sit and marinate for 30 minutes. Make two 2x2 pieces of foil place one piece of salmon and 8-10 shrimp and a handful of frozen broccoli florets on each piece of foil. Sprinkle salmon and shrimp with chopped chives and black sesame seeds. Fold up packets being sure to leave space at the top of the fish and fold ends in to tightly seal the packet. Place packets in oven on a sheet pan and roast for 30 minutes. Open packet carefully to allow steam to vent. You can serve directly in the foil or transfer fish and veggies to a plate to serve.