Hey there, foodies! Get ready for a mouthwatering seafood feast brought to you by two talented ALDI chefs, Samantha and Brandon. They’ve got two incredible recipes that will make your taste buds dance, whether it’s a weeknight family dinner or a date night dinner for two!
Chef Brandon has a delicious family meal: Citrus Teriyaki Shrimp Zoodle Salad with a lip-smacking Strawberry Cheesecake Frozen Yogurt for dessert. Yum! And let’s not forget Chef Samantha’s showstopper date night dinner for two: Maple Walnut Crusted Salmon with crispy Oven Baked Zucchini Fries, followed by indulgent Chocolate Coffee Truffles.
These chefs know that using fresh ingredients is key, and luckily ALDI has a fantastic selection of fresh, never frozen salmon. And here’s the most exciting part: you can whip up these delightful seafood meals for under $30! Who said “gourmet” has to break the bank?
Now, if you’ll excuse us, we’re going to dive into these delectable dishes.
Recipes:
Citrus Teriyaki Salmon Zoodle Salad (shown with Shrimp above)
Directions:
Using a spiralizer, make noodles from the zucchini and cucumber.
To a medium sized bowl, add zucchini, cucumber, mango, lime zest and juice, 1 tablespoon teriyaki, red pepper flakes 1/2 teaspoon salt, green onions and cilantro. Toss to coat and reserve.
Pat the shrimp dry with a paper towel. Cut into 2-inch cubes. Season with salt and pepper.
In a nonstick skillet, heat oil over medium high heat. Add shrimp and cook until just about cooked through (145 degrees internal temp).
Then add remaining 1/4 cup teriyaki sauce, cooking an additional 1 minute or until done, spooning the sauce over the shrimp to glaze.
Divide “noodles” into 4 bowls and top with shrimp and garnish with cilantro.
Maple Walnut Crusted Coho Salmon (shown with Atlantic Salmon above)
Directions:
In a small bowl, combine the orange zest, 2 tablespoons syrup and 1 tablespoon vinegar. Combine the marinade and salmon in a twin lock bag. Refrigerate for 1 hour.
Preheat oven to 400°. Line a baking pan with parchment paper.
In a medium bowl, combine the walnuts, 2 tablespoons syrup and 1/8 teaspoon salt. Spread on a baking pan and bake for 5-10 minutes until the syrup is bubbling. Allow to cool. Crumble and reserve.
Remove the salmon from the marinade and season both sides to taste with salt and pepper.
Heat a large cast iron skillet over medium-high heat. Coat with cooking spray. Sear the salmon skin side down for 1-2 minutes, until the skin is crispy. Turn and sear for 1-2 minutes. Remove the pan from heat.
Turn the fillets, skin side facing down. Top fillets with the candied walnuts. Place in oven and bake for 5 minutes or until cooked through.
In a medium bowl, combine the remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon syrup. Gradually whisk in the oil. Add the arugula, toss and season to taste with salt and pepper.
Transfer the fish to plates and top with arugula and any remaining candied walnuts.
Other Recipes:
Oven Baked Zucchini Fries
Strawberry Cheesecake Frozen Yogurt
Coffee Truffles
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Chapters:
0:00 – Introduction to Two Chefs, Two Recipes
1:03 – Prep for Maple Walnut Crusted Coho Salmon
1:49 – Prep for Citrus Teriyaki Shrimp Zoodle Salad
2:45 – Roasting Maple Walnuts
3:31 – Whipping up Oven Baked Zucchini Fries
5:24 – Cooking the Shrimp and Serving
6:39 – Cooking the Salmon and Serving
8:38 – Finishing Family Dinner with Strawberry Cheesecake Frozen Yogurt
10:03 – Finishing Dinner for Two with Chocolate Coffee Truffles
12:08 – Conclusion to Two Chefs, Two Recipes
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