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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Grilled Herbed Salmon with Shrimp

from Cuisine Rapide , page 71

Watch Pierre make a version of this recipe in his video Cuisine Rapide: Great American Smoke Out. Scroll to minute 17:50. Cooking time varies depending on thickness of fish and heat.


1½ pounds boneless salmon fillet with the skin left intact
8 large shrimp, about ½ pound, shelled and deveined
¼ cup olive oil
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh thyme or ½ teaspoon dry
1 tablespoon fresh marjoram or 1 teaspoon dry
¼ teaspoon red pepper flakes
¼ cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons melted butter
2 tablespoons finely chopped parsley


1. Preheat a charcoal grill or broiler.
2. Cut the salmon into 4 equal pieces.
3. Pour the oil into a flat dish and add the salmon and shrimp. Turn the pieces to coat them on all sides. Sprinkle all over with the salt, pepper, thyme, marjoram, pepper flakes, wine, and lemon juice. Cover with plastic wrap and let stand at room temperature about 10 to 15 minutes.
4. When ready to cook, remove the seafood from the marinade. Pour the marinade into a small saucepan. If using a broiler, arrange the salmon, skin side up, on a baking sheet. Place under the broiler about 4 inches from the heat. Leave the door partly open. Broil about 2 minutes on one side and turn. Arrange the shrimp around the salmon and broil about 2 minutes. Turn the shrimp and continue cooking for another minute.
5. If using a grill, place the salmon pieces, skin side down, on the grill and cook about 2 minutes. Turn the salmon and add the shrimp. Continue cooking about 2 more minutes turning the shrimp occasionally.
6. Transfer the pieces to a heated platter. Add the melted butter to the reserved marinade and bring to a boil. Pour the butter mixture over the seafood. Sprinkle with chopped parsley and serve.


4 servings