Classic lemon-pepper blend brightens every dish. Blended from lemon and orange zest, cracked black peppercorn, yellow mustard seed, chive, parsley, lemon verbena, lemon thyme, cayenne, and a pinch of turmeric. SALT FREE
A natural for sautéing, grilling, and pan roasting seafood.
Beautiful and bright flavor on roasted chicken. Just add butter, a splash of white wine, and a few lemon slices for garnish.
Roast or grill green vegetables drizzled with olive oil or butter and season with SHINE.
Mix with mayonnaise, yogurt, cream cheese or sour cream for a fresh and delicious creamy sauce, dip or spread.
Ideal for seasoning compound butters, especially when used on poultry, seafood, and spring vegetables.
Lovely in delicate creamy soups with leek, potato, asparagus, or peas..
Roasted Salmon with Asparagus
~serves 2~
1/2 - 1 lb Asparagus - enough for two people
Large Salmon Filet - enough for two people
2 tsp Olive Oil
2 tsp SHINE®
1 Lemon, cut into 4 wedges
Salt, to taste
To serve:
2 tbsp Mayonnaise
1 tsp Extra Virgin Olive Oil
1 tsp Capers, chopped
1 tsp Shine®
1. Preheat oven to 325. Clean and trim asparagus. Lay down on a rimmed baking sheet.
2. Lay salmon skin side down on top of the asparagus, cutting a few slits into salmon and drizzle with olive oil. Sprinkle on SHINE® and salt to taste. Arrange lemon wedges around fish.
3. Bake, loosely covered 20-25 minutes, until fish is cooked through.
4. Meanwhile, stir together mayonnaise with olive oil, capers, and SHINE®.
5. To serve, slice salmon into serving pieces alongside asparagus. Spoon pan juices over the top. Dollop with creamy mayo blend and garnish with roasted lemon wedges.
