Dutch Oven Recipe: Southwestern Salmon with Tequila Shrimp and Scallops | Dutch Oven | Salt Lake City | Salt Lake City Weekly
Support the Free Press.
Facts matter. Truth matters. Journalism matters.
Salt Lake City Weekly has been Utah's source of independent news and in-depth journalism since 1984.
Donate today to ensure the legacy continues.

Culture » Dutch Oven

Dutch Oven Recipe: Southwestern Salmon with Tequila Shrimp and Scallops


3-4 pound salmon filet
1/2 pound shrimp,shelled,veined
1/2 pound scallops
3-4 green peppers sliced into strips
2 red peppers sliced into strips
1-2 red onions sliced
1 stick of butter
6 fresh limes squeezed
1 bunch cilantro stems removed
dried chipotle seasoning

1/2 additional stick butter
2 tbs. olive oil
2 garlic cloves, minced
3 tbs tequila
2 tbs fresh lime juice
1/2 tsp salt
1-2 tsp chile powder
1 bunch green onions, chopped
red pepper flakes

Place vegetables in an oval Dutch Oven. Rub chipotle seasonings on all sides of salmon. Sprinkle top with chile powder. Combine lime juice and butter. Spread on salmon along and top with finely chopped cilantro leaves. Add several garlic cloves around edges. Top with slices of green and red bell pepper and slices of lime. Cook slowly at 325 degrees until salmon flakes approx. 20 minutes.

Dry shrimp and scallops with paper towels. Heat olive oil and butter in 12 inch Dutch Oven over medium heat. Star cooking garlic and green onions, next add scallops and cook for approx. 7 minutes at 325 degrees. Finally add shrimp when scallops are partially done. Add line juice, salt, chile powder, and red pepper flakes. Cook until the shrimp are pink, approx 4-5 minutes and the scallops are firm. Finish with tequila. Flame. Garnish the salmon with shrimp and scallops. Serve hot on a trivet.

Serves 12-16