Dixon's Seafood Shoppe has two locations!
They are located in Tanglewood Plaza in Peoria, and for more information on that location, call (309) 692-2339.
The other location is at 1807 N. Main Street in East Peoria. For more information on that location, call (309) 694-6823.
They are open Monday through Saturday, from 9:00 a.m. to 6:00 p.m.!
For more information, visit www.DixonsSeafood.com!
Bloody Mary Salmon:
1 lb. salmon fillets
salt and pepper to taste
1 cup Sting Ray Bloody Mary Mix
Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour Sting Ray Bloody Mary mix over the fillets. Cover and refrigerate at least 30 minutes. Preheat broiler or grill. Broil or grill approximately 7 minutes, until fish is easily flaked with a fork and surface is lightly browned.
Sting Ray Bloody Mary mix is available at Dixon's Seafood Shoppes.
Grilled Salmon with Pineapple:
1 lb. salmon fillets
1 can (8 oz.) pineapple slices
1/2 cup your favorite bottled teriyaki marinade
Drain pineapple slices into a shallow dish. Mix marinade with pineapple juice and blend well. Place fish and pineapple slices in dish; turn to coat well. Refrigerate 20 minutes or longer for best flavor. Remove fish and pineapple from marinade, reserving remaining marinade to baste with while cooking. Grill fish 8 - 10 minutes per inch of thickness. Turn fish and brush with remaining marinade, halfway through grilling. Grill pineapple for 2 minutes or until heated through. Great served with white or wild rice. Prep Time: 5 minutes Marinate Time: 20 minutes
Cooking Time: 10 minutes Serves 4
Firecracker Grilled Salmon:
4 each 4-6 oz. salmon steaks or fillets
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions 1-1/2 teaspoons brown sugar
1 clove garlic - minced
3/4 teaspoon grated ginger
1/2 teaspoon red chili flakes (or to taste) 1/2 teaspoon sesame oil
1/8 teaspoon salt
Place salmon steaks or fillets in a glass dish. Whisk remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking. Makes 4 servings.