Barbecue Salmon



  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Nature’s Seasoning to taste
  • 4 (3 ounce) salmon filets, skin on
  • Favorite barbecue sauce
  • 3 teaspoons fresh chives, minced



  1. Season salmon with salt, pepper & Nature’s Seasoning. Heat olive oil in a saucepan over medium heat. Once oil is hot add salmon (do not add till the oil his hot, this creates a nice crust on the fish).
  2. Sear on each side about 4-5 minutes. Remove salmon from heat.
  3. Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with barbecue sauce.
  4. Broil on low heat, 3 to 5 minutes. Just before serving, sprinkle each with fresh chives.


An NCJ Original


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Garlic Cilantro Shrimp




  • 3 tablespoons butter
  • 1 pound of jumbo tiger prawn shrimp with the shell still on
  • 4 cloves of garlic minced
  • 1 teaspoon cilantro chopped
  • 1 tablespoon of Nature’s brand seasoning

Garlic Bread

  • 1 baguette
  • 3 tablespoons butter
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon paprika


1.   Rinse the shrimp under cold water and season with Nature’s seasoning.  Make sure to season the inside of the shrimp and not just the shell.

2.   Warm 3 tablespoons of butter in medium saucepan until it starts to foam.  Add minced garlic and saute til garlic is fragrant (about 2-3 minutes).

3.   Add shrimp and cook with the shell on.  Alternate both sides for about five minutes each side or until the shrimp is pink.  It usually takes longer to cook the shrimp with the shell on so sometimes I will turn the shrimp upright, placing the actual meat of the shrimp on the pan to make sure it is cooked all the way through.

4.   While the shrimp is cooking slice the baguette in 1/2 inch slices.  Spread with butter and sprinkle generously with garlic powder and paprika.

5.   Broil on low until the bread is golden brown and has a nice crust on top (about 5 minutes).

4.   Remove the shrimp from pan and serve immediately with garlic bread. Garnish with cilantro and enjoy!


An NCJ Original


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