Crave America

How to Cook CRAVE Grilled Salmon and Shrimp

CRAVE Brand Ambassador, Chef Daniel Green was invite on to Twin Cities Live to talk CRAVE America’s Valentine’s Weekend Menu which includes a special $89 Prix Fixe 3-course dinner for two and to demonstrate how to cook the Chef Specials Salmon & Shrimp dish!


How To Prepare CRAVE’s Grilled Salmon & Shrimp Duo

How To Cook Salmon and Shrimp1 6oz Salmon Filet
3 ea Shrimp
1 Tablespoon House Seasoning
2 oz Artichoke Copananta
4 oz Ginger Carrot Puree
6 ea Sauteed Asparagus
1 oz Beurre Blanc
1 teaspoon Micro greens


  1. Oil and season the salmon, asparagus, and shrimp and place on the grill.
  2. Place ginger carrot puree in the center of a large entrée plate
  3. With a spoon do a circle spoon push
  4. Place the asparagus diagonally at 2 and 8 o’clock
  5. Place salmon in the middle at 12 and 6 o’clock
  6. Stand the shrimp up against the salmon on the left
  7. Place the copananta against the shrimp
  8. Ladle beurre blanc on top of the salmon and shrimp
  9. Garnish with bulls blood


Artichoke Copanata

¼ cup Olive Oil Blend
1 cup Celery, medium diced
¼ cup Yellow Onions, medium diced
3 ea. Garlic Cloves, thinly sliced
½ cup Roasted Tomato Sauce
½ cup White Wine
¼ cup White Vinegar
½ lbs Artichoke Hearts, drained and medium diced
½ cup Pitted Green Olives, rough chopped
¼ Macadamia Nuts, chopped small
2 Tablespoon Granulated Sugar
2 Tablespoon Capers, drained
1 teaspoon Kosher Salt
½ teaspoon Ground Black Pepper
3 Tablespoons Basil, fine julienne
2 Tablespoons Lemon Juice


  1. In a large skillet heat the ¼ cup of olive oil until shimmering, add the celery, onions, and garlic and cook over medium heat for 4 minutes.
  2. Add the tomato sauce, wine, vinegar, artichokes, olives, mac nuts, sugar, capers, and season with salt and pepper
  3. Simmer till the vegetables are tender and liquids are reduced about 8 minutes then stir in basil


Carrot Ginger Puree

2 lbs Carrots, large diced
2 oz Olive Oil blend
2 cups Cream
3 Tablespoons Sugar
2 tsp Ginger, minced
2 tsp Kosher Salt
¼ tsp Cinnamon Ground
1/8 tsp Ground Nutmeg
2 oz Unsalted Butter
2 tsp Orange Zest


  1. Toss diced carrots in oil and place on a sheet tray and roast in 350 for ten minutes. Until the carrots are cooked all the way through.
  2. In a sauce pan melt butter. Add ginger, cream, salt, sugar, nutmeg, cinnamon, orange zest.
  3. Bring this mixture to simmer.
  4. Place half of the warm cream mixture and all the carrots in the blender.
  5. Add the rest of the cream in slowly until the mixture is smooth and bright orange.
  6. Save the remaining cream mixture for reheating or thinning out.


To learn more about our Valentine’s weekend menu and to see our other specials view our menu HERE.