Eric Ripert keeps seafood simple with herby salmon and shrimp skewers

Chef, television show host and author Eric Ripert is stopping by the TODAY kitchen to share a couple the simplest — and most flavorful — recipes from his new cookbook, "Seafood Simple." He shows us how to prepare grilled shrimp and pineapple skewers with a green curry sauce and fresh salmon fillets with lemon-dill oil.

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Salmon with Herb-Infused Olive Oil by Eric Ripert

This is a recipe that requires a lower oven temperature, as cooking salmon slowly at a low temperature doesn't cause it to release albumin (the white protein you might see when cooked at higher temperatures), and so it remains inside the flesh, making the fish tender and giving it an even consistency when cooked. If your salmon fillet has pin bones, I would recommend removing them after it's cooked, as they are easier to get out. Serve with boiled potatoes or cucumber salad alongside.

Shrimp Skewers with Green Curry Sauce by Eric Ripert

I like to serve the shrimp with the tails on, mostly for aesthetics, but you can remove them if you wish. Pineapple goes really well here, but you can swap it out for cantaloupe or even mango if you prefer.

If you like those flavorful seafood recipes from Eric Ripert, you should also try these:

Eric Ripert's Poached Snapper with Coconut Milk and Tomatoes by Eric Ripert

Eric Ripert's Swordfish au Poivre by Eric Ripert

This article was originally published on TODAY.com