Cilantro Lime Shrimp

Cilantro Lime Shrimp

recipe credit: lanascooking.com

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 jalapeno, finely chopped
• ¼ tsp. red pepper flakes
• ½ tsp. Mexican oregano
• 2 roma tomatoes, chopped
• 1 lime, zest and juice
• ½ tsp. salt
• ½ tsp. black pepper
• 1 pound shrimp, split and deveined
• 2 Tbsp. chopped cilantro

Melt the butter and oil in a heavy skillet over medium-high heat.

Add the garlic, onion and jalapeño.

Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.

**Blogger's Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! 

Easy Paella

You don't need a paella pan to make this meal. Use a wide, shallow saute pan with a lid. If you are taking this dish to a party, reheat it covered; add water as needed.
Everyday Food, December 2003

* Prep Time 25 minutes
* Total Time 50 minutes
* Yield Serves 8


Ingredients

* 2 tablespoons olive oil
* 3/4 pound medium shrimp, peeled and deveined
* 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 1/2 cups long-grain rice
* 1/4 teaspoon paprika
* 1/4 teaspoon ground turmeric
* 1 can (14.5 ounces) diced tomatoes
* 2 cans (14.5 ounces each) reduced-sodium chicken broth
* Coarse salt and ground pepper
* 1 cup frozen green peas, thawed

Directions

1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
2. Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Recipe Credit

GF Fish Tacos

Ingredients:

1 pound white fish (like tilapia, mahi mahi or red snapper) cut into 1 inch pieces
1 lime
2 large eggs or 1/2 cup milk of choice, dairy or non-dairy
1/4 cup Jules Gluten Free® All Purpose Flour
1/2 tsp. sea salt
High heat oil for frying
12 corn or gluten-free flour tortillas
2 tomatoes, chopped
1 avocado, diced
Salsa of choice
Coleslaw or shredded lettuce
1/2 cup chopped cilantro (optional)
Sour cream, dairy or non-dairy (optional) – (e.g. Tofutti® or Follow Your Heart® soy sour cream)



Cut the fresh or thawed fish into pieces and place into a large zip-top bag. Squeeze the lime into the bag with the fish, seal the bag, shake gently and set aside to marinate.

Stir together the eggs or milk with the Jules Gluten Free® All Purpose Flour and salt. Set aside.

Prepare a large skillet by covering the bottom with cooking oil and heating over a medium-high flame. Pour egg-flour mixture into the large bag with the fish and shake. Using a fork, remove battered fish pieces, one at a time, and place in heated oil. Fry on each side until lightly brown – approximately 3-5 minutes per side.

Remove and drain on a paper plate or paper towels. Keep warm by placing on a baking sheet in a 175° F oven while finishing remaining fish.

Prepare flour tortillas or wrap cooled tortillas in a towel and microwave for 20-30 seconds, until soft and warm. Add the fish and selected toppings, wrap and enjoy!

Recipe Credit

Roasted Shrimp with Wasabi Cocktail Sauce

Roasted Shrimp with Wasabi Cocktail Sauce

recipe credit: simply gluten free

1 cup mayonnaise
2 tablespoons prepared Wasabi – more or less depending on your taste
Zest of 1 lime – finely grated
Juice of 1 lime

2 pounds cooked large shrimp – tails left on

Lime wedges for garnish – optional

Mix mayonnaise with Wasabi, lime zest and juice until well blended. Serve with shrimp. Garnish with lime wedges if you wish.

Asian Shrimp Salad

Asian Shrimp Salad

Serves 8 as an entrée, 12 as a side salad
This filling entree salad makes an excellent lunch as well as an elegant side salad when you have dinner guests. If you have precooked and deveined shrimp or leftover shrimp from dinner the night before, it just takes minutes to prepare.

Asian Shrimp Salad

* 8 ounce bag pre-washed baby spinach leaves
* 1 medium head Napa cabbage, shredded
* 1 pound sugar snap pea pods, halved
* 1 can drained sliced water chestnuts
* 1 small bag shredded carrots
* 1 pound chilled shrimp split in half lengthwise (16 to 20 count)
* 1 bunch chopped scallions-only the green parts
* 4 ounces sliced toasted almonds (toast them in a skillet over medium heat, stirring constantly, for about five minutes)

Asian Dressing

* 2 teaspoons fresh grated ginger
* 4 teaspoons dark sesame oil
* ¼ cup rice vinegar
* 4 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 2 teaspoons minced garlic
* 6 Tablespoons extra-virgin olive oil

Asian Shrimp Salad

1. Toss everything together and serve with Asian Dressing.

Asian Dressing

1. Whisk all of the ingredients together in a bowl.

Crab Cakes with Herb Dijon Mayo

Crab Cakes with Herb Dijon Mayo

Recipe credit: Kinnikinnick Foods

Crab cakes:

1 tbsp margarine

2 celery stalk – chopped

1 green onion – chopped

1 can or fresh (8 oz) lump crab meat – drained

½ cup mayonnaise

2 cups Kinnikinnick bread crumbs

2 eggs (for coating)

2 tbsp fresh parsley- chopped

¼ tsp salt

½ tsp pepper

Heat margarine in a skillet and sauté celery and onions until tender. In a bowl combine sautéed celery and onions, crabmeat, ½ cup bread crumbs (reserve the rest for the coating), ½ cup mayonnaise, parsley, pepper and salt. Mix until combined. Form mixture into cakes (2-2 ½ inches in diameter) and cool covered in refrigerator for at least two hours (these can be made in advance the night before). Heat a large skillet with 2 tbsp oil over medium heat. Whisk eggs and set aside. Place remaining 2 cups bread crumbs in a separate bowl. Dip each crab cake in the egg mixture and then the bread crumbs. Place in heated pan and cook until golden brown (about 3-5 minutes each side). Remove from pan and pat extra oil off of crab cakes with paper towel.

Serve with Herb Dijon Mayo or your favorite dip.

Herb Dijon Mayo:

7-10 basil leaves fresh- chopped fine

1 ¼ cup mayonnaise

2 tsp Dijon mustard

¼ tsp pepper

1 tsp lemon juice

Blanch basil leaves (about 30 seconds in boiling water). Transfer basil to ice water to cool and pat dry. Finely chop basil. Mix mayonnaise, mustard, basil, pepper and 1 tsp lemon juice in a bowl. Set aside. Make Herb Dijon Mayo at least 4 hours prior to service (can be made the day before).

Tilapia Fish Tacos with Arugula

* 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
* 1/4 cup canola or vegetable oil

Filling:

* 3 tablespoons olive oil, plus more for drizzling
* 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
* Kosher salt and freshly ground black pepper
* 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
* 1 mango, peeled and flesh cut into 1/2-inch cubes
* 3 green onions, finely chopped
* 3 cups coarsely chopped baby arugula

Dressing:

* 3 tablespoons olive oil
* 2 tablespoons fresh lime juice (from about 2 limes)
* Kosher salt

Creme fraiche:

* 1/2 cup creme fraiche
* 1 tablespoon wasabi powder*
* 1/4 teaspoon kosher salt

Directions

*Can be found in Asian markets

Special equipment: a 12-count nonstick muffin pan

For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.


Recipe Credit

Surf and Turf Sizzle

Surf and Turf Sizzle

1 pound boneless top sirloin steak, cut into thin, 2-inch-long strips
1 pound large shrimp, peeled and deveined
1/3 cup fresh lime juice
½ cup chicken stock
4 Tablespoons hoisin sauce
2 Tablespoons honey
2 Tablespoons soy sauce
2 Tablespoons grated fresh ginger
2 cloves garlic, crushed
2 teaspoons toasted sesame oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
12 sugar pea pods
2 Tablespoons cornstarch
Hot cooked rice
Green onion for garnish, sliced

In a large bowl, combine top sirloin, lime juice, chicken stock, hoisin sauce, honey, soy sauce, ginger, garlic and oil. Toss to coat, marinating steak for at least one hour in the refrigerator.

Heat a large nonstick skillet or wok over medium-high heat until hot. Add steak (reserving marinade) to pan; cook 3 minutes or to desired degree of doneness.

Mix 2 Tablespoons cornstarch with 2 Tablespoons water until dissolved. Add to reserved marinade and stir until incorporated.

Add shrimp, bell peppers, snow pea pods and marinade to the pan; sauté for three minutes, stirring constantly and shrimp turn pink.

Serve over hot cooked rice and garnish with sliced green onion.

Serves four.

Broiled Tilapia with Mustard-Chive Sauce

Broiled Tilapia with Mustard-Chive Sauce

* Vegetable oil cooking spray
* 4 (5 to 6-ounce) tilapia fillets
* Extra-virgin olive oil, for drizzling
* Kosher salt and freshly ground black pepper


Sauce:

* 1/4 cup plain, full-fat Greek yogurt
* 2 teaspoons agave nectar or honey
* 1 teaspoon Dijon mustard
* 1/4 cup lemon juice (from 1 large lemon)
* 2 tablespoons chopped fresh chives
* Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Japanese Pan Noodles with Sautéed Shrimp (Noodles & Co. recipe)

Japanese Pan Noodles with Sautéed Shrimp
A recipe from Ross Kamens, executive chef, Noodles & Company
Serves 6-8

Ingredients
1 lb wheat noodles
1 cup broccoli (cut into florets)
1 cup carrots (julienne cut)
½ cup scallions (cut on the bias)
½ cup red peppers (julienne cut)
½ cup fresh shiitake mushrooms (de-stemmed)
1 T fresh ginger (peeled & chopped)
¼ cup mirin
1 T pure sesame oil
1 T canola oil
1 cup sweet soy sauce
2 T Chile garlic sauce
1t black sesame seeds
24 shrimp (16-20 peeled & de-veined)

Cooking procedures
1. Cook noodles in boiling water until al dente, drain and cool in ice water.
2. Drain, let rest and toss with sesame oil.
3. Blanch broccoli and carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
4. Place large sauté pan over high heat. Add canola oil and sauté mushrooms until lightly golden.
5. Add shrimp, carrots, broccoli, peppers, scallions, ginger, Chile garlic sauce, sweet soy, and noodles to pan in that order. Cook until noodles are caramelized or golden.
6. Place on platter and sprinkle with black sesame seeds

Spicy Margarita Shrimp

* 1 pound Shrimp, Raw, Peeled And Deviened
* 1 whole Avocado, diced
* _____
* FOR THE MARINADE:
* 2 whole Limes
* 2 whole Oranges
* ¼ cups Olive Oil
* ⅛ cups Tequila
* 1 Tablespoon Triple Sec
* ½ teaspoons Curry Powder
* 1 teaspoon Salt
* ¼ teaspoons Turmeric
* ½ teaspoons Ground Cumin
* ¼ teaspoons Cayenne Pepper
* ¼ teaspoons Black Pepper
* ¼ cups Fresh Cilantro, Chopped

Preparation Instructions

For the marinade: Zest the oranges and limes into a bowl. Juice the oranges and limes into the same bowl. Add remaining marinade ingredients. Whisk together, then add the shrimp. Refrigerate for about 1 hour (try not to go over, as the acid will start to “cook” the shrimp).

At this point I make a pot of rice, couscous, or quinoa (instead of cooking the grain in water, I cook in vegetable or chicken stock).

To cook the shrimp, remove from the marinade and either skewer and grill, or saute in a frying pan with a little olive oil. If using a pan, pat shrimp with paper towels first so the extra marinade doesn’t scorch in the pan. Remove shrimp from grill or pan and set aside.

Pour remaining marinade into the pan and cook until reduced by about half, about 5 minutes.

To serve: cover a plate with rice, couscous, quinoa, etc., or a bed of greens. Top this with the diced avocado, then the shrimp. Pour sauce over entire dish. This dish can be eaten hot or room temperature.

Recipe Credit

Grilled Fish Kebobs with Parsley & Garlic Butter

Grilled Fish Kebobs with Parsley & Garlic Butter

Recipe Credit: Giada De Laurentiis

Kebobs:

• 1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces)
• 1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces)
• 1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces)
• 1/2 cup extra-virgin olive oil
• 1 large lemon, zested and juiced
• 3 garlic cloves, minced
• 1 cup chopped fresh flat-leaf parsley
• 3 tablespoons coarsely chopped fresh thyme leaves
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning

Butter:

• 1 stick unsalted butter, at room temperature
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• Special equipment: 10 (8 or 10-inch) skewers* see Cook's Note

Directions

Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.

Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.

Notes

If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning.

Grilled Salmon with Herbed Walla Walla Sweet Onions

Grilled Salmon with Herbed Walla Walla Sweet Onions
Source: Kathy Casey’s Northwest Table

ingredients:
Onions:
1 large Walla Walla Sweet onion, cut into 1/2-inch-thick rings
1/4 cup white wine vinegar
3 Tbsp. sugar
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
2 Tbsp. olive oil
2 Tbsp. coarsely chopped fresh basil or cilantro
1 Tbsp. coarsely chopped fresh tarragon
1 Tbsp. 1/2-inch long pieces fresh chives
2 Tbsp. coarsely chopped fresh flat-leaf parsley

Salmon:
2 Tbsp. olive oil
6 skinless salmon fillet portions (about 4 to 6 ounces each)
kosher salt
freshly ground black pepper

garnish:
lots of fresh herb sprigs

instructions:
1. To make the onions, carefully separate the rings and place in a resealable plastic bag. In a small bowl, whisk the vinegar, sugar, salt, pepper flakes and oil. Pour the marinade over the onion and close the bag, expelling excess air. Turn the bag to coat the onion evenly, then refrigerate for at least 30 minutes, or up to 4 hours, turning the bag occasionally. Just before grilling the salmon, gently toss the onion and marinade in a large bowl with the chopped herbs.
2. To grill the salmon, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Meanwhile, pour the olive oil onto a large plate. Swipe each side of the salmon fillets through the oil, then season well with salt and pepper. Grill the fish for about 1 to 4 minutes per side, or to the desired doneness, moving the fillets to create crisscross marks. Different sized fillets will cook differently- just use good judgement and try not to overcook your salmon.
3. Place the grilled salmon on plates and divide the onion evenly among them, piling high and spooning marinade over all. Garnish with herb sprigs and serve immediately.

Serves: 6

Crab and Avocado Rolls

Crab and Avocado Rolls

Recipe Credit

Recipe courtesy Nigella Lawson

1/2 cup white crabmeat
1 tablespoon mayonaise
1 teaspoon Dijon mustard
1 or 2 drops sesame oil
1/2 avocado
1/4 cup finely shredded iceberg lettuce
Squeeze lemon juice
1 soft flour tortilla wrap

Put the crabmeat into a bowl and add the mayonnaise, wasabi paste and oil and stir to mix. Lay the wrap in front of you and put the crabmeat in a line horizontally about an inch up from the bottom of the wrap. Take the avocado half still with skin and scoop out the flesh in half teaspoonful curls, laying these on top of the line of crabmeat.

Sprinkle over the lettuce in a neat line also, and then spritz with the lemon juice. Roll up tightly from the bottom, to form a fat cigar and then slice on an angle into 3 pieces.

Shrimp Pasta Salad with Cucumber & Dill

Shrimp Pasta Salad with Cucumber & Dill

recipe credit: everyday food

serves 4

Prep time: 20 minutes

• Coarse salt and ground pepper
• 3/4 pound large shell pasta
• 1 pound large peeled and deveined shrimp, tails on (if desired)
• 1 English cucumber, halved lengthwise and thinly sliced
• 1/2 cup roughly chopped dill
• 2 tablespoons light mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
2. Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.)
3. Add dressing to pasta mixture, and toss to combine.

Helpful Hint: to keep the texture & flavor of this salad at it's vibrant best, toss the pasta mixture & dressing together right before serving.

Gwyneth Paltrow's Mexican Fiesta Dinner

Baja Style Shrimp Tacos
SERVES: 4
TIME: 10 minutes

* 2 pounds medium shrimp, peeled and deveined
* 2 tablespoons extra virgin olive oil
* the juice of one lime
* 1 teaspoon coarse salt
* 1 dozen corn tortillas
* Pico de Gallo (see recipe below)
* lime wedges for serving
* Cholula hot sauce (or your favorite hot sauce)
* crumbled cotija or feta cheese (optional)

Preheat your grill over high heat. Toss the shrimp together with the olive oil, lime juice and salt. Grill until cooked through, about 2 minutes a side.

To serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.

------------------------------
Pico de Gallo

This is simple to prepare and about a thousand times fresher and more vibrant than any jar of salsa. I definitely think that fresh pico de gallo is worth making from scratch.

SERVES: 4
TIME: 10 minutes

* 1 pint grape tomatoes, quartered
* 2 tablespoons roughly chopped cilantro leaves
* 3 tablespoons finely chopped white onion
* coarse salt
* squeeze of lime
* as many finely chopped red jalapeños as you’d like (optional)

Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for the kids, and then add as much jalapeño as you like to the remaining mixture for the adults.

---------------------------------

Black Beans

By adding a few aromatics to a can of black beans, you get that Mexican restaurant flavor without hours of soaking and cooking.

SERVES: 4 as a side dish
TIME: 20 minutes

* 1 can of black beans
* 4 cilantro stems
* 1 garlic clove, crushed
* pinch of salt

Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal). Be sure to simmer the beans long enough so that they’re not watery.

------------------------------------------

Guacamole

A lesson in simplicity—the best guacamole is a showcase for ripe avocadoes. I season mine with a little salt, lime and cilantro.

SERVES: 4
TIME: 10 minutes

* 2 ripe avocadoes, cut in half (but save the pits)
* 2 tablespoons minced white onion
* 3 tablespoons cilantro leaves, roughly chopped
* 1 lime
* coarse salt

Score the avocados, scoop them into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).

Cumin Salmon with Yogurt-Cucumber Sauce

Makes 4 servings

2 tsp olive oil
1/2 tsp ground cumin
1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp salt, plus a pinch
4 fresh salmon fillets (about 4 ozs each) (we used Norwegian Farm Raised)
1/2 cup nonfat plain Greek yogurt
1 large cucumber, peeled, seeded and diced small
1 scallion, trimmed and finely chopped
3 Tbsp minced fresh parsley
1 tsp fresh lemon juice
8 ozs orzo, cooked according to package instructions


1. In a bowl, combine the olive oil, cumin, sugar, black pepper and 1/2 tsp salt. Lay the salmon on a foil-lined baking sheet and brush the tops with the oil mixture. Refrigerate for 10-20 mins.
2. Preheat the broiler (or the BBQ, as we used). Combine the yogurt, cucumber, scallion, parsley, lemon juice and the remaining pinch of salt in a small bowl.
3. Broil the salmon until it is barely opaque in the center of the thickest part, 7-10 mins. Serve over the orzo, topped with the yogurt sauce.

Recipe credit: February 2010 Fitness Magazine, pg 156

Artichoke and Tuna Panini

Ingredients
Garbanzo Bean Spread:

* 1 (15 1/2-ounce) can garbanzo beans, drained
* 2 cloves garlic
* 1/4 cup fresh mint
* 2 teaspoons lemon zest
* 3 tablespoons lemon juice
* 3 tablespoons extra-virgin olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Panini:

* 1 cup pitted black olives, finely chopped
* 2/3 cup extra-virgin olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
* 1 (13 3/4-ounce) can quartered artichoke hearts, drained
* 8 mini baguettes, sliced in 1/2 lengthwise
* 2 cups arugula
* Special equipment: Brown parchment paper for wrapping the sandwiches

Directions

To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.

To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.

Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

Recipe Credit

Baked Salmon with White Wine Dill Sauce

Serves 4

You will need:

* 2 (5 ounce) salmon fillets, bones removed
* fresh cracked pepper and kosher salt
* 1 lemon, sliced
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1/4 cup white wine
* 1 tablespoon chopped fresh dill

1. Preheat your oven to 450.
2. Line a baking sheet with aluminum foil and spray with non-stick spray.
3. Place salmon fillets on the prepared baking sheet. Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done.
4. While salmon is baking, melt butter in a skillet over medium heat. Once melted, add minced garlic and cook just until fragrant, about 30 seconds. Pour in wine. Cook for 5 minutes or until sauce reduces by 1/3. Stir in fresh dill and remove from heat.
5. Remove lemon slices from the top of the salmon and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer to a serving platter and spoon white wine dill sauce over the top.
6. Serve.

Recipe credit

Crispy Wontons with Crab Salad, Melted Cheddar & Avocado Creme

Crispy Wontons with Crab Salad, Melted Cheddar & Avocado Creme

recipe credit: Costco Cookbook 'Home Cooking the Costco Way'

Makes 10 servings

Vegetable Oil for frying
30 3 inch round wonton wrappers
20 oz. crab meat, well drained
3/4 cup minced celery
3 Tbsp. minced chives, plus more for garnish
4 tsp. grated lemon peel
3/4 cup mayonnaise
2 Tbsp. lemon juice
1/4 tsp. ground black pepper
8 oz. (2 cups) Tillamook medium cheddar cheese, shredded

Avocado Creme:

1/2 cup avocado pulp
1/4 tsp. salt
1 Tbsp lemon juice
1/4 cup heavy cream

Pour enough oil into a pan to cover the wontons; heat to 350. Working in batches, lay wonton wrappers in the oil and fry until light golden brown. Drain on paper towels; set aside.
In a medium bowl, combine crab, celery, chives and grated lemon peel. Stir in mayonnaise, lemon juice and pepper.

To prepare the Avocado Creme, place avocado pulp, salt, lemon juice and cream in a small bowl and stir until well blended. Refrigerate until ready to use.

Preheat oven to 400. Top the wontons with crab salad. Sprinkle each wonton with 1 Tbsp shredded cheese. Place on a baking sheet in the oven and heat just until the cheese is melted.
Arrange 3 wontons on each plate with a spoonful of Avocado Creme. Garnish with chives.