Seafood

Chili Lime Shrimp Pita Pocket

A Gorgeous Marcus Samuelsson Recipe

by Joi

Shrimp Recipe: Chili Lime Shrimp Pita Pocket by Marcus Samuelsson

Here’s another beautiful recipe from A Bullseye View! This is a Top Chef Master Marcus Samuelsson recipe…. so, yeah, you know it’s going to be culinary magic.  Not only is this a beautiful and delicious recipe, it’s healthy. Omega 3s are as healthy for brain health as they are heart health, and shrimp is a great source.  It’s also ridiculously tasty, so have at it!

Chili Lime Shrimp Pita Pocket
Serves four

What You’ll Need
1 pound jumbo shrimp, cleaned and cut into large pieces
2 tablespoons olive oil
1/2 cup plain yogurt
1/4 teaspoon chili powder (optional)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 jalapeno, diced small
2 scallions, chopped
Juice of 2 limes
2 pita breads, each cut in half
2 cups shredded romaine

What You’ll Do

Step 1 – Season shrimp with salt and pepper.

Step 2 – Mix yogurt, chili powder, garlic powder and jalapeno in small bowl.

Step 3 – Heat olive oil in sauté pan on medium-high heat.

Step 4 – Add the shrimp and cook about a minute on each side.

Step 5 – Add the lime juice and remove from heat. Finish with scallions.

Step 6 – Stuff each piece of pita with 1/4 of the shrimp and romaine.  Drizzle on yogurt sauce, as desired.

 

Great Way to Fix Fish: Citrus Fish Recipe

With Holland House White Cooking Wine with Lemon Flavor

by Joi

Citrus Fish recipe from Holland HouseI’m a fish fanatic. When we go out to eat, 9 times out of 10, I’ll order fish. Fried, grilled, baked, blackened – it matters little to me what it wears to the table, as long as it comes. The recipe below is from Holland House. This recipe uses the beautifully aromatic Holland House White Cooking Wine with Lemon Flavor that I’ve completely fallen in love with. This particular cooking wine is a beautiful companion for fish and shrimp as well as chicken.

If you’re looking for fresh, new ways to cook and serve fish, this recipe will have you doing a happy dance all around your kitchen (just be sure no one’s tapping you – unless you want to be the next YouTube sensation).

Citrus Fish Recipe

1 cup water
3/4 cup HOLLAND HOUSE White with Lemon Cooking Wine
1/2 medium onion, sliced
6 black peppercorns (optional)
1 bay leaf (optional)
1 medium orange
1 Tbsp. sugar
1 tsp. cornstarch mixed with
1 Tbsp. water
1 to 2 Tbsp. butter
1 lb. petrale sole or orange roughy fillets (if frozen, thaw in refrigerator) 


DIRECTIONS
In large skillet, combine the cup of water, cooking wine, onion, peppercorns, and bay leaf. Bring to a boil; gently simmer 10 minutes (do not let boil away).

Meanwhile, use a zester to shred orange zest; set aside. Juice the orange. Heat juice with sugar in small saucepan over medium heat, stirring to dissolve sugar. Stir in cornstarch/water mixture; cook over medium-high heat stirring constantly until thickened. Remove from heat. Add butter (use 2 tablespoons for a richer sauce); stir until melted. Cover to keep warm.

Place fish in skillet with onion/wine mixture. Add water if needed to bring up to level of fish (do not cover fish with water). Bring to boil; cover and simmer over low heat until fish is just opaque and firm to touch, 8 to 10 minutes. Use a slotted spoon to transfer fish to platter lined with paper towels. Reserve 1/4 cup cooking liquid.

Add the 1/4 cup reserved cooking liquid to orange sauce; stir until smooth (strain for a smoother texture). Remove towels from platter; drizzle sauce over fish. Garnish with reserved orange zest.

Makes 4 servings.

Click HERE for more great recipes from Holland House

Holland House White Wine Vinegar with Lemon Flavor

Wild Planet Foods and World Oceans Day

Could Add Up to Free Tuna for You

by Joi

Wild Planet World Oceans Day

Mmm, now I’m craving tuna fish. All piled high on a crisp Ritz cracker. Yum!  Here’s a healthier version you might want to try next time you’re craving the yumminess: Use olive oil instead of mayonnaise.  Add chopped celery, onions, and pickles as usual. When I make tuna fish, I like to switch things up: Sometimes I use mayo, sometimes olive oil.  Sometimes I use celery, onions, and pickles, and sometimes I just go with onions only.

It’d be really tough to mess tuna fish up.

Wild Planet, a leader in sustainable canned seafood, is giving away three cans of wonderful premium tuna in their signature lunch bag to celebrate World Oceans Day. To win, simply describe your favorite Wild Planet product in five words.

Never tried Wild Planet? Not a problem.  Simply use five words to say why you want to!

The contest runs through June 8th. Submit your entry on the Wild Planet Facebook page: http://www.facebook.com/wildplanetfoods

I’ve got tuna fish on the brain so much now, it’s all I can think about, so bear with me.  My mom once made a delicious Chef-Boy-Ardee pizza with only one ingredient – you guessed it, flaked tuna fish.  At first, I told her that, under no conditions was I going to eat any of that whacky pizza.  But when I saw my dad brave it, I decided to give it a try.  I promise you, it was delicious!

Knock-Off Recipe: Bang Bang Shrimp

A Bonefish Grill Tradition

by Joi

Knock Off Recipe for Bonefish Grill's Bang Bang Shrimp

One of the most popular items on Bonefish Grill’s menu is their Bang Bang Shrimp.  As is the case with great restaurant dishes, knock-off recipes by the hundreds are easily found.

I’ve used a couple of different techniques over the past year and have hit upon a combination that we’re MAD about.

I serve this Heavenly shrimp on a bed of leaf lettuce, Romaine lettuce, grape tomatoes, sliced cucumber, chopped green onions, and celery in a tortilla bowl (look in the refrigerated aisle of your favorite grocery store – the tortillas come with little foldable paper stands that you drape the tortillas over before baking. They are SO amazing and versatile – you can serve them with taco salad, grilled chicken salad, Chef salad, pasta salad, tossed salad, etc.).

One of my daughters added Italian Dressing to her salad and I believe another added Ranch dressing.  If I’m not mistaken, I think my husband added a  little Catalina dressing to his – but, as for me and my shrimp, we went bare, as in dressing-free. If you have a little extra Thai Sweet Chili Sauce, you could splash a little of that on top of your salad.  Frankly, I could drink it right out of the jar…. it’s that freaking good.

You really HAVE to try this as soon as possible – it’s extraordinary.

Knock-Off Recipe for Bonefish Grill’s Bang Bang Shrimp

1 lb shrimp
1/2 cup mayonnaise
pinch of salt
1/4 cup Thai Sweet Chili Sauce
3 drops hot chili sauce (like Sriracha)
1/4 cup cornstarch
1/2 cup Zatarain’s Fish Coating

Vegetable oil for frying.

  1. Mix the mayo together with the chili sauces. Add a small pinch of salt.
  2. Combine the cornstarch and Zatarain’s fish coating. Bread the shrimp (shelled and deveined) in the mixture.
  3. Heat enough of the oil to deep fry the shrimp in a deep pan.
  4. Deep fry the shrimp for 3-4 minutes.
  5. Drain the shrimp well on paper towels.
  6. Place the shrimp in a bowl and coat with the delicious chili sauce and mayo mixture.

Knock Off Recipe for Bonefish Grill's Bang Bang Shrimp

I put my shrimp into a disposable aluminum pan to play in the chili sauce mixture (above).  I love these disposable pans because I can just toss them out along with the rest of the trash. Convenience is a close friend of mine.  As you can see, the shrimp are as beautiful as they are delicious.  You could honestly serve them as appetizers completely by themselves.  Smaller shrimp would be really cute served with little appetizer picks or even toothpicks.

This shrimp is truly something you’ll want to try asap, it’s perfectly excellent.  As a matter of fact, I have trouble leaving them alone long enough to get them to the table! I”m something of a shrimp fanatic, anyway, but when they’re all decked out in this remarkable chili sauce mixture, forget about it.  It’s a shrimp party waiting to happen and, frankly, I don’t want to invite anyone else to the party.

Inspiration: Bonefish Grill and their excellent, excellent food!

Cinco de Mayo Recipe: Shrimp Chimichanga

With Dos Pisotlas All-Natural Gourmet Salsa Recipe

by Joi

Shrimp ChimichangaIf you’re looking for healthy Cinco de Mayo recipes – or just delicious, healthy Mexican-inspired recipes, you’ll love the following recipe for Shrimp Chimichanga. It’s from Dos Pistolas Salsa, the all-natural, preservatives free gourmet salsa from The Santoscoy Food Group.

As recent statistics have shown, 78% of Americans are not meeting their basic nutritional needs. With Dos Pistolas Salsa being the first salsa product in the U.S. that carries the American Heart Association’s heart-check, this gluten, preservative, and additive free salsa is both good for your health and heart- so you can feel less guilty when celebrating this Thursday.

Bookmark the recipe because I know you’ll use it many times throughout the year.  Personally, I can’t get enough when it comes to shrimp and shrimp recipes – it’s always been a particular favorite.  It’s a bit of an obsession, I guess, but one that I don’t mind in the least!

Shrimp Chimichanga

(Total cook and prep time: 30-45 minutes)

Ingredients:
12 Large divined shrimp (tails off)
3 Garlic cloves
4 Tablespoons of butter
Salt and Pepper to taste
2 Cups of Brown Rice
4 Cup of Water
1 Medium White Peeled Onion
2 Green Onions
1 Medium Bell Pepper Green
1 Medium Bell Pepper Red
1 Small 12 oz can of whole kernel yellow corn (drained)
1 Small 12 oz can of black beans (drained)
4 Large 12 inch Gluten Free Flour Tortillas
1 Half Pint of Heavy Cream
2 Green Onions
1  jar (16 oz) Dos Pistolas All- Natural Gourmet Salsa
1 Avocado
1 container (12 oz) of Sour Cream

Preparation:

Step One Prepare Shrimp:

  • In a medium saucepan on medium heat melt (2) tablespoons of butter
  • Sauté (12) thawed and cleaned shrimp in butter
  • Add (1) chopped garlic clove
  • Salt and Pepper to taste
  • Cook for approximately 10 minutes or until shrimp are a light pink and tender to touch
  • Remove from pan and set aside in glass dish

 

Step Two Prepare Brown Rice:

  • In a medium quart size pan add (4) cups of water and (2) cups of rice.
  • Turn up to high heat to bring to rolling boil
  • Upon boiling, add top and reduce heat to simmer for 20 minutes. (Check often until rice is light, fluffy, and tender)
  • Prepare the following ingredients: Fine chop onions, red and green bell peppers, and one garlic clove. Set aside
  • In a sauté pan, using a (1) tablespoon of butter combine the following chopped onion, red and green bell peppers, and one chopped garlic clove
  • Cook in pan until tender to touch (using small wooden fork
  • Combine Mixture to brown rice and stir in corn and black beans, continue to fluff mixture to combine all flavors.

 

Step Three Making Chimichanga:

  • In a deep frying pan add (2) inches of vegetable oil heating to 350 degrees F.
  • While oil is being heated, on a non stick griddle warm the flour tortillas to soften.
  • Immediately remove warm tortillas and on a non stick glass plate add following to tortilla:
    1) One cup of brown rice mixture, using ladle.
    2) Add (4) shrimp
    3) Fold the sides of tortilla to form a closed packet. Using toothpicks or wood skewers to hold close
    (Repeat process until all (4) Chimichanga are formed.
    4) Deep fry Chimichanga until golden brown. Remove and drain oil. Place cooked chimichanga in warming tray and place in oven on warm.
  • Remove skewers or toothpicks before serving

 

Step Four Dos Pistolas All-Natural Gourmet Sauce:

  • In clean skillet melt remaining (1) tablespoon of butter
  • Sauté one chopped green onion and remaining chopped garlic clove
  • Add to mixture (1) half pint of heavy cream on medium heat until thickens
  • Add to mixture 8 oz of Dos Pistolas All-Natural Gourmet Salsa, Simmer on low for 5 minutes, stir often to prevent sticking.
  • Remove mixture and allow to cool. Remove Chimichanga from oven and place on plates.
  • Cut Chimichanga in a diagonal cut. Ladle mixture onto cut Chimichanga. Garnish with sliced avocado, sour cream, and remaining green onions.

About:

Dos Pisotlas All-Natural Gourmet Salsa Dos Pistolas Salsa is an all-natural, gourmet salsa from The Santoscoy Food Group. Made from an age old recipe passed down through three generations of family, co-founder Sandra Sherer created the salsa in order to bring the traditional flavor of El Paso, Texas first to Colorado, and now, nation-wide.

Dos Pistolas Salsa is the first salsa product in the U.S. that carries the American Heart Association’s heart-check, making this gluten and preservative free salsa good for your health and heart.

Products include Dos Pistolas Green Chili Salsa and Mango-Jalapeño Salsa. Since 2001, the Santoscoy Food Group has been satisfying the needs and stomachs of customers craving a real gourmet salsa with home-cooked flavor and quality. Additional information on Dos Pistolas and its products can be obtained from its website at www.dospistolas.moonfruit.com.

Yellowfin Tuna with Smoked Soy Sauce and Yuzu

Courtesy of Chef Gareth Evans

by Joi

Fishing for Yellowfin Tuna from a Boat in Pre Dawn Light

How good does tuna sound right about now? I have to admit, I’m a huge fish lover, so fish almost always sounds good to me.

Below is a recipe for Yellowfin Tuna from Gareth Evans, the Head Chef for Gordon Ramsay’s restaurant,  Gordon Ramsay at The London (NYC).

Whether he’s working at The Savoy in London with Gordon Ramsay and Marcus Wareing, at La Table with Joel Robuchon or in New York City at the exclusive Per Se, Chef Evans knows what it’s like to have A LOT on your plate (so to speak) without A LOT of time to work with.  He appreciates that not everyone can take time out of their day to make a complex dinner.

Working off of one of his classic dishes, Chef Evans has taken the extra steps out of his recipe for Loin of yellowfin tuna with marinated jicama, smoked soy and Asian pear with American caviar, to create a family friendly dinner that us Regular Joes and Janes can create in minutes – not hours.

Sounds good to me!

He’s graciously sharing the following recipe with Get Cooking’s readers – something that those of us who love fish are ever so thankful for.

Yellowfin Tuna with Smoked Soy Sauce and Yuzu

Yield: Serves 4 People
1 loin (150 g) of tuna
2 TBS smoked soy sauce
2 TBS regular soy sauce
1 TBS Yuzu Juice
1 TBS olive oil

Cut the tuna into a square log and sear it in a hot pan on each side for about 10 seconds.

Cover with plastic wrap and let cool in the refrigerator.  mix the smoked soy sauce, regular soy sauce, and olive oil.

Slice the cold tuna into 1/4 inch slices.  Pour the vinaigrette on a flat tray and marinate the slices in the soy vinaigrette for about 5 minutes.

Sounds completely delicious!

Yuzu Juice, or Japanese Citrus, may not be readily available in your area. I’ve read that people sometimes substitute bottled lemon or lime juice for yuzu. Experimentation would tell you which would be the best substitution for this recipe.  However, if you really want to enjoy the recipe as intended, you can always order Yuzu Juice online.

An intimate oasis in bustling midtown, The London NYC is located at 151 West 54th St., between 6th & 7th Ave.

The two-Michelin starred Gordon Ramsay at The London serves French inspired cuisine, modeled after Gordon’s flagship, Restaurant Gordon Ramsay in London.  This luxurious fine dining experience offers dinner Tuesday through Saturday evenings. For reservations, please call (212)468-8888. Visit thelondonnyc.com for more info.

The cool picture at the top of the post is Fishing for Yellowfin Tuna from a Boat in Pre Dawn Light (Available at Allposters.com)

Glutton for Pleasure by Bob Blumer

Artistic Recipes and Entertaing Ideas Your Guests Will Never Forget

by Joi

I recently received a copy of a gorgeous book to review, Glutton For Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette. The large beauty has the dining room table on its mind but it’s a coffee-table-quality book. I can see quests looking through it as they oooh and ahhh over the pictures, creativity, and culinary audacity.

Glutton For Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette is filled with wonderfully delicious and beautifully artistic ideas to turn your get togethers (even if it’s just Tuesday night supper!) into something people will be talking about for years.  From Cauliflower Popcorn (delicious!) to Meatloaf Surprise that looks like a birthday cake, you’ll find the unexpected on every page of the 260+ page book.

If you’ve noticed, at the top of my food blog, my header says, “A food blog with a Southern accent and a refusal to take anything too seriously.”  That’s because your’s truly has a Southern accent and has never been one to court the serious side of life.  Mundane! I look for the off-beat, the fun, the zany, and the ridiculous.

It’s how I roll.

This book is right up my alley and makes me smile from the tip of my head to my blue-painted toes (It’s University of Kentucky basketball season and my toes are huge fans).  If you’re drawn to things that make you smile out loud and unexpected surprises that make getting out of bed an adventure… you need this book in the worst way.

It’ll be the life of your cookbook collection – the class clown that’s so witty and intelligent that the teacher wouldn’t dare make him be quiet – he’s too fun. I suspect  that would describe Bob Blumer as aptly as it describes his great book Glutton For Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette.

The recipes and tips given in this exceptional book are easy to carry out – so much easier than they look that you’ll feel guilty. Proud, cocky, self-satisfied, and guilty. (I know there’s a sports jock or celebrity joke there somewhere, but I’ll let it go. This time. So close to Christmas.)

Below is a favorite recipe from the book (page 202 to be exact). It’s called Shrimp on the Barbie. Everything below is from the book, itself – I wanted to give you an idea of the spirited, fun nature of the book. Each recipe (more like each adventure) includes similar tips and words of advice as well as even “Music to Cook by” and “Liquid Assets.” I just hope it’s okay that my liquid assets are Sweet Tea and my “Music to cook by” is almost always a mix of I Love Lucy reruns and my cat, Alexa, serenading me.

It’s the soundtrack of my life.

Shrimp on the Barbie

Whether these shrimp are cooked on the stove or an outdoor grill, they disappear faster than Barbie can change her profession.

Shrimp

2 tablespoons dried oregano
1 tablespoon dried thyme
1 teaspoon lemon pepper seasoning
1/4 – 1/2 teaspoon ground chipotle chili or a pinch of cayenne
1/2 teaspoon salt
1/2  teaspoon freshly ground black pepper
1 pound uncooked 21/25 count shrimp
2 tablespoons olive oil

Shell and devein shrimp if they haven’t been purchased that way. Tails may be left on if desired

pan version
In a medium-size bowl, mix all dry seasonings. Add shrimp and toss thoroughly.

In a large sauté pan over high heat, add oil. When oil is hot, add as many shrimp as pan will accommodate without overlapping. Cook for approximately one minute per side, or until no longer translucent.

grill version
Preheat grill to high direct heat.

In a medium-size bowl, mix all dry seasonings..

Pour oil into a large bowl. Add shrimp and toss to coat. Sprinkle seasonings overtop and toss to coat.

Grill for 1 minute per side, or until shrimp are no longer translucent.

Cilantro Dipping Sauce

1 cup lightly packed fresh cilantro leaves, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2cup sour cream

Blend cilantro and lime juice in a blender or small food processor until cilantro is liquefied.

Spoon sour cream into a small bowl and slowly stir in liquefied clantro. Reserve in refrigerator. Serve with alongside shrimp

yield Serves 6 as an appetizer with 3/4 cup of dipping sauce  uncommon goods Barbie doll alarming advice Unhook your smoke alarm before pan-searing shrimp (but don’t forget to reconnect it) level of difficulty As easy as playing with dolls active prep time 20 minutes

cooking time 5 minutes  shortcuts Skip the cilantro bit in the dipping sauce and just add a squeeze of lime juice to the sour cream advance work The dry rub can be made ahead and stored in a sealed jar. Make extra—it lasts almost indefinitely  multiplicity Dipping sauce will accommodate an extra batch of shrimp music to cook by David Bowie, The Rise and Fail of Ziggy Stardust and the Spiders from Mars.  A glam manifesto.  liquid assets A Victoria Bitter (VB) or Foster’s Lager – the wizards of Oz.

Order your copy today. Your meals, dinner parties, and holiday celebrations will never be the same again! – Glutton For Pleasure: Signature Recipes, Epic Stories, and Surreal Etiquette

Southwestern Shrimp Recipe from Woman’s Day: No Cooking Required!

by Joi

Woman’s Day is one smart publication.  They know that when the temperatures climb, the last place people want to be is in front of the stove for hours each night.  In the newest issue of  Woman’s Day,they’re featuring recipes that don’t require cooking.

Ironic, isn’t it that on a blog called Get Cooking, I’m posting about Not Cooking?!  Well… one night a week isn’t going to hurt anyone, right? Shhh, we just won’t tell.

The recipes in the issue include the No Cooking Required recipe below, Southwestern Shrimp.  Delicious!

No Cooking Recipes: Southwestern Shrimp

1 lb large peeled cooked shrimp
1 cup diced jicama
1⁄2 cup mild salsa (preferably refrigerated fresh)
1 Tbsp olive oil
1⁄3 cup chopped cilantro
1⁄4 tsp ground cumin
1 ripe avocado, sliced

Serve with: warm corn or flour tortillas, lime wedges

Recipe Preparation

1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.

2. Add avocado; gently toss to mix. Roll up in warm tortillas if desired. Serve with lime wedges.

For more recipes from Woman’s Day, grab the newest issue and check out the No Cook Summer Recipes on Woman’s Day.com.

Alaska Salmon Recipes: Salmon, Artichoke and Bean Salad, Thai Salmon Cakes, and More!

by Joi

Alaska Salmon Artichoke and Bean Salad

ALASKA SALMON, ARTICHOKE AND BEAN SALAD (a 15 minute meal!)

1 jar (14 oz.) marinated, quartered artichoke hearts
1 jar or can (16 oz.) marinated bean salad
1-1/2 teaspoons Dijon-style mustard
1/2 teaspoon ground cumin
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 package (10 oz.) ready-to-eat salad greens or spinach leaves

Dressing: Drain liquid from artichokes and beans into a small bowl or pitcher. Blend in mustard and cumin.

Salad: In separate bowl, combine beans, artichokes, salmon and dressing. Portion 2 cups greens onto each of four plates. Top each plate of greens with 1-1/4 cup salmon mixture.

Makes 4 servings. Nutrients per serving: 330 calories, 15g total fat, 3g saturated fat, 37% of calories from fat, 58mg cholesterol, 28g protein, 28g carbohydrate, 9g fiber, 1768mg sodium, 325mg calcium and 2.4g omega-3 fatty acids.

Thai Salmon Cakes With Hot and Sour Sauce

THAI SALMON CAKES WITH HOT AND SOUR SAUCE

2 cans (14.75 oz. each) or 4 cans (7.5 oz. each) traditional pack Alaska Salmon OR 4 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon peanut or canola oil
¾ cup diced yellow onion
2 cloves garlic, minced
2 teaspoons seeded and minced jalapeño pepper
1-1/2 teaspoons minced lemon grass
Juice and zest of ½ lime
1 Tablespoon plus 1 teaspoon soy sauce
2 teaspoons sugar
1-1/2 cups finely sliced green onions
¼ cup chopped fresh cilantro
2 eggs
3 Tablespoons cornstarch
Salt and pepper to taste

Drain and chunk Alaska Salmon. Heat oil in small saucepan over medium-low heat. Add yellow onion and cook until soft, about 3-5 minutes. Add garlic, jalapeño pepper and lemon grass; cook an additional 1-2 minutes. Cool. In large bowl, combine lime juice and zest, soy sauce, sugar, green onions and cilantro. Mix well and reserve. In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix. Add egg and cooled onion mixtures to large bowl; fold gently to mix. Add salmon and carefully fold until just combined. Form salmon mixture into 8 cakes (3 oz. each) and chill for at least 30 minutes. Pan fry salmon cakes in oil over medium heat for 2-3 minutes per side, or until heated through. Serve hot with Hot and Sour Sauce.
Makes 4 Servings.

HOT AND SOUR SAUCE

2 Tablespoons sugar
2 Tablespoons plus 1 teaspoon rice vinegar
2 Tablespoons chili sauce (sambal or roasted)
1 Tablespoon fresh chopped cilantro

Dissolve sugar in vinegar. Add chili and cilantro; mix together. Makes ½ cup.

Nutrients per serving (with ½ dipping sauce): 444 calories, 19g total fat, 5g saturated fat, 39% calories from fat, 238mg cholesterol, 47g protein, 20g carbohydrate, 2g fiber, 1919mg sodium, 498mg calcium and 3.6g omega-3 fatty acids.

Alaska Salmon with Walnuts and Herbs

ALASKA SALMON WITH HORSERADISH, WALNUTS AND HERBS

2 Alaska Salmon fillets (4 to 6 oz. each)
Olive oil
3 Tablespoons horseradish sauce
1/3 cup finely chopped walnuts
1 Tablespoon each chopped fresh chives, parsley and tarragon
1 Tablespoon softened butter
Salt and pepper, to taste

Preheat oven to 450.

Spray a 9-by-13-inch baking pan with cooking spray. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.

Meanwhile, in a small bowl combine horseradish sauce, walnuts, herbs and butter. Season with salt and pepper. Remove fish from oven and spread mixture evenly over salmon fillets.

Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Serves 2.

Recipe and Photo Credit: http://www.alaskaseafood.org/

***** To read why we all need to eat more salmon, check out the recent post on my Self Help Blog!  One of the benefits may surprise (and delight) you.

Grilled Shrimp Salad Courtesy of a George Foreman Grill

by Joi

Baby SpinachBaby Spinach is Love.

A few of my daughters and I often have lunch at Applebee’s in Owensboro, Kentucky.  There is a particular salad that my oldest daughter (Emily) and I are addicted to.  I’m kind of surprised that the servers don’t just bring it to us automatically.  It’s a grilled shrimp and spinach salad with a vinaigrette dressing.

Few things tickle my fancy more than trying to play copy cat with restaurant recipes, so I tried to knock this one out a few days ago.

I bought a bag of frozen Salad Shrimp, some baby spinach, a jar of roasted red pepper, a purple onion (I refuse to call it red, it’s purple), sliced roasted almonds, and a few vinaigrettes – one was a Red Pepper Parmesan vinaigrette and the other was my personal favorite (Ken’s Steakhouse Raspberry Vinaigrette with Walnuts – What?!  Why so good?).

I thawed the shrimp, then tossed it lightly with olive oil.  I threw on a little seafood seasoning and grilled it  on my beloved George Foreman Grill.  Then I tossed it into a gorgeous bed of baby spinach and added coarsely chopped purple onion, red pepper slices, and almond slices.  I didn’t add any fresh bacon crumbles because, frankly, I was out of bacon!  However, it would have been a great addition.

If it had just been my daughters and I, I would have marinated the salad with the Raspberry Vinaigrette, but my husband (the silly man) doesn’t like it, so I kept the salad bare and allowed people to add the vinaigrette of their choice.  He opted for the Red Pepper and Parmesan Vinaigrette.  It would have been better if it had just been a red pepper vinaigrette (sans the Parmesan) – the Parmesan was unnecessary and just got in the way, in this particular salad anyway.  The Raspberry was the better call, in my opinion.

If you’re looking for healthier lunch alternatives, this is a great one. It’s also quick and easy which is usually a popular scenario for lunches.

Another great alternative would be to go the way of the Orient, and replace the red peppers with mandarin oranges – then use a ginger-based vinaigrette and maybe crispy Asian noodles in addition to the almonds.  I’d also throw in some edamame..  I basically just look for ways to add edamame to my day – love it.

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