Shrimp Scampi

Ingredients
1 Tbsp EVOO
3 tsp minced fresh garlic
1 lb (21-35 count) shrimp, peeled and deveined
1/2 c chopped fresh parsley
zest of 1/2 lemon
juice of 1 lemon

Direction
1. Place large skillet over med- hi heat and add olive oil. Saute the garlic until fragrant and soft.
2. Add the shrim and saute until pink and cooked, through, about 5 minutes.
3. Remove the skillet from the heat and add parsley, lemon zest, and lemon juice and toss to mix.

Farro and Salmon

*inspired and creed from Skinnytaste

Ingredients
2 Tbsp honey
2 lemons, juice of
1 tsp garlic powder
4 Tbsp soy sauce, low sodium, divided
2 lb salmon filets
1 cup farro
1 Tbsp oyster sauce
1 clove crushed garlic
1 Tbsp Sambal chili paste (I substitute with siracha sauce)
10 0z shitake mushrooms
1 Tbsp fresh ginger, minced
1/2 cup snap peas
1/2 cup scallions, divided
1 Tbsp black sesame seeds

Directions
1. Mix first four ingredients. Pour over salmon and refrigerate to marinate at least 30 minutes, turning once. I left the skin on.
2. Preheat oven to 450.
3. Cook farro according to package directions, drain and set aside. Meanwhile, once oven is preheated, add salmon and bake for 15 minuts.
4. To nonstick pan, add remaining ingredients, using 1/4 of the scallions and reserving the rest. Cook on medium for 10 minutes. Season with salt to taste
4. Add the farro to the vegetables. Serve the vegetables and farro in dish and top with salmon, scallions, and sesame seeds.

Serve the vegetables and farro in a dish and top with salmon, remaining scallions and sesame seeds.

Lemon Steamed Salmon

Ingredients
1/2 filet salmon
1/4 c white wine
3 garlic cloves
1 lemon, zested then sliced
water
salt and pepper to taste


Directions
1. Season salmon with salt and pepper to taste.
Mix wine, garlic, lemon zest together. Rub over salmon. You can let this sit about 30 min if you have the time.
2. Line basket (if using bamboo steamer) with parchment paper or cabbage, etc. Add salmon and lay sliced lemons on top.
3. With water in the bottom of a pot, place steamer basket with food into pot. Heat to boil. Steam about 15 minutes.

Coconut Shrimp

Ingredients
1 1/2 lb shrimp, peeled, deveined
1 can coconut milk
3 cloves garlic
1 tsp ginger root, peeled, minced
1 Tbsp lime juice
basil, sea salt and pepper to taste



Directions
1. Place shrimp into saucepan with coconut milk, garlic, ginger, salt and pepper
2. Bring to boil, stirring frequently.
3. Reduce heat to simmer, cook uncovered 15 min, stirring frequently.
4. Stir in lime juice and basil to taste (I used about 1/4 Tbsp dry basil)

Ginger and Lime Steamed Salmon

Ingredients
2 limes, zested
1-2 lb salmon filet, skinned and cut into pieces that will fit into bamboo steamer
1 Tbsp grated fresh ginger
1/4 tsp salt
1/8 tsp pepper
2 Tbsp toasted sesame oil
Lime wedges (optional)

Directions
1.  Cover bottom of steamer basket with parchment paper or lettuce to prevent sticking. After zesting limes, think slice and lay slices evenly at the bottom of steamer basket. Place the fish in a single layer on top of the limes.
2. Stir ginger, reserved lime peel, salt, pepper into sesame oil. Brush generously over fish.
3. Steam fish approximately 12-15 minutes in steamer basket. Let stand 1 min before eating. Tastes great with garlic lime green beans!

Garlic and Dill Salmon

Ingredients
1 filet salmon
4 cloves garlic
3-4 Tbsp fresh dill
2 Tbsp olive oil
salt and pepper to taste


Directions
1. Preheat oven to 350.  Grease pan large enough for your filet or cut filet in half to fit into standard pan.
2. Pulse garlic cloves in food processor until minced well. Add olive oil until mixed. Remove from food processor and stir in dill.
3. Spread mix over salmon. Place in pan, skin down, and season to taste with salt and pepper.
4. Bake in oven 15 to 20 minutes until it flakes easily with fork.

Smoked Paprika Salmon

Ingredients
1 Tbsp smoked paprika
1 tsp garlic powder
salt and pepper to taste
juice and zest of 1 lemon
Olive Oil
1-2 lb salmon filet

Directions
1. Preheat oven to 400 deg. Line rimmed baking sheet with foil and coat with olive oil.
2. In small bowl, mix paprika, garlic, salt pepper and lemon zest. Add 1 Tbsp olive oil and mix well.
3. Place salmon on prepared pan, Rub seasonings over salmon.
4. Roast in oven approximately 20 minutes or until fish flakes easily when tested with a fork. Drizzle the lemon juice over salmon before serving.

*we ate this with roasted zucchini and squash

Steamed Salmon with Fennel and Lemon

Ingredients
4 6oz salmon filtes
1 fennel bulb, halved, cored, thinly sliced
2 lemons, 1 thinly sliced, 1 in wedges
salt and pepper to taste

Directions
1. Season salmon with salt and pepper to taste. Prepare a pot or wok with at least 3/4" water. In a steamer basket or bamboo steamer, layer fennel, salmon (skin down) and lemon. If using a bamboo steamer, be sure to line it with lettuce or parchment paper to prevent sticking.
2. Place steamer in pot, and carefully bring water to a boil. Steam, covered, for 8-10 minutes. Keep an eye on the water level!!
3. Serve with lemon wedge and garnish with fennel fronds

Baked Cedar Plank Salmon with Honey Lime Dressing

Ingredients
Dressing
2 Tbsp lime
2 Tbsp rice vinegar
1 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp minced chives
1 tsp sea salt
1/2 tsp garlic
1/4 tsp ground cayenne pepper
1/4 c olive oil

Salmon
1 large salmon filet (2 1/2 to 3 lbs)
1 untreated cedar plank

Directions
1. Make sure to soak plank in water for about 2 hours.
2. Preheat oven to 325. Make dressing by combining all ingredients.
3. Place salmon on cedar plank, skin down, in baking pan. Pour about half of the dressing on salmon and brush evenly over flesh side.
3. Bake for 30-40 minutes, until it flakes with a fork. Serve with remaining dressing.

Moules Marinieres: Mussels in Saffron and White wine broth

Recipe from: Belgium (their national dish)

Ingredients
2 Tbsp olive oil
3 garlic cloves, chopped
2 c dry white wine
2 Tbsp non-dairy milk
1/2 tsp saffron threads
1 Tbsp fresh parsley
1/2 Tbsp thyme
salt and fresh ground black pepper
4 scallions, thinly sliced
3 tomatoes, chopped
3 Tbsp lemon juice
2 lbs mussels, cleaned and scrubbed

Directions
1. Heat oil in large pot. Add garlic and sauté until fragrant.
2. Add wine, milk, saffron.  Simmer about 5 min.
3. Add parsley, thyme, scallions, tomatoes, lemon juice and salt and pepper to taste; simmer another 5 min.
4. Add mussels, cover and steam until they open, about 5-7 min. Shake the pot, holding down the lid with a kitchen town to redistribute the mussels. Discard any that do not open.
5. Serve warm; top with fresh chives if desired.

*cleaning the mussels: Hold under running water. Use brush with stiff bristles to thoroughly scrub and remove grit, sand and mud from the exterior. Mussels often have a dark, shaggy beard extending from each shell. Remove them for neater appearance in finished dish. After scrubbing, pull the beard away from the shell until taut, and the pull the beard down sharply toward the dark hinge. It will snap away easily. Removing the beard will kill the mussel, so perform this step just before cooking!

Thai Green Curry Shrimp

Ingredients
20 oz shrimp, peeled, deveined
2 Tbsp coconut oil
1/2 onion, diced
1/2 bell pepper, diced
2 cloves minced garlic
4 tsp green curry paste
6 kaffir leaves or zest from one lime
2 Tbsp nam pal (Thai fish sauce)
1 can unsweetened coconut milk
1/4 c green onions
handful of Thai basil or small amount of regular basil with a few leaves of mint
salt to taste
package of snow peas, cooked (optional)
cooked brown jasmine rice

Directions
1. In medium sauce pan, saute onion, garlic, bell pepper in coconut oil, until soft, about 5 minutes. Add the coconut milk, curry paste, lime, and fish sauce, and cook to combined, stirring. Make sure to mash paste into milk to be absorbed.
2. Lower the heat and simmer until thick, about 3 minutes. Add shrimp to the pan and simmer for several minutes until pink and curled, cooked all the way through.
3. Once thick, turn off heat and sprinkle green onions and basil on top. Serve over rice. Can serve with side of snow peas or on top.

Lemon Shrimp Pasta

• 
  
• 
  
• 
  
• 
  
• Ingredients
• 20 oz medium shrimp
• 12 oz clean fettuccine noodles
• 1 lemon
• 2 Tbsp EVOO
• 4 cloves garlic, minced
• 6 c baby spinach
• 1tsp Italian seasoning
• Salt and fresh ground black pepper to taste

Directions

1. Rinse shrimp and pat dry with paper towel. Finely shred 1 small lemon and juice it. Set aside. Cook pasta according to package

2. Meanwhile, in skillet, heat oil over med. Saute garlic. Add shrimp and cook for about 5 min, turning frequently, until shrimp are opaque. Add spinach and drained pasta.

3. Toss until spinach wilts. Stir in Ital seasoning, lemon peel and nice. 

4. Season to taste with salt and pepper. Serve at once.

*gluten free option using gluten noodles rather than regular

Catfish Filets with Corn Relish

Ingredients:

Relish
Cooking spray
1/2 red onion, diced
1/2 med green bell pepper, diced
1/4 tsp dried thyme
1 12 c frozen organic corn
2 Tbsp finely chopped fresh parsley
1 tsp coconut oil
1/4 tsp ground cayenne
sea salt to taste

Catfish
4 catfish filets, rinsed and patted dry
1/2 cup almond milk
1 tsp paprika
1 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp ground cayenne pepper
1/4 tsp black pepper
1 Tbsp coconut oil
sea salt to taste
1 lime

Directions:
1. Prepare relish: heat large nonstick skillet on med high. Coat lightly with cooking spray. Add onion, bell pepper and thyme and cook until vegetables are tender-crisp. Add corn and water and cook according to package for length of time and amount of water.
2. Prepare catfish: In one bowl, add milk. In a separate bowl, mix cornmeal, paprikas, garlic powder, cayenne and black pepper. Dip each filet in milk, then coat with cornmeal mixture.
3. Heat 1 Tbsp oil in nonstick skillet on medium. Add fish and cook for 3-4 min, then flip and cook for another 3-4 min or until opaque in center. Sprinkle each filet with salt.
4. Combine corn mixture with remaining relish ingredients. Serve alongside or over top of fish and accompany with lime wedges

Lemon Pepper Tilapia

Ingredients:

4 Tilapia
zest and juice of 2 lemons (save the rest of the lemon)
1/2 tsp black pepper
salt
3 cloves garlic, chopped
chopped parsley
1/4 c olive oil
(optional lemon pepper seasoning)

Directions:
1. Preheat oven to broil
2. Mix all ingredients and pour over tilapia in pan. Allow to sit for 20 min.
3. You may want to spray pan with cooking spray, but I have found it is not necessary. I like to put the lemon halves (even though they have been zested and juiced) in the pan to. It adds just a bit more lemon flavor, which I love!)
4. Place in oven and broil about 10 min (depends on thickness of fish filets).

Linguine with Spicy Shrimp Sauce

Ingredients:

2 Tbsp coconut or olive oil
4 cloves garlic
1/4 onion, chopped
1/2 tsp red pepper flakes (I chopped some local Anaheim red pepper that was dried)
3 Tbsp tomato paste (originally, I planned to use sun-dried tomato paste, but
accidentally grabbed the wrong thing at the grocery. bummer. would have been
even better with sun-dried tomato paste!)
15 oz tomatoes
1 tsp salt
black and cayenne pepper to taste
1 tsp parsley
2 tsp oregano
1 oz wine vinegar (can use organic chicken or vegetable broth or white wine to sub)
1 lb fresh, wild shrimp (peeled, de-veined, heads and tails removed)
8 oz whole grain linguine

Directions:
1. Smash garlic and chop (smashing garlic releases some of the flavor).
2. Heat medium pot over medium heat. Add oil, once hot add garlic, onion, and red pepper flakes. Heat until garlic sizzles and onion becoming soft.
3. Meanwhile, cook pasta according to directions
4. Add tomato paste, stir to combine and let cook for about 1 minute. Add chopped tomatoes. Cook over low heat for 15 minutes.
5. Add wine vinegar, and cook for additional minute.
6. Add shrimp; cook until shrimp turns pink.
7. All done, voila! Serve sauce over noodles and ENJOY!

_caveat: opt for gluten free pasta!

Thai-style Tilapia

4 fresh tilapia filets
5 cloves garlic
2 tsp minced fresh ginger
1 red bell pepper, julienned
3 Tbsp cilantro, coarsely chopped
handful green onions
1/4 c olive oil
1 lime, juiced
2 Tbsp nam pla (fish sauce)
1 tsp ground coriander
salt and red pepper to taste
parsley garnish (optional)


Directions:
1. Preheat oven to 350.
2. Place tilapia in lightly greased pan. Sprinkle with salt, pepper, coriander, garlic, ginger, cilantro, green onions.
3. In a small bowl, combine liquids (olive oil, lime juice, fish sauce). Pour evenly over fish. Lay red bell pepper on top.
4. Bake for 12-15 mins, until fish flakes easily with a fork.

We served this with Shrimp and Coconut soup and basmati rice.