Marinate salmon for 2 – 4 hours in a ziplock. Grill or broil turning once, for about 6 minutes, basting with marinade. This amount is for 4-5 pieces of salmon.
- 3 T vegetable oil
- 1 T soy sauce
- 1/2 tsp salt
- 1-2 cloves garlic
- 1/2 tsp pepper
- 1 T brown sugar
- 1 T molasses
- 1/4 cup whiskey
- 2 Tbsp white rum
- 1 Tbsp brown sugar
- zest and juice of one large lime
- 1/2 tsp salt
- 2 tbsp finely chopped fresh mint leaves
- 1 pound raw shrimp
- To serve cold, cook shrimp in boiling water for 2-3 minutes just until pink. Marinate for 4-6 hours.
- To serve hot, marinate raw shrimp for 4 – 6 hours, thread on skewers and broil or grill for 1-2 minutes per side. Serve with a lime wedge and mint leaves.
3 Tbsp each soy sauce, honey and siracha
Combine and spread over 4 salmon fillets (or trout) on a parchment-lined baking dish.
Bake in a pre-heated 425F oven for about 15 minutes or until fish just flakes but is not dry. Sprinkle with sesame seeds, green onion, cilantro.
I think this is how they do it at Earl’s. Serves 2 as a meal or 4 as a side (shrimp is optional).
- 4 – 6 cups assorted salad greens
- 1 cup cooked quinoa
- 1 avocado, cubed
- 1 cup halved strawberries (sub 1 inch cubes of watermelon)
- 1/3 cup crumbled feta or goat cheese
- 1/3 cup raw, toasted or candied pecans or walnuts
- shrimp, grilled or sauteed in butter
Citrus honey vinaigrette
- 1/4 cup canola oil
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 1 tsp lemon est
- 1 tsp Dijon mustard
- salt, pepper, dash of hot sauce to taste
1/4 cup mayonnaise
4 ounces cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon red onion, diced
1 teaspoon fresh lemon juice
1/2 teaspoon creamy horseradish
4 ounces ounces smoked salmon, coarsely chopped,
1 tablespoon chopped fresh parsley for garnish
In a food processor, combine half of the salmon with remaining ingredients. Process until smooth. Transfer to a bowl and stir in the remaining chopped salmon. Top with fresh parsley and serve with pita chips and crackers.
Have trout fillets at room temperature. Season with salt and pepper, then dust with flour. Fry in 1 Tbsp butter + 1 Tbsp olive oil until lightly browned, two or 3 minutes per side depending on thickness. Remove from pan and keep warm. Add another Tbsp of butter to the pan, saute 1/2 cup sliced almonds and add 1 Tbsp lemon juice. Serve over trout with lemon wedges.
adapted from Anne Lindsay’s recipe: low in fat, easy and special occasion worthy. Serves 6.
- 1 T vegetable oil
1/2 cup chopped onion
6 cloves garlic, minced
1/4 cup finely chopped ginger
1 T flour
1 cup coconut milk
1/4 cup white wine
1/4 tsp crushed red pepper flakes
1 1/2 lb shrimp, peeled
1 lb large scallops
1/3 cup chopped parsley
1/3 cup chopped cilantro
1/4 cup chopped green onion
Zest lemon and squeeze the juice into a bowl. Heat the oil in a large saucepan, add onion, garlic and ginger and cook about 5 minutes. Add the flour and stir, then add coconut milk, lemon zest, 2 T lemon juice (or more to taste) and red pepper flakes.. Bring to a simmer. Add shrimp and scallops and cook for 5 – 10 minutes, stirring occasionally. Shrimp should be just pink and scallops opaque. Do not over cook! Stir in parsley and cilantro and sprinkle with green onion. Serve over rice.