1 cucumber, cut into long thin strands or strips with a spiralizer or julienne peeler
150g (5½oz) cherry tomatoes, halved
250g (9oz) cooked peeled prawns
- Book Name: Itsu
2 teaspoons coriander seeds
6- 6-ounce skinless salmon fillets
(each about 1 to 1 1/4 inches thick)
1 pound salmon fillet, skin removed
Kosher salt and pepper
8 ounces sugar snap peas, trimmed
1/4 cup soy sauce
4 scallions, chopped
2 tablespoons rice vinegar
1 tablespoon grated ginger
1 tablespoon dark brown sugar
Mix the rice and 2 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 12 minutes.
Meanwhile, slice the salmon on a diagonal into four ¾-inch-thick pieces. Season with salt and pepper.
After the rice has cooked for 12 minutes, place the salmon on top. Cover and cook 7 minutes more.
Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, approx 4 - 8 minutes
Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas.
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon balsamic vinegar
Pinch or two red pepper flakes (to taste)
1/2 cup fresh basil leaves, tear or cut with scissors
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper
Preheat oven to 350 degrees, position rack in the middle of the oven.
Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Top with the tomatoes
1/2 cup Avión Silver Tequila or Tequila of your choice
1/4 cup fresh lime juice
1/4 cup Cointreau Liqueur
1/2 cup extra virgin olive oil
4 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 1/2 teaspoon kosher salt
6 (8 ounce) wild salmon steaks or fillets
1/4 cup chopped cilantro (use parsley, oregano or basil if you don’t care for cilantro)
1 pound mixed field greens
Mix together all ingredients, except salmon, field greens, and dressing in large flat dish. Add salmon to marinade; turn several times to coat. Cover and refrigerate for 1 hour (or longer), turning salmon over after an hour.
Grill salmon on oiled hot grill, turning several times during cooking, about 6 to 10 minutes per inch of thickness. Can be served warm or chilled on a bed of mixed field greens, topped with dressing, (see recipe below).
1/4 cup Roses Lime Juice
1/2 cup honey
2 cups virgin olive oil
1 cup apple cider vinegar
2 gloves fresh garlic
1 tsp. dry mustard
salt and pepper to taste
Makes 6 servings
Spicy Asian Shrimp Simply and Easy to prepare, makes a great meal or appetizer
- 2lbs jumbo shrimp peeled and deveined ( can be cooked with shell on and peeled later)
- 3 tbs lemon juice
- salt and pepper to taste
- 1/2 can beer
- 4 medium garlic cloves
- 1/8 tsp red pepper flakes
- 1/4 cup orange juice
- 3 TBS minced fresh ginger
- 2 TBS extra virgin olive oil
- Chop garlic and let sit for 5 minutes to enhance their health-promoting properties.
- Peel and devein shrimp. or could with shell and peel when you eat them
- Rub shrimp with salt and pepper.
- Heat beer over medium-low heat in a stainless steel skillet
- When beer begins to steam, add shrimp, red pepper flakes, orange juice,and ginger and sauté. Stir frequently. After 3 minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Shrimp cook quickly, so watch your cookng time. They become tough if overcooked.
- Serves 4