Prawn & Ginger Noodle Salad

Serves 4
69 calories
1.5g saturated fat
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
Fennel and Coriander Salmon Fillets

2 teaspoons coriander seeds
6- 6-ounce skinless salmon fillets
(each about 1 to 1 1/4 inches thick)
One-Pot Salmon With Snap Peas and Rice

1 cup brown rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
8 ounces sugar snap peas, trimmed
1/4 cup soy sauce
Snapper with Roasted Grape Tomatoes, Garlic and Basil

Snapper with Roasted Grape Tomatoes, Garlic
and Basil
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
Tequila Summer Salmon on Field Greens
Fish:
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).
Dressing:
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
Spicy Asian Shrimp Simply and Easy to prepare, makes a great meal or appetizer
Ingredients:
- 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
Directions:
- 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