Lemon Grilled Salmon

Lemon Grilled Salmon

2 t. snipped fresh dill or 3/4 t. dill weed
1/2 t. lemon pepper seasoning
1/2 t. salt optional
1/4 t. garlic powder
1 salmon fillet
1/4 C. packed brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onion
1 small lemon thinly sliced
2 onion slices separated into rings

Sprinkle dill, lemon pepper, salt if desired and garlic powder over salmon.  Place in a large re-sealable plastic bag.  Add the brown sugar, broth, oil, soy sauce and green onions.

Cover and refrigerate for 1 hour, turning once.  Drain and discard marinade.  Place salmon skin side down on grill over medium heat; arrange the lemon and onion slices over the top.  Cover and cook 15-20 minutes or until the fish flakes easily with a fork.

Sweet & Tangy Wild Salmon W Onion & Tomatoes

 

Sweet & Tangy Wild Salmon W Onion & Tomatoes

- 21g Carbs, 3g Fiber

Salmon is packed with the omega-3 fatty acid DHA, a major component of neurons. Low DHA can lead to poor memory, low IQ, and learning disabilities, but people with the highest blood levels of this mega-nutrient have a 47% lower chance of developing dementia, according to a study published in the Archives of Neurology. Choose wild over farmed; the latter doesn't always receive the appropriate marine diet needed to produce high amounts of omega-3 fats.

Time: 28 minutes
Servings: 4

2 1/2 tsp toasted sesame oil
1 med red onion, halved and thinly sliced
1/2 tsp chile paste with garlic
4 plum tomatoes, cored and chopped
3 Tbsp packed brown sugar
2 Tbsp reduced-sodium soy sauce
2 tsp rice wine vinegar
3 cup mung bean sprouts (8 oz)
1 lb boneless, skinless wild salmon, cut into bite-size cubes
1 Tbsp finely chopped fresh ginger
1/4 cup chopped fresh cilantro

Heat oil in wok or large nonstick skillet over high heat. Add onion and chile paste. Stir-fry 2 minutes to brown onion. Stir in tomatoes, sugar, soy sauce, and vinegar. Cook 3 minutes, stirring occasionally.

Add sprouts, salmon, and ginger. Cook, stirring often (but gently to avoid breaking salmon), 3 minutes or until slightly pink in the center. Sprinkle with cilantro.

Servings: 4
Nutrition per Serving:
279 Calories,10.5g Fat, 1.5g Sat Fat, 63mg Cholesterol, 26g Protein, 21g Carbs, 3g Fiber, 336mg Sodium

Health bonus - - Cooking tomatoes releases more of their heart-healthy lycopene.

Spicy Marinated Shrimp

Spicy Marinated Shrimp

2 pounds large shrimp, peeled and deveined
1 tablespoon salt
1 lemon, cut in half
8 cups water
3/4 cup white wine vinegar or tarragon vinegar
3/4 cup olive oil
1 to 2 serrano chiles (more or less, depending on taste), seeds and veins removed, finely minced OR 1 dried chile de árbol, crushed (no seeds)
1/4 cup fresh cilantro, chopped
2 large cloves garlic, minced or pressed
2 tablespoons fresh cilantro, chopped (if desired)
3 green onions (white part only), minced
freshly ground black pepper, to taste

Combine the water, salt and lemon halves in a Dutch oven, and bring to a boil. Add the shrimp, stir, and boil gently for 4-5 minutes. Remove from heat and drain.

Combine the vinegar, olive oil, chiles, cilantro and garlic in a large zip-top plastic bag or other plastic container. Add the boiled shrimp, and refrigerate for 12 hours or overnight, turning several times.

To serve, drain liquid from shrimp. In a large bowl, combine chilled shrimp with additional cilantro, green onions and black pepper, and toss well. Arrange in a serving dish, and serve immediately.

Note: If you buy unpeeled shrimp, you will need about 4 pounds of unpeeled shrimp to equal 2 pounds of peeled shrimp.