Prep
    20 min
Inactive Prep
    1 hr 0 min
Cook
    15 min
Total:
    1 hr 35 min

    * Kosher salt
    * Good olive oil
    * 3/4 pound orzo pasta (rice-shaped pasta)
    * 1/2 cup freshly squeezed lemon juice (3 lemons)
    * Freshly ground black pepper
    * 2 pounds (16 to 18 count) shrimp, peeled and deveined
    * 1 cup minced scallions, white and green parts
    * 1 cup chopped fresh dill
    * 1 cup chopped fresh flat-leaf parsley
    * 1 hothouse cucumber, unpeeled, seeded, and medium-diced
    * 1/2 cup small-diced red onion
    * 3/4 pound good feta cheese, large diced

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Thai Barbecued Salmon

Simple & Delicious – try a FREE ISSUE today!

SERVINGS: 4

CATEGORY: Low Carb

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

• 2/3 cup barbecue sauce
• 1/3 cup Thai chili sauce
• 1/4 cup minced fresh cilantro
• 4 salmon fillets (1 inch thick and 4 ounces each)

Directions:

In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving.
    Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce. Yield: 4 servings.

1 lb skinned salmon fillet
1 tbl olive oil plus
1 tsp olive oil
1/4 cup fresh lemon juice
1/2 tsp kosher salt
2 tsp Asian chile sauce (sambal oelek) or more to taste
(or 1 tspn dried hot red pepper flakes)
4 cup cooked couscous or rice
1/2 bn watercress rinsed, separated
(or 2 tightly-packed cups washed, torn fresh spinach)
18 cherry tomatoes halved
1 cup minced fresh cilantro or Italian parsley

Instructions: Seafood Alternatives: catfish, snapper, halibut, mahi mahi, swordfish Rub each side of the salmon with 1/2 teaspoon of the olive oil. Grill the salmon over a medium-hot fire for 2 minutes per side to sear the outside. Continue grilling over moderate fire toward the edge of the grill until opaque through but still moist, 2 to 3 minutes per side. Alternatively, broil the salmon in the oven.

Stir together the lemon juice, salt, chile sauce and remaining 1 tablespoon oil for the dressing. In a large bowl, toss the couscous, watercress, tomatoes, cilantro and green onions.

Pour the dressing over the couscous mixture and toss well to coat. Break the salmon into large chunks, discarding any bone, and add it to the salad. Gently toss and serve.

This recipe yields 4 servings.

Comments: Spiked with chile sauce and citrusy cilantro, quick cooking couscous and salmon are the perfect foils for these fiery flavors of the East. Serve with warm, crusty bread.

Herb Broiled Salmon over Parmesan Grits
Recipe #54950 | 45 min | 15 min prep | SERVES 4 (Change Servings)
Ingredients
#
For the Grits

* 2 1/2 cups chicken broth, divided
* 1/2 teaspoon salt
* 1/4 cup finely chopped white onion
* 2 cloves garlic, minced
* 1/2 cup cream (half and half)
* 3/4 cup grits (not instant)
* 1 tablespoon olive oil
* 4 ounces mushroom, chopped
* 1/4 cup parmesan cheese

For the Salmon

* 4 (6 ounce) salmon fillets
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon dried thyme

Directions

1.Preheat broiler.
2.In a small sauce pan, combine 1/2 cup chicken broth with onion, salt and garlic.
3.Bring to a boil; reduce heat and simmer 5 minutes (until onion is tender).
4.Add remaining broth and bring to a boil.
5.Gradually add grits, then cream, stirring with whisk until blended.
6.Cover and reduce heat to simmer for about 10 minutes (or until done).
7.Saute mushrooms with oilve oil in a nonstick skillet for about five minutes or until golden.
8.Stir mushrooms and parmesan into grits.
9.Set aside and keep warm.
10.Sprinkle salmon fillets with salt, pepper and thyme.
11.Place fillets skin-side down on broiler pan coated with cooking spray.
12.Broil 10-15 minutes (depending on thickness of fillets and individual cooking prefs).
13.Remove skin from fillets, discard skin.
14.Serve immmediately on top of the grits.

Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.

Preparation Time
25 min

4 (8-ounce) salmon fillets or red snapper, about 1/2-inch thick
2 tablespoons of garlic herb seasoning no salt
1 cup chopped onions
1 pkg tri color peppers chopped
1/2 cup (1 stick) garlic herb butter
1 tablespoon Worcestershire sauce
1 cup freshly grated Parmesan
Preheat oven to 350 degrees F.
Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 20 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns. To serve, spoon the vegetables over the fish.

1 tablespoon oil
3/4 pound scallops
1 package (9 oz. size) Three Cheese Tortellini
2 cups assorted cut-up vegetables
1 package (7 oz. size) Basil Pesto Sauce

Directions:
HEAT oil in large nonstick skillet on medium heat. Add scallops; cook and stir 2 to 3 minutes or until no longer translucent.BRING 4 quarts water to boil. Add pasta; boil gently 2 minutes, stirring frequently. Stir in vegetables; continue cooking 3 minutes. Drain.

12 cups of chicken broth
4 cups of stone ground white grits
1 cup heavy cream
Salt to Taste

Bring 11 cups of broth to a boil in saucepan. Add the grits slowly, stirring constantly. Reduce the heat, stirring constantly. Cook for 20 minutes, stirring frequently. Stir in the cream. Cook for an additional 10 minutes. Add remaining broth as needed for consistency. Season with salt.