Asian Grilled Salmon

Ingredients

3 salmon fillets

2 tablespoons dijon mustard

1 tablespoons coarse ground mustard

4 tablespoons low sodium soy sauce

7 tablespoons EVOO

3 garlic cloves minced

Toasted sesame seeds and parsley for garnish

Directions

Whisk together the mustards, soy sauce, EVOO and garlic in a medium sized bowl (big enough to fit the fillets in comfortably). Reserve 3 tablespoons in a small bowl. Put the salmon in the remaining mustard soy sauce mixture for 10-15 minutes.

On a hot grill cook the salmon 4 minutes on each side. Transfer the fish to a serving platter. Drizzle the remaining mustard mixture over the salmon and sprinkle with the sesame seeds and parsley.

Shrimp & Orzo Salad

Ingredients

3/4 lb shrimp, shelled and deviened

3 tablespoons EVOO, plus 1/3 cup more

1 garlic clove, minced, plus one more

S&P to taste

1 lb tri color orzo pasta

4 tablespoons red wine vinegar

1/2 red onion, finely diced

1 pint cherry tomatoes, sliced on a bias

1/4 cup fresh basil, chiffonade

3 oz crumbled feta cheese

S&P to taste

Directions

Preheat your oven to 400 degrees.

Season the shrimp with 3 tablespoons of EVOO, 1 garlic clove, minced and S&P. Place on a sheet in a single layer and cook for 7 minutes. Set aside to cool.

At the same time cook orzo to package directions.

Whisk together 1/3 cup EVOO, red wine vinegar, minced garlic and S&P to taste. Then add the red onion, tomatoes, feta cheese, cooled orzo and shrimp.

Salmon over Spaghetti with Lemon & Basil

Ingredients

1/2 lb whole wheat spaghetti

1 garlic clove, minced

2 tablespoons EVOO, plus 2 more

S&P

3 salmon fillets

1/4 cup fresh basil, finely chopped

2 tablespoons capers, drained

1 lemon, zested and juiced

1 1/2 cups baby spinach

Directions

Cook the spaghetti according to package directions. With the whole wheat pastas I find adding one additional minute than the package says makes it perfect. Drain and transfer to a large mixing bowl. Add the garlic, 2 tablespoons of EVOO, S&P. Toss until it is well combined.

When there is 6 minutes left on the spaghetti put a large skillet over medium high heat for a minute. Salt and pepper the salmon and add to the skillet. Cook for 2 1/2 minutes on each side.

To the pasta add the basil, capers, lemon zest and juice. Stir until all is combined.

To serve make a bed of the baby spinach on each plate. Then place spaghetti on top. And on top of that goes the salmon fillet.

Shrimp & Pasta for Two

Ingredients

1/2 lb peeled deveined shrimp

1/2 lb whole wheat angel hair pasta

2 tablespoons EVOO + a little more for the water

1 tablespoon montreal steak seasoning

1/2 teaspoon red chili flakes

2 tablespoons unsalted butter

1 lemon zested and juiced

1 garlic clove minced

1 tablespoon parsley finely chopped

1 tablespoon fresh grated parmesan + more for garnish

Directions

Bring a pot of water to boil for the pasta and cook according to package directions. Reserve 1/2 cup of the strachy water before draining.

While water is heating preheat oven to 400 degrees. Combine EVOO, shrimp, steak seasoning and red chili flakes. Put on a baking sheet. Cook for 7 minutes.

While pasta and shrimp is cooking melt the butter in a small pot. Add the garlic, parsley, lemon and parmesan.

Combine all and serve hot.

Grilled Slammin Salmon

Ingredients

3 salmon fillets

Marinade:

4 tablespoons dijon mustard

6 tablespoons low sodium soy sauce

1/2 cup olive oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 teaspoon chili paste

Directions

Combine all marinade ingredients in a bowl with a whisk. Take half of it and pour over the fillets and let soak for 10 minutes.

Grill the salmon 4 minutes on each side (discard the used portion of the marinade). Serve over a bed of basmati rice (I get a basmati rice medley from Trade Joe's that is awesome). Then top with the other half of the marinade.

Salmon Cakes with Baby Bok Choy

Since I moved out here to the desert one thing I miss is really good chinese food like I am used to in NYC. Not to sound like I'm tooting my own horn, but here it goes: I've learned to make my own chinese food that is way better than the little chinese restaurants that we have out here. This is one of my favorite dishes. I made this for my girl Lisa when she visited last week.

Salmon Cakes

1/4 cup peanut oil

3 garlic cloves minced

1 shallot diced

1 tablespoon grated fresh ginger

1 anaheim chile diced

1.5 lbs salmon fillets cut into cubes

1 cup panko

2 tablespoons fresh cilantro finely chopped

2 tablespoons mayonnaise (I use low fat mayo)

1 lemon juiced (put it in the microwave for 10 seconds)

1 egg white

Sea salt

Fresh ground pepper

2 tablespoons peanut oil

Baby Bok Choy

2 tablespoons peanut oil

2'' piece of ginger grated

3 heads of baby bok choy cut lengthwise in half

1/4 cup water

3 tablespoons soy sauce (low sodium)

1/4 oyster sauce

1/2 lemon juiced

1 tablespoon brown sugar

Toasted sesame seeds for garnish

Directions

Heat 2 tablespoons of peanut oil in a skillet over medium heat. Add the garlic, ginger and pepper and sautee for a couple of minutes just to release the flavor. Take off heat and set aside to cool to room temperature.

In a large bowl combine 1/4 cup peanut oil, salmon, panko, mayo. lemon and the egg white. Lastly, add the cooled garlic, ginger, pepper mixture. Gently fold everything together. Careful not to break apart the salmon. With your hands make into 8 salmon cakes.

Coat a large skillet with peanut oil and heat over medium heat. When oil is hot add the cakes and cook 4 minutes on each side. Remove and cover with aluminum foil to keep warm.

Add 2 more tablespoons of peanut oil and heat. Add ginger - when you begin to smell it add the halved bok choy cut side down. Cook for 3 minutes. Add the water and steam for another 2 minutes. Carefully remove to platter. Now add the soy sauce, oyster sauce, lemon juice and brown sugar. Cook for about 3 minutes until sauce thickens.

On the platter with the baby bok choy add the salmon cakes around the boarder. Then drizzle the sauce over the cakes and then the remainder in the middle of the platter of the bok choy. Garnish with the sesame seeds.

Phil's Clam Dip

This is ALWAYS a hit when I make it! I got this recipe from a friend back in NYC...Thank you Phil!!! I've changed it up just a tad by adding some cheese. Who doesn't love cheese?!!! It's good served right out of the oven or at room temperature.

Ingredients

1 (6 oz) can chopped clams

1 (6 oz) can minced clams (if you can't find it, then get 2 cans of chopped and just run a knife through one of the cans

1/2 red onion diced

2 cloves garlic minced

2 tablespoons unsalted butter

4 tablespoons mayonaise

6 tablespoons bread crumbs

6 tablespoons fresh grated pecorino romano (you can use parm reggiano or asiago)

3 tablespoons parsley (dried)

Fresh ground pepper to taste

Directions

Sautee onions and garlic just until the onions are translucent and you get a nice aroma (about 2-3 minutes) and then take off the heat to cool to room temperature. In a large bowl combine the mayo, bread crumbs, parsely and cooled onion garlic mixture. Put this into a ramiken and top with additional pecorino romano. Bake at 350 degrees for about 20 minutes.