Archive for May 2, 2017


Ingredients:

4 slices orange roughy

2 zucchinis (sliced thin)

2 cloves of garlic (chopped)

12 uncooked large shrimp (tails removed)

olive oil

sea salt and black pepper

1 large lemon

1 tsp. dried thyme

Directions:

Preheat oven to 350 degrees.

  1. In a large skillet, put 1 tbsp. of olive oil. Add garlic. Sauté for 2 minutes and then add zucchini. Sprinkle with a little sea salt and black pepper. Stir frequently. Cook for about 5 minutes.Remove from skillet. Set to the side.
  2. Put shrimp into same skillet and grill on both sides. (No more than 4-5 minutes) Remove from skillet and set to the side.
  3. In a large baking pan, coat the bottom with a tbsp of olive oil. Put the orange roughy in pan. Squeeze a whole lemon over fish. Sprinkle with thyme. Sprinkle with sea salt and black pepper.Bake in oven for 15 minutes.
  4. Remove from oven. Add zucchini and shrimp on top of fish and return to oven for 5 minutes. Serve hot.

Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 lb. ground salmon (made into 4 small burgers)
1/4 sweet onion (minced)
1/4 cup plain bread crumbs
1 tsp. sea salt
1 tsp. black pepper
4 tbsp. fresh lemon juice
olive oil
1 cup of cherry tomatoes
1/2 cup black olives sliced
Directions:
1. In a large bowl, mix ground salmon, bread crumbs, onion, lemon juice, sea salt and black pepper. Form into burgers.
2. In a large skillet, put 2 tbsp. of olive oil. Cook salmon burgers for about 8-10 minutes. (about 4 minutes on each side) Let drain on paper towel.
3. In a large bowl put mixed greens, cherry tomatoes and black olives. (You can sprinkle a pinch of sea salt on top.)
*You can cut up salmon burgers and add on top or you can serve whole burgers on individual salads. (Serves 4)
Serve with a dressing of your choice. A “citrus” dressing goes well with it.