Asian Salmon

Recipe

2 lbs salmon fillets (cleaned)
¼ cup soy sauce
1 tablespoon chili sauce
1 tablespoon fresh ginger (minced)
2 cloves fresh garlic (minced)
1 lime (juiced)
1 lime (zested)
1 tablespoon brown sugar
3 green onions (chopped)
DSC_0137-1

Step 1: Heat an outdoor grill to high heat. Place salmon on 3 slightly over lapping large sheets of aluminum foil. (I baked mine in the oven at 425 degrees for 10-12 minutes)
Step 2: In a bowl mix together soy sauce,
DSC_0140-1

chili sauce,
DSC_0142-1

DSC_0143-1

ginger,
DSC_0145-1

DSC_0146-1

garlic,
DSC_0147-1

lime juice, lime zest
DSC_0150-1

DSC_0151-1

DSC_0152-1

and brown sugar.
DSC_0153-1

DSC_0154-1

DSC_0156-1

Pour the sauce over the salmon.
DSC_0189-1

DSC_0190-1

DSC_0192-1

Place salmon in aluminum foil on the grill.

Step 3: Grill salmon for 4-7 minutes on each side or until fully cooked. Remove and place on a platter. If there is any sauce left over on the aluminum foil, pour it over the fillets. Sprinkle with chopped green onions.
(Makes 4 Servings)
DSC_0193-1

DSC_0195-1

DSC_0201-1

DSC_0203-1

DSC_0206-1

Advertisements

penne rosa with shrimp

Recipe

12 ounces whole wheat penne
1 tablespoon olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8 ounces button mushrooms, sliced
2 medium tomatoes (about 1/2 lb.) chopped
Salt and pepper, to taste
4 cups fresh spinach
10 ounces medium raw shrimp, peeled and deveined
1/2 cup marinara sauce (I of course made my own)
1/3 cup 0% plain Greek yogurt
1/4 cup grated parmesan cheese
DSC_0122-1

 

Cook penne according to package directions,
DSC_0124-1

omitting salt and fat. Drain and set aside.

In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.

Add in mushrooms,
DSC_0126-1

tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.

Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach
DSC_0127-1

and cover skillet. Let spinach wilt for 2 minutes.

Remove lid and place skillet back over low heat.
DSC_0128-1

Add the penne,
DSC_0129-1

Greek yogurt and pasta sauce.
DSC_0130-1

Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through.
DSC_0132-1

DSC_0133-1

Divide into pasta bowls and serve topped with Parmesan cheese.
DSC_0134-1