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)
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,
lime juice, lime zest
and brown sugar.
Pour the sauce over the salmon.
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)
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
Cook penne according to package directions,
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,
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
and cover skillet. Let spinach wilt for 2 minutes.
Remove lid and place skillet back over low heat.
Add the penne,
Greek yogurt and pasta sauce.
Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through.
Divide into pasta bowls and serve topped with Parmesan cheese.