Grilled

A simple but tasty recipe Number of Servings:  2 Ingredients:  2 – 8 oz Storm® Norwegian Salmon filets 2 – teaspoons olive oil Salt and freshly ground pepper to taste Dressing 1 – tablespoon Dijon mustard 1 – teaspoon sugar ½ - garlic clove, minced ½ - cup olive oil 1/4 - cup balsamic vinegar Salt and freshly ground pepper to taste Sauce 2 – tablespoons Dijon mustard 2 – tablespoons mayonnaise 1 – tablespoon honey Dash cayenne pepper 2 – tablespoons dill, fresh, finely minced Salt and freshly ground pepper to taste Salad 8 – oz mixed baby lettuce 4 – tablespoons tomatoes, small, diced 4 – tablespoons red onions, small, diced 2 – tablespoons capers Instructions:  Prepare barbecue or gas grill (medium-high heat).Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill and additional 2 minutes. Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more.For the dressing – Add the balsamic vinegar, mustard, garlic and sugar in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and freshly ground pepper. (Can be prepared the day before. Cover and chill. Let stand at room temperature 15 minutes: re-whisk before using.)For the sauce – In a small bowl whisk together the Dijon mustard, mayonnaise, honey, dash of cayenne pepper, dill and season with the pepper and salt to taste. Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.In the meantime toss the salad with the dressing and arrange on the top half of a dinner palate. Place the salmon on the lower half of the plate. Drizzle mustard dill sauce over the salmon filet and garnish with the diced tomatoes, red onions and capers. Enjoy!Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California   

Here is a great way to get both your vegetables and salmon in one dish! Number of Servings:  2 Ingredients:  2 – 8 oz Storm® Norwegian Salmon filets 2 – teaspoons olive oil Salt and freshly ground pepper to taste Vegetables 4 – cups baby spinach leaves fresh, trimmed 1 – oz red onion sliced julienne (thin strips) 1 – tablespoon olive oil 2 – cups broccoli, steamed hot Salt and freshly ground pepper to taste Sauce 1/3 – cup soy sauce 2 – tablespoons mirin (sweet Japanese rice wine) or medium dry sherry 2 ½ - tablespoons cider vinegar 2 – tablespoons sugar 1 ½ - tablespoons ginger root, fresh, peeled & chopped 1 – tablespoon sesame seeds toasted 1 - tablespoon cilantro, fresh, chopped ½ - teaspoon Sriracha (Southeast Asian chili sauce) Ginger Puree 4 – tablespoons ginger, fresh, ground or finely chopped 1 – tablespoon basil finely chopped ½ - teaspoon sugar 1 – tablespoon olive oil Salt and freshly ground pepper to taste Crump Topping 4 – tablespoons panko bread crumbs (Japanese bread crumbs) 2 – wedges Avocado, fresh, pitted Instructions:  Prepare barbecue or gas grill (medium-high heat)Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill an additional 2 minutes.Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more. Remove salmon from the grill and evenly top the salmon filets with a thin layer of the ginger-herb-oil mixture.Sprinkle the salmon filets with a generous amount of panko bread crumbs, and brown the top by placing the salmon in a broiler for 30 seconds to 1 minute.In a large sauté pan heat the olive oil until hot but not smoking. Add the onions and sauté for 1 minute. Add the spinach leaves, turning with tongs until spinach is wilted but still bright green for about 1 to 2 minutes, season with salt and pepper to taste.For the sauce – In a small sauce pan simmer sauce ingredients, stirring frequently, until reduced to about ½ cup.For the ginger puree – Place the ginger, basil, sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper to taste.Divide the sauce between two plates. Place the steamed broccoli in the center of the plate and top with the sautéed spinach. Top the vegetables with the broiled salmon and place avocado wedge on salmon filet. Enjoy!Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California,

These grilled flat sandwiches are simple to make and hard to resist! Number of Servings:  2 Ingredients:  One 6-ounce (4 ounce drained weight) can tiny shrimp, drained ½ cup preshredded part-skim mozzarella cheese 3 tablespoons pasta sauce 1 tablespoon prepared pesto sauce 2 teaspoons extra virgin olive oil Four 1/2-inch-thick slices Italian bread (about 5 x 2 ½ inches) Instructions:  Preheat the Panini grill on high heat. Combine the shrimp, cheese, pasta sauce, and pesto in a bowl and set aside.  Lightly brush one side of each slice of bread with olive oil.  Place 2 slices of bread on the work surface, oiled side down. Divide the shrimp mixture evenly between the bread.  Top with the remaining slices of bread, oiled side up.  Place sandwiches in the Panini press and cook until golden brown, about 5 minutes.  Slice each sandwich in half and serve. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  290 calories, 16g fat (6g saturated, 0.5g omega-3), 730mg sodium, 14g carbohydrate, 1g fiber, 22g protein, 35% calcium, 15% iron

Start your new year off right with this light and tasty Tropical Shrimp Salad recipe. This is quick and easy dish to prepare. Make it tonight and raise a glass to your health! Number of Servings:  4 Ingredients:  1 lb OLA! Raw Peeled & Deveined Shrimp 2 garlic cloves (minced) 4 tablespoons olive oil 1/2 lb mixed greens 1 ripe avocado cut in slices 1 orange, peeled and cut in slices 1 jicama, peeled and cut Julianne style 1 red pepper cut Julianne style Lime Cilantro Dressing, 2 limes (juice) 1/2 cup fresh cilantro (chopped) 2 garlic cloves (minced) 1/2 cup olive oil pinch oregano Instructions:  Shrimp: Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside. Dressing: Place all ingredients in a blender. Blend on low speed until smooth. Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing. To serve: Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp. Source: Sea Port Products Corporation

“Fast” food never tasted so good! These grilled shrimp are delicious as an appetizer or as a main dish served with rice pilaf and a green or orange vegetable. Be careful not to overcook them! Number of Servings:  4 Ingredients:  1 pound large raw shrimp (16-20 count), shelled and deveined 1/3 cup Thai peanut sauce 1 tablespoon lime juice 1 tablespoon fresh or bottled minced ginger Instructions:  Combine the shrimp, peanut sauce, lime juice, and ginger in a large resealable plastic bag. Place in the refrigerator and marinate for about one hour. Preheat the outdoor grill on high and coat with nonstick cooking spray. Thread the shrimp (through the tail and front) onto 4 wooden or metal skewers. Cook the kebabs, basting frequently with remaining marinade, until the shrimp are cooked through, about 2 minutes per side. Serve immediately or chill for later use. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  100 calories, 2g fat (0.5g saturated, 0.3g omega-3), 170mg cholesterol, 210mg sodium, 2g carbohydrate, 0g fiber, 18g protein, 15% iron

Tex-Mex Albacore Number of Servings:  4 Ingredients:  1 1/2 pounds Pacific albacore, loin cuts or steaks 1/4 cup dry sherry 1/4 cup lime juice 2 teaspoons minced garlic 1 tablespoon vegetable oil 1 1/4 teaspoons chili powder 1/2 teaspoon dry mustard 1/2 teaspoon grated lime rind Instructions:  Rinse albacore with cold water; pat dry with paper towels. Cut albacore into 1 1/2 inch cubes; set aside. Combine remaining ingredients except lime rind. Reserve 2 tablespoons marinade. Pour remainder over albacore and marinate in refrigerator a minimum of 30 minutes, turning once to recoat albacore. Divide albacore into 4 equal servings, discarding used marinade. Using metal or bamboo skewers, make kabobs. Place on well-greased grate 5-6 inches from hot briquettes. Cook 3-4 minutes, turning once and basting frequently with reserved marinade. Albacore should be pink in center when removed from heat. Sprinkle with lime rind just before serving. Note: Albacore may be broiled on a well-greased broiler pan 5-6 inches from source of heat. Follow grilling times and directions.

Enjoy this classic summetime shrimp recipe. Shrimp is a great way to keep your diet healthy! Eating seafood twice a week is good for your heart, your brain and your entire body! Number of Servings:  4 Ingredients:  12 large shrimp, peeled (16-20 count) 1/2 cup prepared raspberry vinaigrette salad dressing, divided 5 cups torn fresh spinach 1/3 cup pecan halves, toasted 8 ripe strawberries 8 fresh asparagus spears, but into 2-inch pieces Instructions:  Toss shrimp with 1/4 cup salad dressing; cover and refrigerate at least 30 minutes. Drain; thread shrimp onto skewers. Grill, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done. Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining 1/4 cup salad dressing. Serve at once.

Number of Servings:  6 Ingredients:  2 pounds Sirloin Steaks Six large or 12 small Maine Lobster Tails 1/2 cup beer 1/2 cup salad oil 1 tablespoon lemon juice 1 tablespoon honey 2 tablespoons snipped fresh chives (or 2 teaspoons dried) 1 1/2 tablespoon snipped fresh parsley (or 1/2 teaspoon dried) 1 teaspoon snipped fresh basil (or ¼ teaspoon dried) fresh ground black pepper, to taste 12 lemon wedges Instructions:  Cut steaks in to 1 1/2 inch cubes. Cut lobster tails crosswise into thirds, leaving the shell on. Combine beer, oil, lemon juice, honey, chives, parsley, basil and pepper. Reserve 3 tablespoons in a separate bowl. Marinate beef and lobster in the rest of the marinade for one to two hours. Thread meat and lobster alternately onto skewers; discard remaining used marinade. Grill the kabobs, turning and basting with reserved marinade, over hot coles for 15 minutes or until lobster flakes when tested with a fork and beef is done as desired. Serve hot with lemon wedges. Source: Recipe Courtesy of the Maine Lobster Promotion Council

Depending on where you live, October might be your last chance to grill outdoors. So, indulge in our Smoked Bacon Wrapped Shrimp and Scallops dish to kick off the month and continue to eat a variety of seafood! Number of Servings:  6 Ingredients:  12 each Ocean Garden Mexican U/10 shrimp, peeled and deveined 12 each sea scallops, whole, cleaned and dried 7 each smoked bacon, sliced 1/8" thick 1 each red pepper, diced fine 1 each red onion, diced fine 1 each poblano pepper, diced 1 ounce sunflower sprouts, trimmed 1 tablespoon butter 2 pieces roasted chipolte, pureed 1 ounce capers, drained 8 ounces mayonnaise Salt and black pepper 3 each lemons Instructions:  For the Skewers: In a hot sauté pan quickly sear the bacon strip, set aside six pieces and dice the remaining two. Soak the bamboo skewers for an hour. Wrap the scallop with the bacon strips and then wrap the shrimp around the scallop. Do this twice for each Skewer. In a hot pan melt the butter then sear the peppers, onions and the two diced slices of bacon. Season with salt and pepper and toss in the sprouts. Remove from heat and set aside. For the Mayonnaise: Puree the chipotle peppers. In a bowl combine the cipoltle, mayonnaise and capers. Season with salt, pepper and squeeze of lemon. To serve: Rub oil on the skewers and season with salt and pepper. Grill over high heat keeping the exposed end of the skewer as far from the flame as possible. Drizzle the plate with the mayonnaise and sprinkle some of the pepper hash on top. Slice the lemon in two and grill the exposed side. Place on the plate and prop the skewer up on the lemon. Garnish with some cilantro or unheated sprouts and serve. Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York

Summer and grilling go hand in hand so fire up the grill and feast on these easy and delicious kebabs. Serve over brown or jasmine rice with a big green salad on the side. Number of Servings:  5 Ingredients:  1 ½ pounds large shrimp (16-20 count), shelled and deveined 1/3 cup lite teriyaki sauce 2 red bell peppers, cut into 1-inch cubes ½ fresh pineapple, cored and cut into 1-inch cubes Instructions:  Combine the shrimp, teriyaki sauce, and bell peppers in a large bowl and let stand for about 30 minutes. Thread the shrimp (through the tail and front), pineapple, and bell peppers onto 10 wooden or metal skewers. Preheat the grill and coat with nonstick cooking spray. Cook kebabs until the shrimp is cooked through, about 3 minutes per side. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  150 calories; 1.5g fat (0g saturated fat, 0.4g omega-3 fat); 570mg sodium; 12g carbohydrates; 2g fiber; 23g protein; 35% vitamin A; 180% vitamin C, 20% iron