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Here is a great recipe for any day of the week! Number of Servings:  4 Ingredients:  1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired) 1 fresh lime, for juice and wedges 1 tablespoon taco seasoning or chili powder, salt 8 (6”) soft corn tortillas or small flour tortillas 1 cup shredded cabbage mix 1–2 tablespoons cilantro chopped Serve with your favorite salsa or hot sauce Instructions:  Cook each tortilla in microwave oven to warm or warm in lightly oiled pan about 30 seconds.  Sauté salmon with lime juice and taco seasoning to warm through, about 2 minutes.  Divide salmon and fill warm corn tortilla, top with cabbage and cilantro.  Serve with your favorite salsa. Source: ©Bumble Bee Foods, LLC Nutrition Information:  Calories 280(from Fat 80), Fat 9g (Saturated 2 g), Trans Fat 0g, Cholesterol 60mg, Sodium 520mg, Total Carbohydrate 27g, Fiber 4g, Sugars 1g, Protein 25g.

Louis Kemp Crab Delights Flake Style surimi seafood Number of Servings:  4 Ingredients:  1 cup dried, cheese-filled tortellini 2 Tbsp. sour cream ¼ cup mayonnaise 2 Tbsp. chopped parsley 1 ½ tsp. fresh chopped dill 1 Tbsp. fresh lemon juice ½ cup asparagus, blanched & cut in 1-inch pieces ½ cup thinly sliced radish ½ cup thinly sliced celery 2 Tbsp. sliced green onion 1 – 8 oz. package Louis Kemp Crab Delights® Flake Style Instructions:  Cook tortellini per instructions on package, drain & rinse with cold water to chill. In a large bowl, whisk together next 5 ingredients until blended well. Gently toss in remaining ingredients & chilled tortellini until well coated.Source: Trident Seafoods

Trident Seafoods’ NEW Caribbean Style pre-sauced, steamable Cod portions Number of Servings:  4 Ingredients:  1 Tbsp. olive oil 2 tsp. cumin seeds ½ cup diced onion ⅓ cup raisins or a mixture of raisins and golden raisins ½ tsp. kosher salt ¾ cup couscous ¼ tsp. saffron threads ¼ cup toasted pine nuts 2 Tbsp. fresh chopped mint 4 fillets Trident Seafoods' Caribbean Style Cod Instructions:  Heat oil in a medium sized pot over medium heat. Add cumin seeds and cook for 15 seconds. Add onions and sauté 1 ½ minutes or until they become translucent. Add 1 cup of water along with the raisins, salt and saffron then bring to a boil. Add couscous, stir then place a lid on top. Turn off heat and let stand for 15 minutes. Using a fork, fluff the couscous, add the pine nuts and the mint.Cook fish as per instructions on bag and serve on a bed of couscous.Source: Trident Seafoods

Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on www.phyllo.com. Number of Servings:  30 Ingredients:  1/2 cup olive oil 1/2 cup onions, finely chopped 1/2 cup green bell peppers, seeded and finely chopped 1/2 cup carrots, shredded 1 cup canned, diced tomatoes, drained 1 pound fresh shrimp, peeled, deveined and diced 4 tablespoons parsley, chopped 2 teaspoons curry powder 2 teaspoons ground turmeric Salt and pepper to taste 2 tablespoons butter 20 sheets Athens® Fillo Dough (9”x14”), thawed Instructions:  Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on phyllo.com. In a large skillet, heat 2 tablespoons oil over medium heat. Add onions, peppers, carrots, diced tomatoes and shrimp and cook for 3 - 5 minutes or until shrimp turns pink and vegetables are tender. Add parsley, curry powder, turmeric and salt & pepper to taste. In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Layer 4 fillo sheets, brushing each with the butter-oil mixture. Cut six, 4-inch squares from fillo stack. Place 3 teaspoons of filling in the center of the square. Brush fillo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture. Repeat process 4 more times to make 30 pouches. Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan. Bake in preheated 350ºF oven for about 12 - 15 minutes or until golden brown. Serve warm. Source: Athens Foods

Original Buffalo Shrimp fried golden brown and served in a hoagie roll Number of Servings:  1 Ingredients:  King & Prince Original Buffalo Shrimp - 4 oz Hoagie roll - 1 ea Tartar sauce - 1 oz Leaf lettuce - 2 ea Cole slaw - 3 oz French fries - 3 oz Instructions:  Fry shrimp in clean oil at 350F for 2 - 2 1/4 minutes or until golden brown. Cut hoagie roll horizontally and spread tartar sauce. Pub leaf lettuce and shrimp on hoagie roll. Fry French fries in clean oil at 350F until golden brown. Place Po' Boy, cole slaw and fries on plate. Garnish with lemon wheel. Serve. Courtesy: King & Prince Seafood

This easy-to-make yet gourmet dish is perfect for the holidays. The combination of the crunchy pecans and the slightly tart cranberries add a festive flare to the stuffing. Number of Servings:  4 Ingredients:  1 pound large raw shrimp (U-15), shelled and deveined 1 tablespoon extra virgin olive oil 1 garlic clove, minced One 6-ounce bag baby spinach 1/2 cup panko bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pecans, finely chopped 1/4 cup dried cranberries, coarsely chopped 2 tablespoons lemon juice 1 tablespoon unsalted butter, melted 1/4 teaspoon kosher salt Freshly ground black pepper to taste Instructions:  Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 375°F. With a sharp knife, slit the shrimp down the back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently, using a mallet or rolling pin. Place shrimp on the prepared baking pan and set aside. Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and cook until golden, 1 minute.  Add the spinach and cook until the spinach is wilted, about 3 minutes. Remove the spinach from the skillet, place on a cutting board, and finely chop. Return the spinach to the skillet and add the breadcrumbs, Parmesan cheese, pecans, dried cranberries, lemon juice, butter, salt and black pepper to taste.  Divide the stuffing mixture evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, 12 to 14 minutes. Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Nutrition Information:  270 calories, 14g fat (4g saturated, 0.4g omega-3), 180mg cholesterol, 450mg sodium, 16g carbohydrates, 3g fiber, 22g protein, 35% vitamin A, 20% vitamin C, 15% calcium, 25% iron

Perfect for a fall evening, this colorful and hearty risotto is rich in flavor as well as immune-boosting vitamin A. Number of Servings:  6 Ingredients:  One 32-ounce carton all-natural chicken broth (4 cups) 2 tablespoons extra virgin olive oil, divided 1 medium onion, finely chopped (about 1 cup) 2 cups Arborio rice (risotto) 1 cup white wine or apple juice 1 cup canned pure pumpkin 1/2 teaspoon ground nutmeg 1/2 cup grated Parmesan cheese 1 pound jumbo shrimp, raw (16 to 20 count), shelled and de-veined Salt and freshly ground pepper 1 tablespoon chopped fresh parsley, optional Instructions:  Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat one tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the broth to be absorbed into the rice before adding the next ½ cup. When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, nutmeg, and Parmesan cheese. Reduce the heat to low. Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 2 minute per side or until just cooked through. Season with salt and pepper to taste. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RDAuthors, The Moms' Guide to Meal Makeoverswww.MealMakeoverMoms.comRecipe Image: © Marco Mayer - Fotolia.com Nutrition Information:  450 calories, 9g fat (2g saturated, 0.4g omega-3), 680mg sodium, 59g carbohydrate, 5g fiber, 28g protein, 130% vitamin A, 10% vitamin C, 15% calcium, 20% iron

This tasty shrimp bake is ready in less than 30 minutes. Serve with crusty bread to sop up all the juices! Number of Servings:  4 Ingredients:  8 ounces dried whole wheat blend thin spaghetti 2 tablespoons extra virgin olive oil 1 small red onion, finely diced 1 garlic clove, minced ¼ teaspoon crushed red pepper flakes 1 pound large raw shrimp (16-20 count), shelled and deveined One 14.5-ounce can petite diced tomatoes, undrained Zest of 1 lemon ½ teaspoon dried basil Kosher salt and freshly ground black pepper to taste ½ cup crumbled feta cheese 2 tablespoons chopped fresh parsley, optional Instructions:  Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and red pepper flakes, and cook until soft, about 5 minutes.  Raise the heat to medium high, add the shrimp and cook 3 minutes, stirring frequently. Stir in the tomatoes, lemon zest, basil and salt and pepper to taste and cook an additional 3 minutes. Top evenly with the cheese. Place the skillet in the oven under a low broiler and broil until the cheese begins to turn brown, about 4 minutes. Divide the pasta evenly between 4 pasta bowls and top with the shrimp mixture. Sprinkle with parsley as desired. *If you do not have a cast iron skillet use any large skillet with an oven-safe handle. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  430 calories, 13g fat (4g saturated, 0.6g omega-3), 185mg cholesterol, 670mg sodium, 44g carbohydrates, 5g fiber, 32g protein, 15% vitamin A, 25% vitamin C, 15% calcium, 20% iron

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   

Perfect for anytime of the year Number of Servings:  2 Ingredients:  2 – 8 oz Storm® Norwegian Salmon filets 3 – tablespoons Cajun seasoning 2 – tablespoons oil Rice 4 – cups hot cooked short or long-grain rice Vegetables 8 – oz haricot verts (thin French green beans) or regular green beans 2 – oz carrots, sliced julienne (thin strips) 1 – tablespoon fresh basil finely chopped 1 – tablespoon butter Salt and freshly ground pepper to taste Mango salsa ¾ - cup chopped, pitted & peeled mango ¼ - cup chopped red bell pepper ½ - small jalapeño seeded, finely diced 2 – tablespoons chopped cilantro 2 – tablespoons fresh lime juice 1 – tablespoon olive oil Salt and freshly ground pepper to taste Instructions:  Directions: Preheat cast-iron pan to medium-high heat. Coat the top and bottom of the salmon filets with Cajun spice. Add the oil to the  pan, then the salmon filets rounded side facing downward. Sear salmon filet for about 3 to 4 minutes. Turn filets over (the seasoning on the cooked side should be nice and dark to almost black in color) and cook for an additional 3 to 4 minutes to a medium to medium-well doneness. Green Beans: Trim regular green beans if using fresh, place them in a large saucepan of boiling salted water and cook until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans)  and drain in a colander. (Can be prepared 1 day ahead. Cover and chill.) In a small sauté pan melt the butter, add carrots, green beans and basil. Sauté vegetables until hot, and season with salt and pepper to taste. Mango Salsa: Mix all ingredients in a small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Place the rice in the center of plate. Top with the sautéed vegetables, and then with the backened salmon filet. Place the mango salsa on top of the salmon filet and around the plate. Enjoy! Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California