Summer Flavor
- Grilled Avocado, Tomato, Red Onion Salad
- BBQ Shrimp
- Wild Alaska Salmon Drenched in Lemon Served with Fine Beans
- Sweet Potatoes with Warm Black Bean Salad
Grilled Avocado, Tomato, Red Onion Salad
Ingredients:
- 10 tomatoes, quartered
- 4 avocados, peeled, halved, and pitted
- Extra-virgin olive oil, for drizzling
- 1 red onion, sliced
- 1/2 lemon
- 1 cup pesto sauce
- 1/2 cup pine nuts
- Parmiggiano-Reggiano
Cooking Instructions:
Preheat a grill over medium heat.
Cover a large tray with tomato quarters, and set aside.
Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste
BBQ Shrimp
Prep: 5 min., Bake: 35 min. To make cleanup easier, bake in a disposable foil pan. If you transport the lemon wedges in the marinade, it's okay to bake them with the shrimp.
Ingredients:
- 4 pounds unpeeled, large fresh shrimp
- 2 lemons, cut into wedges
- 2 bay leaves
- 1 cup butter, melted
- 1 cup ketchup
- 1/2 cup Worcestershire sauce
- 4 garlic cloves, chopped
- 3 tablespoons Old Bay seasoning
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- French bread
Cooking Instructions:
1. Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaves.
2. Stir together butter and next 6 ingredients. Pour over shrimp.
3. Bake, uncovered, at 400 degrees for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves. Serve with bread and lemon wedges.
Yield: 6 to 8 servings
Wild Alaska Salmon Drenched in Lemon Served with Fine Beans
Serves four
The state fish of Alaska couldn't be a healthier or more beneficial one. Salmon is an excellent source of protein and Omega-3's, yet it is low in calories, cholesterol, and saturated fat. Not only is this tasty fish good for the heart, but DHA, one of the omega-3's contained in salmon, aids in brain function and supports the immune system. So open up and celebrate an Alaskan summer with a meal that's good for you! For more great seafood recipes visit the Alaska Seafood Marketing Institute.
Ingredients:
- 4 – 5-1/2 oz fillets of fresh wild Alaska salmon
- Low fat cooking spray
- 2 whole lemons
- 1-1/2 pounds small new potatoes
- 1 pound fine green beans
- Salt and freshly ground black peppe, to taste
- Fresh chopped parsley for garnish
Cooking Instructions:
- Arrange the salmon fillets onto a baking sheet, sprayed with low fat cooking spray. Finely grate the rind from 1 lemon and squeeze the juice. Pour the juice over the salmon and scatter the rind on top. Finely slice half the remaining lemon and arrange the slices over the fish. Slice the remaining lemon into wedges to serve with the fish.
- Begin boiling the potatoes on to cook in water. When they have been cooking for 10 minutes, preheat the grill. Drain potatoes when soft to prick of a fork.
- Grill the salmon for 6-8 minutes, or until the flesh flakes easily when tested with a fork and is opaque. At the same time, cook the fine beans in water for 4-5 minutes.
- Serve the grilled salmon fillets with the lemon wedges, parsley garnish, potatoes and fine green beans.
Sweet Potatoes with Warm Black Bean Salad
Serves four
For those who prefer a vegetarian alternative or a delicious side dish.
Ingredients:
- 4 medium sweet potatoes
- 1 15-ounce can black beans, rinsed
- 2 medium tomatoes, diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 cup reduced-fat sour cream or sour cream substitute
- 1/4 cup chopped fresh cilantro
Cooking Instructions:
- Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
- Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
- When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.