5Sensational Seafood

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Crispy Honey-Chipotle Shrimp Tacos

Citrus BBQ Shrimp with Sweet Potato Hash

Salmon Burgers

Salmon Salad with Roasted Corn & Tomatoes

Thai Coconut Salmon Salad

Salmon Quesadillas

Thai Shrimp & Sweet Potato Quesadillas

Not Your Momma’s Tuna Casserole

Cauli-Tuna Melts

Quinoa & Crab Corn Chowder

Lemon-Bourbon Salmon Tacos

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Almonds / Citrus Fruit / Eggs / Lentils / Quinoa / Spinach

Crispy Honey-Chipotle Shrimp Tacos

These tacos are definitely a little spicy (hello, chipotle peppers!). To make them more kid-friendly, make an extra batch of sauce without the chipotle peppers. They will love the honey and orange combination! You could also add sliced avocado to the finished tacos, if you like, to boost the superfood value even more.

FOR SHRIMP:

1/2 cup (56 g) quinoa flour

2 eggs

2 tablespoons (28 ml) melted butter

11/2 cups (168 g) almond flour

11/2 tablespoons (11 g) Old Bay seasoning

1 1/2 teaspoons sea salt

1/4 teaspoon pepper

11/4 pounds (570 g) medium shrimp, tails removed, deveined, and thawed

FOR SAUCE:

1/4 cup (85 g) raw honey

1/4 cup (62 g) diced chipotle peppers in adobo sauce

1/4 cup diced (46 g) orange

FOR TACOS:

8 small flour tortillas

2 cups (60 g) fresh baby spinach or chard

1 cup (191 g) Quinoa-Lentil Blend

2 tablespoons (30 g) ranch dressing

2 tablespoons (2 g) fresh cilantro leaves

Preheat the oven to 400°F (200°C, or gas mark 6) and line a baking sheet with parchment paper or aluminum foil.

TO MAKE THE HONEY-CHIPOTLE SHRIMP: Line up 3 small bowls on your work surface. In the first bowl, place the quinoa flour. In the second bowl, whisk together the eggs and melted butter. In the third bowl, mix the almond flour, Old Bay seasoning, sea salt, and pepper.

Roll the shrimp in the quinoa flour until completely coated. Then, dip the shrimp into the egg mixture, letting any excess drip off. Then, dunk the shrimp into the seasoned almond flour, making sure to coat all sides completely. Place the shrimp in a single layer on the prepared baking sheet. Bake for 16 minutes or until crispy and golden brown, flipping the shrimp halfway through the baking time.

MEANWHILE, TO MAKE THE HONEY-CHIPOTLE SAUCE: In a small bowl, stir together the honey, chipotle pepper, and orange. If you want to make the sauce a little more kid-friendly, omit the chipotle peppers.

Once the shrimp are done, transfer them to a large bowl. Stir in half to three-fourths of the Honey-Chipotle Sauce until the shrimp are even coated.

IMMEDIATELY ASSEMBLE THE TACOS: Fill a tortilla with spinach. Top with 1 or 2 spoonfuls of the Quinoa-Lentil Blend, some Honey-Chipotle Shrimp, a drizzle of ranch dressing, and a sprinkle of cilantro.

YIELD: 8 TACOS, OR 4 SERVINGS

Cauliflower / Citrus Fruit / Olive Oil / Sweet Potatoes

Citrus BBQ Shrimp with Sweet Potato Hash

I wish it was always summer and grilling season because that’s when my husband does more of the cooking! And it’s sunnier and warmer and lighter longer into the evening. If it’s not summer, you can still make these shrimp on the stovetop.

FOR SHRIMP:

3 tablespoons (60 g) orange marmalade

2 tablespoons (32 g) barbecue sauce

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon Old Bay seasoning

11/4 pounds (570 g) medium shrimp, tails removed, deveined, and thawed

FOR HASH BROWNS:

2 cups (266 g) diced sweet potato

1 cup (100 g) finely diced cauliflower

1 orange bell pepper or red bell pepper, diced

2 tablespoons (28 ml) extra-virgin olive oil

1 tablespoon (20 g) orange marmalade

TO MAKE THE SHRIMP: In a small bowl, stir together the orange marmalade, barbecue sauce, olive oil, and Old Bay seasoning. In a large zipper-top plastic bag, place the shrimp. Pour the marinade over the shrimp, seal the bag, and turn to coat. Place the shrimp into the refrigerator for 30 minutes to marinate. If you’re pressed for time, you can skip the marinating time.

Heat the grill (or skillet on the stovetop) to high. Put the shrimp in a nonstick grill basket, or skewer them, and cook for about 10 minutes until opaque, pink, and cooked through, turning as needed.

MEANWHILE, TO MAKE THE HASH BROWNS: In a large sauté pan or skillet over medium-high heat, combine the sweet potato, cauliflower, orange bell pepper, olive oil, and orange marmalade. Cook for 10 minutes, stirring occasionally so the sweet potatoes soften and begin to brown.

TO SERVE: Layer the shrimp over the hash browns.

YIELD: 4 SERVINGS

Almonds / Citrus Fruit / Egg / Lentils / Olive Oil / Quinoa

Salmon Burgers

Salmon has always been one of my daughter’s favorite proteins—even as a toddler. She eats it by itself, in tacos, smoked, in quiche, and now in burger form. These burgers have a sophisticated flavor, yet are kid-friendly at the same time. It’s a win-win for the whole family!

FOR SALMON BURGERS:

3 cans (5 ounces, or 140 g each) wild salmon

1 egg

1/2 cup (96 g) Quinoa-Lentil Blend

1/4 cup (28 g) almond flour

1 tablespoon (15 g) Greek yogurt

1 teaspoon spicy brown mustard

1 teaspoon dried basil

1 teaspoon Old Bay seasoning

1 hamburger bun, torn into small pieces

2 tablespoons (28 ml) extra-virgin olive oil

FOR SERVING:

6 slices of provolone cheese

6 hamburger buns

2/3 cup (154 g) plain Greek yogurt

Juice of 1/2 of a lemon

1 cup (55 g) mixed baby greens (baby spinach and butter lettuce are my favorites)

6 slices of bacon (optional)

TO MAKE THE SALMON BURGERS: In a medium bowl, mix the salmon, egg, Quinoa-Lentil Blend, almond flour, Greek yogurt, mustard, basil, Old Bay seasoning, and hamburger bun pieces until well combined. Form the salmon mixture into 6 round patties and place on a plate. Refrigerate for 30 minutes.

In a large skillet over medium heat, heat the olive oil. Add the salmon patties and fry for about 4 minutes per side. The patties should be browned, but not black.

TO SERVE: Place 1 slice of provolone cheese on each salmon burger. Cover and let the cheese melt for 2 to 3 minutes.

Meanwhile, in a small bowl, mix the Greek yogurt and lemon juice.

Place 1 salmon burger on each hamburger bun bottom, top with a spoonful of yogurt sauce, some greens, 1 slice of bacon (if using), and finish with the bun top.

YIELD: 6 SALMON BURGERS

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Avocado / Citrus Fruit / Olive Oil / Spinach

Salmon Salad with Roasted Corn & Tomatoes

My husband is not a big fan of seafood on salad (though everyone else loves and devours it). So, I serve his delicious cooked salmon over a bed of Quinoa-Lentil Blend instead of spinach salad. You can even put it in tacos with Greek yogurt and sliced red cabbage. The flavors here are very versatile!

FOR SALMON

1 cup (164 g) organic frozen corn, thawed

1 cup (180 g) grape tomatoes, sliced

2 peppadew peppers, diced

2 frozen wild salmon fillets (8 ounces, or 225 g each), thawed

1 tablespoon (15 ml) extra-virgin olive oil

1 teaspoon fresh lemon juice

1/2 teaspoon sea salt

1/4 teaspoon pepper

FOR DRESSING:

2 tablespoons (28 ml) extra-virgin olive oil

1 tablespoon (20 g) raw honey

1 1/2 teaspoons chili paste

1 1/2 teaspoons rice vinegar

1 1/2 teaspoons fresh lemon juice

1 teaspoon garlic

FOR SALAD:

6 cups (180 g) fresh baby spinach

1 avocado, peeled, pitted, and sliced

Preheat the oven to 350°F (180°C, or gas mark 4).

TO MAKE THE SALMON: In a small baking dish, place the corn, tomatoes, and peppadew peppers in the bottom. Place the salmon fillets over the vegetables and brush them with olive oil. Sprinkle the lemon juice, sea salt, and pepper evenly over the top. Bake for 30 minutes or until the fish is opaque and cooked through.

MEANWHILE, TO MAKE THE DRESSING: In a large glass measuring cup, whisk together the olive oil, honey, chili paste, rice vinegar, lemon juice, and garlic until thoroughly combined. Set aside.

TO MAKE THE SALADS: Place 2 cups (60 g) of spinach in each bowl. Top each with a few avocado slices and a serving of salmon with some corn, tomatoes, and peppadew peppers. Then, drizzle with a few tablespoons (45 to 60 ml) of dressing (you probably won’t need it all) and serve.

YIELD: 3 TO 4 SERVINGS

Almonds / Lentils / Olive Oil / Quinoa / Spinach

Thai Coconut Salmon Salad

The combination of textures in this salad is phenomenal. Crunchy cabbage, coconut, and almonds are combined with soft cucumber, carrots, and salmon and topped with a fabulous almond butter dressing.

FOR SALMON

1 tablespoon (15 ml) extra-virgin olive oil

2 fresh wild salmon fillets (5 ounces, or 140 g each), or frozen and thawed

1 tablespoon (15 g) Thai chili paste

FOR DRESSING:

2 tablespoons (32 g) creamy almond butter

2 tablespoons (28 ml) extra-virgin olive oil

2 tablespoons (28 ml) sesame oil

1 tablespoon (15 ml) rice vinegar

1 tablespoon (20 g) maple syrup

1 tablespoon (10 g) minced garlic

FOR SALAD:

6 cups (180 g) fresh baby spinach

1 cup (90 g) diced green cabbage

1 cup (110 g) grated carrots

1/2 cup (96 g) Quinoa-Lentil Blend

1/2 cup (70 g) diced cucumber

1/2 cup (30 g) unsweetened coconut flakes

1/2 cup (46 g) sliced almonds

TO MAKE THE SALMON: In a large sauté pan over medium-high heat, heat the olive oil. Add the salmon fillets and sear for 3 minutes on one side. Brush the Thai chili paste on the fillets and then flip. Sear the other side for 4 minutes. Flip once more and cook for 2 to 3 minutes more until the salmon is opaque and cooked through. Remove from heat and set aside.

TO MAKE THE DRESSING: In a large glass measuring cup, whisk together the almond butter, olive oil, sesame oil, rice vinegar, maple syrup, and garlic until thoroughly combined. Set aside.

TO MAKE THE SALAD: In a large salad bowl, toss together the spinach, cabbage, carrots, Quinoa-Lentil Blend, cucumber, coconut, and almonds. Pour the dressing over the salad and toss to combine. Portion the salad into 4 individual serving bowls and top each serving with half of a salmon fillet.

YIELD: 4 SERVINGS

Avocado / Citrus Fruit / Olive Oil

Salmon Quesadillas

Mango goes really well with Mexican food, in my opinion, as in these quesadillas and in the Sriracha-Lime-Cauli Tacos. It especially pairs well with salmon. These quesadillas are fruity, light, and flavorful.

FOR DIPPING SAUCE:

2/3 cup (154 g) plain Greek yogurt

1 clementine

1/2 of an avocado

1 tablespoon (16 g) barbecue sauce

FOR SALMON:

2 frozen wild salmon fillets (8 ounces, or 225 g each), thawed

1/2 of a mango, diced

1/2 cup (77 g) sweet corn kernels

1 tablespoon (15 ml) extra-virgin olive oil

1 tablespoon (20 g) raw honey

1 tablespoon (15 ml) soy sauce

1 teaspoon ground ginger

FOR QUESADILLAS:

4 large tortillas

11/2 cups (173 g) shredded Pepper Jack cheese

1/2 cup (75 g) crumbled goat cheese (optional)

Butter, for cooking

Preheat the oven to 350°F (180°C, or gas mark 4).

TO MAKE THE DIPPING SAUCE: In a large glass measuring cup, combine the Greek yogurt, clementine, avocado, and barbecue sauce. Using an immersion blender, or in a food processor, purée the sauce. Refrigerate until needed.

TO MAKE THE SALMON: Place the salmon fillets in a small baking pan.

In another large glass measuring cup, stir together the mango, corn, olive oil, honey, soy sauce, and ginger. Pour this over the salmon fillets. Bake for 30 minutes or until the fish is opaque and cooked through.

TO MAKE THE QUESADILLAS: Place 2 tortillas on a work surface. Sprinkle each with a large handful of Pepper Jack cheese and then top each with half of the salmon-corn mixture. Sprinkle goat cheese over each (if using) and top with another tortilla.

In a large skillet over medium heat, melt some butter. Carefully transfer 1 quesadilla to the skillet (or assemble it directly in the pan after the butter melts). Spread some more butter on top of the quesadilla. Cook for 3 or 4 minutes per side until the tortilla is golden brown and the cheese is melted. Transfer to a plate to keep warm and repeat, cooking the remaining quesadilla. Slice into triangles and serve with the dipping sauce.

YIELD: 2 QUESADILLAS, OR 4 SERVINGS

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Almonds / Citrus Fruit / Olive Oil / Sweet Potatoes

Thai Shrimp & Sweet Potato Quesadillas

Perhaps my second favorite recipe in the book (see my favorite —Spiced Beef & Hummus Pitas!), these quesadillas are unique and delicious. The mashed sweet potato and coconut pair nicely with the spicy shrimp dipped in an almond butter sauce.

FOR SHRIMP:

1 tablespoon (15 ml) extra-virgin olive oil

1 cup (about 125 g) small shrimp, tails removed, deveined, and thawed

1 teaspoon Thai chili paste

FOR DIPPING SAUCE:

1/4 cup (60 ml) coconut milk

2 tablespoons (32 g) creamy almond butter

1 tablespoon (15 g) Thai chili paste

1 tablespoon (15 ml) rice vinegar

1 tablespoon (20 g) raw honey

Juice of 1/2 of a lime

1 teaspoon garlic

1 teaspoon xanthan gum

FOR QUESADILLAS:

4 large tortillas

1/2 cup cooked (164 g) sweet potato, mashed

1 1/2 cups (173 g) shredded white Cheddar cheese

1/2 cup (30 g) unsweetened coconut flakes

Butter, for cooking

TO MAKE THE SHRIMP: In a medium sauté pan or skillet over medium-high heat, heat the olive oil. Add the shrimp and Thai chili paste and sauté for 6 to 8 minutes until the shrimp are opaque and cooked through.

TO MAKE THE DIPPING SAUCE: In a small saucepan on low heat, stir together the coconut milk, almond butter, Thai chili paste, rice vinegar, honey, lime juice, garlic, and xanthan gum. Cook for 4 minutes, stirring constantly until thickened. Set aside while you assemble the quesadillas.

TO MAKE THE QUESADILLAS: Place 2 tortillas on a work surface. Spread each with half of the mashed sweet potato. Sprinkle each with a large handful of Cheddar cheese. Top each with half of the shrimp and coconut shreds and another handful of Cheddar cheese. Then top with another tortilla.

In a large skillet over medium heat, melt some butter. Carefully transfer 1 quesadilla to the skillet (or assemble it directly in the pan after the butter melts). Spread some more butter on top of the quesadilla. Cook for 3 or 4 minutes per side until the tortilla is golden brown and the cheese is melted. Transfer to a plate to keep warm and repeat, cooking the remaining quesadilla. Slice into triangles and serve with the dipping sauce.

YIELD: 2 QUESADILLAS, OR 4 SERVINGS

Almonds / Olive Oil / Quinoa / Spinach

Not Your Momma’s Tuna Casserole

There’s nothing ordinary or boring about this tuna casserole. It has a new level of sophistication, while still being easy to make.

Cooking spray

2 cups (60 g) fresh baby spinach

8 ounces (225 g) quinoa pasta, cooked according to the package directions

2 cans (7 ounces, or 200 g each) water-packed albacore tuna

1 can (15 ounces, or 425 g) organic cream of chicken soup

1 cup (130 g) frozen peas, thawed

1 cup (115 g) shredded white Cheddar cheese

1/2 cup (40 g) shredded Parmesan cheese

1/2 cup (120 ml) unsweetened almond milk

2 tablespoons (14 g) almond flour

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon minced garlic

1 teaspoon Old Bay seasoning

1 teaspoon Worcestershire sauce

Sea salt

Pepper

12 butter crackers, crushed

Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 9 × 13-inch (23 × 33 cm) glass baking dish with nonstick cooking spray and set aside.

In a large bowl, combine the spinach, quinoa pasta, tuna, cream of chicken soup, peas, Cheddar and Parmesan cheeses, almond milk, almond flour, olive oil, garlic, Old Bay seasoning, and Worcestershire sauce. Season to taste with sea salt and pepper. Stir until thoroughly mixed.

Transfer the casserole mixture to the prepared dish. Top with the crushed crackers. Bake for 30 minutes and serve immediately.

YIELD: 6 SERVINGS

Cauliflower / Lentils / Olive Oil / Quinoa

Cauli-Tuna Melts

Have you heard of cauliflower “steaks”? A whole head of cauliflower can be sliced into thick rounds (or “steaks”) and then roasted or baked. Here, they add a great flavor and heartiness to these tuna melts.

FOR CAULI STEAKS:

1 head of cauliflower, sliced into 3/4-inch-thick (2 cm) rounds

2 tablespoons (28 ml) extra-virgin olive oil

1/4 teaspoon sea salt

1/8 teaspoon pepper

FOR TUNA MIXTURE:

1 cup (191 g) Quinoa-Lentil Blend

1 can (7 ounces, or 200 g) water-packed albacore tuna

1/4 cup (60 g) olive oil mayonnaise

1/4 cup (60 g) plain Greek yogurt

2 tablespoons (30 g) sweet relish

1 tablespoon (9 g) diced peppadew peppers

FOR SERVING:

4 English muffins, split

8 slices of provolone cheese

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper.

TO MAKE THE CAULI STEAKS: Place the cauliflower rounds in a single layer on the prepared sheet. Brush with olive oil and sprinkle with the sea salt and pepper. Bake for 20 minutes or until the cauliflower is lightly browned.

TO MAKE THE TUNA MIXTURE: In a medium bowl, stir together the Quinoa-Lentil Blend, tuna, mayonnaise, Greek yogurt, relish, and peppadew peppers. Set aside.

Reduce the oven temperature to 350°F (180°C, or gas mark 4).

TO ASSEMBLE THE MELTS: Place the English muffin halves on a work surface. Top each with 1 slice of roasted cauliflower, then with a generous spoonful of the tuna mixture, and finally with 1 slice of provolone cheese. Carefully transfer the muffins to the prepared sheet and bake for 10 minutes or until the cheese melts. Serve hot.

YIELD: 8 MELTS, OR 4 SERVINGS

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Almonds / Citrus Fruit / Lentils / Olive Oil / Quinoa / Sweet Potatoes

Quinoa & Crab Corn Chowder

This chowder is one of our favorite soups and makes great leftovers for lunch at work or another dinner later in the week. You can use canned crab, which is very finely shredded, or substitute lump crab cut it into bite-size chunks.

2 tablespoons (28 ml) extra-virgin olive oil

1 tablespoon (10 g) minced garlic

1 cup (133 g) finely diced sweet potato

1 cup (67 g) diced lacinato kale

1 carrot, thinly sliced

1 quart (946 ml) organic chicken broth or vegetable broth

3 cans (6 ounces, or 170 g each) wild crabmeat

1 can (16.5 ounces, or 470 g) creamed corn

1 can (15.5 ounces, or 440 g) organic sweet kernel corn, rinsed and drained

1 cup (191 g) Quinoa-Lentil Blend

1 cup (235 ml) unsweetened almond milk

Juice of 1/2 of a lemon

2 tablespoons (14 g) almond flour

1 tablespoon Old Bay seasoning

1/4 teaspoon pepper

French bread, for serving

In a large stockpot over medium-high heat, heat the olive oil. Add the garlic, sweet potato, kale, and carrot. Sauté for about 5 minutes or until the veggies are softened.

Stir in the chicken broth, crabmeat, creamed corn, sweet corn, Quinoa-Lentil Blend, almond milk, lemon juice, almond flour, Old Bay seasoning, and pepper. Reduce the heat to simmer and cook for 25 minutes.

Serve with French bread for dipping.

YIELD: 4 SERVINGS

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Citrus Fruit / Lentils / Olive Oil / Quinoa

Lemon-Bourbon Salmon Tacos

This recipe is a twist on a blog and cookbook favorite, my honey-sesame fish tacos. In this new version, I combine honey-bourbon and citrus with salmon to create something truly unique. If salmon is not available, cod works equally as well for a really delicious meal.

FOR SALMON FILLING:

2 tablespoons (28 ml) extra-virgin olive oil

12 ounces (340 g) fresh wild salmon fillets or frozen and thawed

1/2 cup (96 g) Quinoa-Lentil Blend

2 tablespoons (28 ml) honey-bourbon or 2 tablespoons (28 ml) bourbon plus 1 tablespoon (20 g) raw honey

1 tablespoon (20 g) molasses

1 teaspoon minced garlic

1 teaspoon Old Bay seasoning

Juice of 1/2 of a lemon

FOR SAUCE:

1/2 cup (115 g) plain Greek yogurt

Juice of 1/2 of a lemon

FOR SERVING:

8 small flour tortillas

1 roasted red bell pepper, sliced

1 cup (70 g) thinly shredded red cabbage

TO MAKE THE SALMON FILLING: In a large skillet over medium-high heat, heat the olive oil. Add the salmon and sear for 3 minutes per side. Reduce the heat to medium.

Stir in the Quinoa-Lentil Blend, honey-bourbon, molasses, garlic, Old Bay seasoning, and lemon juice. Cook for 5 minutes more and then start flaking the fish, breaking it into smaller pieces so each can be coated evenly with the sauce. The fish should be opaque and cooked through.

TO MAKE THE SAUCE: In a small bowl, stir together the Greek yogurt and lemon juice. Set aside.

TO MAKE THE TACOS: Fill each tortilla with some salmon filling, a few slices of roasted red bell pepper, and a handful of red cabbage. Drizzle with the sauce and serve.

YIELD: 8 TACOS

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