SEAFOOD DISHES

Sesame Shrimp Stir Fry with Summer Vegetables and Hemp Seeds

Serves: 4| Prep Time: 10 minutes| Cook Time: 10 minutes|

Ingredients

¼ cup Liquid Aminos

2 tablespoons Organic Extra Virgin Coconut Oil (divided)

1 pound large peeled and deveined shrimp (if possible wild)

1 small yellow onion halved and finely chopped

1 red or orange bell pepper seeded and diced

1 small yellow squash cut into matchsticks

3 ounces shitake mushrooms stem removed and thinly chopped

2 garlic cloves crushed

2 cups finely sliced rainbow chard

2 teaspoons sesame oil

2 tablespoons raw honey

2 tablespoons Organic Shelled Hemp Seed

Directions

Whisk together the liquid aminos, hemp seeds, sesame oil, and raw honey in a small mixing bowl.

Bake one tablespoon coconut oil in a large nonstick skillet.

Add the shrimp; stir-fry over high heat until becomes pink, about 2 minutes. Move to a bowl and keep separate. Add the rest of the oil; stir-fry the shitakes, squash, peppers, and onion until slightly charred, about 5 minutes. Add garlic; cook until sweet-smelling, one minute. Stir in the chard; sauté until wilted about 2 minutes.

Add the sauce; simmer until it becomes a little bit thick, 2 minutes.

Fold in the shrimp and bake 1 minute more. Serve and enjoy over quinoa or brown rice.

Notes

If you do not have liquid aminos available, you can use soy sauce instead.

Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce

Serves: 4| Prep Time: 15 minutes| Cook Time: 15 minutes|

Ingredients

1 cup white quinoa

1 bunch Lacinato, Tuscan or dinosaur kale, thick stems removed and finely chopped

1 medium carrot, peeled and finely cut

2 tablespoons lemon juice

2 garlic cloves, crushed

Olive oil

Sea salt

2 cups cooked chickpeas, rinsed and drained if canned

¼ cup dried currants, cranberries or cherries

1 tablespoon hemp seeds (optional)

Four 4-ounce sockeye salmon fillets (skin on)

For the sauce:

¼ cup tahini paste

½ cup water

1 tablespoon lemon juice

½ cup Greek yogurt

½ teaspoon sea salt

Directions

Combine the quinoa and 2 cups water in a medium-sized saucepan; boil and cover. Bring the heat to low. Bake for 15 minutes; let it remain covered for 10 minutes without heat. Fuzz with a fork; and keep aside.

In a big mixing bowl, combine the carrots, garlic, lemon juice, kale and ½ teaspoon sea salt, and 2 tablespoons olive oil. Clean your hands then whisk the kale until properly coated with oil and lemon. Add the cooked quinoa to the kale alongside dried fruit, hemp seeds (if included), and the chickpeas. Blend very well until it is thoroughly mixed and taste for seasoning.

Cook two tablespoon oil in a big nonstick skillet. Pat the salmon dry; season with salt. Bake the salmon skin-side down over high heat until satisfactorily browned, 2 to 3 minutes. With care flip the fish; sauté the other side for 2 minutes also, until the sides become opaque. Separate the quinoa into bowls; top with the baked salmon.

In a medium mixing bowl, toss together the sauce ingredients until smooth. Add more water as required so that the sauce can flow easily. Note that you can prepare the sauce a week prior to the main dish preparation.

Ladle over the fish; serve without further delay.

Notes

The quinoa and tahini sauce can be prepared 3 days in advance.

To keep this low FODMAP, purely leave out the chickpeas and replace with a simple pesto or romesco sauce for the tahini sauce

Salmon Panzanella

Serves: 4| Prep time: 30 minutes| Cook time: 30 minutes|

Ingredients

2 large tomatoes, slice into 1-inch pieces

1 medium cucumber, peeled (if desired), seeded and diced into 1-inch pieces

¼ cup finely chopped red onion

¼ cup finely sliced fresh basil

1 pound center-dice salmon, skinned and sliced into 4 portions

½ teaspoon kosher salt

8 Kalamata olives, pitted and sliced

3 tablespoons red wine vinegar

1 tablespoon capers, washed and diced

¼ teaspoon freshly ground pepper, divided

3 tablespoons extra-virgin olive oil

2 thick slices day-old whole-grain bread, slice into 1-inch cubes

Directions

Preheat grill to high.

Toss carpers, vinegar, olives, and 1/8 teaspoon pepper in a big bowl. Cautiously toss in oil until mixed. Add basil, onion, cucumber, tomatoes, and bread.

Oil the grill rack. Then season both sides of the salmon with salt and the rest of 1/8 teaspoon pepper. Grill the salmon until well cooked, 4 to 5 minutes.

Portion out the salad among the 4 bowls; top each with a piece of salmon.

Enjoy!

Per serving: Calories: 358 | Total fat: 21g| Carbs: 14 g| Protein: 29 g|

Salmon and Eggplant Curry

Serves: 4| Prep time: 5 minutes| Cook time: 35 minutes|

Ingredients

1 tablespoon canola oil

1 tablespoon plus 1 teaspoon Thai yellow curry paste, or 1 teaspoon curry powder,

½ cup chopped fresh basil

3 tablespoons lime juice

2 cloves garlic, crushed

1 medium eggplant (about 1 pound), cut into 1/2-inch cubes

1 14-ounce can coconut milk

1 tablespoon plus 1 teaspoon fish sauce

1 tablespoon light brown sugar

1 pound skinned a salmon fillet, preferably wild Pacific, chop into 1-inch pieces

2 cups sugar snap peas, trimmed

Direction

Bake oil in a large skillet over a medium heat. Add garlic and curry paste or powder; cook, stirring, until aromatic, about 1 minute. Add eggplant and cook, stirring until the eggplant is covered with the curry mixture, about 2 minutes.

Add fish sauce, brown sugar, and coconut milk to the pan. Boil; stir in salmon and snow peas. Bring down the heat to a simmer, cover, and cook, stirring infrequently, until the salmon is cooked through and the peas are soft-crisp about 5 minutes. Take down from the heat. Stir in lime juice and basil.

Enjoy!

Per serving: Calories: 332| Total fat: 15g| Carbs: 21g| Protein: 28 g|

Salmon Chowder

Serves: 6| Prep time: 30 minutes| Cook time: 30 minutes|

Ingredients

1 tablespoon canola oil

1/3 cup sliced carrot

1/3 cup diced celery

4 cups reduced-sodium chicken broth

1-½ cups water

1 12-ounce skinned salmon fillet (preferably wild-caught)

2-½ cups frozen cauliflower florets, melted and roughly sliced

3 tablespoons sliced fresh chives or scallions, or 1-½ tablespoons dried chives

1-1/3 cups instantly mashed potato flakes, or 2 cups leftover mashed potatoes

¼ cup sliced fresh dill, or 2 teaspoons dried tarragon

1 tablespoon Dijon mustard

¼ teaspoon salt

Freshly ground pepper

Directions

Cook oil in a big saucepan over medium heat. Add celery and carrot; sauté stirring regularly, until the vegetables just start to brown, 3 to minutes. Add chives or scallions, cauliflower, salmon, water, broth and then simmer. Place a lid on it and heat, maintaining a mild simmer, until the salmon is just cooked very well, 5 to 8 minutes. Remove the salmon to a dirt-free cutting board. Flake into small pieces with a fork.

Stir potato flakes or leftover mashed potatoes, mustard, and dill or tarragon into the soup until well mixed. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.

Enjoy!

Per serving: Calories: 115| Total fat: 5g| Carbs: 4g| Protein: 15g|

Asparagus and Salmon Spring Rolls

Serves: 12| Prep time: 45 minutes| Cook time: 45 minutes|

Ingredients

For the spring rolls:

24 thick or 36 thin asparagus spears (about 2 pounds)

2 3- to 4-ounce packages smoked wild salmon

12 8-inch rice-paper wrappers

1 ripe avocado, chopped into 24 slices

1 cup grated carrot

½ cup chopped fresh basil

½ cup chopped fresh mint

For the dipping sauce:

1/3 cup reduced-sodium soy sauce

2 tablespoons orange juice

2 tablespoons lemon juice

2 tablespoons mirin -a Japanese condiment

¼ teaspoon minced red pepper (or more to taste)

Directions

To make spring rolls:

Boil 1-inch water in a large skillet. Spruce asparagus spears to no higher than 6 inches; add to the water boiling. Slightly cover and bake the asparagus until crisp tender, about 3 minutes.

Drain; refresh under the cold water. Slice each spear in half lengthwise. Chop salmon slices into 12 strips no longer than 6 inches each.

Soak a wrapper at a time in a shallow bowl of a very hot water until tender, about 30 seconds. Lift out, allow excess water drain off; arrange on a dirt free dry cutting board.

Position a strip of smoked salmon at the center of the bottom third of the wrapper, with a 1-inch border on either side. Organize 4 thick or 6 thin asparagus spear halves (overlying as needed) over the salmon. Top the asparagus with two slices of avocado, 2 teaspoons each mint and basil, and 1 tablespoon grated carrot.

Fold the wrapper over the filling; roll into a firm cylinder, folding in the sides as well. Repeat with the rest of the wrappers and the filling. Slice each finished roll in half.

To make dipping sauce:

Toss soy sauce, lemon juice, mirin, minced red pepper, and orange juice in a small serving bowl.

Serve the rolls with the sauce.

Enjoy!

Per serving: Calories: 102 |Total fat: 3g| Carbs: 13g | Protein: 6g|

Seafood Paella

Serves: 6 | Prep time: 5 minutes| Cook time: 55 minutes |

Ingredients

2 cups fish broth (preferably homemade)

3 cups organic chicken broth

½ cup buttery Chardonnay

½ teaspoon saffron threads

2 pastured chicken thighs, slice into ½ -inch cubes

Unrefined sea salt

Smoked paprika

5 tablespoons extra virgin olive oil (divided)

½ pound squid, cleaned and chopped into rings

1 pound large raw shrimp, shelled and deveined with tails left on

1 tablespoon anchovy paste

5 cloves garlic, peeled and crushed

3/4 cup jarred roasted red peppers, drained, patted dry and chop into thin strips

½ cup finely diced parsley

Lemon wedges

1 large onion, finely sliced

½ teaspoon crushed red pepper

1 yellow bell pepper, finely diced

2 cups short grain sprouted brown rice

2 teaspoons cumin

1 pound grape tomatoes, cut in half lengthwise

12 littleneck clams, excellently scrubbed

1 pound mussels, perfectly scrubbed and debearded

1 ½ cups frozen petite peas

Directions

Preheat the oven to 375⁰F degrees.

Add the fish, Chardonnay, chicken broth, and saffron threads to a saucepan; and simmer.

Season the chicken with paprika and salt. Bake 2 tablespoons oil in a big skillet over medium heat. Add chicken; brown on both sides until golden. Take the chicken away from the skillet; cover to maintain it’s juicy and keep aside.

Season the shrimp and the squid with paprika and salt. Bake another tablespoon oil in the skillet over a medium heat. Add the shrimp and the squid to the skillet; singe about 1 minute on each side. Move the shrimp and the squid to the same dish with the chicken, place a lid on it and keep aside.

Add the anchovy paste and the remaining 2 tablespoons oil to the skillet; sauté over a medium heat. Add the minced red pepper, onion, yellow pepper, and garlic; cook over a low heat, stirring constantly, until the vegetables become soft but not brown. Add the rice; bake until opaque and lightly golden in appearance; stirring with a wooden ladle. Season the rice with salt to taste. Stir in the cumin. Add the simmering broth; stir to free any brown pieces on the bottom of the pan. Stir in the tomatoes; cover and simmer for 15 minutes.

Add the mussels and the clams to skillet; pushing them under the rice but having the opening edges facing up. Cook, with no interference for 10 minutes. Add the squid, the shrimp and the chicken to the skillet and bury them under the rice to the best of your ability. With a gentle approach, fold in the frozen peas and the roasted pepper strips. Loosely cover with foil or baking sheet; bake for 10 minutes.

Take down paella from the oven. Cover once more with foil; leave alone for another 10 minutes so that the rice will carry on cooking and take in liquid as it sets. Garnish with parsley; serve and enjoy with lemon wedges.

Jumbo Shrimp and Grilled Greek Garlic

Serves: 1 | Prep time: 2 minutes| Cook time: 6 minutes |

Ingredients

1 teaspoon ginger, chopped

1 small shallot, cut

2 tablespoon olive oil

2 tablespoon light soy sauce

1 oz white wine

12 jumbo shrimp, washed and deveined

4 oz cherry tomatoes, halved

2 oz coriander, sliced

1 tablespoon oregano, diced

1 teaspoon garlic, sliced

1 tablespoon unsalted butter

Salt

Pepper

Directions

Cut the shrimp in halves butterfly style without cutting through; place on a serving plate. Sprinkle oregano, coriander, pepper, and salt to taste.

Over medium heat, add olive oil to a big skillet. Add garlic, ginger, and shallots; stir. Position the shrimp face down in the skillet; cook 2 minutes on each side. Remove shrimp; put in a warm oven heated at 250⁰F. Add the remaining flakes of oregano and coriander into the skillet.

Add the soy sauce and cherry tomatoes; stir for 1 minute. Remove shrimp from oven; put in a pan, add butter to it and let splutter. Drizzle white wine over shrimp. Serve and enjoy with rice or mashed potatoes.

Per Serving: Calories: 110 | Total Fat: 3g | Carbs: 3g | Protein: 18g |

Paella with Shrimp, Clams & Mussels

Serves: 4| Prep time: 5 minutes| Cook time: 1 hour |

Ingredients

Large pinch saffron

1 cup bottled clam juice

½ medium onion

3/4 teaspoon kosher salt

½ lb. mussels, scrubbed (about 20)

1/3 lb. large shrimp (about 12), peeled; shells reserved

5 cups water or fish stock

1- ½ cups Spanish bomba rice

8 medium clams, such as littlenecks (about 1 lb.), cleaned

2 lemons, dice in half

1 large ripe tomato, halved horizontally

¼ cup extra-virgin olive oil

8 cloves garlic, coarsely sliced

¼ teaspoon pimentón (Spanish paprika, sweet or hot; optional)

Direction

Put the saffron in a big mortar; pound to a powder with a pestle or alternatively grind the saffron into a cup and crush it with the aid of the back of a spoon. Bake the clam juice to simmering state in a microwave or a saucepan. Empty it into the mortar or cup as the case may be with saffron; keep aside to permeate.

Shred the onion half on the biggest holes of a shredder to get about ¼ cup shredded onion; keep aside. Shred both tomato halves on the shredder all through to the skin. Throw away the skin.

Pour the oil in a 14-inch paella dish. Place over the dish over a medium heat and add the shredded onion; sauté until softened and lightly darkens, 2 to 3 minutes. Add the sliced garlic, pimentón, shredded tomato, and ¼ teaspoon salt; bake gently in the center of the cooking dish, stirring regularly, until the mixture, known as a sofrito, gets dark red and a very thick purée, 20 to 30 minutes. Heat it as long as you want, just be careful not have it burnt. As it thickens, reduces the heat, if it ever sticks to the dish, stirs in small amount of water.

As you cooking the sofrito, select the best 8 mussels and keep them in the refrigerator. Place the shrimp shells in a big saucepan set over a medium-high heat and bake, stirring, until they become pink and dry, 2 to 3 minutes. Add the water or fish stock and the rest of the mussels and boil over a high heat. Lower the heat and simmer for 10 minutes. Sieve the broth, discarding the shells of the shrimps and the mussels. Clean the saucepan and empty broth back into it. Add the saffron-permeated clam juice to the broth and gently simmer. Add the rest of the ½ teaspoon salt, taste and add more if needed. It should be well salted but not salty. Cover and lower the heat to very low.

When the sofrito is ready, add the rice and bake over a medium heat, stirring regularly to mix it with the sofrito, 2 minutes. Increase the heat to high; empty 4-3/4 cups hot broth (if not sufficient, supplement with water) into the paella pan. Take a spoon and spread the rice uniformly but do not stir for the rest of your cooking. Regulate the heat to have a forceful simmer, readjusting the pan to get bubbles all the way to the boundary.

Arrange the clams in the pan, tucking them into the rice. The moment the rice merely starts to show at the level of the broth, after 8 to 10 minutes; position the reserved mussels in the pan. Reduce the heat so that the broth simmers very slowly throughout the pan. After additional 5 minutes, place the shrimp in the pan, slightly pressing them into the rice. Go on with the cooking until the liquid is fully absorbed, the shellfish are open, the shrimp are pink, and the rice is soft but appetizing (take a bite of few grains below the top layer), about 5 minutes.

It is essential that the rice simmer for a complete 20 minutes, therefore it appears that the broth is evaporating too rapidly, sprinkle some additional broth or water on top. And in case the rice is not cooking uniformly, place a foil or baking sheet over the pan to trap the heat from escaping. Check for the sticky browned rice that has stuck to the bottom of the pan. Check in several spots. In case there is no, increase the heat to medium-high and cautiously cook, changing the position of the pan, until you hear sizzling and experience resistance, to 2 minutes; if you perceive any burning remove the pan from the oven.

Take the pan down from the heat and cover lightly with foil. Allow the paella rest for 5 to 10 minutes. Place the pan on the table; remove the foil, tells everyone around you to squeeze lemon over the area in their front. Customarily, paella is consumed directly from the pan, beginning from the edge and moving to the center.

Shrimp with Potatoes and Tomatoes 

Serves: 4 | Prep time: | Cook time: 40 minutes|

Ingredients

1 pound head-on jumbo shrimp

3 cups ripe cherry tomatoes (about 1 pound)

1¼ teaspoon kosher salt

¼ teaspoon ground white pepper

½ cup torn fresh basil

6 tablespoon extra-virgin olive oil, divided

2 medium shallots, minced (about 1/3 cup)

1½ teaspoon seeded minced serrano chile (about 1 medium)

2 teaspoons dried oregano

13 ounces baby Yukon Gold potatoes, quartered (about 2 cups)

1 garlic clove, thinly sliced (about 1 teaspoon)

½ cup white wine

Directions

With the aid of a knife, create a ¼ inch-deep cut along the back of each shrimp shell from head to tail. Do not touch the head and the shell. Use a small moistened paper towel to remove and dispose of the vein. Towel the shrimp dry, and set aside.

Cook ¼ cup oil in a very big skillet over medium-high until gleaming and so hot. Add shrimp, and singe until the shells are charred about 1 minute. Move the shrimp to a bowl.

Lower the heat to medium. Add chile, oregano, and shallots; cook until shallots are searing about 30 seconds. Add garlic and potatoes, cover and bake, shaking pan steadily, until the edges of the potatoes start to become brown, about 5 minutes. Remove the cover; add wine, and cook, stirring intermittently until the liquid is almost evaporated 5 to 6 minutes.

Add tomatoes, cover, and bake until tomatoes start to split and release their juices and potatoes are soft, 2 to 3 minutes. Season with white pepper and salt; stir in basil.

Separate among 4 shallow bowls, sprinkling with the remaining 2 tablespoons oil, and serve.

Per serving: Calories: 212.1| Total Fat: 12.3 g| Carbs: 0.5 g| Protein: 23.9 g|

Ceviche

Serves:| Prep time: 5 minutes | Cook time: 1 hour 35 minutes |

Ingredients

For the Ceviche:

12 ounces boneless skinless dorado fillets, very finely sliced (or use any fresh light white fish such as snapper)

1 tablespoon champagne vinegar

½ teaspoon xanthan gum

Kosher salt freshly ground white pepper

1 cup fresh lemon juice

2 hothouse cucumbers, very coarsely chopped

3 tablespoons white balsamic vinegar

For the Pickled Onions:

½ cup sherry vinegar

1 red onion, cut into 1/8-inch-thick rings

For the Garnishes:

1 cup (loosely packed) sprigs of purslane

12 borage flowers Fleur de sel

2 small jalapeño chiles, cut crosswise into very thin slices (about 48 slices)

2/3 cup (loosely packed) fresh cilantro leaves

Directions

To make the Ceviche:

Toss gently the sliced fresh fish and lemon juice in a big bowl then place mixture aside for 30 minutes, or until the fish becomes opaque. Strain the lemon juice and refrigerate until cold.

Process the cucumbers in a high-powered blender until smooth. Sieve the cucumber mixture in a fine-meshed sieve to remove the cucumber water, throw away the solid. You should get almost 2 cups green cucumber water. Combine the champagne vinegar, balsamic vinegar, and cucumber water in a medium bowl to mix. Season the cucumber liquid to taste with pepper and salt; then toss in the xanthan gum to thicken a little. Refrigerate until cold.

To prepare the Pickled Onions:

Sauté the red onions in a small saucepan for 30 seconds, then strain and rapidly submerge the onions in a bowl of ice water until the onions are cold. Drain the onions then put them in a small bowl. Add vinegar; soak the onions for 1 hour. Strain the onions once more, cover and refrigerate.

Finally, arrange the slices of fish over the bottom of 6 shallow soup dishes. Scoop about 5 tablespoons of cucumber water over the fish on each plate and sprinkle the pickled onions (almost 4 per plate) over the fish. Garnish with the cilantro leaves, purslane, and borage flowers and the jalapeño slices. Season with a little amount of fleur de sel and serve without delay.

Per serving: Calories 108.0 | Total Fat: 4.0 g | Carbs: 5.0 g | Protein: 14.0 g |

Lobster Stock

Serves: 1 | Prep time: 5 minutes | Cook time: 1 hour 30 minutes|

Ingredients

1 sliced carrot

16 cups water

2 tablespoon olive oil

1 thyme sprig

1 bay leaf

5 minced garlic cloves

1 diced onion

1 chopped celery rib

2 lobster carcasses

Directions

Split the lobster carcasses straight down to the middle and take out the grain sack.

Sauté carrot, thyme sprig, bay leaf, celery rib and garlic cloves.

Stir in the lobster carcasses and water. Bring to a boiling point; simmer until reduced to almost 6 cups, about 1½ hours.

Strain using a cheesecloth-lined sieve.

Cook and refrigerate up to 4 days or freeze up to 3 months.

Per serving: Calories: 380.0| Total Fat: 24.0 g| Carbs: 16.0 g| Protein: 25.0 g|

Grilled Whole Fish with Tomato-Fennel Sauce  

Serve: 8 | Prep time: 20 minutes| Cook time: 55 minutes |

Ingredients

5 teaspoons kosher salt, divided 

1 (4- to 6-pound) whole fish, such as black sea bass or snapper, or 4 (1-pound) whole fish, such as branzino, cleaned

2 tablespoons grapeseed oil 

2 tablespoons canola oil 

1 large white onion, thinly sliced (about 2 cups)

1 fennel bulb, thinly sliced (about 1 3/4 cups)

6 garlic cloves, thinly sliced (about ¼ cup)

4 tomatoes, cut into 1-inch cubes (about 3 cups)

1 teaspoon chili powder 

½ teaspoon hot paprika 

2 cups fish or chicken stock

Directions

Cook canola oil in a medium saucepan over medium heat. Add fennel, garlic, and onion to pan; heat stirring from time to time until the onion is lucent, about 8 minutes. stir in chili powder, paprika, and tomatoes. Lower the heat to medium-low; simmer until tomatoes are tendered and a little bit broke down 5 to 6 minutes. Stir in stock, and increase heat to medium; sauté until decreased to about 3 cups, about 10 minutes. Season with 1 teaspoon salt. Remove the sauce from the heat; cover to stay warm.

Wash fish under a cool running water, and towel dry with a paper towel. Drop on a big rimmed baking sheet; sprinkle both sides with grapeseed oil, and drizzle all over with the remaining 4 teaspoon salt.

Completely open the bottom and top vents of a charcoal grill. Make 2 charcoal chimney starters loaded with briquettes (almost 8½ cups of briquettes per chimney). As the briquettes are covered with gray ash, pour in an even layer on bottom grate of grill. The internal temperature should be 375°F to 400°F.

Put fish on the oiled grate, and grill, uncovered, until seared and meat tears away from the bones, about 9 minutes for big fish and 5 minutes for smaller fish. Make use of the 2 large fish spatulas to cautiously flip fish; and grill without cover, until fish become opaque and blistering, 6 to 8 minutes.

Once again, use the fish spatulas though with caution to transfer the fish to a serving plate; scoop sauce over the fish.

Serve and enjoy immediately.