Salmon burgers: 3-4 servings

2 8oz fillets of salmon, no skin
1 egg white
1 tablespoon of capers, well drained
1 teaspoon of fresh thyme
1 teaspoon of dill, or coriander depending on your preference
2 garlic cloves
½ teaspoon of sea salt
½ teaspoon of fresh ground black pepper
hamburger buns
3 tomato slices
1 red onion sliced
lettuce leaves

1. Steam salmon until cooked. Let cool.

2. Flake salmon with a fork. Add egg white, capers, thyme, dill or coriander, salt and pepper.

3. Divide mixture into four firm portions, refrigerate for two hours, or until the patties are firm enough.

4. Spray skillet with non stick cooking spray. Cook cook burgers at medium heat, 5 minutes on each side.

5. Place patties on burgers, and garnish as you like.

Tequilla- lime shrimp : 4 servings

1 ½ pounds of medium shrimp, cleaned and deveined
2 tablespoons of unsalted butter
2 tablespoons of extra virgin olive oil
3 garlic cloves
1 tablespoon of fresh ginger
¼ cup of tequila
juice of 1 lime
½ teaspoon of sea salt
¼ cup of chopped coriander
1 cup of basmati rice (or other rice of your choice, you can also use orzo)

1. Clean and devein shrimp. Pat dry with paper towels.

2. In a large skillet, heat butter and oil.

3. Add garlic, and then shrimp. Cook for 2 minutes.

4. Add tequilla, salt and ginger, and cook for an additional 2 minutes, or until all liquid has evaporated.

5. Place cooked shrimp over rice and sprinkle cilantro and fresh ground pepper.

Teriyaki Ginger Scallops: 3 servings

1 lb fresh large fresh scallops
3 tablespoons soy sauce
2 tablespoons of rice wine
1 tablespoon of fresh ginger
½ teaspoon brown sugar
1 garlic clove
2 tablespoons sherry
½ teaspoon of sea salt
1 bunch of fresh asparagus
1 cup of rice

1. In a bowl, combine soy sauce, rice vinegar, brown sugar, ginger,, and garlic. Stir until sugar is dissolved. Add scallops and refrigerate for 1 hour.

2. Drain scallops and reserve your marinade. Heat large skillet with non stick cooking spray, and a teaspoon of non salted butter. Add scallops and cook for two minutes. Turn scallops on other side, and glaze with remaining marinade. Cook for two additional minutes or until done.

3. Serve with rice and asparagus.

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