Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice
Ingredients:
Lime Salmon
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil, plus more for grill
2 tsp lime zest
3 Tbsp fresh lime juice
3 cloves garlic, crushed
Salt and freshly ground black pepper, to taste
Coconut Rice
1 1/2 cups Zico Coconut Water
1 1/4 cups canned coconut milk
1 1/2 cups jasmine rice, rinsed well and drained well
1/2 tsp salt
Avocado-Mango Salsa
1 large mango, peeled and diced
3/4 cup chopped red bell pepper (1/2 large)
1/4 cup chopped fresh cilantro
1/3 cup chopped red onion, rinsed under water and drained
1 large avocado, peeled and diced
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp Zico Coconut Water
Salt and pepper, to taste
How to Make It:
For the salmon:
1. In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
3. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
For the coconut rice:
1. While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
2. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
For the mango avocado salsa:
1. While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
2. Serve salmon warm with coconut rice top with avocado mango salsa.
Healthy Grilled Pineapple Chicken
Ingredients:
How to Make It:
1. Soak dates in warm water as noted to soften.
2. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
3. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
4. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
5. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side).
6. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.
Mediterranean Shrimp 'n Veggies
Ingredients:
2 cups chopped zucchini
1 cup chopped red onion
1/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tbsp. lemon juice
2 tsp. olive oil
1/8 tsp. each salt and black pepper
8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1/4 cup bagged sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled reduced-fat feta cheese
2 tbsp. sliced black or kalamata olives
2 tbsp. chopped fresh basil
How to Make It:
1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Lay veggies on the baking sheet. Sprinkle with oregano, garlic powder, and onion powder.
3. Bake for 12 minutes.
4. Meanwhile, in a medium bowl, combine lemon juice, oil, salt, and pepper. Whisk until uniform. Add shrimp, and toss to coat.
5. Flip/rearrange veggies. Evenly top with shrimp (and any excess juice mixture), chopped sun-dried tomatoes, feta cheese, and olives.
6. Bake until shrimp are cooked through and veggies have softened and lightly browned, about 12 minutes.
7. Sprinkle with basil.
Pineapple Shrimp Fajitas
Ingredients:
2 cups sliced bell pepper
1 cup sliced onion
One 8-oz. can pineapple tidbits packed in juice, lightly drained
1 tbsp. fajita seasoning mix
1 tbsp. chopped fresh cilantro, or more for topping
8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1 1/2 tsp. lime juice
How to Make It:
1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. In a large bowl, combine veggies, pineapple, 1 1/2 tsp. fajita seasoning, and cilantro. Toss to coat.
3. Spread mixture onto the center of the baking sheet. Bake for 12 minutes.
4. Meanwhile, in the large bowl, combine shrimp, lime juice, and remaining 1 1/2 tsp. seasoning. Toss to coat.
5. Flip/rearrange mixture on the baking sheet. Top with shrimp.
6. Bake until veggies have softened and lightly browned and shrimp are cooked through, about 8 - 10 more minutes.
Makes 2 servings
Skirt Steak Fajitas
Ingredients:
How to Make It:
1. Whisk together the marinade ingredients in a small bowl. Reserve about 1/3 cup of marinade for the vegetables.
2. Place the steak in a gallon-sized ziplock bag.
3. Add the remaining marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.After meat has finished marinating, remove steak from marinade and wipe off excess marinade with paper towel. (I also cut the steak into a couple of more manageable sized pieces, for easier turning on the grill). brush the vegetables with reserved marinade.
4. Heat your grill to high. Scrape the grill grate clean and oil the grate.
5. Add the steak to the super hot grill and grill, covered about 2 1/2 minutes per side (for medium/medium-rare), or until steak reaches desired doneness.
6. Remove steak to a clean plate and cover with foil & let rest for 10-15 minutes.
7. Add the peppers and onions to the grill and grill, turning occasionally until cooked, peppers should take about 5 minutes and onions will take about 1
8. Remove from grill. Briefly add the tortillas to the grill, a couple at a time and grill until warmed and lightly charred around the edges. Wrap the tortillas in foil to keep warm.Thinly slice the steak, against the grain. Slice the onions in half and separate the rings. Slice the peppers.
Serve with the tortillas, lime wedges and toppings of your choice.
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