Salmon, Shrimp, and Salsa

       Most of us like to keep either meat, chicken or fish in our freezers for easy meal prep.  In my freezer we keep mostly fish because that's what we eat and believe it or not, there are economical ways to enjoy and cook both salmon and shrimp.
       I buy my frozen salmon at Costco and my fave is the Coho Wild Alaskan Salmon.  The price is pretty decent but any salmon at Costco will be delish.  For a tasty dinner broil your salmon and accompany it with this Papaya Salsa.  Add some rice and a small salad and you have a gourmet meal:

PAPAYA SALSA

Papaya - one can, drained, chopped

(canned papaya is better for this than fresh - very ripe and nice texture)

1/4- 1/2 Red Bell Pepper

1/2 - 1 Jalapeno Pepper, seeded and minced

Fresh Cilantro, chopped, about 1/4 cup

Fresh Lime Juice - a few squeezes to taste

1 1/2 tsp Orange Juice

1/4 -1/2 tsp Red Pepper Flakes

Mix together and serve over broiled fish. 

Makes plenty for 4 pieces of salmon.
Save some for next week to go with grilled or sauteed shrimp.

       And speaking of shrimp ... Shrimp is also a wonderful thing to keep in the freezer.  It requires absolutely no planning and can be defrosted in cold water - takes about 10 minutes.  I use either the 21-25's or the  31-40's.  That means that there are 21 to 25 per pound or 31 to 40 per pound.  I count out 1/4 to 1/3 of a pound per person, give or take a few extra if you like.
       Make a dry marinade of dill, salt & pepper with a tiny touch of cayenne if you like, peel and devein your shrimp and sprinkle with the dry rub and let it season for about 1/2 hour.  Grill, bake, broil or sautee these shrimp for only 3 - 5 minutes.  Do not overcook!!  Serve with Papaya Salsa, Rice and Salad.
Enjoy!
       Here is one of my most favorite shrimp recipes:

SHRIMP ORZO SALAD

Orzo - 1/2 lb

Lemon Juice -1/4 C (about 2 lemons)

Olive Oil - 1/2 C + about 1/4 C

Salt & Pepper

Shrimp - 1/2 lb. of Medium Shrimp (31/40's are fine)

Green Onions - 1/2 C chopped fine (use green and white parts)

Fresh Dill - 1/2 C chopped

Fresh Italian Parsley - 1/2 C chopped

Hot House Cucumber - 1/2 seeded, unpeeled, medium diced

Red Onion - 1/4 to 1/2 C rough chopped (one small onion)

Feta Cheese - 1/4 lb.cut into 1/2 inch cubes

Fresh Mint- use to garnish

1. Preheat oven to 400.  Bring water in pasta pot to a boil and cook Orzo according to package directions (do not overcook), drain, then mix hot pasta with the lemon juice, 1/2 C olive oil, 1 tsp salt, and fresh cracked pepper in a medium bowl.  Set aside.

2.  Place shrimp on a cookie sheet and drizzle with about 1/4 C olive oil, sprinkle with salt and pepper, then toss to combine.  Spread shrimp into a single layer and roast for 4-6 minutes until they are pink.  Do not overcook!

3. Add shrimp to the Orzo.  Add the green onions, dill, parsley, cukes, and onion.  Season with salt and pepper.  Toss well then add the Feta and carefully stir to mix into pasta.  Cover and leave at room temperature for about 1-2 hours for flavors to blend or refrigerate overnight.  Taste and adjust seasonings.  If the pasta seems too dry you can drizzle a tiny bit of olive oil and mix.

Enjoy!!

       

 


    

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