· 4 (6-ounce) skin-on salmon fillets · 1 1/4 teaspoons kosher salt, divided · 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon) · 1/4 cup honey · 2 tablespoons soy sauce or tamari · 1 tablespoon olive oil · 4 cloves garlic, minced · Thinly sliced scallions, for garnish (optional) Pat 4 (6-ounce) salmon fillets dry with paper towels. Season the flesh with 3/4 teaspoon of the kosher salt. Whisk 1

1 pound jumbo shrimp (21 to 30 per pound), peeled and deveined Kosher salt 5 garlic cloves, minced 3 tablespoons extra virgin olive oil 1/2 to 1 teaspoon red pepper flakes, or more to your liking 3 to 4 tablespoons unsalted butter 1/4 cup dry white wine or broth 1/2 lemon, zested and juiced 1/4 cup chopped fresh parsley Marinate the shrimp. Pat the shrimp dry and put them in a mixing bowl. Add a pinch of kosher salt, half the garlic, and 1 tablespoon extra virgin olive oil.

4 white fish fillets (such as flounder) 3 tbsp unsalted butter, melted 4 cloves garlic, minced 1 tbsp fresh lemon juice (about 1/2 a lemon) 1 tsp lemon zest 1⁄2 tsp salt (adjust to taste) 1⁄4 tsp black pepper 1⁄4 tsp smoked paprika 1 tbsp fresh parsley, chopped (plus extra for garnish) Lemon wedges, for serving Preheat your oven to 400°F. Line a baking dish with parchment paper or lightly grease it with a bit of melted butter. In a small bowl, combine the melted butter, min

Ingredients 1 pound (450 grams) large sea scallops, fresh or thawed if frozen Salt and pepper, to taste 2 tablespoons olive oil 3 tablespoons unsalted butter, divided 4 garlic cloves, minced 1⁄4 cup dry white wine or chicken broth (optional) Juice of 1 lemon (about 2 tablespoons), plus more for serving 1-2 tablespoons fresh parsley, finely chopped moving them around while cooking to achieve a good sear. Remove and set aside on a plate. Lower the heat to medium, then add 2 t

1 pound large or jumbo shrimp, peeled and deveined 2 cloves garlic, minced or grated 1 lemon, zested and juiced Kosher salt Freshly ground black pepper 2 tablespoons extra virgin olive oil, divided 1/3 cup basil pesto 2 cups cherry tomatoes (1 10-ounce container), halved Fresh basil (optional) Marinate the shrimp. In a bowl, combine the shrimp with the garlic, lemon zest, half of the lemon juice, a pinch each of salt and black pepper (about 1/2 teaspoon each) and 1 tablespo

2 cups uncooked instant rice 4 salmon fillets (5 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 6 tablespoons orange juice 6 tablespoons soy sauce 1 teaspoon sesame oil Optional: Julienned green onions, sesame seeds and orange slices Cook rice according to package directions. Meanwhile, sprinkle salmon with salt and pepper. In a large skillet coated with cooking spray, cook salmon over medium-high heat until fish just begins to flake easily with a fork, 3-4 minutes on e

Ingredients 1 cup apple cider 1 tablespoon whole-grain mustard ½ tablespoon finely chopped fresh rosemary ½ tablespoon finely chopped fresh thyme ½ tablespoon finely chopped fresh sage ½ teaspoon ground pepper, plus more to taste ¼ teaspoon salt, divided Pinch of nutmeg 2 tablespoons unsalted butter, divided 2 (4-ounce) wild salmon fillets, skin on 2 tablespoons finely diced leeks Directions Whisk 1 cup cider and 1 tablespoon mustard together in a small saucepan. Stir in ½ ta

1 tablespoon olive oil 2 poblano peppers, finely chopped 1 small onion, finely chopped 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained 1/4 cup chopped pitted green olives 3 garlic cloves, minced 1/4 teaspoon pepper 1/8 teaspoon salt 4 halibut fillets (4 ounces each) 1/3 cup chopped fresh cilantro 4 lemon wedges Crusty whole grain bread, optional In a large nonstick skillet, heat oil over medi

1 cup teriyaki sauce 1 can (6 ounces) pineapple juice 1/2 cup packed brown sugar 6 garlic cloves, minceds 1/4 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1 pound beef top sirloin steak, cut into 1-inch cubes 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 1 pound whole fresh mushrooms 2 large green peppers, cut into 1-inch pieces 2 medium onions, halved and quartered 1 pint cherry tomatoes 1-1/2 teaspoons cornstarch In a large bowl, combine the first 6

4 teaspoons lemon juice 4 halibut fillets (4 to 6 ounces each) 1 teaspoon minced fresh gingerroot 1/4 to 3/4 teaspoon salt, divided 1/4 teaspoon pepper 1/2 cup water 10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halved Crushed red pepper flakes 1 tablespoon canola oil 5 garlic cloves, sliced lengthwise 2 tablespoons sesame oil 2 tablespoons soy sauce Lemon slices, optional Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepp