Rub 4 (6-ounce) salmon fillets with brown sugar mixture (1 tbsp light brown sugar, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, 1/4 tsp freshly ground black pepper). Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard. Toss fresh baby spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon,

Preheat the oven to 375*. In a small mixing bowl, mix together 4 oz softened cream cheese, 1 tbsp mix of fresh dill and chives, lightly chopped and pinch of onion powder. Spread the cream cheese mixture over the bottom and sides of the prepared pie crust. Once spread, there should be a thin layer the entire way around. Add 1 med diced tomatoe. Add small pieces smoked salmon on top of the tomatoes. Add 1 ½ tbsp capers on top of the salmon. In a bowl, whisk together 4 eggs and1

Preheat the broiler. Rinse 4-6oz fish fillets in cold water and pat dry with a paper towel. Place the fish on a baking sheet or oven-proof skillet. Season with sea salt and the herbs de Provence, optional. Slather the tops of the fillets with 1 tbsp Dijon mustard. Combine 3 med heirloom tomatoes diced, 1/3 c olives, 1 tbsp capers, 1 clove minced garlic, 2 tbsp olive oil, 1 tbsp white wine vinegar, and ½ teaspoon salt in a medium mixing bowl. Drizzle the tomato mixture over th

Preheat a grill for high heat. Squeeze the juice from 1 lime wedges over fish fillets, then season them with salt and pepper. Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate. Heat 1 tbsp oil in a skillet over medium heat. Add 3 cloves garlic, coarsely chopped; cook and stir just until fragrant, about 2 minutes. Stir in 2 tbsp butter, 1 tbsp lime juice and 1/2 cup chopped fresh cilantro. Serv

1-14 ounce Ahi tuna fillet 1/2 teaspoon toasted sesame oil 1 1/2 tablespoons black and white sesame seeds salt and pepper to taste 12-16 leaves Boston bibb or Butter lettuce 1 mango, pitted and sliced thin 2 large carrots, peeled and sliced into matchsticks 3 green onions, sliced horizontally 1/2 English cucumber, cut into matchsticks 1 avocado, sliced thinly 2-3 large leaves bok choy, slice thin vertically sesame seeds for garnish For the spicy peanut sauce: 1/4 cup natural

In a large bowl, add 3 tbsp of black and 3 tbsp of white sesame seeds as well as a pinch of salt. Stir. Coat the entire outside of the tuna by pressing it into the sesame seeds until the steak is coated. Preheat your pan to a medium-high heat. Coat the pan with oil. Take your sesame coated tuna and place it in the hot pan carefully. Sear it on all sides. Remove the tuna from heat and set aside. Slice the tuna up into thin slices and serve! Serve grilled Tuna with the wasabi v

Bring a large pot of water to a boil. Add a big pinch of kosher salt. Place 1/4 cup extra-virgin oil, 2 to 3 cloves garlic, crushed and a pinch red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. Cook 1/2 lb. linguine pasta until al dente. Reserve 1/4 cup of the pasta cooking liquid. Drain pasta and place in a large bowl. Immediately toss with the garlic-red pepper flake oil. Add sliced roasted red peppers,

In a large pot with boiling salted water cook 16 oz fettuccini pasta until al dente. Drain. Stir in 1/4 c. pesto sauce and 2 tablespoons of olive oil. Meanwhile, in a large skillet, saute 1/2 chopped onion and 2 cloves minced garlic in 3 tablespoons olive oil until soft. Add 1 thinly sliced green bell pepper, 1/2 c. sliced mushrooms and cook until soft, about 3 minutes. Stir in 2 tbsp dry white wine, 2 tbsp lemon juice, salt and pepper to taste, and bring to a boil. Add 1 lb

Heat a large skillet over med-high heat with olive oil. Season 1 lb peeled and deveined shrimp with 2 tsp Old Bay Seasoning. Cook shrimp about 3-4 minutes until opaque – remove and set aside. Cook med diced onion and 3/4 c. diced peppers in skillet with 2 Tbsp of olive oil. Add 6 oz of pre-cooked smoked sausage, chopped (choose your favorite) and 1 chopped zucchini to the skillet, cook until tender. Put cooked shrimp back into skillet along with 2 cloves diced garlic, and c

Place mussels on a large piece of tin foil. Sprinkle garlic, tomato, onions, cilantro. Add a dash of wine, butter and some pepper. Wrap up the edges to keep in the juices and place on the grill or in oven. Cook until mussels open. Serve immediately.