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Mirin Glazed Salmon

Mix 1/4 cup mirin (Japanese sweet rice wine), 1/4 cup light brown sugar (do not substitute dark brown sugar), and ¼ c. soy sauce in a shallow dish that will hold 4 salmon fillets. Stir to dissolve sugar. Place the salmon in the dish and marinate for 5 to 10 minutes, turning once. Meanwhile, set a very large non-stick skillet on the stove and heat over medium-high heat. Place the salmon fillets in the hot, dry pan – nice sides down – and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly). Turn the fillets over, reduce the heat to medium, and add the marinade and 1/2 c. water to the pan. Cook 3 to 5 minutes more, un

Bang Bang Shrimp

Mix ingredients for sauce and sit aside: 1 c mayo, 2-3 tbsp honey, approx 1/4 Thai Sweet Chili Sauce (Kikkoman's). Mix 1 egg and 1 c buttermilk (or milk) and let 1 lb peeled and deveined shrimp soak in the egg/milk mixture for 15-20minutes. Next, mix 3/4 c flour, 1/2 c corn starch, 2 tbsp garlic powder, salt and pepper to taste. Then, dredge shrimp in flour mixture and fry in hot oil. (Shrimp only take about 3-5minutes at most to cook.) Remove shrimp and place on brown paper bag. (This absorbs excess grease and keeps the shrimp crunchy.) Place a few spoonfuls of sauce in lg bowl and toss with shrimp until coated.

Roasted Flounder (or Cod) and Veggies with Quinoa and Pine Nuts

Preheat the oven to 400°F and line a 9x13-inch baking pan with parchment paper. Place 2 carrots (cut into 2-inch sticks), 1 yellow bell pepper (large, cut into strips), 1 1/2 cups grape tomatoes, 1 red onion (halved and thinly sliced), 3 cloves garlic (finely chopped) and 1/8 tsp of the salt in the pan and toss. Bake in the top third of the oven until vegetables are tender, about 25 minutes. Stir vegetables, arrange 1 lb Flounder (or Cod) on top and sprinkle with 1/8 tsp salt, 1 lemon zest and juice and bake until fish is just cooked through, 15 to 20 more minutes. Transfer fish and vegetables to plates or a platter along with cooked quinoa (cooked per package instructions) and sprinkle with

Coconut Curry Shrimp

Heat 2 tbsp butter in a large non-stick skillet over medium-high heat. Add 1-1/2 lbs 16-20 count raw shrimp peeled and deveined and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add 1 finely diced onion and 4 cloves minced garlic to the skillet and stir to cook for 2 minutes. Sprinkle 1 tbsp curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in 1 can (13 1/2 Oz. Size) Coconut Milk, stirring to combine. Add 2 tbsp honey, ¼ tsp kosher salt, and 1 whole lime, juiced, and allow the sauce to heat up until bubbling gently. Add shrimp into the

Spice-Rubbed Seared Tuna Steaks With Balsamic Reduction

Make the balsamic reduction: Place 6 tbs balsamic vinegar, 1 med lemon juiced, and1 clove garlic, peeled and halved in a small saucepan over medium-low heat. Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools. In a small bowl, combine 1 ½ tsp salt, 1 tsp coriander, 1 tsp paprika, and ¼ tsp cayenne pepper. Lay 4 tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides. Evenly coat the tuna steaks with freshly ground black pepper, and gently press it in, so that it adheres to the surface, being careful not to smash the flesh. Place a thick-bott

Honey Soy Salmon

Season the 2 pcs salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate. In the same skillet, add 2 tbsp butter, 3 tbsp honey, 3 tbsp low sodium soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you'd like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you'd lik

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