BUST OUT THE GRILL

I love salmon, and it's so good for you too!  Here is a recipe for a sophisticated salmon kebab sure to be a hit at any barbecue.

SALMON KEBABS

Serves 2

Ingredients:

4 skewers, wooden or bamboo                         1 c. cooked jasmine rice

1/2 lb. skinless salmon fillet, cut into 1 1/2"      2 Tb. olive oil

4 green onions, white and light green parts       1/2 tsp. salt

    cut into 1 1/2" pieces                                 1/2 tsp. pepper

4 asparagus spears, cut into 1 1/2" pieces         4 Tb. basalmic vinaigrette, recipe below

Directions:  Presoak the skewers in water for 15-20 minutes.  Heat grill to med-high heat or 350 degrees.  Place salmon, green onions and asparagus in a bowl and toss with the olive oil, salt and pepper.  Thread the three ingredients alternating the greens and fish as shown in the picture.  Place skewers on the grill and cook 3 minutes on each side.  Meanwhile, prepare plate by placing the cooked rice in the middle.  Lay kebabs on top of rice and then drizzle with the basalmic vinaigrette - recipe - whisk together 2 Tb. each olive oil and basalmic vinegar and 1/2 tsp. Italian seasoning.



TWO TASTY RECIPES

Here are two recipes that incorporate those veggies you might not like to eat so much: cauliflower and broccoli.  I found them in the Family Circle magazine's May 2012 edition and modified them slightly to suit my taste.  Enjoy!

Chicken Apple Sausage with Broccoli Rabe & Quinoa

Ingredients:
1 lb. broccoli rabe, stems trimmed, cut into 2" pieces
3 Tb. olive oil
1 1/4 c. uncooked quinoa
1/2 c. raisins (currants or dried cherries can be substituted)
1 package (12 oz.) chicken-apple sausages (I used Fresh 'n Easy brand)
1 onion, chopped
4 cloves garlic, minced
1/2 c. sliced almonds, toasted
1 tsp. salt  &  1/2 tsp. pepper

Directions:  Bring a large pot of lightly salted water to a boil.  Add broccoli rabe and cook until tender, about 3 minutes.  Drain and set aside. In a medium-sized pot, bring 2 1/2 c. water and 1 Tb. olive oil to a boil.  Add quinoa and raisins, turn down heat to simmer and cover.  Cook 20 minutes or until all the liquid is absorbed.  In a large skillet, heat 1 Tb. olive oil over medium heat.  Add sausages and cook 6 minutes, turning half way through cooking time.  Remove and place on cutting board to rest.  To the same skillet, add the remaining olive oil and add onions, saute for 5 minutes.  Add garlic and broccoli rabe and saute another 3 minutes.  Meanwhile, slice the sausages on the bias and add to the pan along with the quinoa mixture, almonds, salt and pepper.  Stir to combine and cook another 2 minutes until heated through.

Shrimp & Cauliflower in a Coconut Curry Sauce

Ingredients:

1 c. uncooked jasmine rice

2 Tb. coconut oil

4 cloves garlic, minced

2" piece of gingerroot, grated

1 1/2 Tb. green curry paste

1 can (14.5 oz.) lite coconut milk

1/2 c. GF chicken broth (such as Imagine brand)

1/4 tsp. turmeric
1 large yam, peeled and cut into 1" cubes

2 c. cauliflower florets

1 onion, diced

3/4 lb. raw shrimp, peeled and deveined

1/2 c. fresh basil leaves, chopped

Juice of 1 lime

1 tsp. salt

Directions:  Bring 3 c. water to a boil in a medium pot.  Stir in rice, reduce heat to simmer and cover.  Cook 20 minutes.  Heat oil in a large skillet over medium heat.  Add garlic and ginger, cook 1 minute.  Add curry paste and cook an additional 30 seconds.  Stir in the coconut milk, chicken broth and turmeric, bring to a boil.  Mix in the yam and reduce heat to a simmer, cover and cook 5 minutes.  Add cauliflower and onion, cover and simmer 10 minutes.  Stir in shrimp, basil, lime juice and salt.  Cook uncovered for 3 minutes.  Serve over rice.