Salmon Tacos

We really liked these yesterday.  Simple, too – I’d leave off the cheese next time, or try something more mild.  We melted a bit of shredded pepper jack cheese on a corn tortilla, and topped with coleslaw (just the cabbage part without the dressing), salmon grilled with just salt and pepper, the left over cilantro [...]

Crab Tacos

We love love these.   They’re easy and are fresh and perfectly summery.
4 Roma tomatoes, halved, seeded and sliced (I used 2 ample handfuls of grape tomatoes)
1 large clove garlic, minced
2 large jalapenos, halved, seeded, sliced, divided
1/2 cup fresh cilantro, divded
3 T fresh lime juice
1 t olive oil
1/2 c chopped onion
8 ounces cooked crab, shelled
8 taco [...]

Salsa Shrimp Soup

I got this recipe out of Parents magazine about 2 years ago. It’s fast, easy, colorful and really good. I’m having a friend over for lunch today and was planning on doing Broccoli Cheese soup, but decided to do this at the last second.
1 T vegetable oil
1 medium onion, diced
2 cloves garlic, minced
32 [...]

Seafood Enchiladas

from Light and Tasty magazine, September 2006

1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
1 cup (8 ounces) reduced-fat sour cream
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
1 teaspoon ground coriander
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
2 cups coarsely chopped real or imitation crabmeat
8 [...]

Grilled Asian Kabobs

So, so, SO good.  And incredibly fast and easy.
1 cup mayo
1/4 cup apricot jam
1 Tbsp. soy sauce
1 Tbsp. Dijon mustard
1 clove garlic, finely chopped
1/2 tsp. ground ginger
8 uncooked shrimp or chicken kabobs
4 medium green onions, cut into 3-inch pieces
Instructions:
Combine first 6 ingredients; reserve 1/3 cup. Brush kabobs with remaining sauce. Grill shrimp with green [...]

Grilled Salmon with Mustard Sauce

Grilled Salmon with Mustard Sauce
1 T olive oil
½ c Dijon
1/4 c sugar
2 t white-wine vinegar
4 salmon steaks (6-8 oz each)
Heat grill to high.  Mix dijon, sugar and vinegar for mustard sauce.  Divide between 2 bowls – 1 for basting and one for drizzling.  Season salmon with salt and pepper.  Baste with mustard sauce.  Grill 3-5 [...]

Seafood Nachos

From Light & Tasty magazine, February/March 2002

30 baked tortilla chips
1 package (8 ounces) imitation crabmeat, chopped
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons finely chopped onion
1/4 teaspoon dill weed
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/4 cup sliced ripe olives
1/4 teaspoon paprika

Here’s what the magazine directions say: Arrange tortilla chips in a single layer [...]