Three Healthy Seafood Recipes To Make This Weekend...

The weekend is here Riders and its going to be a gorgeous one! Something about the summertime and the nice weather encourages many of us to enjoy more seafood. Did you know that seafood is low in fat, high in protein and packed with vitamins, minerals and omega 3 fatty acids? Well riders, we have three healthy seafood recipes that are easy to make, filling and won't kill your diet... 

Bell Pepper Tuna Boatstuna-salad-in-bell-pepper-boats

1 Can of solid white tuna drained 
1 Large Bell Pepper
1 Tbs Hummus (Any Kind) 
1 Tbs chopped red onion
1 Tbs chopped celery 
1 dash of pepper
1 dash of onion powder
1 dash of red pepper flakes

Combine the tuna, hummus, red onion, celery and seasoning in a small bowl. Cut pepper in half lengthwise and remove membrane and seeds. Top the pepper with the tuna salad and Enjoy!

Roasted Salmon with Strawberry Arugula saladlandscape-1466105766-roast-salmon-with-strawberry-arugula-salad-and-balsamic-dijon-dressingl1_copy2

4 salmon pieces
1/4 c. extra-virgin olive oil, plus more for drizzling
kosher salt
Freshly ground black pepper
2 lemons, cut into wheels
2 tbsp. balsamic    
1 tbsp. Dijon mustard
16 oz. sliced strawberries
10 oz. arugula greens
1/2 red onion, thinly sliced
2 tbsp. chopped fresh chives
-Preheat oven to 450° and line a rimmed sheet pan with parchment paper. Rinse salmon and pat dry thoroughly, then drizzle with olive oil and season with salt and pepper. Place 3 lemon wheels on top of each piece and bake for 10 to 12 minutes. (Time may vary depending on thickness of the fish.)
-Meanwhile, in a jar add balsamic vinegar, mustard, olive oil, salt, and pepper. Shake well and refrigerate until ready to serve.
-Toss strawberries with arugula greens and red onion.
Divide greens between 4 plates and drizzle with dressing. Top with salmon and garnish with chives.

Shrimp Burgers with Mango Salsa

1 small ripe mango
1 small firm-ripe Hass avocado
¼ c. red bell pepper
2 tbsp. diced red onion
1½ tbsp. fresh lime juice
1½ tbsp. Chopped cilantro
¼ tsp. kosher salt
¼ tsp. Black pepper

2 slices of whole grain sandwich bread
1½ lb. shrimp
2 tbsp. coarsely chopped cilantro
2 tbsp. snipped fresh chives
1 tsp. garlic paste
¼ c. finely diced radish
¼ c. finely diced celery
2 tbsp. low-fat mayonnaise
1 tsp. grated lemon zest
1 tbsp. lemon juice
¾ tsp. kosher salt
¼ tsp. Freshly ground black pepper
4 whole-wheat sesame hamburger buns
1 c. mixed salad greens 

Combine all the ingredients in a bowl.
Pulse bread in a food processor until fine crumbs form; transfer to a bowl. Add shrimp, cilantro, chives, and garlic paste to food processor and pulse until shrimp are finely chopped and form a chunky paste (do not puree — make sure to leave some texture).
Add shrimp mixture to bread­crumbs along with radish, celery, mayo, lemon zest, lemon juice, salt, and pepper; stir to combine. With moistened hands, gently shape 4 burgers, about 1 inch thick. Refrigerate burgers.
Prepare an outdoor grill with a medium-hot fire (or heat a stovetop grill pan over medium heat). Spray burgers on both sides with cooking spray. Grill 3 to 4 minutes per side, until golden and just cooked through in centers. Toast buns on grill 1 to 2 minutes. Put salad greens on bun bottoms and top with burgers. Spoon salsa over burgers and cover with bun tops. Serve with remaining salsa.



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