Well-Dressed Salmon

1/2 seedless cucumber

2 small plum tomatoes

1 shallot or 1/4 red onion, finely chopped, divided

2 tablespoons Dijon mustard

2 tablespoons sugar

1/4 cup white wine vinegar

1/2 cup extra-virgin olive oil, plus a drizzle

1/4 cup finely chopped fresh dill

Salt and freshly ground black pepper

4 (6-ounce) skinless salmon fillets

Seafood seasoning (recommended: Old Bay)

Directions

On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

recipe:Rachael Ray

Honey Grilled Shrimp

Ingredients

1 bottle (8oz.) Italian salad dressing
1 cup honey
1/2 tsp. minced garlic
2 pounds uncooked medium shrimp, peeled and deveined

In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 min. Cover and refrigerate reserved marinade for basting.

Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 min. on each side. Baste with reserved marinade. Grill or broil 3-4minuteslonger or until shrimp turn pink, turning and basting frequently.

Salmon With Creamy Dill Sauce

1 Salmon fillet (about 2 pounds)
1to 1-1/2 tsp. lemon-pepper seasoning
1 tsp. onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter

Dill Sauce:

1/3 cup sour cream
1/3 cup mayonnaise
1 Tbsp. finely chopped onion
1 tsp. lemon juice
1 tsp. prepared horseradish
3/4 tsp. dill weed
1/4 tsp. garlic salt
pepper to taste

Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Please salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly.

Bake at 350degrees for 20 min. Open foil. Broil 4-6 in. from the heat for 8-12 min. or until the fish flakes easily with a fork.

Combine the sauce ingredients until smooth. Serve with salmon.

Feta Salmon Salad

Ingredients

1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. dried parsley flakes
1/4 tsp. pepper
4 salmon fillets (6 oz. each)
1 pkg. (5 oz.) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/2cup red wine vinaigrette

Combine the seasonings; sprinkle over salmon.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in.From the heat for 8-12 min.or until fish flakes easily with fork.

In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.

Lemony Shrimp Scampy

Ingredients

6 garlic cloves, pressed or grated

2 lemons, zested and juiced

5 tablespoons olive oil

1 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)

1/4 onion

3/4 pound thin linguini

2 tablespoons butter

1 small bunch parsley, leaves chopped

 Directions

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.

Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.