Triple S & Asian Shrimp-Slaw

At the Awase Fish Market, I picked up a beautiful fillet of salmon… check out the double recipe that came of this perfect source of Omega-3!!!

  • fillet of salmon
  • 1/2 bag o shrimp (defrosted)
  • spaghetti squash
  • artichoke hearts
  • capers
  • garlic
  • evoo

ahhh, shrimpies!

Preheat oven to 400.  Cut the spaghetti squash in half and de-seed.  Place it flesh side down on a baking sheet with the bottom covered in water.  Bake for 30 minutes.  Meanwhile, season salmon with evoo, salt, pepper and seafood seasoning of your choice.  Wrap it up in tin foil.  When the squash is done, remove it from the baking sheet.  Place the tin foiled salmon on the baking sheet and bake it for 15 minutes. While the salmon is baking, saute the shrimp in the evoo and garlic.  When the little guys start turning pink, put in the artichoke hearts, capers and the spaghetti “noodles” (I also had some rogue leaves of spinach that I threw in there).  After the salmon has baked for 15 minutes, open the tin foil blanket and put the broiler on and broil for about 3 minutes.  The salmon should be “flakey”.  Plate the shrimpy spaghetti and place the salmon ontop… Triple S.

While the broiler is still on, dry the other 1/2 of shrimp and remove their tails.  Cover the shrimpies with EVOO and cayenne pepper.  Place them on a baking sheet and cook for about 4 minutes (just until they turn pink).  Throw these in the fridge overnight.

Asian Shrimp Slaw

  • purple cabbage, shredded
  • green cabbage, shredded
  • cucumber, sliced
  • red onion, diced super tiny

Mix the ingredients above and place in a bowl.  Cut the cold spicy shrimps in half and place toss in the cabbage bowl. In a separate bowl mix: 1/2t garlic, 1/2t ginger, 2T sesame oil, 2T Tarmari sauce (not available at the commissary), 2T of rice vinegar & 1T sesame seeds.  Whisk together and pour into cabbage/shrimp bowl… Asian Shrimp Slaw!

Tootles,

jess.

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