Don't skimp on shrimp

Do you like grapefruit? We do. And we really like this fun and unique shrimp salad with grapefruit. It might sound like a crazy mix, but it is delicious. After his first bite, my husband started nodding and said, "Yep. You can make this any time."

Note that the dressing recipe makes a lot. (The measurements are easier this way.) You could probably halve it. Or double the salad.

THE RECIPE:

1 1b. shrimp, cooked (veins and tails removed)
6 oz. spinach
1 grapefruit, peeled, sectioned and cut into chunks
Sugar (optional)
2 green onions, thinly sliced
1 c. shredded Swiss cheese OR desired amount of crumbled feta
1/2 c. walnuts or pistachios*

Place grapefruit chunks in a bowl and sprinkle with sugar. Set aside while assembling remainder of salad ingredients. Toss in grapefruit. Pour dressing over individual servings as desired.

Dressing:

1/3 c. lemon juice
1/4 c. grapefruit juice
1/2 c. sugar
1/2 tsp. salt
1 tsp. poppy seeds
1/2 c. oil (I used canola)

Mix first five ingredients, then add oil in thin, steady stream, whisking as you go.

*I used walnuts and toasted them under the broiler.

Happy as a clam

I love this clam chowder. The recipe is a tweaked version of Market Street Grill's. That's a top-notch seafood restaurant here. I replaced the sherry wine and lowered the pepper amount. It is a wonderful soup -- definitely the best clam chowder I know. It is creamy and flavorful. Dip a fresh chunk of French bread into it and you'll be happy as a clam.

THE RECIPE:

1 c. diced potatoes (1/2 inch)
1 c. diced celery
1 c. diced leek (or onion)
1 c. diced green pepper
1 c. diced carrots
2 6-ounce cans chopped clams, clam juice and all*
1/4 tsp. ground black pepper
1 1/2 Tbsp. salt
1 tsp. dried thyme
6 bay leaves
1 tsp. Tabasco sauce (this is a must)
2 c. water
1/2 c. apple or orange juice
2 Tbsp. cider vinegar
3/4 c. butter, melted
1 c. flour
8 c. half-and-half

Preheat oven to 325 degrees. Chop vegetables and put in large pot. Mix melted butter and flour, then pour into small baking dish (8x8 or smaller). Bake, uncovered, for 30 minutes. Meanwhile, add remaining ingredients except half-and-half to pot and bring to boil. Sometimes I take out the black pepper altogether so we can add more Tabasco to taste later. We like the flavor. Reduce heat and simmer, covered, until potatoes are tender.

Add flour-butter mixture, which looks like fluffy little beads after being cooked. Mix until thick. Remove from heat and add half-and-half. Return to burner and heat through, stirring occasionally. Supposedly this serves 12, but I eat like a hog, so I'd say 8.

*About 3/4 cup clam juice

Another great day for pesto

Pesto has never let me down. I had never tried it on fish, but it was a hit. Of course it was! I'm sorry I even considered doubting. That was rude of me. Give this salmon with pesto mayo a try for a fast, delicious and unique meal. The recipe comes from Better Homes and Gardens.

THE RECIPE:

4 boneless, skinless salmon fillets, completely thawed
Salt
Lemon juice
2 Tbsp. bread crumbs
1/4 c. mayo or Miracle Whip
3 Tbsp. basil pesto
1 Tbsp. grated/shredded Parmesan cheese

Broil bread crumbs on high until golden brown. Set aside. Season fish with salt and place on greased baking sheet with rims or on greased rack of broiler pan, tucking under any thin edges. Broil 4 inches from heat for 4 to 6 minutes per 1/2-inch thickness, or until fish flakes easily with fork. (Mine were 1/2 inch thick and took only 4 minutes. Don't overcook your fish!) If fillets are 1 inch thick, turn once halfway through broiling.

Meanwhile, in small bowl, stir together mayo and pesto. Set aside. Stir together bread crumbs and cheese in another bowl. Sprinkle a hint of lemon juice on each fillet when fish comes out of oven. Spoon pesto mixture over all, then sprinkle with crumb mixture. Broil 1 to 2 minutes more.

Health food

This is the way my cousin eats a tuna fish "sandwich" -- inside a raw bell pepper. She really loves it. I thought we'd give it a try with the peppers from our garden. I'm sorry to say that my husband thought our meal tasted like grass. My 4-year-old had a few bites, so she must have thought it was fine. I thought it was OK -- it definitely tasted healthy -- but maybe a red pepper would have been more to my liking. If you are a fan of raw peppers (maybe you are someone who puts them on veggie trays) you will like this.

THE RECIPE:

2 cans tuna fish, drained
Mayonnaise
Splash of lemon juice
Salt and pepper
2 whole bell peppers

Mix tuna with your desired amount of mayo, lemon juice, salt and pepper. Slice bell peppers in half. Remove seeds and membranes. Spread tuna mixture into bell pepper halves.

This is dill-icious!

We loved this cucumber-dill sauce with our poached salmon. It was delicious! This is a fantastic way to serve fish. The recipe came from none other than Market Street Grill (a Utah hotspot for seafood) -- right off their website -- so is there any doubt it would be good? You've got to try this.


THE RECIPE:

1 large cucumber
1/3 c. mayo (I used light)
1/3 c. sour cream (I used light)
1/2 tsp. to 3/4 tsp. dried dill weed
1/8 tsp. to 1/4 tsp. salt
1/8 tsp. black pepper

Peel and seed cucumber, then puree in food processor or blender. Squeeze out juice. Mix mayo and sour cream. Add pureed cucumber. Add remaining ingredients and mix well. Refrigerate at least four hours before serving. Makes enough for 1 1/2 pounds fish.

Something fishy's going on

We are on a salmon kick lately in our family. Healthy stuff, you know. It's also delicious, and there are so many ways to cook it. This recipe has an Asian twist. We really liked it. The other nice thing about salmon is that it takes mere minutes to cook.

THE RECIPE:

1 lb. salmon fillets
1/4 c. soy sauce
1/4 c. brown sugar
1 Tbsp. oil
1/2 tsp. garlic powder
1/4 tsp. ground ginger

Toss salmon and sauce ingredients in plastic bag. Refrigerate for as long as possible so flavors can soak in. Place bag contents in frying pan, cover and bring to boil over medium-high heat. Uncover and cook salmon for about two minutes on each side, or until salmon flakes easily. Discard liquid. Cook just a little on each side in dry pan until salmon is browned and glazed.

The big tuna

I think tuna casserole is probably one of the most cliche casseroles out there. But you know what? It really is good, and it's an easy way to sneak a little seafood into your diet. This one is topped with potato chips to give it a nice salty crunch. I use whole-wheat noodles to up the health factor.

THE RECIPE:

8 ounces wide noodles
2 cans tuna, drained
2 cans cream of chicken soup
1 c. milk
2 c. frozen peas
Potato chips

Preheat oven to 350 degrees. Cook noodles according to package directions, then drain. Mix tuna, soup, milk and peas in bowl, then add noodles and spread in baking pan. Cover with crushed potato chips. Bake for 30 minutes.