Skewered Sesame Shrimp

Ingredients:

• 24 large shrimp (about 1 1/4 pounds), peeled and deveined
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons wine vinegar
• 1/4 cup sesame seeds
• 1 tablespoon vegetable oil

Directions:

1. Thread 3 shrimp onto each of eight 6-inch bamboo skewers. Combine soy sauce and vinegar in a shallow dish, and put sesame seeds on a plate. Dip each skewer of shrimp into the soy-vinegar mixture, and then dip both sides in the sesame seeds.
2. In a large skillet, heat oil over medium-high heat. Add skewered shrimp, and cook until shrimp are opaque, about 3 minutes on each side. Transfer skewers to a plate. Pour the remaining soy-vinegar mixture into the hot pan, and cook, stirring, until slightly thickened, about 15 seconds. Drizzle sauce over shrimp, and serve warm or at room temperature.

Grilled Salmon

Ingredients:

• 4 Wild Salmon fillets (4-6 oz each)
• 1 Tbsp olive oil
• 1 Tbsp honey (brown sugar could be substituted)
• 1 1/2 Tbsp balsamic vinegar
• 2 Tbsp GF soy sauce, Braggs or tamari
• 2 garlic cloves, minced
• 1/2 tsp sesame seeds
• 1/2 tsp ginger
• 1 or 2 green onions, chopped – divided (save some to serve after cooking)

Directions:

1. Preheat oven to 400°
2. Mix all ingredients except for salmon in small bowl.
3. Place fish fillets in a baking dish and pour marinade mixture over the fish. Cover and refrigerate for at least four hours or overnight.
4. Bake uncovered in baking dish for 20 minutes or until fish flakes easily
5. Top with additional green onions and enjoy!

Serves 4