Thursday, May 16, 2013

Grilled Salmon With Warm Spinach Salad

Grilled Salmon With Warm Spinach Salad

Serves: 4


Vinaigrette Ingredients:
The sweet citrus vinaigrette can be made ahead of time and stored in the refrigeration. Use Maple Grove Walnut Vinaigrette or Paul Newman's Low fat dressing. If you prefer to make the dressing from scratch you can use this recipe:
  • 1/4 cup fresh low sugar orange juice
  • 1 tbsp extra virgin olive oils
  • 1 tbsp defatted chicken broth
  • 2 tablespoons balsamic blend seasoned rice vinegar (such as Nakano)
  • 1/2 teaspoon honey mustard
  • 1/2 teaspoon black pepper
  • 1 whole clove garlic, minced
Salad Ingredients
  • 2 tablespoons fresh lemon juice
  • 4 whole BTAB (6 oz) skinless salmon fillets, about 1 inch thick
  • 2 teaspoons black pepper
  • cooking spray
  • 1 package 6 oz fresh spinach
  • 4whole oranges, whole, peeled and cut into 6 slices
1.) Preheat the frill to medium-high heat. for indoor grilling use the George Forman Grill.
2.) To prepare vinaigrette, combine the first 6 ingredients in a large bowl; stir well with a whisk. If you did not make dressing from scratch this step is where you can substitute your favorite low fat bottled dressing
3.) To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons of pepper. Place fillets, skin side up on a grill rack coated with cooking spray, grill 5 minutes on each side or until fish flakes easily when tested with a fork or is at your desired degree of doneness. Remove skin.
4.) Add spinach to vinaigrette in a bowl, toss well. Place two cups of spinach mixture on each of 4 serving plates, arrange 1 warm salmon fillet and 6 orange slices on top of greens. 


Thursday, May 9, 2013

Is Your Fish Really Fresh

Have you enjoyed some of our fish lately and wondered why it is so outstanding, leaving your tastes buds screaming for more? We take pride in the way we handle our fish, which is by flash freezing. This process can taste fresher than the "fresh" fish you could get at your local bistro. Most fresh fish spends one to two weeks in the cold chain before it even reaches your plate. Our fish is processed within 4 hours of harvest and frozen using state-of-the-art Japanese belt freezing systems.

What is flash freezing?
  • Flash freezing is used in the food industry to quickly freeze perishable food items. Products are subjected to temperatures well below freezing causing the water inside the foods to freeze in a very short period without forming large crystals, thus avoiding damage to the cells, otherwise known as freezer burn. 
Why buy flash frozen products?
  • Quick freezing fish seals in nutrients so it is often fresher than "fresh" fish.
  • Fish and seafood begins to decline in quality immediately after being caught, so freezing fish as soon as possible retains quality and seals in freshness.
  • "Fresh Fish" can often take up to a week to reach a store. Often time, flash Frozen products are frozen at sea within hours of being take from the water. 
  • Flash freezing insures that ice crystals within both meat and seafood are extremely small. This reduces water absorption and destruction of the cells. End result is better quality meat and seafood. 
  • Enables the consumer to purchase a high quality food product no matter where they live. Proximity to the food source is not an issue. 
  • It is impossible for bacteria to multiply on frozen food. 
  • Freezing naturally locks in nutrients and vitamins with no need of preservatives.
Environmental benefits of frozen meat and seafood
  • Keeping flash frozen products on hand limits the trips to the grocery store. This reduces your carbon footprint. 
  • A full freezer uses less energy than an empty one.
  • Longer shelf life results in less wasted food.
  • Air freighting unfrozen food has a huge negative environmental impact.

Thursday, May 2, 2013

Cinco De Mayo Steak Burritos

It is the beginning of May which means Cinco de Mayo is in a few days. This is a widely celebrated holiday in the United States. For those of you who are planning on celebrating Cinco de Mayo this Sunday here is a great steak burrito recipe you can use to spice up your party.

Makes: 4 servings

Active Time: 30 minutes

Total Time: 30 minutes


1/2 cup fresh salsa
1/2 cup water
1/4 cup instant brown rice
1-15 ounce can of black beans-low sodium rinsed
12 ounces strip steak, trimmed and thinly sliced crosswise
1/4 teaspoon fresh ground pepper
1 tablespoon canola oil
4-8 inches whole wheat tortillas 
1/2 cup shredded sharp cheddar cheese
1/4 cup prepared guacamole
2 tablespoons coarsely chopped fresh cilantro


1.) Combine salsa and water in a saucepan; bring to boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to simmer and cook, uncovered, continue to stir occasionally until the rice is tender and liquid is observed. 
2.) While step one is simmering. Sprinkle your steak with fresh pepper, heat oil on medium-high in a large skillet, and steak and stir occasionally until brown and cooked through. 
3.) Assemble ingredients onto a tortilla, add equal amounts of cheddar cheese, guacamole and fresh cilantro. Roll up tortilla into a burrito.

For all of you steak lovers we have a steak lovers special that is crazy to pass up.