Cedar Plank Salmon With Maple Glaze

Cooking salmon on cedar planks imparts a wonderful flavor and protects the fish from burning or sticking to the grill.

A simple maple syrup glaze with lemon juice and ginger adds a touch of sweetness without making this salmon too sweet.

Ingredients

• 1 untreated cedar plank (about 17-by-10-1/2 in.)

• 2 Tbsp. water

• 1/4 cup pure maple syrup

• 2-inch slice fresh ginger, peeled, finely chopped

• 1/4 cup fresh lemon juice

• 3 Tbsp. reduced-sodium soy sauce

• 2 cloves garlic, finely chopped

• 1 Tbsp. olive oil

• 1 bunch green onions

• 2 1/2 lbs. center-cut salmon fillet with skin

• Ground black pepper (to taste; optional)

Instructions

1. Soak plank in water for 3 hours before grilling.

2. Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup. Let cool. (Maple glaze may be made two days ahead of time and chilled, covered. Bring maple glaze to room temperature before using.)

3. Preheat grill on high.

4. Lightly cover the cedar plank with oil. Arrange green onions in one layer on plank to form a bed for salmon.

5. Place the salmon skin-side down on the cedar plank.

6. Drizzle with half of maple glaze, reserving other half of glaze to serve with grilled salmon.

7. Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.

8. Serve salmon with reserved maple glaze.

Jamaican Coconut Shrimp and Cauliflower Rice

This flavor-rich Coconut Shrimp and Cauliflower Rice dish is a filling, healthy dinner!

Ingredients

• 24 raw medium shrimp, peeled, deveined, tails removed (approx. 12 oz.)

• 2 tsp. mild Jamaican jerk seasoning

• 2 tsp. extra-virgin organic coconut oil, divided use

• 3 cups cauliflower rice

• ¼ cup green onions, chopped

• ¾ cup green (or red) bell pepper, chopped

• ⅓ cup canned lite coconut milk

• 1 Tbsp. fresh cilantro, chopped

• 2 Tbsp. unsweetened shredded coconut

• 2 wedges fresh lime (for garnish; optional)

Instructions

1. Season shrimp with seasoning. Set aside.

2. Heat 1 tsp. oil in medium nonstick skillet over medium-high heat.

3. Add cauliflower; cook, covered, stirring occasionally, for 4 to 6 minutes, or until cauliflower is tender. Set aside and cover to keep warm.

4. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.

5. Add green onions and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

6. Add coconut milk; cook, stirring frequently, for 1 to 2 minutes, or until most of coconut milk is absorbed.

7. Add shrimp; cook, stirring occasionally, for 2 to 3 minutes, or until shrimp is firm and opaque.

8. Evenly divide cauliflower rice between two serving plates. Evenly top with shrimp, cilantro, coconut, and lime wedges (if desired).

Recipe Notes

• Cauliflower rice may be found at your favorite grocery store.

• To make cauliflower rice, place half a medium head of cauliflower, cut into florets, in food processor; pulse until cauliflower is cut into pieces about the size of rice. Repeat with the other half. Place cauliflower on cheesecloth (or a heavy-duty paper towel), in small batches; squeeze dry.

Garlic Basil Shrimp With Zucchini Noodles

Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. We're getting hungry just thinking about this recipe.

Ingredients

• Hot water

• 5 medium zucchini spiralized (approx. 5 cups)

• 1 Tbsp. olive oil

• 8 oz. raw medium shrimp peeled, deveined

• 6 cloves garlic crushed

• ¼ cup prepared pesto sauce

• 4 fresh flat leaf (Italian) parsley sprigs, finely chopped

• 5 fresh basil leaves finely chopped

• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

• 4 Tbsp. sliced raw almonds

Instructions

1. Boil water in steamer (or large saucepan) over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat. Set aside.

2. Heat oil in large nonstick skillet over medium-high heat.

3. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.

4. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.

5. Add parsley and basil; toss gently until blended.

6. Season with salt and pepper if desired.

7. Divide zucchini between four serving plates; top evenly with shrimp mixture.

8. Garnish each serving with 1 Tbsp. almonds.