1-1/2 lbs. salmon, boneless, skin removed
3 Tbsps. fresh lemon juice, divided
Salt and pepper to taste
1 Tbsp. Dijon mustard
1 Tbsp. honey
2 Tbsps. chopped chives
3 garlic cloves, crushed
2 Tbsps. chopped fresh dill
1 Tbsp. olive oil
1 large cucumber
1 large tomato
Preheat broiler. Cut salmon into four equal portions, removing bones and skin. Rub salmon with two tablespoons lemon juice, salt and pepper. Broil salmon for about four to five minutes depending on thickness. When you insert a tip of a knife into the thickest part, the salmon should flake but still be pink in the center. Remove from oven and let it rest while you combine the rest of the salad.
In a bowl, whisk together mustard, honey, chives, cloves, dill, 1 tablespoon lemon juice and olive oil. Peel cucumber, remove seeds and cut in chunks and add to the dressing mix. Dice tomato and avocado and add to the bowl and mix to coat everything with the dressing. Divide this onto four plates and top each portion with a piece of the salmon.
1 lb. large, raw shrimp or scallops
5 Tbsps. lemon juice, divided
3 Tbsps. olive oil
2 Tbsp. orange juice concentrate (frozen)
4 cloves garlic, crushed
1 tsp. grated ginger root
1 large tomato
1 yellow squash or yellow or red pepper
1/2 cup fresh or frozen peas
1/2 cup fresh chopped parsley
1 cup mesclun or other lettuce, chopped
Bring a large pot of water to a boil. Add shrimp and lemon juice and boil until the shrimp are pink, about one to two minutes. Drain and rinse with cold water, then cover with ice.
Remove shells and clean the vein out with your finger or a piece of paper towel. Place shrimp on paper towel to drain. Dab a bit to remove water.
Assemble the rest of the salad by whisking together the lemon juice, olive oil, juice, garlic and ginger for the dressing. Dice the tomato and add to dressing.
Clean the squash or pepper but do not peel; cut into cubes and add to dressing. Add remaining ingredients and toss to coat. Divide this onto four serving plates and top with shrimp.