~Salmon & Salsa~ (cucumber salsa that is)

½ Cucumber, peeled, quartered, thinly sliced

1 cup Tomatoes, quartered

½ Yellow Bell Pepper, cut in 1″ strips

2 Tbsp. finely chopped Red Onion

1 tsp. Parsley

1 tsp. Lime juice

1½ tsp. Extra Virgin Olive Oil, divided

1 tsp. Honey

½ tsp. Crushed Red Pepper

Approx. 1 tsp. Sea Salt

20 oz. fresh Salmon Fillet

Approx. ¼ tsp. Black Pepper

Fresh Lime wedges (for garnish)

Gently toss together cucumber, tomatoes, bell pepper and red onion in medium bowl.

In small bowl whisk together lime juice, 1 tsp. of oil, honey, red pepper flakes, parsley and ½ tsp. of salt.

Pour dressing over cucumber salsa, toss and set aside.

Slice salmon into four 5-oz. fillets approximately 1″ thick. Season to taste with salt and pepper.

Heat remaining oil in large nonstick frying pan over medium-high heat. Carefully add fish to pan.

Cook 8 to 10 minutes, turning once, until 145º on food thermometer at thickest spot.Transfer to dinner plates. Top each fillet with ¼ of the salsa and garnish with lime wedges.

Serve hot with steamed broccoli florets.

~beef & veggies stir-fry~

1 lb. fresh Asparagus
12 oz. Top Round Steak
3 Tbsp. All-Purpose Flour
1 1-Gal. Freezer Bag
¼ cup Teriyaki Sauce
½ tsp. Honey
¼ cup water
2 Garlic cloves, minced
¼ tsp. Crushed Red Pepper Flakes
3 Tbsp.Vegetable Oil, divided
4 Med. Carrots
1 each Red and Yellow Bell Peppers, cut in ½” strips
1 cup Sliced White Mushrooms (optional)
1 cup Broccoli Florets
½ small Red Onion, sliced (about ½ cup)
2 cups cooked Brown Rice or Quinoa

Trim off asparagus ends and cut spears into 1″ pieces.
Peel carrots and slice diagonally into ¼” coins.
Set both aside.
Slice steak thinly and place in freezer bag with flour. Seal, shake to coat and set aside.
In small bowl, whisk together 1 Tbsp. oil, teriyaki sauce, honey, water, garlic and red pepper flakes.
Heat remaining oil in a large skillet or wok over medium-high heat until very hot.
Carefully add steak and carrots to pan, then stir-fry for 4 minutes.
Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.
Add remaining vegetables and stir-fry 3 minutes.
Serve immediately over cooked brown rice or quinoa.