Salmon

Start the holidays off right with this tantalizing shrimp recipe. This is a perfect dish for family and friends to gather around for the joyous holiday season! Number of Servings:  4 Ingredients:  1 lb. Asian Garden® black tiger shrimp (Peel and devein shrimp; set aside.) 1 lb. Angel hair pasta 1/4 cup Unsalted butter, melted 4 oz. Smoked salmon, diced or salmon caviar 2 Tbsp Olive oil Cognac Sauce One Large leek 1 quart Heavy cream 1/4 cup Cognac Instructions:  Cognac Sauce Cut leek in half lengthwise; discarding tough green tops. Wash thoroughly. Chop and put in heavy saucepan; add cream. Bring to a boil, reduce heat and cook at a slow boil until reduced and thickened, about 30 minutes. Add cognac and cook 7 minutes. Remove from heat and puree in blender or food processor to make a smooth sauce. Adjust seasonings. Keep warm. To Cook Shrimp Brush shrimp with olive oil and broil or grill, 3 or 4 inches from heat, until opaque; turning once. Gently toss pasta with cream sauce and diced smoked salmon or caviar. Asparagus tips or chives, optional. Mound pasta on warmed serving plates; top with shrimp and garnish with asparagus trips or chives; if desired. Source: Courtsey of Ocean Garden

Number of Servings:  4 Ingredients:  3/4 pound salmon fillets, skinned 4 sprigs fresh dillweed 1 medium zucchini 1 medium-sized yellow bell pepper 1/2 pound sea scallops or medium shrimp 1/3 cup lime juice 1 Tablespoon Dijon mustard 1 Teaspoon chopped fresh dillweed Cucumber Dill Sauce 1/4 cup fat-free mayonnaise 1/4 cup plain yogurt 1/4 cup bottled Lemon Butter Dill Cooking Sauce (available at most supermarket seafood counters) 1/2 cup finely chopped, peeled and seeded cucumber 2 Tablespoon chopped fresh parsley Instructions:  Cut salmon into strips 5" x 1 1/2". Place a sprig of dillweed on each strip. Curl each salmon strip to form a spiral; secure with a toothpick and set aside. Cut zucchini in half lengthwise, then cut diagonally into 1/2" pieces; set aside. Cut pepper into quarters; remove seeds and stem. Cut each piece in half. Thread one salmon spiral (remove toothpicks) alternating with scallops and/or shrimp, zucchini and peppers onto 4 skewers. Place skewers in a large shallow dish. Combine lime juice and the next three ingredients; mix well and pour over kabobs. Cover and refrigerate 30 minutes. Remove kabobs from marinade; discard marinade. Coat grill rack with vegetable cooking spray. Place kabobs on grill 4 to 5 inches from hot coals. Grill, turning once, just until scallops are milky and opaque, and salmon begins to flake when tested with a fork, about 4 to 5 minutes on each side. Cucumber Dill Sauce Combine ingredients and chill until serving time. To serve, spread 1/4 of the cucumber sauce onto individual serving plate and place kabob on top of sauce.