Orange Shrimp Quinoa Bowls

  • 1 cup quinoa
  • 1 cup orange juice
  • 1 tablespoon hot sauce
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 4 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1 tablespoon white miso
  • 1½ pounds shrimp, peeled, deveined, tails removed
  • ¼ cup butter
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, diced
  • 1 cucumber, sliced into half circles
  • 5 green onions, sliced
  • 1 avocado, sliced
  • 1 teaspoon sesame seeds
  • 2 tablespoons cilantro, chopped

Cook quinoa according to package instructions. Set aside.

In a medium bowl, whisk together orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso. Pour 1/4 of the liquid into a separate bowl. Set aside. 

Add shrimp to remaining mixture. Marinate for 15 minutes.

Heat a large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook for 2 minutes on each side until pink. Add mushrooms. Cook until tender.

In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls. Drizzle with reserved dressing.

Serves 2

Recipe and photo courtesy of


Bacon-Wrapped Halibut

  • 4 6-ounce halibut fillets
  • Salt
  • Pepper
  • 8 slices bacon
  • 1 tablespoon canola oil
  • Rice or salad

Remove skin from halibut. Season with salt and pepper. Wrap each fillet with two bacon slices, tucking ends underneath.

In a large, nonstick skillet, heat oil over medium-high heat. Add fish and cook, turning once, until bacon is crisp and fish is cooked to desired doneness, about 5 minutes on each side. Serve fish with rice or salad.

Serves 4

Source: Coleman Natural Foods


Salmon With Romesco Sauce and Aioli

  • 2 tablespoons olive oil, divided
  • 2 5-ounce pieces salmon
  • Salt
  • Pepper
  • 1 red pepper, cut into long strips
  • 2 cups small potatoes, cooked and cut in half
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup garden peas
  • 1 tablespoon chopped tarragon

Romesco sauce:

  • 1/2 cup extra-virgin olive oil
  • 1 slice white bread, crust removed
  • 2 cloves garlic, smashed
  • 1/4 cup slivered almonds, toasted
  • ¼ cup hazelnuts
  • Large roasted red pepper
  • 1/4 cup tomato puree
  • 1 teaspoon sherry vinegar
  • Salt
  • Black pepper


  • 1 cup mayonnaise
  • 1 to 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 1 lemon, zest and juice
  • Salt 
  • White pepper
  • Lemon wedges, for garnish

Heat oven to 400 F.

Place a large skillet over medium-high heat. Add 1 table­spoon olive oil. Season salmon portions with salt and pepper, to taste. Place skin side down in pan. Cook 2 to 3 min­utes, until skin is crispy. Place on a sheet pan, skin side up, and bake 6 to 7 minutes. Remove from oven and let rest.

In the same skillet, add remaining olive oil. Add peppers and potatoes. Cook 6 to 7 minutes, until peppers soften and potatoes start to caramelize. Add paprika, cayenne and peas. Stir and cook for 2 minutes. Add tarragon.

To make romesco sauce: In a clean pan, heat olive oil. Gently fry bread, garlic and nuts until toasted. In a blender, process red pepper, tomato puree and vinegar until smooth. Add toasted nuts and bread. Process to desired consistency.

To make aioli: In a bowl, whisk together mayonnaise, garlic, olive oil, lemon zest and juice, salt and pepper.

Place several spoonfuls of aioli on a plate. Top with potatoes, peppers and salmon. Top with romesco sauce. Garnish with lemon wedges.

Serves 2

Recipe courtesy of MOWI 


Baja Fish Taco Bowls

  • 24 ounces quinoa
  • 2 tablespoons olive oil
  • 4 white-fleshed fish fillets,
    5 to 6 ounces each
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon lime zest
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground cumin
  • 4 cups packed baby kale
  • 1 ripe avocado, halved, pitted, peeled and thinly sliced

Prepare quinoa according to package directions.

Heat oil in a large skillet over medium heat. Season fish with Cajun seasoning and salt. Cook 2 to 3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.

In a small bowl, stir together yogurt, lime zest, lime juice and cumin.

In a medium bowl, toss quinoa with kale. Divide among four bowls. Top each with fish, avocado and a dollop of yogurt and lime mixture.

Taco seasoning or chili powder may be used in place of Cajun seasoning. Arugula or baby spinach may be used instead of kale.

Serves 4

Recipe courtesy of Success Rice


Japanese Salmon With Sweet Potato

  • 1 tablespoon sesame oil
  • 1/4 cup tamarind sauce
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons sesame seeds
  • 1 tablespoon honey
  • 1 sweet potato, cut into rounds
  • 2 tablespoons coconut oil, divided
  • 1 tablespoon sesame seeds
  • Sea salt
  • 8 spears Broccolini
  • 2 4-ounce salmon fillets
  • Brown rice

Heat oven to 400 F. Line a tray with baking paper.

To make marinade, whisk sesame oil, tamarind sauce, mustard, sesame seeds and honey in a bowl until combined.

Place sweet potato on a baking tray. Drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast for 25 minutes.

Remove tray from oven and add Broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of the tray. Drizzle with marinade. Bake 12 to 15 minutes, or until cooked to desired doneness. Serve with brown rice.

Serves 2

Recipe courtesy of Aquaculture Stewardship Council