For salsa, gently toss together all ingredients with salt and pepper to taste.
Trim salmon into 4-ounce pieces. Marinate in Kikkoman Teriyaki Takumi Garlic and Green Onion Sauce for about 45 minutes.
Preheat your grill for about 10 to 15 minutes.
Pat salmon dry, oil grill with olive oil, and grill about 5-7 minutes on each side until cooked through.
Top with Avocado and Stone Fruit Salsa.
Pat fish dry with paper towels. Dust with flour, shaking off any excess.
Heat oil in a large nonstick skillet on medium heat. Add fish and cook 2 mins each side, until tender and golden. Place on warm plates.
For the sauce, add shallot and butter to same pan and cook 1 min, stirring, until softened. Add wine and bring to a simmer. Stir in tomato and parsley and cook for another 30 seconds, until heated through. Spoon sauce over fish and serve with potatoes and salad.
1. Using your hands as a tool, mix the turkey, garlic, parsley, and rosemary together until well combined. Flatten into a patty.
2. Heat a small skillet and spray with olive oil. Cook the turkey patty for 6 minutes on each side.
3. Place on a bed of greens and top with Dijon, avocado, and tomato.
From: Bob Harper. \"Jumpstart to Skinny.\".
icer.
Combine with salt, lime juice, oil and aji. Knead until
Place mushrooms, red bell peppers, and red onion in a 9x13-
Place bacon into a skillet over medium heat, and cook until crisp. Remove, and drain on paper towels.
Place the cream cheese in a bowl, and beat until light and fluffy. Stir in the Cheddar cheese, Monterey Jack cheese, mayonnaise, salt, pepper, garlic powder, pimentos, onion, jalapeno, and cayenne pepper until well blended.
Spread two bread slices with the cream cheese mixture. Top each slice with avocado and bacon, divided evenly. Top with two remaining bread slices to make a sandwich. Cut each sandwich in half to serve.
Blend mayonnaise with lemon juice to spread on toast.
Top with avocado and bacon.
Makes 8.
mall bowl, cover with hot water and set aside.
Put
Mash the avocado and stir in the lemon juice. Season to taste.
Spread each slice of bread with avocado, then top with a layer of tomato. Roll tightly to enclose the filling. Cut each roll into four and secure with a toothpick to serve.
b>and chili and toss well. Cover and marinate 1 hour.
To make tomato
Spread the mashed avocado on each slice of bread. Top 2 of the slices with celery and tomato. Season to taste. Top with the remaining bread.
Cut sandwiches into quarters and serve.
For the salsa, combine avocado, tomato and lime juice in a medium bowl.
Cook chicken in a heated oiled large skillet on medium heat, for 4 mins each side or until cooked through. Let stand, loosely covered with foil, for 5 mins. Slice chicken.
Serve with salsa, flour tortillas and lime wedges.
ut tough ends from asparagus and discard. Cook asparagus in boiling
Heat 1 tbsp oil in a large frying pan over medium heat. Saute onion, garlic and chili flakes for 2-3 mins, until tender. Let cool then combine with tuna, breadcrumbs, cilantro and egg. Season then shape into 4 patties.
To make the avocado and corn salsa, combine all ingredients. Season to taste.
Heat remaining oil over medium heat. Cook patties for 4-5 mins per side, until browned and cooked through. Place arugula on bottom buns. Top with a tuna patties, salsa and top buns. Serve.
vinegar, olive oil, chili sauce and kosher salt to make the
PICKLED RED ONION AND TOMATO SALSA:.
Cut each onion
lime juice, and a pinch of salt and pepper in a
Drizzle the tuna with 2 tbsp olive oil, the soy sauce and 1 tbsp lime juice and set aside to marinate briefly.
Meanwhile, to make the salsa, mix the avocado, onion, diced chili pepper, chopped cilantro and pineapple together in a bowl.
Season the tuna with salt and pepper. Heat 2 tbsp olive oil in a pan and cook over high heat for 2-3 mins on each side. Serve with the salsa. Garnish with the whole chili pepper, lime slices and cilantro leaves.
tatoes Shredded Hash Browns, bacon, avocado, and goat cheese.
In a
rying pan, add the bacon and cook for 3-4 mins