Spicy Shrimp Ceviche With Cilantro

June 5th, 2019 by Debbie Martilotta

Ingredients

  • 1 lb peeled large shrimp, cooked
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup chopped fresh cilantro
  • 1 garlic clove, minced
  • 2 chopped scallions
  • 1 diced red bell pepper
  • 1 cup chopped peeled jicama
  • 3/4 cup orange sections (less or no orange for DBM diet)
  • 1 jalapeño pepper, seeded and minced
  •  1/2 teaspoon salt

Directions

Combine ingredients; chill 1 hour. Serve cold. How easy is that!

Makes 8 servings (serving size: 1/2 cup)

Calories per serving 80
Protein per serving 12g
Carbohydrate per serving
6g Fiber per serving 2g


Grilled Salmon with Cucumber Salad

May 22nd, 2018 by Debbie Martilotta

This meal makes a great weekend brunch dish because the dill and the caraway are so refreshing and uplifting.

Ingredients

  • ¼ cup apple cider vinegar
  • 1 tablespoon caraway seeds
  • 1 tablespoon yellow mustard seeds
  • 3/4 teaspoon sea salt
  • ¼ teaspoon, plus a pinch freshly ground black pepper
  • 2 large seedless cucumbers, thinly sliced
  • Four 6-ounce boneless, skin-on wild salmon fillets
  • 5½ ounces baby arugula
  • 1 Belgian endive, thinly sliced
  • ½ cup chopped fresh dill, plus more for garnish
  • 1 tablespoon almond oil or extra-virgin olive oil
  • Grated zest and juice of 1 lemon

Directions

  1. Combine the vinegar, caraway seeds, mustard seeds, 1⁄2 teaspoon salt and a pinch of black pepper in a large bowl. Add the cucumbers and stir to coat. Let stand, stirring occasionally, while you prepare the salmon.
  2. Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Sprinkle the flesh side of the salmon fillets with 1⁄4 teaspoon each of the salt and pepper. Place the fillets, skin-side up, in the pan and cook until the flesh releases easily from the bottom, about 5 minutes. Turn and cook until the salmon is just opaque throughout about 4 more minutes.
  3. While the salmon cooks, toss the arugula, endive, dill, and oil with the cucumber mixture.
  4. Divide the salad among four plates. Top each with a salmon fillet and garnish with the lemon zest, lemon juice, and dill. Serve immediately.

By Mark Hyman, MD