SALMON ON THE BARBIE With Mango-Ginger Chutney

If you haven't a fondness for salmon, you may change your mind after you try this recipe using mango and ginger. Mouth Watering!!!

SHRIMP, STRAWBERRY & PINEAPPLE KABOBS With Poppy Seed-Orange Drizzle (Scroll Down)

Nothing is more fun to prepare on the Barbie than kabobs. Just saying kabobs is fun... Try these colorful fun kabobs at your next barbecue.

These great recipes were taken from "The Garden of Eating A Produce-Dominated Diet & Cookbook" Written by Phoenix "Nutrition Coaches" Rachel Albert-Matesz and Don Matesz. Learn more about Rachel on the ABOUT US page, or log onto their website with this link: The Garden Of Eating Diet. Go to the CATALOG to order this great resource!

Both recipes are rich in Omegas and anti-inflammatory properties that can help those suffering from arthritis. They are both easy and fun to make AND taste ABSOLUTELY FABULOUS!!!

GRILLED SALMON WITH MANGO-GINGER CHUTNEY:

Prep: 30 minutes Cooking: 25 minutes Yield: 6 servings

Prepare Mango-Ginger Chutney as follows:

Ingredients:

1/4 cup lemon juice
1 Tbsp lime juice (from about 1/2 a lime)
1/4 cup dried currants or raisins
1/4 cup dried, pitted, chopped dates or 1/3 teaspoon stevia extract powder
3 Tbsp peeled, minced fresh ginger root
1/4 to 1/3 tsp cayenne pepper or 1 small dried red chili pepper
1 cinnamon stick
2 cups ripe mango, cut into 1/2 to 1 inch pieces (from 2 small to medium fruits, peeled with vegetable peeler, sliced, and pitted), or substitute unsweetened, cubed, frozen mango
1/2 cup minced onion, optional
1/2 to 3/4 cup 100 percent pure apple juice or pineapple juice

Layer ingredients in a 1 1/2 quart saucepan. Bring to boil, reduce heat, and simmer uncovered until soft and slightly thick, about 20 to 25 minutes, stirring occasionally. If liquid cooks away before fruit is tender, add a little more juice or water and cook until soft.

Discard cinnamon stick. Stir fruit mixture and serve immediately or transfer to jar. Cover and refrigerate. Serve hot, warm, or at room temperature. Use within 1 week or freeze.

While the Chutney is cooking or coming to room temperature start the salmon with the following ingredients:

1 1/2 to 2 pounds of salmon fillets
finely ground unrefined sea salt
finely ground black pepper
extra virgin olive oil, coconut oil or clarified butter

Rub salmon fillets with oil, seas salt, and pepper

Lightly grease grill grates. Position rack 2 to 4 inches from heat source. Preheat for 4 minutes

Grill until salmon tests done, about 10 minutes per inch of thickness. top with chutney and serve

This recipe is great with a crisp green salad or sauteed veggies. It also makes great left overs, so make extra!

SHRIMP, PINEAPPLE & STRAWBERRY KABOBS

Prep: 30 to 60 minutes Cooking: 3 minutes Yield: 4 servings as an entree

Ingredients:

1 pound uncooked (preferably wild and unsalted) shelled jumbo shrimp or 1 1/2 pounds deveined, raw shrimp with tails attached (24-26), lowest sodium variety you can find

Broth for Uncooked Shrimp:
1 1/2 quarts filtered water
1 bay leaf
6 peppercorns
1 stalk celery, halved
1/4 tsp unrefined sea salt (optional)

Poppy Seed Orange Drizzle:
4 cups orange juice, no pulp
3 to 4 tbsp poppy seeds
2 tsps minced fresh sage leaves or 3/4 teaspoon dried, rubbed sage (optional)
1/4 tsp finely ground black pepper (optional)
1 1/2 tablespoons arrowroot powder dissolved in 3 tbsp cool or cold filtered water
1/2 cup extra-virgin flax oil or combination flax and unrefined sesame oil
3 drops vitamin E oil
1tsp apple fiber powder (optional)
1 tbsp Dijon, yellow, or plain white mustard

AND...
1 pound fresh strawberries (about 24), washed, drained, hulls removed
1/2 of a 3 pound pineapple, peeled, cored, and cut into 1 inch cubes
12 (10 to 12 inch bamboo or wood skewers soaked in water for 30 minutes (so they won't catch fire)
!/2 cup Butter, Olive or Coconut Oil

Prepare Poppy Seed Orange Drizzle by bringing the orange juice to a boil in a shallow 2-quart saucepan. Add Poppy seeds, sage, and pepper. Reduce heat and simmer, uncovered until thick and reduced by one-half, 30-45 minutes.

Add dissolved arrowroot and stir over medium-low heat until thick and clear, about 4 minutes.

Cool at room temperature, or refrigerate for at least 1 to 2 hours. Whisk in flax oil - or a combination of flax and unrefined sesame oil - vitamin E oil, and optional apple fiber and mustard. Pour into bottles, label, and refrigerate. Use within 3 weeks or freeze in 1 or 2 canning jars with 1 inch of head space.

Once the Poppy Seed Orange Drizzle is prepared, rinse shrimp well, drain and remove tails and peels, if present.

For uncooked shrimp only; boil broth ingredients over medium heat. Add shrimp; reduce heat, and simmer for 2 to 3 minutes until shrimp turn orange and tails curl. Rinse or plunge in cold water for 2 minutes. Drain, pat dry, and set aside.

Thread 1 strawberry, 1 shrimp, and 1 pineapple cube, then repeat on each skewer. Brush shrimp and fruit with butter, olive or coconut oil. Grill 2 to 3 minutes each side., until tails curl and skin turns pink. Avoid overcooking.

Add enough of the drizzle to liberally coat shrimp and fruit. Serve immediately or cover and chill for 4 to 6 hours before serving. Do not reheat. Use leftovers within 24 hours.

The orange juice in the dressing or Poppy Seed Orange Drizzle can be replaced with equal amounts of pineapple juice or cherry-apple-grape juice and can also be used on tossed green salads, chicken, salmon or pork. It has a fabulous flavor and is almost guaranteed to encourage friends and family to take second helpings.