Carlson Recipes

Thai Salsa:
1 large ripe mango, peeled, seeded and chopped
2 green onions (white part only) chopped
1/4 cup fresh basil leaves, chopped
2 garlic cloves, minced
2 tablespoons Carlson Very Finest Fish Oil Lemon Flavor
2 tablespoons lemon juice
Salt and coarsley ground black pepper to taste

In a bowl combine all ingredients and mix well. Cover and refrigerate until ready to serve.

Garlic Shrimp:
1 dozen large shrimp (shelled and deveined)
2 tablespoons garlic, minced
Salt and pepper to taste
1 1/2 teaspoons sugar (or 3/4 teaspoon fructose can be substituted)
4 teaspoons canola oil
4 green onions, chopped
1 teaspoon fresh ginger, minced
2 tablespoons fresh cilantro leaves, chopped

In a bowl mix together shrimp, garlic, salt, pepper and sugar. In a wok or skillet heat oil over high heat. When oil is hot add shrimp mixture and stir-fry quickly until shrimp turn orange-pink, about 1-2 minutes. Add green onions and ginger; stir-fry for an additional 30 seconds. Remove shrimp from oil and sprinkle with fresh cilantro.

Take Thai Salsa from refrigerator and use as a dip for Garlic Shrimp.

Garlic Shrimp with Thai Salsa can easily be made in larger quantities. Both dishes are popular at backyard cookouts and parties.

Yield: 2-3 servings

Salad:
2 cups chopped cooked chicken
1 large ripe peach, peeled, pitted, and chopped
1 large ripe nectarine, peeled, pitted, and chopped
2 large plums, peeled, pitted, and chopped
1/4 cup chopped celery
2 tablespoons chopped red onion
1/4 cup chopped carrots
1/4 cup sliced almonds
2 tablespoons chopped fresh thyme

Vinaigrette:
1/4 cup Carlson Very Finest Fish Oil Lemon Flavor
1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper

4 large Napa Cabbage leaves
Garnish: Thyme sprigs, if desired

Directions:
Combine salad ingredients in a large bowl. Toss gently. In a small bowl, whisk together vinaigrette. Drizzle over salad and toss gently to coat. Place a cabbage leaf on each of four serving plates. Mound salad evenly on each leaf. Garnish with a sprig of thyme, if desired.

Yield: 4 servings

Ingredients:
3 tablespoons olive oil or canola oil
2 tablespoons lime juice
1 teaspoon finely grated lime zest
2 tablespoons honey
1 tablespoon finely grated fresh ginger
1/2 teaspoon sea salt
1/2 teaspoon black pepper
4 trout fillets, skinned and boned, about 1/4-1/3 lb. each
Non-stick cooking spray

Cilantro-Mint Pesto Ingredients:
2 cups fresh cilantro
1/2 cup fresh mint leaves
1/4 cup slivered toasted almonds
2 teaspoons peeled, grated ginger
1 teaspoon lime juice
1/2 jalapeno or serrano chile, seeded and chopped (or more if you like it hotter)
1 teaspoon honey
3/4 teaspoon chopped garlic
3/4 teaspoon sea salt
1/3 cup Carlson Very Finest Fish Oil Lemon Flavor

Optional Garnish: 1 (8 oz.) container plain Greek yogurt

Directions:
Prepare marinade for fish: Combine marinade ingredients in large resealable plastic bag. Rinse fish under cold running water; pat dry with paper towels; add to marinade ingredients in bag. Reseal; massage to distribute ingredients; refrigerate 1/2 hour - 2 hours.

In the meantime, prepare pesto: Combine all ingredients, except oil, in work bowl of food processor. Pulse until finely chopped. Add oil in a slow stream through food tube and pulse until well incorporated. Let stand at room temperature 30 minutes; serve or refrigerate.

Bake fish: Heat oven to 400°F. Spray a 9 x 12 baking dish with non-stick cooking spray. Place fillets in pan; pour marinade over. Bake 15-20 minutes, or until fish flakes when pierced with fork. Serve with Cilantro-Mint Pesto and a dollop of Greek yogurt, if desired.

Yield: 4 servings

Ingredients:
4 Tbsp. Carlson Very Finest Fish Oil
1/4 cup Apple Cider Vinegar
1/4 cup Balsamic Vinegar

Add to Taste:
1 or more Fresh Cloves of Garlic
Garlic Granules
Rosemary - Crush the leaves
Sea Salt
Fresh Ground Pepper

Directions:
Add both Vinegar’s and all the seasonings along with Carlson Very Finest Fish Oil in a container with a lid, shake and pour over salad. Refrigerate unused dressing for up to 2 weeks.

Ingredients:
1 cup Cranberry-Raspberry Juice
1/2 Banana peeled
6 Ice Cubes
1 Tbsp. Carlson Leci-Key
1 Tbsp. Carlson Hi-Fiber
2 tsp. Carlson Very Finest Fish Oil

Directions:
Place all ingredients into a blender. Mix until smooth. Enjoy it with your sweetheart.

Ingredients:
1 Cucumber peeled
2 Large Red Tomatoes
8 oz. Fresh Mozzarella
Fresh Basil Leaves
2 Tbsp. Olive Oil
1 Tbsp. Carlson Cod Liver Oil
1/4 cup Balsamic Vinegar

Directions:
Slice the cucumber and tomatoes. Alternate layering the mozzarella, cucumber and tomatoes. Mix olive oil, cod liver oil and vinegar in a small cup. Evenly distribute over cucumbers and tomatoes. Top with fresh basil.

Ingredients:
6 cups Popped Hot Air Popcorn
2 Tbsp. Carlson Very Finest Fish Oil
2 Tbsp. Melted Butter
"Garlic N Herb" Seasoning by Frontier Natural Products

Directions:
Pour Carlson Very Finest Fish Oil and melted butter over popcorn. Gently toss. Sprinkle with Garlic N Herb seasoning. Gently toss and enjoy with friends.