Carlson Recipe Page

Browse our NEW Recipe Guide

Mizuna & WaterCress Salad with Bay Shrimp

Mizuna Salad


3 tsp white balsamic vinegar
1 1/2 Tbsp Carlson The Very Finest Fish Oil, Lemon Flavor
1 1/2 Tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 bunch mizuna lettuce, washed and torn into manageable pieces
1/2 bunch watercress, washed and torn into manageable pieces
2 Tbsp large salted capers, or 1½ Tbsp. tiny salted capers, rinsed, soaked in water, and drained (or substitute 1 or 2 caper berries per person)
8 castelvetrano olives, pitted
2 tsp sliced preserved lemon
1/2 cup bay shrimp


Make the dressing by whisking together the vinegar and oils. Season the dressing with a pinch of salt and a generous grinding of black pepper. Place the lettuces in a salad bowl and toss with some of the dressing. Add the capers, olives and lemon to the dressed lettuce and gently combine.

Arrange the salad on plates. Dress the bay shrimp with the remainder of the dressing and arrange on top of the salad.

Serves 2-4.

Soba Noodles with Honey Ginger Peanut Sauce


1 (8-ounce) package soba noodles
2 cups lightly steamed bite-sized broccoli florets
1 small red bell pepper, thinly sliced
½ cup thinly sliced scallions
½ cup chopped peanuts, divided
¼ cup chopped cilantro
1/3 cup soy sauce
1 tsp sesame oil
3 Tbsp Carlson The Very Finest Fish Oil, lemon flavor
2 Tbsp peanut butter
1 Tbsp grated ginger
2 Tbsp rice wine vinegar
2 Tbsp honey
2 cloves garlic, minced
1-2 tsp red pepper flakes (or to taste)
Cilantro sprigs, for garnish

Prepare noodles as directed on package. Drain well, and place in a large bowl. Add broccoli, bell pepper, scallions, half the peanuts, and the chopped cilantro.

In a small bowl, whisk together the soy sauce, sesame oil, fish oil, peanut butter, ginger, vinegar, honey, garlic, and red pepper flakes. Add to noodle mixture and toss thoroughly to coat.

Garnish with remaining chopped peanuts and cilantro sprigs. Great served warm or cold.

Serves 4.

Garlic Shrimp with Thai Salsa

Garlic Shrimp with Thai Salsa
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

Stonefruit Chicken Salad with Hint of Honey Dressing

Stonefruit Chicken Salad with Hint of Honey Dressing
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


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


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

Baked Honey-Lime Trout with Cilantro-Mint Pesto

Baked Honey-Lime Trout with Cilantro-Mint Pesto
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


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

Strawberry-Orange Freezer Pops

Strawberry-Orange Freezer Pops
12 oz. Strawberry Yogurt (1-1/2 cups)
2/3 Cup Orange Juice
4 tsp. Carlson for Kids The Very Finest Fish Oil (Orange Flavor)

Mix all ingredients together. Pour mixture into 8 freezer pop molds, add wooden sticks, and freeze.
Makes 8 - 2.2 oz. Freezer Pops.

Gorgonzola Bruschetta

Gorgonzola Bruschetta
4 oz. Gorgonzola Cheese, crumbled
3 Tbsp. Carlson Very Finest Fish Oil (Lemon Flavor)
1/2 Small Yellow Squash, chopped
1/2 Zucchini, chopped
1 tsp. Garlic, choppe
1/2 Small Red Onion, chopped
2 oz. Grape Tomatoes
1 French Bread Baguette
Balsamic Vinegar: to taste

Slice French bread baguette into 12 pieces and toast them. Mix Gorgonzola cheese, Very Finest Fish Oil, and garlic together until creamy. Spread on bread. Chop each tomato into 4 pieces. Chop zucchini, squash, and onion into the same sized, tiny pieces. Mix vegetables and top bread with veggies. Drizzle Balsamic vinegar over the top. Each bruschetta provides about 1/2 teaspoon Very Finest Fish Oil.

Garden & Sea Salsa

Garden & Sea Salsa
2 cups Chopped Vine Ripened Tomatoes
2 Tbsp. Chopped Red Onion
2 Tbsp. Serrano Chilies, minced
1/4 cup Cilantro, coarsely chopped
1/4 cup Lime juice
2 tsp. Carlson Very Finest Fish Oil (Lemon flavor)

Mix all the ingredients together and let sit for 30 minutes to blend the flavors. Be careful when mincing chilies; they are pretty hot! For a milder salsa, use jalapeno pepper. Or for very mild salsa, use green bell pepper.

Scott's Secret Salad Dressing

Scott's Secret Salad Dressing
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


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.

Sweet Heart Smoothie

Sweet Heart Smoothie
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

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

Cucumber & Tomato Salad

Cucumber & Tomato Salad
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

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.

Lemon, Garlic & Herb Popcorn

Lemon, Garlic & Herb Popcorn
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

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.

Disclaimer: The statements and information upon this website have not necessarily been evaluated by the Food and Drug Administration. The products featured are not intended to diagnose, treat, cure or prevent any disease. Consumers should always consult their own medical practitioner(s) with any medical or health concerns before starting any new diet, product or supplement.