Delicio Recipe List

Ingredients: 1/4 cup olive oil 1/4 cup lemon juice 1 tsp dried thyme leaves 1/2 tsp salt 1/4 tsp pepper 1lb large sea scallops Dozen uncooked shrimp in shells 10 whole fresh mushrooms 10 cherry tomatoes 1 zucchini, cut into 1-in cubes Preparation: Preheat Grill. Blend together in a small bowl the oil, juice, thyme and seasonings. Cut scallops in half. Screw a scallop, shrimp, mushroom, tomato and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture. Grill uncovered on medium heat 10-15 minutes, brushing frequently with juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Ingredients: 1 wholeside salmon fillet, cut into 8 pieces 2 tbsp butter, melted 2 tbsp olive oil 2 tbsp brown sugar, packed 2 tbsp honey 1 1/2 tbsp soy sauce 1 clove garlic, finely chopped 1/2 cup onion, finely chopped Preparation: Mix all ingredients (except salmon) in a small bowl. Pour marinade in a gallon size ziploc bag. Add salmon fillets and lay flat in refrigerator for 1 hour or less. Turn bag over after 30 minutes. Heat gas grill. Remove salmon from marinade and save the marination. Grill salmon skin side down. Grill over medium heat, covered for 10 to 15 minutes, brushing with reserved marination a couple of times. Salmon should flake easily with fork when done. Throw away any leftover marinade.

Ingredients: 2 large peaches, peeled and diced 2 tbsp jalapeno pepper, cored, seeded and finely chopped (do not touch seeds with your bare hands) 1 tsp lemon juice 2 tsp Splenda 1/4 tsp salt 2 tbsp fresh cilantro, chopped 4 Yukon Salmon Burgers Preparation for Salsa: Combine peaches, jalapeno and lemon juice in a medium bowl, then add splenda and mix well. Stir in salt and cilantro and toss gently to mix, set aside. I like to prepare this a couple hours ahead of time so the flavors have time to blend. Preheat grill. Grill the burgers at medium-high heat for 3-5 minutes. Turn burgers over and grill for about 3 minutes more. I like to serve the salsa on the side with the burgers, then you can add as much as you want. Happy Mothers Day to all the Moms from an Alaskan Mom. The Salmon Lady

Ingredients: 4 Salmon fillets 1/2 cup sesame seeds 1 tbsp grated orange rind 1/2 tbsp lemon zest 2 tsp olive oil 1 1/2 cups water 1 cup uncooked couscous 2 tbsp orange juice 1 tbsp lemon juice 1/4 tsp salt Preparation: Drizzle oil over fish. In a pie plate combine sesame seeds, rind, zest and salt. Lay fish in seed mixture and coat both sides. Arrange fish on a broiler pan that has been sprayed with cooking spray. Broil for 12 minutes or until flakes easily with a fork. In the meantime bring water to a boil in a medium saucepan, gradually stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork and stir in onions, juices and salt. Serve with the Salmon. p.s. A real treat for Mom on Mothers Day!

Ingredients: 2 eggs 4 egg whites 1/4 cup sour cream 2 tsp dijon mustard 1 1/2 cups evaporated milk 1/2 cup smoked salmon, chopped 3 tbsp dill, chopped 1/2 cup green onions, thinly sliced 3 oz Gouda cheese, shredded Preparation: Combine and stir with a whisk the eggs, egg whites, sour cream, mustard and milk in a large bowl. Stir in salmon, dill, onions and cheese. Pour mixture into a 9-inch pie plate presprayed with cooking spray. Bake at 350 degrees for 35 minutes. Let stand 15 minutes before serving.

Ingredients: 4 salmon fillets seasoning salt, to taste Salsa ingredients: 2 cups mango, peeled and cubed 1 cup shrimp, cooked and peeled 1/4 cup red onion, chopped 2 tbsp cilantro, chopped 3 tbsp lime juice 1 tbsp olive oil 8 cups salad greens 2 tbsp lime juice 1/4 tsp salt 2 avocados, peeled, cut into 1/4 in. wedges Preparation: Heat a large nonstick skillet on medium heat. Spray with cooking spray and add fish to pan. Sprinkle fish with seasoning salt. Cook fish for 9 minutes or until fish flakes easily with a fork, turning once. Prepare salsa by combining mango, shrimp, onion, cilantro, juice and olive oil in a bowl, and toss well to combine. Combine greens, juice, salt and avocado in a large bowl, toss gently to combine. Top the salmon with the salsa and salad mixture.