Cooking

Instructions

Thaw everything but the shrimp completely in the refrigerator.  When ready to cook, place frozen shrimp under cold running water for 10 minutes.  Bring a large pot of water to boil and cook pasta until al dente.  Heat a skillet over high heat.  Add the shrimp, aspeargus and marinade and cook until the shrimp turn pink, about 5 minutes.  Drain pasta and place on a platter, pour shrimp and marinade over top and serve

Cooking

Instructions

1. Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour flour into a shallow plate and dredge both sides of salmon in flour, shaking off excess flour.
2. Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil.*
3. Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
4. Squeeze fresh lime juice over the top to serve alongside fluffy Jasmine Rice