Honey-Lime Jalapeno Glazed Salmon Fillets

4 – 6 ounce salmon fillets
¼ cup honey
3 Tablespoons The Enchanted Olive Lime w/Jalapeno in White Balsamic Vinegar
3 Tablespoons The Enchanted Olive Jalapeno Oil
½ teaspoon chili powder
1/8 teaspoon cayenne pepper
Salt and pepper
2 whole scallions, minced

Adjust rack 6 inches from broiler element and heat broiler. Make a foil pan out of heavy duty aluminum foil (or use two sheets of regular foil). Crunch up the sides to hold in the glaze. Place on top of broiler pan. This makes for easy clean-up! Prepare the glaze while oven is preheating. In a small bowl, stir honey, balsamic vinegar, olive oil, chili powder and cayenne together. Set aside. Pat salmon dry with paper towels and season with salt and pepper. Lay salmon (skin side down) in foil pan, spaced about ½ inch apart. Reserve 2 Tablespoons of glaze in clean bowl for serving, then brush half of remaining glaze evenly over salmon. Broil until all but the center of fish has turned translucent to opaque and flakes away easily, 10-12 minutes, brushing salmon again with remaining glaze halfway through broiling. Drizzle reserved glaze over salmon and sprinkle with scallions before serving.

Spicy Grilled Shrimp with Garlic & Lemon

1/8 c. The Enchanted Olive Meyer Lemon Olive Oil
1/8 c. The Enchanted Olive Garlic Olive Oil
6 garlic cloves, thinly sliced
1 tsp. celery seed
1 tsp. The Enchanted Olive crushed red pepper flakes
2 tbsp. whole-grain mustard
2 lb. large easy-peel shrimp
2 lemons, 1 thinly sliced and 1 halved
Kosher salt
Freshly ground black pepper
Chopped chives, for serving

Combine oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until garlic is golden, sizzling, and fragrant, 2 to 4 minutes. Whisk in mustard and transfer to a bowl; cool completely. Add shrimp and sliced lemon to oil mixture. Season with salt and black pepper; toss to coat. Refrigerate at least 15 minutes or up to 1 hour. Heat grill to medium-high. Grill shrimp and lemon slices until lemons and shrimp are lightly charred and shrimp are just cooked through, 1 to 3 minutes per side. To serve, transfer to a platter, sprinkle with chives, and squeeze lemon halves over top.

Pineapple-Tomato Roasted Mahi Mahi

6 (6-oz) skinless wild-caught Mahi Mahi fillets (or use Salmon)
½ teaspoon sea salt
¼ cup The Enchanted Olive 25 Star in White Balsamic
2 tablespoons chopped cilantro
4 Roma tomatoes, sliced
2 cups cubed fresh pineapple

Preheat oven to 400 degrees. Place Mahi Mahi on a rimmed baking sheet coated with cooking spray. Season fish with salt, balsamic and cilantro and top with tomatoes and pineapple. Bake 12 minutes or until Mahi Mahi flakes with a fork.

Shrimp Scampi with Garlic Parsley Linguine

1 pound Valente’s Garlic Parsley Linguine (available at The Enchanted Olive)
4 tablespoons butter
4 tablespoons The Enchanted Olive Persian Lime Olive Oil plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch The Enchanted Olive red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lime
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lime juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Salmon with Arborio Rice and Green Beans

2 1/2 tablespoons Pesto
1/4 cup The Enchanted Olive Avocado Oil
1/4 cup water
1 tablespoon The Enchanted Olive White Balsamic Vinegar
2 tablespoons The Enchanted Olive Avocado Oil, divided
1/2 yellow onion diced
3/4 cup Arborio rice
2 1/2 cups vegetable stock
1 teaspoon The Enchanted Olive Steak Seasoning, divided
16 ounces fresh green beans
2 tablespoons water
4 (4 ounce) fillets salmon
1/4 cup Parmesan cheese grated

In a small bowl, combine pesto, 1/4 cup Avocado Oil, 1/4 cup water, and balsamic vinegar. Set aside to develop flavor. Heat 1 tablespoon Avocado Oil in a 12-inch skillet over medium high heat. Add onions and cook until translucent, about 3 minutes. Add arborio rice and cook for an additional 3-4 minutes. Add vegetable stock, bring to a boil, reduce to a simmer and cook uncovered for 25-30 minutes, or until all liquid is absorbed. Meanwhile, heat remaining 1 tablespoon Avocado Oil in a 12-inch nonstick skillet over medium-high heat. Add green beans to the pan and cook for about 5-7 minutes, or until lightly browned. Add 2 tablespoons of water to steam and prevent burning and season with 1/2 teaspoon of Steak Seasoning. Cook for an additional 1-2 minutes, or until beans are tender and crisp. Remove beans from pan and reserve. Heat the same pan over medium-high heat. Season salmon fillets with remaining Steak Seasoning. Sear salmon fillets skin side down for 4-5 minutes, or until browned and crispy. Flip and cook for an additional 2-3 minutes, or until salmon fillets are cooked through: 145°F.Stir in grated parmesan cheese into cooked rice. Serve salmon with rice, green beans, and pesto sauce.