Courtesy: “Fast Fish”

1 pound salmon fillets, skinned, pin bones removed

1 bunch asparagus

1/2 cup unsweetened coconut milk

2 tablespoons Thai fish sauce (Na Plam)

1 teaspoon Asian chile sauce (Sambal Olek)

1 teaspoon curry powder or green or red curry paste (optional)

1 teaspoon cornstarch

1/2 cup fresh basil leaves

2 tablespoons peanut,

safflower or corn oil

2 tablespoons minced fresh ginger

1/2 cup chopped green onions

Cut the salmon into 1/4-inch thick slices. Cut the slices into 1 1/2-inch lengths. Cut the asparagus on a sharp diagonal into 1-inch lengths. In a bowl combine the coconut milk, fish sauce, chile sauce, curry, cornstarch and basil and mix well. (The fish, asparagus and sauce can be covered and refrigerated for up to 8 hours before using.)

Place a wok over high heat. When the wok is hot, add the oil. When the oil just begins to smoke, add the asparagus, ginger, and green onions. Stir and toss for about 40 seconds, until the vegetables just begin to brighten. Stir the coconut sauce and add it to the wok.

Add the salmon, stir gently and cover the wok. Cook for about 90 seconds, gently stirring every 20 seconds. When the salmon has no visible raw color, it is done.

Can be served over rice.

1 bag or bunch of fresh baby spinach for 4 servings

Strawberries

Sugared almonds

Red onion slices

Strawberry Vinaigrette

1/2 cup strawberries, hulled and chopped fine

3/4 cup water

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

3/4 vegetable oil (don’t use olive oil, it is too heavy)

Salt and ground black pepper

Honey

Lemon juice

Combine the strawberries and water in a medium saucepan over medium-high heat.

Bring to boil, and then reduce the heat to maintain a summer, reducing liquid by half. Cool.

Put the vinegars in a medium bowl. Whisking constantly, add the oil in a thin steady, stream. Stir in the strawberry reduction. Add 1-2 tablespoons honey, 1 teaspoon lemon juice and mix well. Season with salt and pepper. Makes 2 cups.

Assembly:

In a large flat salad bowl or plate, toss spinach with 1 cup of dressing. If you prefer more, add it.

Add thinly sliced strawberries, sugared almond slivers and thin slices of red onion.

Toss and serve.

Oven 450 degrees

1 pound halibut fillets

2 tablespoons butter, melted

1/2 teaspoon lemon pepper seasoning

1/8 teaspoon garlic powder

1/4 teaspoon ground cumin

8 (6-inch) corn or flour tortillas (your preference)

1 cup coleslaw mix or shredded cabbage or lettuce

Creamy avocado sauce to mix with coleslaw mix, recipe follows:

Fish Preparation:

Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4 inch thick slices. Place fish in a singer layer in greased shallow baking pan. Combine melted butter, lemon pepper, cumin and garlic powder in a small bowl. Brush over fish. Bake in hot oven 4 to 6 minutes or until fish flakes easy with a fork.

To warm tortillas, wrap in foil and heat in oven while cooking fish, or wrap the tortillas in a towel and microwave on high for 30 seconds.

Assembly:

Spoon some of the coleslaw mixture onto each tortilla, add fish slices and salsa. Fold tortilla over filling. Suggested additions are mango or papaya salsa, picante sauce, hot sauces — whatever you like.

Add the following ingredients to food processor and process until smooth:

1 ripe avocado, peeled and chopped

2 green onions, chopped

1 to 2 cloves garlic, chopped

1 cup sour cream

1 cup yogurt

1 cup mayonnaise

2 teaspoons green Tabasco sauce

1 teaspoon apple cider vinegar

1 teaspoon lime juice

1 teaspoon lemon pepper

1/4 teaspoon salt

For creamy avocado sauce: Adjust seasonings to your taste. A little smoked chipotle powder would give it a nice kick. Add to coleslaw mix in medium bowl and toss. Set aside while cooking halibut.