Recipe Spotlight: Responsible Choice Copper River “Greek” Salmon

This recipe features all the wonderful flavors of a gyro—but leaves out the bread. Feel free to serve pita bread on the side if you prefer. It’s simple, refreshing and filling.


Responsible Choice Copper River “Greek” Salmon

Serves 4

SalmonAll you need:

  • 1 cup plain low-fat Greek yogurt
  • 1 tbsp dill weed
  • 1 clove garlic, minced
  • 1 tsp celery salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 pound Responsible Choice Copper River salmon
  • 1/2 cup pitted, halved Kalamata olives
  • 1/2 cup halved grape tomatoes
  • 1/2 cup crumbled feta cheese

All you do:

  1. Prepare the yogurt sauce by placing Greek yogurt, dill weed, garlic, celery salt and black pepper in a medium bowl; stir until all combined. Set aside.
  2. In a medium skillet over medium-high heat, add the olive oil and salmon, skin side up. Cook for about 4 minutes. Turn the fish over and cook another 3 to 5 minutes until the salmon is opaque and flaky. Transfer salmon to plate and top with yogurt sauce, olives, tomatoes and feta cheese.

Recipe Spotlight: Seared Responsible Choice Belize Shrimp with Chilled Mediterranean Quinoa & Baby Arugula Salad

Happy New Year! This light and refreshing recipe features Responsible Choice Belize shrimp, while offering additional flavors through the use of Mediterranean quinoa and arugula. Don’t let the ingredient list intimidate you; you likely have everything on hand. Enjoy this filling dish on a cold day while celebrating the year that lies ahead.


Seared Responsible Choice Belize Shrimp with Chilled Mediterranean Quinoa & Baby Arugula Salad

Serves 4

All you need:

Chilled Quinoa Salad

  • 1 cup low-sodium chicken stock
  • 1/2 cup quinoa grain, rinsed
  • 2 tbsp garlic-infused olive oil
  • Juice and zest of 1 lemon
  • 1/4 cup julienne-cut red onion
  • 3 tbsp chopped fresh Italian parsley
  • 2 tbsp chopped fresh mint
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup small-diced English cucumber
  • Sea salt and black pepper, to taste

Baby Arugula Salad Garnish

  • 2 1/2 cups baby arugula
  • 2 tbsp crumbled low-fat feta
  • 3 tbsp quartered pitted Kalamata olives
  • squeeze of fresh lemon
  • 1 tsp olive oil

Seared Belize Shrimp

  • 1 pound (16-20 count) raw, peeled, tail-on Belize shrimp
  • Salt-free garlic & herb seasoning, to taste
  • 1 tbsp garlic-infused olive oil

All you do:

Chilled Quinoa Salad

  1. In a small saucepot, bring the 1 cup chicken stock to a boil; add the quinoa and cook over medium-high heat for 12 minutes or until all the broth is absorbed. Remove from the heat, cover and let sit for 5 minutes. Fluff quinoa with a fork and place in the refrigerator.
  2. Once the quinoa is chilled, add 2 tablespoons garlic oil, lemon juice, zest, red onions, parsley, mint, tomatoes and cucumber; toss to combine. Season to taste with salt and black pepper. Cover and refrigerate for at least 1 hour to allow flavors to combine. Makes 4 (1/2 cup each) servings.

Baby Arugula Salad Garnish

  1. In a bowl, combine arugula, feta, Kalamata olives, squeeze of lemon juice and 1 tablespoon olive oil.

Seared Belize Shrimp

  1. Season the shrimp with seasoning on both sides. Heat a large sauté pan or grill over medium-high heat; add the olive oil. Place the shrimp in the pan or on the grill and sear for 2 to 3 minutes.
  2. Carefully turn shrimp and continue to cook for 2-3 minutes more or until shrimp is fully cooked.
  3. To serve, place the chilled quinoa salad on each of 4 plates; top each salad with 4 shrimp.
  4. Place the baby arugula salad on top of the shrimp; serve immediately.

Recipe Spotlight: Responsible Choice Belize Shrimp Pesto Pasta

This recipe produces delicious comfort food without producing a tinge of guilt. Fresh, nutritious vegetables and beautiful, bright red shrimp allow you to enjoy colorful food in the winter. Best of all, this recipe only takes about 20 minutes to prepare, giving you another option for a tasty home-cooked meal. This is also a very versatile dish– serve it cold or even as a side dish.


Responsible Choice Belize Shrimp Pesto Pasta

Serves 4

shrimp-recipe

All you need:

  • 8 oz rotini
  • 1 tbsp olive oil
  • 1 pound Responsible Choice raw Belize shrimp
  • 1/4 cup pesto
  • 1/2 cup thinly sliced roasted red peppers
  • 2 cups baby spinach

All you do:

  1. Cook pasta according to package instructions. Drain.
  2. Meanwhile, in a large skillet over medium-high heat, add the olive oil and shrimp. Cook for about 3 minutes. Add the pesto, red peppers and baby spinach. Cook 1 to 2 minutes until spinach has wilted and shrimp is cooked thoroughly.
  3. Toss with prepared pasta and serve.

This dish can be served warm or cold.

Recipe Spotlight: Responsible Choice Cajun Shrimp Pasta Toss

The cold weather came a bit early, but we’re offering a way to kick up the heat while enjoying Responsible Choice Belize shrimp. This shrimp pasta dish has just the perfect amount of spice to offer comfort for the season.


Responsible Choice Cajun Belize Shrimp Pasta Toss

Serves 4 to 6

All you need:

  • 1 pound penne pasta
  • 1 1/2 pounds peeled and deveined Responsible Choice Belize shrimp, thawed
  • 6 tbsp creole seasoning, divided
  • 2 tbsp garlic flavored olive oil, divided
  • 12 oz package chicken Andouille sausage, sliced
  • 1/2 onion, minced
  • 1/2 cup small-dice roasted red pepper
  • 1/2 tsp crushed red pepper flakes
  • 5 cloves garlic, minced
  • 1/2 tbsp Worcestershire sauce
  • 2 1/2 cups heavy cream
  • 1/2 cup chicken stock
  • Salt and pepper, to taste
  • 1/2 cup unsalted butter, sliced
  • 1 1/2 cups grated Parmigiano-Reggiano cheese
  • Squeeze of fresh lemon
  • 2 medium sized tomatoes, diced
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish
  • 1 loaf crusty baguette bread, sliced

All you do:

  1. In a large pot, cook the pasta in boiling salted water according to package instructions; set aside.
  2. Place the shrimp and 3 tablespoons creole seasoning in a large re-sealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
  3. Heat a deep skillet over medium-high heat. Add 1 tablespoon garlic olive oil and the chicken Andouille sausage. Sauté sausage for 2 minutes, stirring often.
  4. Add onions and sauté for 2 minutes. Add roasted red pepper, crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
  5. Add cream, stock and remaining 3 tablespoons creole seasoning. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
  6. Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Sauté shrimp for 1 to 2 minutes per side or until they just start to turn pink; add squeeze of fresh lemon. Add the shrimp, diced tomatoes, and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
  7. Serve in a large pasta bowl, garnished with fresh parsley and sliced baguette bread.

Recipe Spotlight: Responsible Choice Honey-Lime Mahi Mahi

This recipe is refreshing and makes you forget that it’s snowing and winter. Since mahi mahi is a nice light fish, this glaze complements it well without over-powering the flavor.


Honey-Lime Mahi Mahi

honey-lime-mahi-mahiAll you need:

  • 1 lime, zest and juiced
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1 lb Responsible Choice mahi mahi filets

All you do:

  1. In a small bowl, mix the lime zest and juice, honey, soy sauce, rice vinegar, garlic and red pepper flakes together until all incorporated.
  2. Heat the oil in a medium skillet over medium-high heat. Cook the fish for about 3 minutes, then turn over and cook 3 more minutes. Pour the honey-lime sauce over the fish and cook 1 to 2 minutes, until sauce starts to thicken and fish is opaque. Transfer to plates and enjoy.

Recipe Spotlight: Sweet Chili Soy Wild Salmon featuring Responsible Choice Copper River Sockeye Salmon

For a quick and easy recipe featuring some of the best wild salmon available, try my Sweet Chili Soy Salmon. When you use Responsible Choice Copper River Sockeye Salmon, you know you are enjoying a delicious and nutrient-dense dinner.


Sweet Chili-Soy Wild Salmon

All you need:

  • 1 cup sweet chili sauce
  • 1/3 cup plus 1 tbsp low-sodium soy sauce
  • 4 (6 oz each) Copper River Sockeye salmon pieces

All you do:

  1. In a small bowl, whisk together the sweet chili and soy sauces. Pour over salmon in a dish. Cover, refrigerate and let it marinate for at least 2 hours, but best overnight.
  2. Preheat oven to 450 degrees. Place salmon on a baking sheet. Bake about 12 to 15 minutes or until salmon is cooked through, an internal temperature of 165 degrees. When the salmon is ready, it will be opaque and flaky.

Recipe Spotlight: Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

This crowd-pleasing recipe features Responsible Choice Alaska snow crab in the starring role. It’s a relatively easy-to-make pasta dish that utilizes crab in the shell to create a stunning presentation to wow your family or guests. You may even surprise yourself!


Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

Serves 4 (1 cup each)

All you need:

  • 1 (16 oz) box Hy-Vee linguine
  • 1 tbsp Hy-Vee olive oil
  • 4 oz finely chopped Hy-Vee double-smoked bacon
  • 1 tbsp Hy-Vee unsalted butter
  • 3 cloves minced garlic
  • 1 shallot, sliced
  • 2 pounds Responsible Choice shell-on Alaska snow crab clusters, cut into 3-inch pieces
  • 3/4 cup dry white wine
  • 3 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 cup halved cherry tomatoes
  • 1 tsp grated lemon zest
  • Squeeze of fresh lemon
  • Salt and pepper, to taste
  • 1/2 cup shredded Hy-Vee Parmesan cheese

All you do:

  1. Bring a large pot of salted water to a boil. Add linguine and boil until al dente. Drain pasta, reserving 1/2 cup pasta water; set aside.
  2. In a large sauté pan, heat 1 tablespoon olive oil over medium heat; add bacon and cook until browned and crisp. Remove bacon from pan using a slotted spoon and allow to drain; set aside.
  3. Return sauté pan to medium heat and add butter, garlic and shallot; sauté for 2 minutes.
  4. Increase heat to high and add crab and wine; bring to a boil. Cook, stirring constantly, until crab is bright red and heated through and sauce is reduced to half, about 3 to 4 minutes.
  5. Add pasta, reserved cooking liquid, reserved bacon, parsley, chives, cherry tomatoes, lemon zest and juice and toss to combine. Season to taste with salt and pepper.
  6. Transfer pasta to a serving dish and top with Parmesan cheese.

Recipe Spotlight: Autumn “Cioppino”

Cioppino is a fish stew originating in San Francisco, California. It is a rich, hearty, Italian broth-based stew that features seafood—in this case, clams, mussels, crabmeat shrimp, salmon and Responsible Choice mahi mahi,. For this recipe, I adapted the cioppino to fit the autumn season by adding several seasonal root vegetables. Enjoy this dish with family and friends, as it’s perfect for a cool fall night and pairs wonderfully with the crusty artisan breads available in our Hy-Vee bakery.


Autumn “Cioppino”

Serves 4

All you need:

  • 3 tbsp olive oil
  • 1 large fennel bulb, thinly sliced
  • 2 cups diced butternut squash
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • Salt and black pepper, to taste
  • 4 large garlic cloves, finely chopped
  • 3/4 tsp dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28 oz) can fire-roasted diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 3 cups fish stock
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 thyme sprig
  • 1 pound littleneck clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 1/2 cups crabmeat
  • 1 pound uncooked 16- to 20-ct. wild Gulf shrimp, peeled and deveined
  • 1/2 pound fresh farmed raised Scottish salmon filets, cut into 2-inch chunks
  • 1/2 pound Responsible Choice previously frozen mahi mahi filets, cut into 2-inch chunks

All you do:

  1. Heat the olive oil in a very large pot over medium heat. Add the fennel, butternut squash, carrot, celery, onion and shallots and sauté until the onion is translucent, about 10 minutes; season with salt and pepper. Add the garlic and 3/4 teaspoon red pepper flakes and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock, vegetable stock, bay leaf and thyme sprig. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend and squash is tender, about 30 minutes.
  2. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the crab, shrimp, salmon and mahi mahi. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and black pepper. Remove the bay leaf.
  3. Ladle the soup into bowls and serve with crusty artisan baguette bread.

Recipe Spotlight: Mt. Cook Alpine King Salmon Fillets

As the nights become cooler, many people look for comfort foods to enjoy. This recipe not only provides delicious comfort food, but it’s rich and hearty. Although simple to prepare, the combination of ingredients will impress your guests.

My store’s dietitian agrees that this recipe is heart-healthy because of the salmon, white beans and kale. Mt. Cook salmon itself is incredibly healthy. The omega-3 fatty acids in this fish are comparable to wild-caught salmon, and have three times the amount of omega-3 oils as Atlantic salmon and in comparison, has very low intramuscular fat.

One of the best options in the Hy-Vee seafood case is Mt. Cook Alpine salmon.


Roasted Mt. Cook King Salmon with White Bean Ragout

Serves 4

All you need:

  • 4 (6 oz each) Mt. Cook king salmon fillets, skin removed
  • salt and pepper, to taste
  • 2 tbsp olive oil, divided
  • 2 tbsp chopped shallots
  • 1 clove garlic, chopped
  • 2 leaves kale, stem removed and roughly chopped
  • 1 cup thinly sliced portobello mushrooms
  • 2 (15 oz each) cans cannellini beans, drained and rinsed
  • 1 cup chicken stock, divided, as needed
  • 1/4 cup shredded Parmesan cheese
  • 1 tbsp butter

All you do:

  1. Preheat oven to 375 degrees.
  2. Season both sides of the salmon fillets with salt and pepper and place in a greased baking dish. Place in oven and roast for 10 to 12 minutes or until fish flakes easily with a fork.
  3. Meanwhile, in a large sauté pan, over medium heat, add 1 tablespoon oil. Add the shallots, garlic, kale and mushrooms; season with salt and pepper. Cook until the mushrooms and kale start to wilt, about 3 to 4 minutes.
  4. Add the white beans and ¾ cup chicken stock; season again with salt and pepper. Bring to a simmer and cook for 5 to 6 minutes until slightly thickened, but beans still retain their shape (can add more or less stock to achieve desired consistency). Stir in the Parmesan cheese and butter.
  5. To serve, place equal amounts of the bean ragout on each of four plates and top with the salmon fillets; serve immediately.

Recipe Spotlight: Versatile and Protein-Packed, Hy-Vee Features Responsible Choice Yellowfin Tuna Steaks with an Asian Flair

If you’re looking for a heart-healthy alternative that has plenty of protein power, yellowfin tuna steaks are a great, low-fat option. Sourced from Soho Foods, LLC, the handline-caught and Monterey Bay Aquarium (MBA) Green-rated “Best Choice” tuna falls right in line with Hy-Vee’s Responsible Choice initiative when it comes to traceability and quality.

Highly versatile and filling enough to replace beef or pork for a weekly meal, here is one of my favorite yellowfin tuna options:

Seared Yellowfin Tuna Steaks with Asian Slaw

Serves 4

All you need

For the yellowfin tuna steaks:

  • 2 tbsp olive oil
  • 4 sesame-encrusted yellowfin tuna steaks

For the dressing:

  • 1/4 cup olive oil, divided
  • 3 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tbsp brown sugar
  • 5 tbsp soy sauce
  • 4 tbsp mirin or white wine
  • 1 tsp sesame oil
  • 1/4 cup rice wine vinegar
  • Salt and pepper, to taste

For the slaw:

  • 1 cup thinly sliced Napa cabbage
  • 1/2 cup thinly sliced red cabbage
  • 1 cup julienned carrots
  • 1/4 cup thinly sliced red onion
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced bok choy
  • 1/2 cup bean sprouts
  • 1/2 cup julienned snap peas
  • 1/2 cup julienned green onions

All you do

  1. Place a thick-bottomed frying pan on medium-high heat, until very hot. Add 2 tablespoons oil, and sear the tuna steaks for about 2 minutes per side (medium-rare), or until desired doneness is reached. Remove tuna from the pan and chill until ready to serve.
  2. In a small saucepan,n add 2 tablespoons olive oil, ginger and garlic; sauté until lightly brown. Add brown sugar, soy sauce and mirin. Simmer for 5 minutes and remove from heat. When cool, whisk in remaining 2 tablespoons olive oil, sesame oil and rice wine vinegar; set aside.
  3. In a large bowl, combine all vegetables; slowly add enough dressing to lightly coat the slaw; season to taste with salt and pepper.
  4. To serve, slice tuna steaks on the bias, and plate each with equal amounts of slaw.