Recipe Spotlight: Grilled Mt. Cook Salmon with Chilled Quinoa Salad

All you need:

Quinoa Salad

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint
  • 1 cup halved cherry tomatoes
  • 1 English cucumber, small diced
  • 1/4 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tsp salt, or to taste
  • 1/4 tsp ground black pepper, or to taste

Grilled Salmon

  • 1 tbsp garlic olive oil
  • 4 (4 to 5 oz) each Responsible Choice Mt. Cook Salmon portions
  • salt and pepper, to taste
  • 1 (5 oz) clamshell mixed spring greens
  • 1 lemon, cut into wedges

All you do:

  1. For the quinoa salad, in a small saucepan, bring chicken broth to a boil. Add quinoa and cook over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, fluff and chill until cold.
  2. To the quinoa, add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber, kalamata olives and feta; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
  3. For the salmon, prepare grill for medium-high heat. Rub garlic oil over salmon to coat and season with salt and pepper. Once grill is hot, brush grill rack with olive oil and immediately place salmon on grill.
  4. Cook for 4 minutes without lifting or turning salmon. This will help give salmon nice grill marks and make it easier to move. Turn it over and cook until salmon is just cooked through and all but the very center is opaque.
  5. To serve, divide spring mix among four plates. Place 1 cup of chilled quinoa salad on the greens and top with a piece of grilled salmon. Serve with lemon wedge.

Recipe Spotlight: Responsible Choice Belize Shrimp Stars in Spring Appetizer with Avocado Lemon Chevre Mousse

Full of lean protein and low on calories, Belize shrimp is a smart addition to health-conscious diets. The Responsible Choice seafood item contains all the amino acids your cells can’t synthesize on their own, boosts your intake of zinc and selenium, and provides vitamins A and B-12 to support healthy red blood cells.

Hy-Vee’s Responsible Choice Belize shrimp is sourced from Royal Mayan Shrimp Farms and is certified by the Global Aquaculture Alliance’s Best Aquaculture Practices (BAP) standard to a 3 Star level, providing assurance that the shrimp was produced responsibly.

Here is one of my favorite recipes, a light appetizer that is perfect for spring. The starter focuses on rich avocado, crisp shrimp, bright lemon and goat cheese. Pair it with a Vinho Verde white wine to kick off any gathering this season.


All-Natural Responsible Choice Belize Shrimp with Avocado Lemon Chevre Mousse

Makes 25-30 individual crostini.
Belize Shrimp Avocado Mousse
All you need:

  • 1 French baguette, sliced on the bias, 1/4-inch thick
  • Olive oil, as needed
  • Sea salt and black pepper, to taste
  • 3 ripe avocados, seeded
  • 4 to 5 oz chevre, softened
  • Zest of half a lemon
  • 1/2 cup heavy cream
  • 1 lb cooked (51-60 count) shrimp, tails removed
  • 1/4 cup finely diced red bell pepper
  • 1 green onion, thinly sliced on the bias

All you do:

  1. Preheat oven to 375 degrees.
  2. Place sliced French bread on a cookie sheet and drizzle with olive oil; season with salt and black pepper.
  3. Bake for 6 to 10 minutes or until bread is browned and crispy; cool completely.
  4. In a food processor, combine the avocado, chevre and lemon zest; pulse until smooth. Season to taste with salt and black pepper.
  5. With the food processor running, add heavy cream and continue to mix until light and smooth. Adjust seasoning.
  6. To serve, place a small amount of mousse on a crostini, top with a cooked shrimp and garnish with diced roasted red pepper and green onion.

Recipe Spotlight: Hy-Vee’s Responsible Choice Mt. Cook Farmed Salmon Offers a Healthy, Protein-Packed Option for Spring

Spring is almost here, which means lighter, healthier meal choices for many. A great option this season is Hy-Vee’s Responsible Choice Mt. Cook farmed salmon.

Sourced from Mt. Cook Alpine salmon, Hy-Vee’s Mt. Cook farmed salmon is procured from farms rated as a Green “Best Choice” by the Monterey Bay Aquarium’s Seafood Watch program, which is the highest rating farmed salmon has ever received. As an added bonus, the farm-raised salmon is pack with omega-3s, vitamins and protein to sustain your appetite.

Consider one of my most popular Responsible Choice recipes this season.


Orange Hoisin-Glazed Responsible Choice Salmon

Serves 4.

All you need:

  • 2 (6 oz each) Responsible Choice salmon fillets, skin removed
  • 1 culinary parchment cooking bag
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp frozen orange juice concentrate, thawed
  • 1/2 tbsp grated fresh ginger
  • 1 green onion, sliced
  • 1/4 tsp sesame seeds
  • 2 lemon wedges

All you do:

  1. Preheat oven to 400 degrees.
  2. Place salmon in an even layer in parchment bag on rimmed baking sheet.
  3. Combine hoisin and soy sauces, orange juice, ginger, green onion and sesame seeds; spoon evenly over salmon.
  4. Fold over open edge twice and crimp well.
  5. Bake 15 to 20 minutes.
  6. Open bag and let stand a few minutes.
  7. Serve with lemon wedges.

Recipe Spotlight: Hy-Vee’s Responsible Choice Mt. Cook Farmed Salmon Stars in Peach and Arugula Dish

A heart-healthy and tasty option this season, Hy-Vee’s Responsible Choice Mt. Cook farmed salmon is packed with omega-3 fatty acids; vitamins A, B, D and E; and plenty of protein power. Sourced from Mt. Cook Alpine salmon, the salmon is from farms rated as a Green “Best Choice” by the Monterey Bay Aquarium’s Seafood Watch program, which is the highest rating farmed salmon has ever received. The seafood is farmed in a freshwater lake in southern New Zealand, and the farm uses no antibiotics, growth hormones or chemicals to bring the fish to market.


Highly versatile, healthy and filling, this salmon stars in one of my favorite Responsible Choice Mt. Cook farmed salmon recipes. This is one your family will look forward to all week:

Responsible Choice Mt. Cook Farmed Salmon with Grilled Peach and Arugula Salad

Serves 4

All you need:Salmon with Grilled Peach & Arugula

  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 tsp fresh thyme leaves
  • 3 tbsps olive oil, divided
  • Sea salt and fresh cracked black pepper, to taste
  • 2 medium red onions, sliced in 1/4-inch-thick rings
  • 3 peaches, halved, pit removed
  • 4 (4 to 5 oz each) Responsible Choice skin-on salmon portions
  • Mrs. Dash garlic and herb seasoning, to taste
  • 1 (5 oz) container clamshell baby arugula
  • 1/2 cup diced roasted red pepper

All you do:

  1. Heat grill to medium-high heat. In a small bowl, combine the vinegar, ginger, thyme and 2 tablespoons olive oil; season with salt and black pepper. Set aside.
  2. Place red onion and peaches on a plate and drizzle remaining tablespoon olive oil over top; season with salt and black pepper.
  3. Place peaches and red onion on grill and cook until tender, 3 to 4 minutes per side; set aside.
  4. Season salmon with Mrs. Dash garlic and herb seasoning.
  5. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness;
    set aside.
  6. In a large bowl, lightly toss the baby arugula with grilled red onions, grilled peaches, roasted red peppers and enough vinaigrette to lightly coat.
  7. Divide salad evenly among 4 plates and top each with a piece of salmon; can drizzle extra vinaigrette over salmon if desired.

Recipe Spotlight: Tropical Curry Responsible Choice Skipjack Tuna Salad

Add a little tropical warmth to your meal through this Responsible Choice tuna dish, and feel good about your decision to use Hy-Vee Select Solid Light Skipjack Tuna. This canned tuna is part of Hy-Vee’s commitment to healthy oceans.


Tropical Curry Responsible Choice Skipjack Tuna Salad

Serves 4 to 6.

All you need:

Tropical Curry Responsible Choice Skipjack Tuna Salad

  • 1 (4 oz) container Hy-Vee plain Greek yogurt
  • 1 to 2 tbsp curry powder
  • 1/2 fresh lime, juiced
  • 2 (5 oz each) cans Hy-Vee Responsible Choice Solid Light Skipjack tuna, drained
  • 1 mango, cut in medium dice
  • 1/4 red onion, minced
  • 1/2 red pepper, cut in small dice
  • 2 ribs celery, thinly sliced
  • 1/2 cup chopped Hy-Vee dried pineapple
  • Salt and black pepper, to taste
  • Mixed greens for serving, optional
  • 1/2 cup roasted and salted cashews
  • Lime wedges for serving, optional

All you do:

  1. In a small bowl, combine the Greek yogurt, curry powder and lime juice. Set aside.
  2. In another bowl, add the tuna, mango, red onion, red pepper, celery and dried pineapple. Mix with a fork to combine. Add the yogurt mixture and stir to combine. Season with salt and black pepper, to taste.
  3. To serve, make a bed of greens on each plate. Top with tuna salad. Garnish with cashews and lime wedges.

Recipe Spotlight: Seared Responsible Choice Mt. Cook salmon with Tomato & Artichoke Broth

This light recipe features Responsible Choice Mt. Cook salmon, while offering Italian flavors through the use of tomatoes and artichokes. Enjoy this dish for a quick and easy weeknight dinner.


Seared Responsible Choice Mt. Cook salmon with Tomato & Artichoke Broth

Serves 4

All you need:

  • 4 tbsp olive oil, divided
  • 2 shallots, sliced into thin rounds
  • 2 cloves garlic, minced
  • 1 (14 oz) can artichoke hearts, drained
  • 1/2 cup white wine
  • 1 – 1 1/2 cups low-sodium chicken broth
  • 1 (14.5 oz) can Italian diced tomatoes, undrained
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • salt and pepper, to taste
  • 4 (6 oz each) Responsible Choice Mt. Cook salmon fillets, skin removed
  • 1/2 cup shredded Parmesan cheese

All you do:

  1. In a medium-sized pot, heat 3 tablespoons of olive oil over medium-high heat.
  2. Add the shallots and cook for 1 minute; then add the garlic and artichokes and cook until browned, about 5 minutes.
  3. Add the white wine and reduce 1 minute. Add 1 cup chicken broth, tomatoes and juice, Italian seasoning and red pepper flakes. Season with salt and pepper.
  4. Let sauce simmer for 10 to 12 minutes to let flavors combine. You may add more broth if desired.
  5. Season the salmon fillets with salt and pepper. Heat a sauté pan over medium-high heat and add 1 tablespoon olive oil. Cook the fish 4 to 5 minutes per side, or until just cooked through.
  6. Serve the salmon fillets with the tomato-artichoke broth on top. Equally distribute Parmesan cheese on top of salmon before serving.

Recipe Spotlight: Responsible Choice Barramundi with Lemon Basil Sauce

This recipe features the favorite flavor combination of lemon and basil, with Responsible Choice barramundi as the headliner. It’s simple, refreshing and filling.


Responsible Choice Barramundi with Lemon-Basil Sauce

Serves 4

All you need:

  • 4 Responsible Choice barramundi fillets, skin on
  • 1 tsp lemon pepper
  • 1 tbsp olive oil
  • 1/2 cup salted butter
  • 2 cloves garlic, minced
  • 3 tbsp white flour
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 2 to 3 tbsp thinly sliced fresh basil leaves
  • Kosher salt and pepper, to taste

All you do:

  1. Preheat oven to 375 degrees.
  2. Season fish with lemon pepper. In a large skillet over medium-high heat, cook fillets for 3 to 4 minutes with skin side up in olive oil. Flip over and cook for 2 to 3 minutes, depending on thickness, until flaky and opaque. Transfer the fish to each of 4 plates and keep warm. Return pan back to the stove.
  3. Place the butter and garlic in the pan and cook over medium heat for 1 to 2 minutes, until garlic is fragrant. Add flour; mix until all incorporated. Add lemon juice, white wine and basil and cook until slightly thickened. Salt and pepper to taste.
  4. Spoon lemon-basil sauce over fish before serving.

Recipe Spotlight: Responsible Choice Alaska Crab Lettuce Wraps

This recipe features Responsible Choice Alaska crab, while offering a light and refreshing option with bright flavors. It’s a perfect meal that will keep your 2015 resolutions on track.


Responsible Choice Alaska Crab Lettuce Wraps

All you need:

Vinaigrette

  • 1/2 tbsp minced shallot
  • juice of 1/2 lemon
  • juice of 1/2 lime
  • 3 tbsp extra virgin olive oil
  • 2 tbsp chopped fresh cilantro
  • sea salt and black pepper, to taste

Salad

  • 1 pound cooked Responsible Choice Alaska crab meat, diced
  • 1 avocado, pitted, peeled and diced
  • 1 mango, peeled and diced
  • 2 ribs celery, diced
  • 1/4 cup diced red bell pepper
  • 2 green onions, chopped
  • 1 head Bibb lettuce (whole leaves), rinsed and patted dry

All you do:

  1. Whisk all vinaigrette ingredients together in a bowl.
  2. Combine crab, avocado, mango, celery, bell pepper and onions in a bowl.
  3. Pour just enough dressing over the salad to coat lightly. Toss gently.
  4. Place 2 tablespoons salad onto each lettuce leaf and roll into wraps.

Recipe Spotlight: Responsible Choice Baked Barramundi with Tomato-Olive Relish

Responsible Choice Baked Barramundi with Tomato-Olive Relish

All you need:

  • 4 (6 oz each) barramundi filets
  • 1 tsp kosher salt, divided
  • 1/2 tsp cracked black pepper, divided
  • 2 tbsp olive oil, divided
  • 1 cup quartered cherry tomatoes
  • 3/4 cup roughly chopped pitted Kalamata olives
  • 1/4 cup finely diced shallots
  • 1/4 cup finely diced Italian parsley
  • 2 tbsp capers, drained
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp red wine vinegar

All you do:

  1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
  2. Season the barramundi filets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with 1 tablespoon olive oil, reserving the rest for the relish.
  3. Bake the barramundi in the oven for 15 to 18 minutes or until opaque and flaky. A thermometer should register at 145 degrees when the fish is done.
  4. In a medium bowl combine the tomatoes, Kalamata olives, shallots, parsley, capers, oregano, basil, red wine vinegar and 1 tablespoon olive oil. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste. Set aside.
  5. Garnish each barramundi filet with 1/2 cup of the tomato-olive relish.

Recipe Spotlight: Responsible Choice Alaska Crab, Blood Orange & Farro Salad

With all the New Year’s resolutions being made to eat healthier in 2015, I wanted to share an idea for a healthy crab salad using farro and blood oranges. Farro is a pearled wheat product loaded with fiber and protein. It cooks like rice, but the texture is a bit chewier. Farro takes on flavors well, which makes it a nice variation to add to your diet. Using Hy-Vee Responsible Choice Alaska crab in this recipe makes you feel good about eating healthy and supporting healthy oceans.


Responsible Choice Alaska Crab, Blood Orange & Farro Salad

Serves 4 (1-1/2 cups each).

All you need:

For the vinaigrette:

Responsible Choice Alaska Crab, Blood Orange & Farro Salad

  • 1/2 cup blood orange juice (juiced from blood oranges used in salad)
  • 1 tbsp lime juice
  • 1 tsp black pepper
  • 2 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1 tbsp minced fennel fronds
  • 1 tsbp stone-ground mustard
  • 1 tbsp honey or agave nectar
  • 1/4 cup Hy-Vee extra virgin olive oil

For the salad:

  • 1 cup Hy-Vee farro, cooked and cooled
  • 2 avocados, cubed
  • 1/4 bulb fennel, sliced thinly
  • 1/3 cup thinly sliced red onions
  • 1/2 diced red pepper
  • 1/4 cup minced parsley
  • Salt and black pepper, to taste
  • 2 cups cooked Responsible Choice Crab legs, picked from shell (6 to 8 legs)
  • 3 blood oranges, segments removed and set aside (save the pulp for the juice)
  • Mixed greens, for serving

All you do:

To make the vinaigrette:

  1. In a small bowl, add the orange juice, lime juice, black pepper, salt, red pepper flakes, fennel fronds, mustard and honey. Whisk in the olive oil to combine.

For the salad:

  1. In a larger bowl, add the farro, avocado, fennel, red onions, red pepper and parsley.
  2. Drizzle the vinaigrette over the farro and vegetables. Toss to combine. Season with salt and pepper.
  3. Add in the crab meat and orange segments. Gently mix to combine.
  4. Place a bed of mixed greens on each of four plates; top each with a mound of the salad mixture.