Rice Vinegar Shrimp and Cucumbers

Serves 2 to 4


8 cucumbers, peeled and thinly sliced

4 scallions, sliced

1/3 cup of rice vinegar

1 lb. of baby shrimp, cooked

1 tbsp of fennel seeds


• Mix all the ingredients in a bowl.

• Refrigerate for an hour before serving.

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Salmon with Dill Sauce

Serves 2 to 4


2 1/2 lbs of fresh wild salmon fillet

1 bunch of fresh dill

5 cloves of garlic, minced

3 lemons, sliced

2 tsp of olive oil garlic salt pepper


• Blend the dill, garlic, and olive oil into a paste in a food processor.

• Place the salmon on a sheet of aluminum foil.

• Sprinkle the garlic salt and pepper on the salmon.

• Spread the paste on the salmon with a spatula.

• Heat the oven to 350° F.

• Wrap the salmon in the foil and place in the oven for 1 hour.

• Garnish with lemon slices.

• Serve hot or cold.

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