Grilled Salmon and Shrimp Scampi

Grilled Shrimp Salmon Scampi {Gluten-free} | Lexi's Clean Kitchen

This Grilled Salmon and Shrimp Scampi is the perfect Summer seafood dish! The marinate and sauce are loaded with bright Summer flavors of lemon, herbs, garlic, tomatoes and spinach! If you are looking for a delicious recipe for weekend BBQing, this one is definitely a winner!

Grilled Shrimp Salmon Scampi {Gluten-free} | Lexi's Clean Kitchen

Scampi has always been one of my favorite dishes to order when out. Once I stopped eating gluten, I stopped ordering it! Now that I tolerate some rice pasta, it’s game on again. If you aren’t eating rice pasta, serve this over zucchini noodles for a low carb option! Get creative and add-in any seasonal veggies you have on hand, too!

The seafood marinates in the most fabulous fresh marinade, then it’s off to the grill! Whip up the sauce, then the veggies, make the pasta, combine and devour! The perfect meal.

Grilled Shrimp Salmon Scampi {Gluten-free} | Lexi's Clean Kitchen

Grilled Shrimp Salmon Scampi | Lexi's Clean Kitchen

Salmon and Shrimp Scampi

Preparation 10 minutes 2017-06-23T00:10:00+00:00 Cook Time 40 minutes 2017-06-23T00:40:00+00:00 Serves 4     adjust servings

Ingredients

Marinade

  • 3 garlic cloves, minced
  • 5 tablespoons melted butter
  • 1 tablespoon olive oil
  • 3 lemons, juiced
  • 1/2 teaspoon pepper, more to taste
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1/2 cup fresh parsley, roughly chopped, set more aside for garnish
  • 1 lemon, sliced into thin wedges

Sauce

  • 1/2 marinade ingredients
  • 1/2 cup chicken broth
  • 1 cup halved cherry tomatoes
  • 4 cups baby spinach leaves

Other Ingredients

  • 1 pound wild salmon filet, skinned,
cut into 1-inch pieces
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 8 oz gluten-free linguine or fettuccine pasta, cooked according to package instructions

Instructions

  1. Place all marinade ingredients except for thinly sliced lemon in a medium mixing bowl and mix until well mixed. Pour half of the marinade in medium saucepan and set aside.
  2. Pat the salmon and shrimp dry and sprinkle with a small amount of salt and pepper. Add the salmon and shrimp to the marinade and toss well until well coated. Cover and place in the fridge for 30 minutes.
  3. Over medium heat, bring the marinade ingredients in the saucepan to a simmer. Add in the chicken stock and tomatoes and cook until the tomatoes soften, about 8-10 minutes. Taste and adjust seasoning as needed.
  4. Add in spinach and cook over medium-low heat, just until the spinach has wilted. Take the sauce off-heat and set-aside until ready to serve.
  5. Once fish is done marinating, assemble the skewers. Place the salmon on first, then the shrimp, and then the sliced lemon. We fold over the sliced lemon to make it easier to lay on the grill. Assemble the skewers in that pattern until all of the salmon and shrimp are used up. Place the skewers on the grill for about 5 minutes on each side, until opaque and just cooked through.
  6. Take the grilled shrimp and salmon off the skewers and place in a large mixing bowl, add in sauce and linguine and toss well. Top with roughly chopped parsley for garnish and serve.

Recipe Notes

*You can substitute the brown rice noodles for zucchini noodles or any other noodles of choice!

Mexican Street Corn Salad [VIDEO]

Mexican Street Corn Salad

This Mexican-Inspired Street Corn Salad is my new summer salad obsession! So much flavor, and simple to prepare. It will be a BBQ staple all season long. It’s naturally gluten-free and made with the option for cheese, making it dairy-free if you want it to be!

Mexican Street Corn Salad

Let’s keep with tradition and grill up our corn! Perfectly fresh grilled corn is SO GOOD.

Now to get the kernels off, this way works…

Mexican Street Corn Salad

But this way works much better!

Mexican Street Corn Salad

Get those kernels off the cob, mix up the delicious sauce, mix together, and devour!

I used to not eat much corn. Not because I couldn’t digest it well, I can digest it decently, but because so much of it is genetically modified. Did you know corn is one of the most GMO crops? NOW I get my corn from my local farmers and feel GOOD about it. Plus, local fresh corn is so so so good. I’ll take it all summer long, please!

Mexican Street Corn SaladI can’t get enough of this salad. It’s easy to make and a different fun way to serve up your corn. A little bit of creaminess, a little tang, and a lot of fresh! Serve them up as a side for anything, but may I suggest this epic tostada?

Mexican Street Corn Salad

Mexican Street Corn Salad

Mexican Street Corn Salad

Preparation 0:10 2017-06-23T00:10:00+00:00 Cook Time 0:20 2017-06-23T00:20:00+00:00 Serves 4     adjust servings

Ingredients

Instructions

  1. Preheat grill to medium-hot.
  2. Wrap corn in individual pieces of tinfoil with 1/2 tablespoon of butter in each foil.Place on grill for 15 minutes, turning every 3 or so minutes. After 15 minutes, remove tin foil and let cook until slightly charred. Alternatively, you can boil corn instead of grilling!
  3. Remove and let cool slightly. Cool enough to cut the corn.
  4. Cut kernels off of the cob and place into a bowl.
  5. In a separate bowl, mix together the remaining ingredients. Taste and adjust spices as desired.
  6. Pour over corn, garnish, and serve.

Recipe Notes

*For the Mexican Street Corn Tostadas:
-1 batch homemade tortillas or store-bought tortillas (my favorite)
-1 batch refried black beans
-1 batch guacamole

In a greased skillet over medium heat, place tortilla and cover until crispy, tossing after 30 seconds to 1 minute. Make your refried black beans and guacamole. Pile them up and enjoy!

*Depending on how large your corn is, add more mayo and salt as desired. This dish should be on the creamer side.

 

Lexi’s Weekly Dinner Plan Week 29

Happy Father’s Day Weekend! If you don’t have time to meal prep this weekend, we’ve got you covered! This plan is filled with tons of 30-minute or less recipes that are great for busy weeknights. The mussels might look intimidating, but I promise they are simple, delicious, and so so flavorful!

If you are new to the meal plans, you can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

 

Meal Plan Graphic Week 29

Monday: Maple Glazed Salmon (30 minutes or less, Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

Tuesday: Slow Cooker Thai Curry Chicken with VIDEO (Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

Wednesday: Leftovers

Thursday: Eggplant Lasagna Rollatini (gluten-free, nut-free, vegetarian)

Friday: Mussels with Creamy Dijon Sauce (30 minutes or less, egg-free, gluten-free, nut-free)

Saturday: Grilled Veggie and Grilled Chicken Salad (30 minutes or less, Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

Sunday: Out

 

Grab your free printable shopping list HERE!

Looking for a last-minute recipe to make for Father’s Day?

These Dry-Rubbed Wings are my go-to Father’s Day appetizer! So simple and flavorful!


 IT’S GIVEAWAY TIME!

If you missed last weeks dinner plan, I’ve partnered with KitchenAid® to bring you this awesome 5-Ply Copper Core 10-Piece Set valued at $999.99!

TO ENTER: Simply cook a dish from one of my meal plans and tag @lexiscleankitchen, @KitchendAid.Healthy, and #LCKmealplan on social media! You can enter more than once by cooking multiple meals! Make sure your profile is public so we can see the entries!

Giveaway ends June 30th at 6pm PST.

KitchenAid Giveaway | Lexi's Clean Kitchen

Cold Asian Noodle Salad [VIDEO]

Gluten Free Cold Asian Noodle Salad {Gluten-free, no added sugar, 30 minutes or less, vegetarian option} | Lexi's Clean Kitchen

If you are looking for a simple side-dish to feed a crowd for weekend BBQing or a great on-the-go lunch, this Cold Asian Noodle Salad is perfect! Simply chop up all of the veggies, mix together the sauce, add in some rice noodles and BOOM. Your Summer salad is complete.

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

All the veggies! They add a great crunch and beautiful colors. This salad will be on repeat for every summer gathering! Mark my words!

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

Add some optional chicken to take this from a side dish to a hearty main!

Cold Asian Noodle Salad {Gluten-free, Vegetarian} | Lexi's Clean Kitchen

Cold Asian Noodle Salad

Preparation 10 minutes 2017-06-23T00:10:00+00:00 Cook Time 8 minutes 2017-06-23T00:08:00+00:00 Serves 8     adjust servings

Ingredients

Sauce

Other Ingredients

  • 1 8.8 oz package Vermicelli Rice noodles, cooked based on package instructions
  • 2 carrots, sliced thin
  • 1 Red bell pepper, sliced thin
  • 1 Yellow bell pepper, sliced thin
  • 1/4 cup scallions, sliced thin
  • 1/4 purple cabbage, sliced thin
  • 1 cup snap peas
  • 1 cucumber, sliced thin
  • 2 tablespoon cilantro, roughly chopped, more to taste
  • 1 tablespoon sesame seeds
  • optional: shredded rotisserie chicken
  • optional edamame 
  • optional: add peanuts

Instructions

  1. Add all sauce ingredients to a high-speed blender and blend until combined. Set aside.
  2. Toss chopped veggies, rice noodles, cilantro, and sesame seeds into a medium mixing bowl. Add in chicken if using. Pour in sauce and mix well. Taste and adjust seasoning as needed.
  3. Serve cold topped with scallions and peanuts if using.

Lexi’s Weekly Dinner Plan Week 28

If you haven’t tried the Coconut Curry Ceviche or the Fish Tacos, this week is definitely a must-make! The perfect light and healthy meals for these warm Spring days!

New to the meal plans? You can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Weekly Dinner Plan 28 | Lexi's Clean Kitchen

Monday: Fish Tacos with Tropical Salsa (30 minutes or less, dairy-free, gluten-free, and paleo-friendly)

Tuesday: Thai Meatballs (30 minutes or less, dairy-free, egg free, gluten-free, nut-free, paleo-friendly)

Wednesday: Coconut Curry Ceviche (Dairy-free, egg-free, gluten-free, nut-free, paleo-friendly)

Thursday: Chicken Milanese (Paleo-friendly, gluten-free, grain-free, dairy-free if you omit the parmesan cheese)

Friday: Lemon Vegetable Risotto (vegetarian, gluten-free, egg-free, and nut free)

Saturday: Out

Sunday: Father’s Day

Grab your free printable shopping list HERE!


 It’s GIVEAWAY TIME!

If you missed last weeks dinner plan, I’ve partnered with KitchenAid® to bring you this awesome 5-Ply Copper Core 10-Piece Set valued at $999.99!

TO ENTER: Simply cook a dish from one of my meal plans and tag @lexiscleankitchen, @KitchendAid.Healthy, and #LCKmealplan on social media! You can enter more than once by cooking multiple meals! Make sure your profile is public so we can see the entries!

Giveaway ends June 30th at 6pm PST.

KitchenAid Giveaway | Lexi's Clean Kitchen

Loaded Egg Salad

Loaded Egg Salad with Tuna {Paleo-friendly, gluten-free, grain-free, dairy-free, and low-carb} | Lexi's Clean Kitchen

This Loaded Egg Salad is the perfect make-ahead lunch or addition to any brunch! Simply mix everything in a bowl and enjoy it all week long in lettuce wraps, on salads, or even on celery sticks as a fun and healthy snack.

Loaded Egg Salad with Tuna | Lexi's Clean Kitchen

I’ve partnered today with my friends at Genova Seafood to bring you today’s loaded recipe! This egg salad is going to up your lunch game, meal prep game, or BRUNCH game!

It’s packed with yellowfin tuna, eggs, veggies, sautéed spinach, caramelized onions, spices, dijon, and good quality mayo!

Loaded Egg Salad with Tuna | Lexi's Clean Kitchen

Loaded Egg Salad with Tuna

You guys! I love my go-to method of steaming hard boiled eggs instead of boiling them, but I tried making them this time in my Instant Pot and it was a total game changer. One of them was even PEELED when we opened the lid. No joke! Crazy awesome.

Loaded Egg Salad with Tuna | Lexi's Clean Kitchen

Loaded Egg Salad with Tuna | Lexi's Clean Kitchen

Loaded Egg Salad With Tuna

Preparation 5 minutes 2017-06-23T00:05:00+00:00 Cook Time 0:15 2017-06-23T00:15:00+00:00 Serves 6     adjust servings

Ingredients

  • 8 hardboiled eggs (see notes)
  • 2 cups spinach, sautéed and cooled
  • 1 onion, sliced, caramelized, and cooled (see notes)
  • 1 can Genova tuna in olive oil, liquid removed
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced scallions, more for garnish
  • 1/3 cup good quality mayo, more as needed
  • 2 teaspoons dijon mustard, more to taste
  • 2 teaspoons lemon juice, more to taste
  • 1 teaspoon lemon zest
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika, more as garnish
  • 1 head bibb lettuce, washed
  • 1 Avocado, for garnish

Instructions

  1. Chop eggs and place in a large mixing bowl along with the rest of the ingredients.
  2. Using a spatula, mix well. Taste and adjust ingredients as needed.
  3. Place in a serving bowl.
  4. Carefully remove the leaves from head of lettuce. Place a generous scoop of egg salad into the lettuce and devour. You can top with a sprinkle of paprika, slices of scallion, and avocado!

Recipe Notes

  • *How to harboil eggs in an Instant Pot: Place 1 cup of water in your pressure cooker and add in a steamer insert. Place one layer of eggs onto the insert. Cover the Instant Pot. Click manual and set for 7 minutes on high pressure. After 7 minutes, release the quick release valve. Open the lid and using tongs place the eggs in a large bowl filled with ice-water. Gently peel off shell and store in the fridge until ready to use.
  • **How to steam hardboil eggs on the stovetop: Place 1-inch of water into a pot lined with a steamer insert. Cover and bring to a boil over high heat. Add eggs and cook for 11 minutes. Remove eggs and place in a large bowl filled with ice-water. Gently peel off shell and store in the fridge until ready to use.
  • ***Caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.

And if you don’t have an Instant Pot, here’s my other favorite method! 

Want to know something cool?  Genova has started a program called Digital Traceability and it’s pretty awesome. Genova customers simply enter the 10- to 15-digit number located on the bottom of their Yellowfin and Albacore tuna to receive answers to six specific questions:

  1. What is My Tuna? Visitors are given an initial description of their tuna or other seafood species.
  2. Where Was My Tuna Caught? These results include a world map showing the Food and Agriculture Organization (FAO) Area where the tuna or other seafood was caught, and a link to a species-specific stock status report from the International Seafood Sustainability Foundation (ISSF)
  3. What Fishing Method Was Used? This section includes both the fishing method and vessel size.
  4. What Fishing Vessel Caught My Tuna? This information includes fishing vessel name, nation of registry and fishing trip start and end dates.
  5. Where was My Tuna Processed and Canned? The can code indicates where the seafood was processed and canned, which may not necessarily be where it was caught. The processing method is subject to Genova’s strict compliance requirements andstringent Business Ethics and Labor Code of Conduct.
  6. How Does Genova Support Sustainability?

I love working with companies who are doing their part to show us where our food is coming from!

This post is sponsored by Genova Seafood. All opinions are always my own!