FISH TACOS
Salmon (or your favorite fish) 8 oz
Seven bridges yum yum sauce 4 oz
Livia’s seasoning salt 2 teaspoons
Flour tortillas 4 ea
Mixed greens 1 oz
Sliced cucumber 12 slices
Chopped fresh cilantro 1 tablespoon
Lime wedges 4 ea
Season the salmon with the Livia’s seasoning salt then coat the top of the fish with half of the yum yum sauce.
Broil under high heat until just cooked through, let cool enough to handle and flake in to large chunks.
Warm the tortillas, then top with the lettuce, cucumber then the flakes of salmon. Drizzle with the remaining yum yum sauce and garnish with the chopped cilantro and lime wedges.
GRILLED SHRIMP
8/12 shrimp peeled and deveined 8 ea
Canola oil 2 tablespoons
Livia’s seasoning salt 1 teaspoon
Fresh lemon (halved) 1 ea
Arugula (or your favorite salad mix) 1oz
Your favorite vinaigrette 1 teaspoon
Seven Bridges Yum Yum sauce 4 oz
Coat the shrimp with canola oil and season with the Livia’s seasoning salt.
On a hot grill cook the lemon halves cut side down until charred. Cook the shrimp for 2-3 minutes on each side until just cooked through.
Serve with the charred lemon, dressed arugula salad and Seven Bridges Yum Yum sauce.
SALAD
Baby Kale 3 cups
Shredded red cabbage ¼ cup
Matchstick carrots ¼ cup
Matchstick diakon radish ¼ cup
Sliced cucumbers ¼ cup
Diced cooked chicken 6 oz
Sesame dressing (your favorite brand) 3 oz
Seven Bridges Yum Yum 3 oz
Crushed crispy fried onions as needed
Combine the kale, cabbage, carrots, daikon radish, cucumbers and chicken with the sesame dressing and gently toss to coat.
Transfer to a serving bowl and drizzle the top with the yum yum sauce and garnish with the crushed crispy fried onions.
CHICKEN WINGS
Chicken wings 2 lbs
Canola oil ½ cup
Livia’s seasoning salt 2 tablespoons
Seven Bridges Yum Yum sauce ¾ cup
Fresh basil (ripped) 4 large leaves
Sliced jalapeno as desired
Coat the chicken wings with canola oil, season with salt and pepper and roast them in a 400 degree oven until crispy (also awesome deep fried or smoked)
Transfer to a mixing bowl and liberally coat with yum yum sauce.
Garnish with basil and sliced jalapeno