Sometimes when we’re out living our hectic lives, it’s easy to let the mind wander to relaxing trips taken to beaches or the occasional island getaway. Of course, the unforgettable sights leave lasting memories but the true standout for a foodie like myself is always the simple, beautiful and always flavorful seafood dishes. We’re recalling delicious meals passed with these rockstar recipes full of vibrant tastes and beautiful looks.

Grilled Salmon with Avocado Salsa

6 servings | per serving: 1 protein, 1 fat

For the Salmon

1 teaspoon Morton® Lite Salt
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon onion powder
1⁄2 teaspoon ancho chili powder
1 teaspoon black pepper
6 5-ounce servings of salmon
1 tablespoon olive oil

For the Avocado Salsa
1 avocado, sliced
1⁄2 small red onion, sliced
2 limes, juiced
1–2 tablespoons cilantro, finely chopped
Morton® Lite Salt

Mix the seasonings (salt through black pepper) together. Rub the salmon fillets with olive oil and seasoning mix. Refrigerate for at least 30 minutes. Preheat the grill. Combine the avocado, onion, cilantro, lime juice and salt in a bowl and mix well. Chill until ready to use. Grill the salmon to desired doneness. Top with avocado salsa and enjoy.

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Pan-Seared Citrus Cod Salad

1 serving | per serving: 2 vegetables, 1 protein, 1 fruit, 1 starch, 1 fat

1 teaspoon olive oil
1 5-ounce cod fillet
1⁄4 teaspoon garlic powder
1/4 teaspoon Morton® Lite Salt
1/4 teaspoon pepper
1⁄2 cup celery, chopped
1 cup cabbage, chopped (may add more)
1⁄4 lemon, juiced
1/4 cup cooked brown rice
1 clementine

Rinse a boneless, skinless fillet with cold water and pat dry with a paper towels. Season both sides with garlic, salt and pepper. Heat the olive oil to barely coat the bottom of the pan over medium-high heat. Place fillet in pan and cook for about 4 minutes per side or until the fish flakes easily with a fork. Remove fish from pan. Saute cabbage and celery until soft in the remaining oil and flavor within the pan. Serve fish and vegetables over rice cake or brown rice. Garnish with lemon juice and clementine sections. May also serve over lettuce leaves.

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Spicy Tuna Wrap

1 serving | per serving: 1-1/3 vegetables, 1 protein, 1 starch, 1 fat, 1⁄4 dairy

4 ounce can tuna in water, drained
1-1⁄2 – 2 tablespoons plain, unsweetened Greek Yogurt, to taste
1 teaspoon Bragg’s Liquid Amino Acids
1 teaspoon Sriracha Sauce, or to taste
2 low carb wraps (less than 15 grams total carbs)
2/3 cup carrots, cut in long sticks
1⁄4 avocado, sliced
1⁄2 cucumber, peeled and sliced into long sticks

In a small bowl, mix together the tuna, Greek yogurt, Bragg’s Liquid Amino Acids, and Sriracha Sauce. Divide the tuna salad and vegetables between the two wraps. Roll up and enjoy!