![\"blog-divider-line\"](\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\")
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![\"salmon\"](\"\/blog\/wp-content\/uploads\/2016\/05\/salmon-200x200.jpg\")
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\n<\/p>\n
Ingredients
\n\u2022\t1 tbsp. dried cilantro
\n\u2022\tLime juice
\n\u2022\t1 lb. salmon fillet, skin removed, cut into 4 pieces
\n\u2022\t1\u00bd cups panko bread crumbs
\n\u2022\t\u00bd tsp. red pepper flakes
\n\u2022\tfreshly ground pepper
\nDirections
\n\u2022\tPreheat the oven to 350\u00b0F.
\n\u2022\tBrush both sides of each of the fish pieces liberally with lime juice and sprinkle with cilantro on both sides liberally as well.
\n\u2022\tIn a bowl, combine bread crumbs and red pepper flakes. Stir to evenly distribute the red pepper flakes, and then pour onto a plate.
\n\u2022\tDredge the fish in the bread crumbs until evenly coated.
\n\u2022\tPlace the fish on a parchment-lined baking sheet.
\n\u2022\tBake the fish for 10 to 12 minutes or until the bread crumbs are golden and fish is cooked through.
\n<\/p>\n
![\"garlic-scallops\"](\"\/blog\/wp-content\/uploads\/2016\/05\/garlic-scallops-200x200.jpg\")
Ingredients
\n\u2022\t1 lb. large scallops
\n\u2022\t\u00bc c clarified grass-fed butter
\n\u2022\t5 garlic cloves, grated
\n\u2022\t1 large lemon, zested
\n\u2022\t\u00bc c Italian parsley, roughly chopped
\n\u2022\t\u00bd tsp. sea salt
\n\u2022\t\u00bc tsp. peppercorn, freshly ground
\n\u2022\t\u00bc tsp. red pepper flakes
\n\u2022\tA pinch of sweet paprika
\n\u2022\t1 tsp extra virgin olive oil
\nDirections
\n\u2022\tPat dry the scallops on paper towels.
\n\u2022\tHeat up a large cast iron skillet on medium flame.
\n\u2022\tIn a medium bowl, toss the scallops with a drizzle of olive oil or butter, just enough to coat it all over.
\n\u2022\tSprinkle them with sea salt, cracked pepper, red pepper flakes and sweet paprika.
\n\u2022\tToss to coat gently.
\n\u2022\tAdd a little drizzle of butter to the hot skillet, just enough to coat the bottom.
\n\u2022\tAdd the scallops making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden.
\n\u2022\tAdd butter to the skillet with the scallops and then add the garlic. Remove from heat and let garlic cook to infuse the sauce for about 30 seconds.
\n\u2022\tSqueeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter.
\n\u2022\tSprinkle with the minced parsley, lemon zest and a drizzle of extra virgin olive oil.
\n<\/p>\n
![\"tuna-patties\"](\"\/blog\/wp-content\/uploads\/2016\/05\/tuna-patties-300x200.jpg\")
Ingredients![\"3-weeks-to-shredded-shop-banner\"](\"\/blog\/wp-content\/uploads\/2016\/03\/3-weeks-to-shredded-shop-banner-960x375.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"