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Heart Healthy Dishes: Smoked Salmon and Chicken Kabobs a la Moore’s over Quinoa

Heart Healthy Dishes: Smoked Salmon and Chicken Kabobs a la Moore’s over Quinoa Happy National Heart Month!

We love celebrating National Heart Month because it’s a good reminder that what we eat has such great effect on our hearts and our overall health. And when 1 in 3 adults in the United States are affected by Cardiovascular disease, it’s important that we all keep heart health top of mind when planning meals.

Adding heart healthy foods to your daily diet can be a lot easier than you think. So show yourself #moorelove with these heart-healthy dishes below!

Moore’s Smoked Salmon
1 cup Moore's Original Marinade
1-¼ tbsp. garlic minced
¼ cup dry white wine
1 ¼ lbs. sockeye salmon fillet, fresh or frozen
½ cup brown sugar
  1. In a saucepan, bring Moore's Marinade, garlic, brown sugar and white wine to a boil
  2. Lower heat and simmer 10 minutes, or until liquid is reduced by half
  3. Remove from heat and allow to cool completely
  4. Place cleaned and rinsed salmon fillets, skin down, in a plastic tray (no metal) at least as deep as the fillets are thick and sprinkle salt generously over the top
  5. Coat fillets with the marinade and seal tightly. Reserve left over marinade for glaze
  6. Allow to marinade for at least 30 minutes
  7. Remove excess liquid every few hours
  8. Remove from tray and rinse again, setting the fillets on smoking rack to dry for 20 minutes
  9. Spread apple and hickory wood chips in the bottom of a stovetop smoker
  10. Paint fillets lightly with leftover marinade
  11. Start out as cool as you can and gradually increase your smoking temperature for 150° for 30 minutes
Chicken Kabobs a la Moore’s over Quinoa
1 cup Moore's Original Marinade
2 large onions chopped in 1 ½”pieces
2 bell peppers chopped in 1 ½”pieces
1 lb. fresh mushrooms
cherry tomatoes
1 lb. boneless skinless chicken breast
  1. Cut chicken into bite sized pieces
  2. Marinate chicken and vegetables in Moore's Marinade for at least 30 minutes
  3. Put vegetables and meat on separate skewers. Grill 15-20 minutes or until done
  4. After cooking, alternate meat and vegetables on skewers
  5. Serve on plate over quinoa
Moore’s Seafood Spud
1 cup Moore's Original Marinade
1-2 lbs. peeled and cleaned shrimp
¼ cup extra virgin olive oil
½ tsp cayenne pepper
¼ cup onion
1 tbsp. minced celery
4 large baking potatoes
¼ cup melted butter
1 tbsp. lemon juice
1 cup shredded cheese
Sour cream and chives optional
  1. Bake the potatoes in the oven at 350° for 45-60 minutes or until fully cooked; set aside
  2. Marinate shrimp in Moore's Marinade, lemon juice, cayenne pepper and melted butter for about 30 minutes
  3. In a skillet add ¼ cup extra virgin olive oil and sauté onion, celery, and garlic
  4. Add the shrimp with marinade mixture to the skillet and cook on a low heat for 7-10 minutes, stirring along
  5. Remove from heat
  6. Cut an "x" through the baked potato and squeeze the potato open
  7. Take a spoonful of potato out and replace it with a spoonful of the shrimp marinade mixture. Add the spoonful of potato back on top
  8. Sprinkle cheddar cheese
  9. Top with sour cream and chives if desired