Williams-Sonoma Healthy Cooking Technique Class: Seafood

One of my coworker friends signed us up for FREE healthy cooking technique classes in April through Williams-Sonoma. The first one, out of the set of three in April, was for seafood. We received a handout with recipes that were showcased, including what Williams-Sonoma items were used. The recipes were pan-fried salmon with a mango-cucumber-pineapple salsa and shrimp with mixed greens salad. The vinaigrette for the salad was super simple and delicious, all whisked together in a bowl:

• 1/3 cup olive oil
• 1/3 cup Kern's pear nectar
• 1/4 cup rice vinegar

An easy shrimp recipe, foolproof to not having that dreaded "rubbery" texture? Season shrimp with olive oil, salt, pepper and/or your favorite seasonings, then bake in a 400 degree oven for 10 minutes, flipping the shrimp halfway through. There were lots of awesome kitchen gadgets used, too! However, I find chopping vegetables very therapeutic, so I'm not a fan of all the vegetable choppers - especially since most of them are very arduous to clean!

Next week's class is on vegetables and the final class is on chicken! :)