3 No-cook fish recipes

Quick, Easy Fish Recipes For Busy WeeknightsWhen the temperatures are above 90 degrees, the last thing we want to do is cook anything in a hot kitchen. Avoid the oven, stovetop and even the grill this sticky summer and whip up one of these low-cal, healthy, no-cook fish recipes instead!

When you're going to be living in your two-piece, you definitely want to avoid anything that'll give you an extra jiggle. These no-cook fish recipes aren't just easy to make, they are super low-fat, low-calorie, low-carb and still delicious! You'll stay thin and cool while still eating something you love.

1Smoked salmon pasta salad

Serves about 4  (Mayonnaise makes about 1 cup)

Ingredients:8 ounces smoked salmon, flaked3 cups cooked elbow macaroni noodles1 small red pepper, sliced2/3 cup sliced cherry tomatoes1 bunch cilantro, chopped

For the horseradish mayonnaise:

5 tablespoons grated horseradish1 egg yolk1 teaspoon Dijon mustard1 tablespoon white wine vinegar3/4 cup grapeseed oilDash of saltDirections:

To make the mayonnaise, place the egg yolk in a food processor. Pulse on low and add Dijon mustard and white wine vinegar. Let pulse until yolk is bright yellow and frothy. Gradually add the oil, one drip at a time, until mixture thickens up.Stir together the macaroni noodles, pepper and chopped cilantro. Top the salad with flaked salmon. Stir in the mayo and mix to combine.

2Fresh shrimp wrap with Green Goddess dressing

Serves 2 (Dressing makes one cup)

Ingredients:1 large flatbread wrap2/3 cup cooked shrimp, tails removed1 cup lettuce greens4 slices tomato, cut in half (total 8 half slices)1/4 cup shredded cheese

For the dressing:

1/2 medium avocado, seeded1/3 cup mayonnaise1/3 cup low-fat Greek yogurt1/4 cup chopped cilantro2 tablespoons chopped tarragon1 tablespoon lemon juiceSalt and pepperDirections:

To make the dressing, pulse all of the ingredients on low in a food processor until creamy.To make the wrap, place lettuce over the flatbread. Top with tomato slices, shrimp and cheese. Add dressing (about 3 tablespoons) and roll up into a tight wrap. Cut in half and enjoy!

3Crab & artichoke salad

Serves about 2

Ingredients:

For the salad: 

2 cups fresh kale5 ounces crabmeat10 cherry tomatoes, halved2 small red peppers, sliced1/2 can (14 ounces) artichoke hearts, choppedAbout 2 tablespoons Parmesan cheese

Dressing:

2 tablespoons white wine vinegar1-1/2 tablespoons honey1 tablespoon olive oilDash of saltDash of pepper1/2 teaspoon honey mustardDirections: 

Separate kale into two bowls. Top each bowl with 2-1/2 ounces crabmeat, 1/2 the tomatoes, one small pepper, 3-1/2 ounces artichokes and 1 tablespoon cheese.Whisk the dressing ingredients together. Pour over salads and enjoy!

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