1 pound salmon filet cut into 1/2-inch cubes
1 tablespoon all-purpose flour, sifted
1 tablespoon sesame oil
1 medium onion, diced
1 large carrot, peeled and sliced on a bias
1 cup broccoli, ends trimmed and separated into florets
1/2 cup of snow peas, cleaned
3 nectarines, halved, pitted and sliced
1 tablespoon roughly chopped cilantro
1 tablespoon scallions, sliced
1 tablespoon toasted slivered almonds, for garnish

With a sharp knife, cut the Thai chili in half lengthwise. Seed the chili by scraping the inside of each chili half with your knife. Thinly slice the chili. (Be very careful not to touch your face or eyes while you're working with Thai chilis. As soon as the chili is sliced, put down your knife and wash your hands and the knife carefully.)

In a 9-inch square Pyrex dish combine the soy sauce, ginger, garlic and add the chili slices. Place the cubed salmon into the dish with the marinade. Cover and refrigerate while you cut up the vegetables.

When you're ready to stir fry, first measure the sifted flour into a small bowl and set aside. Heat the sesame oil in a wok or large sauté pan set over high heat. When the oil is hot, add the onion first, give it a good stir, and add the carrot slices and broccoli, and turn heat to medium-high, covering the pan with a lid to keep liquids from evaporating. Cook for 3 to 4 minutes or until carrots are tender, and then add the salmon and the marinade. Sauté quickly and toss in the snow peas, the nectarine slices and their juice and cook for 2 to 3 minutes.

Stir 3 to 4 tablespoons of the pan liquid into the flour that you set aside, mixing well until completely smooth. Add the flour mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small spoon to thicken. Toss in the scallions and cilantro and give it one last good stir to mix and heat everything through. Sprinkle almonds over the top before serving.

Marinade
1/2 cup plus 3 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 teaspoon dried chili flakes
1 teaspoon chili powder
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

6 pita rounds, sliced into two half-moon shapes
Iceberg or Romaine lettuce, shredded

Make the marinade by combining the olive oil, juices, chili flakes, chili powder, garlic, salt, and pepper. Add the tuna, cover and refrigerate for 30 minutes.

Soak skewers in a shallow pan of water for at least one hour.

Thread skewers with 3 or 4 pieces of marinated tuna, alternating with small wedges of lemons and oranges. Place skewers on an area of the grill with no direct flame. Continue to brush marinade during grilling, until tuna is seared on all sides.

Serve immediately in pita pockets topped with shredded salad and avocado tzatziki.

Avocado Tzatziki
Makes 2 1/2 cups

1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon kosher salt
2 cups plain yogurt (or low-fat)
1 cup peeled, seeded and grated cucumber (about 1 medium cucumber)
1 whole peeled avocado, diced small

Add lemon juice, olive oil, garlic and salt to the yogurt. Add grated cucumber, diced avocado and mix well. Chill for at least one hour.

Cat's Note: To get as much cucumber flavor as possible, I grate the cucumber right over the yogurt.

Freshly ground black pepper
1 tablespoon dried orange rind
1/2 tablespoon chili powder
1 teaspoon sea salt

Basque-Style Green Sauce
6 garlic cloves, peeled and chopped
3 dried bay leaves
1 fresh poblano pepper, coarsely chopped with the seeds left in
1 fresh Serrano chile, coarsely chopped with the seeds left in
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh basil
1/4 cup sherry vinegar
1/3 cup olive oil

Rub the shrimp with salt and pepper first, so that it stays on, and then rub the shrimp with the entire Basque blend until well coated. Cover, set in refrigerator, and let sit for 30 minutes.

Preheat the grill and preheat the oven to 450°F.

While the shrimp is absorbing the rub, make the green sauce by combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don't have a mortar and pestle, put all the ingredients into a blender along with just a teaspoon or so of the vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined. Set aside.

Place the shrimp on the hot grill and sear on both sides until pink. Remove shrimp onto a clean platter.

To serve, set several shrimp onto each plate. I like to serve this with roasted cherry tomato "raisins." Spoon the green sauce over the shrimp and serve.