6 Servings
This summer casserole is bright with citrus flavors and assembles quickly once the potatoes and lemons are sliced. Fresh basil, added right before serving, enlivens the flavor of the salmon. Note: The Marine Stewardship Council certifies Alaska Salmon (such as Alaskan King, Coho, or Pink) as a Best Environmental Choice. Atlantic Salmon number only a few hundred and are virtually extinct. For more information, visit seafoodchoices.com.
1 1-pound wild salmon fillet (see note, above), skin removed
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper
1 pound new potatoes, sliced 1/4 inch thick
1/4 cup plus 1 tablespoon olive oil
1 lemon, sliced into 1/4-inch-thick rounds
12 pitted black olives, such as niçoise or picholine
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
2 tablespoons chopped basil
1 teaspoon fresh thyme leaves
Preheat oven to 425°F. Season the salmon fillet with 1/4 teaspoon salt and 1/8 teaspoon pepper on both sides. Place the potatoes in a single layer in an 8 1/2- by 11-inch casserole. Drizzle 1 tablespoon of the olive oil over the potatoes and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; roast in the oven for 15 minutes. Remove from oven and layer half the lemon slices over potatoes. Lay the fillet over the lemon slices, top with remaining lemon slices and olives, and return to oven. Reduce oven temperature to 250°F and roast until salmon and potatoes are cooked through — about 40 minutes. Whisk the remaining olive oil, lemon juice, orange juice, remaining salt, and remaining pepper in a small bowl. Stir in the basil and thyme and drizzle over the warm salmon. Serve immediately.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Wednesday, August 6, 2008
Wednesday, July 9, 2008
Linguini with Clam Sauce
Serve 4-6
8 ounces linguini, uncooked
2-3 (6-ounce) cans minced clams, undrained (I like a lot of clams, some like less)
1 (14.5-ounce) can low sodium chicken broth** (or use equivalent chicken bouillon)
2-3 tablespoons butter** (or 2-3 tablespoons olive oil)
2 cloves garlic, pressed
1 small onion, chopped (equals about 1 cup)** (optional in an emergency)
2 tablespoons flour
1/8 teaspoon dried thyme
Dash of Tabasco sauce
1/4 cup fresh parsley, chopped** (or use 1 tablespoon dried parsley)
1 tablespoon lemon juice** (optional in an emergency or used bottled)
Salt and pepper to taste
CONDIMENT:
Grated Parmesan cheese** (optional, or use canned Parmesan)
Prepare pasta according to package directions. Drain.
While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (or use ALL chicken broth).
In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly.
Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes.
Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.
8 ounces linguini, uncooked
2-3 (6-ounce) cans minced clams, undrained (I like a lot of clams, some like less)
1 (14.5-ounce) can low sodium chicken broth** (or use equivalent chicken bouillon)
2-3 tablespoons butter** (or 2-3 tablespoons olive oil)
2 cloves garlic, pressed
1 small onion, chopped (equals about 1 cup)** (optional in an emergency)
2 tablespoons flour
1/8 teaspoon dried thyme
Dash of Tabasco sauce
1/4 cup fresh parsley, chopped** (or use 1 tablespoon dried parsley)
1 tablespoon lemon juice** (optional in an emergency or used bottled)
Salt and pepper to taste
CONDIMENT:
Grated Parmesan cheese** (optional, or use canned Parmesan)
Prepare pasta according to package directions. Drain.
While pasta is cooking, drain the juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups liquid.** (or use ALL chicken broth).
In skillet, melt butter over medium-high heat and sauté the onion and pressed garlic. Stir in flour. Cook on low for about 1 minute, stirring constantly.
Gradually stir in chicken broth, thyme and Tabasco sauce. Bring to a boil and simmer 1 to 2 minutes.
Stir in clams, parsley and lemon juice and heat through. Add salt and pepper to taste. Serve over hot linguini and top each portion with as much cheese to your liking.
Tuesday, July 8, 2008
Seafood Grilling Sauces
Serves 6
For the Grilled Salmon:Chili Spiked Mayonnaise
Ingredients:
1 cup Mayonnaise
¼ cup Chili Sauce (sold in markets usually near ketchup and hot sauces)
½ tsp Salt
To taste Hot Sauce (use your favorite to add as much spice as you like!)
Combine ingredients in bowl and mix well. Store covered in refrigerator.
For the Grilled Shrimp Sweet Mustard Glaze
Ingredients:
1 cup Dijon Mustard
½ cup Honey
Tbsp Soy Sauce
1 tsp Ground Black pepper
Combine all ingredients in bowl and mix well. Store covered in refrigerator.
Pico de Gallo
Ingredients:
2 each Tomatoes, Diced
1 each Jalapeno, Small diced
2 TBSP Red Onion, Diced
1 TBSP Cilantro, Chopped fine
½ tsp Salt
Pinch Black Pepper
Combine all ingredients in bowl and toss lightly. Store covered in refrigeration for 24 hours prior to serving. If a spicier version is desired, you can add an additional jalapeno, or a tsp of your favorite hot sauce.
Cilantro Sour Cream
Ingredients:
1 cup Sour Cream
1/8 cup (2 TBSP) Cilantro, chopped fine
½ tsp Salt
½ each Fresh Lime (juice only)
Combine sour cream, cilantro, and salt in bowl, and mix well. Stir in juice of ½ lime. Cover tightly and store refrigerated
For the Grilled Tuna Blackberry BBQ
Ingredients:
2 Cups BBQ Sauce (use your favorite, preferably plain, not flavored)
½cup Blackberry preserves (you can use jelly or jam)
½ cup Sweet Thai Chili Sauce (in Asian section of market, do not use the tomato based version sold near ketchup)
¼ cup Soy Sauce
Preparation:
Combine BBQ, Chili Sauce, and Soy Sauce in heavy saucepot over medium heat, bring to a simmer, stirring constantly with a wire whisk. Add blackberry preserves, and continue to stir until they are completely incorporated into sauce.
Place sauce in container and store covered in refrigerator
Remove sauce from refrigerator and allow to come to room temperature before service
For the Grilled Salmon:Chili Spiked Mayonnaise
Ingredients:
1 cup Mayonnaise
¼ cup Chili Sauce (sold in markets usually near ketchup and hot sauces)
½ tsp Salt
To taste Hot Sauce (use your favorite to add as much spice as you like!)
Combine ingredients in bowl and mix well. Store covered in refrigerator.
For the Grilled Shrimp Sweet Mustard Glaze
Ingredients:
1 cup Dijon Mustard
½ cup Honey
Tbsp Soy Sauce
1 tsp Ground Black pepper
Combine all ingredients in bowl and mix well. Store covered in refrigerator.
Pico de Gallo
Ingredients:
2 each Tomatoes, Diced
1 each Jalapeno, Small diced
2 TBSP Red Onion, Diced
1 TBSP Cilantro, Chopped fine
½ tsp Salt
Pinch Black Pepper
Combine all ingredients in bowl and toss lightly. Store covered in refrigeration for 24 hours prior to serving. If a spicier version is desired, you can add an additional jalapeno, or a tsp of your favorite hot sauce.
Cilantro Sour Cream
Ingredients:
1 cup Sour Cream
1/8 cup (2 TBSP) Cilantro, chopped fine
½ tsp Salt
½ each Fresh Lime (juice only)
Combine sour cream, cilantro, and salt in bowl, and mix well. Stir in juice of ½ lime. Cover tightly and store refrigerated
For the Grilled Tuna Blackberry BBQ
Ingredients:
2 Cups BBQ Sauce (use your favorite, preferably plain, not flavored)
½cup Blackberry preserves (you can use jelly or jam)
½ cup Sweet Thai Chili Sauce (in Asian section of market, do not use the tomato based version sold near ketchup)
¼ cup Soy Sauce
Preparation:
Combine BBQ, Chili Sauce, and Soy Sauce in heavy saucepot over medium heat, bring to a simmer, stirring constantly with a wire whisk. Add blackberry preserves, and continue to stir until they are completely incorporated into sauce.
Place sauce in container and store covered in refrigerator
Remove sauce from refrigerator and allow to come to room temperature before service
Rock Shrimp Creole
Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana.
Serves 6 8
Ingredients:
2 pounds rock shrimp, peeled and deveined
¼ cup butter
½ cup green bell pepper, diced to one-half inch
½ cup onion, diced to one-quarter inch
¼ cup celery, chopped fine
1 clove of garlic, minced
2 tbsp. flour, all purpose
1 can 14.5-ounce whole peeled tomatoes, roughly cut
1 tsp. sugar
1 tsp. salt
¼ tsp. cayenne pepper
¼ tsp. black pepper
3-4 cups cooked rice
Preparation:
Rinse shrimp briefly and remove any large veins that are visible.
In a small sauce pan, melt 2 tbsp. of butter over medium heat.
Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
Add shrimp and cook until no longer transparent (three minutes).
Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
Serve over hot rice (white or wild mixture).
Chef's Tip:
If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
Serve with French or sourdough bread.
Serves 6 8
Ingredients:
2 pounds rock shrimp, peeled and deveined
¼ cup butter
½ cup green bell pepper, diced to one-half inch
½ cup onion, diced to one-quarter inch
¼ cup celery, chopped fine
1 clove of garlic, minced
2 tbsp. flour, all purpose
1 can 14.5-ounce whole peeled tomatoes, roughly cut
1 tsp. sugar
1 tsp. salt
¼ tsp. cayenne pepper
¼ tsp. black pepper
3-4 cups cooked rice
Preparation:
Rinse shrimp briefly and remove any large veins that are visible.
In a small sauce pan, melt 2 tbsp. of butter over medium heat.
Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
Add shrimp and cook until no longer transparent (three minutes).
Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
Serve over hot rice (white or wild mixture).
Chef's Tip:
If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
Serve with French or sourdough bread.
Maryland Crab Cakes
Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a’ la carte, in a sandwich or beside a salad.
Serves 4
Ingredients:
1/2 tsp. garlic minced
1 tbsp. onion minced
1 tbsp. celery diced
2 tbsp. mayonnaise
1 whole egg
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tbsp. oil for sautéing
Preparation:
In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
In a sauté pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.
Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
Chef's Tip:
While you may be tempted to increase the amount of bread crumbs used, you’ll receive the best sauté results with the thin layer as described above.
Beverage suggestions:
Pinot Grigio, light lager beer
Serves 4
Ingredients:
1/2 tsp. garlic minced
1 tbsp. onion minced
1 tbsp. celery diced
2 tbsp. mayonnaise
1 whole egg
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tbsp. oil for sautéing
Preparation:
In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
In a sauté pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.
Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
Chef's Tip:
While you may be tempted to increase the amount of bread crumbs used, you’ll receive the best sauté results with the thin layer as described above.
Beverage suggestions:
Pinot Grigio, light lager beer
shrimp gumbo
Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage.
Serves 10to12
Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste
Preparation:
Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
Tips:
If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. To re-heat gumbo, place gumbo in a double boiler pan on stove top. Let the gumbo heat to 165° F and stir frequently before serving to guests. Gumbo with shrimp will refrigerate for up to three days. If prepared gumbo without shrimp, it will refrigerate for up to five days. If freezing left over gumbo, place in freezer container or bags for up to two weeks.
Serves 10to12
Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste
Preparation:
Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
Tips:
If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. To re-heat gumbo, place gumbo in a double boiler pan on stove top. Let the gumbo heat to 165° F and stir frequently before serving to guests. Gumbo with shrimp will refrigerate for up to three days. If prepared gumbo without shrimp, it will refrigerate for up to five days. If freezing left over gumbo, place in freezer container or bags for up to two weeks.
Maui Luau Shrimp & Salmon
Serves 4
Ingredients:
4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)
Note:
Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce
Preparation:
Brush both sides of salmon with olive oil and season with salt and pepper.
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
Grill pineapple for 2–3 minutes per side or until there is good carmelization.
Brush all items generously with the sweet chili sauce.
To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.
Wine Pairing:
A Riesling would be a great accompaniment to this entree. If you prefer a cocktail, a Pina Colada would be a nice match because its cool sweetness balances the spiciness of the dish.
Ingredients:
4 each 5–6 oz. skinned salmon fillet
24 each 26–30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10–15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is sweet)
Note:
Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce
Preparation:
Brush both sides of salmon with olive oil and season with salt and pepper.
After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.
Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.
On a medium heated grill, place the salmon flesh side down. Grill approximately 6–7 minutes per side or until the fish reaches 150 degrees.
Grill shrimp approximately 3–4 minutes per side or until 150 degrees.
Grill pineapple for 2–3 minutes per side or until there is good carmelization.
Brush all items generously with the sweet chili sauce.
To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice. Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.
Wine Pairing:
A Riesling would be a great accompaniment to this entree. If you prefer a cocktail, a Pina Colada would be a nice match because its cool sweetness balances the spiciness of the dish.
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