Entree – Seafood

Cumin Raita

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A nice change for a sauce/dip with seafood or chicken.

Ingredients:

  • 2 c plain Greek yogurt
  • 1/3 c seeded cucumber, finely diced
  • 1/4 c red onion, finely diced
  • 1 clove garlic, minced
  • 2 Tab fresh lime juice
  • 3 Tab capers, minced
  • 3 Tab cilantro, minced
  • 3 Tab dill, minced
  • 1 Tab cumin, ground
  • Kosher salt
  • Freshly ground white pepper

Directions:

  1. In a medium bowl, combine all of the ingredients and mix well.
  2. Garnish with Cilantro and cumin.

Serves: 3 cups

Source: Food and Wine, Andrew Zimmern’s Kitchen Adventures

Panko Crusted Salmon

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Panko is such a neat way to add a little crunch to the salmon and the mustard is really a good compliment.

Ingredients:

  1. 10 salmon medallions
  2. 1 Tbs olive oil
  3. salt and pepper to taste
  4. 2 Tab honey mustard or sweet hot mustard
  5. 2 tsp fresh thyme, chopped
  6. 2/3 c panko bread crumbs
  7. 2 Tab chopped parsley
  8. ½ Tsp sweet paprika

Directions:

  1. Place salmon on baking pan
  2. Sprinkle with salt and pepper.
  3. Combine mustard and 1 tsp thyme in a small bowl.
  4. Combine panko , remaining 1 tsp thyme, 4 tsp of olive oil parsley and paprika.
  5. Add a light sprinkle of salt and pepper.
  6. Spread mustard mixture on salmon.
  7. Top with panko mixture.
  8. Roast in a 400° oven for 5 -10 minutes or until almost completely firm to the touch and flakes when poked with a fork.
  9. Finish under broiler to toast panko .

Serves: 10

Source: AnnMarie’s Blog, Cooking in Bush Alaska Creatively avoiding food boredom in a land far away from full-service grocery stores and fresh ingredients.

Comments: This is one third of the salmon trio

Curry Sauce/Dip

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This is a good basic sauce/dip that is good on chicken, fish, shrimp and lamb as a main dish.

Ingredients: 

  • ½ c mayonnaise
  • ½ c sour cream
  • 1 Tab curry powder
  • 4 Tab chopped Major Grey chutney
  • 2 tsp grated orange peel

Directions: 

  1. Mix all ingredients until smooth.
  2. Cover and refrigerate for at least 1 hr.

Serves: 1 cup+

Source: CDKitchen – what’s cooking on line, submitted by Dena, USA

Easy Aioli

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Aioli sounds a lot fancier than garlic mayo!  Use this with vegetables, shrimp, chicken – anything that’s good with garlic.

Aioli Ingredients:

  • 4 garlic cloves, pressed
  • ½ Tab coarse kosher salt
  • 1 c mayonnaise
  • ¼ c olive oil
  • 2 Tab fresh lemon juice

Aioli Directions:

  1. Mash garlic and ½ teaspoon salt in small bowl until paste forms.
  2. Whisk in mayonnaise, olive oil, and lemon juice.
  3. Season to taste with coarse salt and pepper.
  4. Cover and chill.

Serves: Makes about 1 ¼ cup

Source: Amy Finely, Bon Appétit | July 2008

Creamy Sriracha Cocktail Sauce

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If you’re not familiar with Sriracha, start with a couple of teaspoons and taste it before you add the full tablespoon. This will get more heat as it sits in the fridge.

Creamy Sriracha Cocktail Sauce Ingredients: 

  • 1 c mayo or light mayo
  • ¼ c ketchup
  • 2 Tab fresh squeezed lime juice
  • 2 Tab Sriracha Sauce (more or less to taste)
  • ½ c finely chopped green onion

Creamy Sriracha Cocktail Sauce Directions:

  1. Finely chop the green onion.
  2. In a glass measuring cup or small bowl, whisk together the mayo and ketchup.
  3. Stir in the lime juice, Sriracha sauce to taste, and finely chopped green onions.

Serves: 1 ½ cups

Sorce: KalynsKitchen.com.

Cold Poached Salmon

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You can make this – or you can pay big bucks and get it from a caterer.  Make it and make your reputation as a great cook!  Too impressive – and easy with Costco’s salmon slabs.

Ingredients:

  • 3 c dry white wine
  • 1 small onion, chopped
  • 1 lemon, sliced thin
  • One skinless salmon fillet (approx 4 – 5 lbs)
  • thin lemon slices, for garnish
  • thin cucumber slices, for garnish
  • Cumin Raita
  • Dill Mustard Sauce 

Directions:

  1. Place lemon slices in center of pan in one layer.
  2. Place the salmon on top of the lemon slices.
  3. Add wine and onion .
  4. Cover tightly with foil.
  5. Bake at 350° for 20 minutes or until the salmon is opaque and flakes slightly with a fork.
  6. Using 2 spatulas, carefully transfer the salmon fillet to a large platter or tray.
  7. Let stand at room temperature for 15 minutes.
  8. Cover loosely with plastic wrap and refrigerate until cool.
  9. Garnish the salmon with the lemon and cucumber slices and serve with the Cumin Raita and Dill Mustard Sauce.
  10. Serve with crackers

Source: Food and Wine, Andrew Zimmern’s Kitchen Adventures

Cumin Raita

Ingredients:

  • 2 c plain Greek yogurt
  • 1/3 c seeded cucumber, finely diced
  • 1/4 c red onion, finely diced
  • 1 clove garlic, minced
  • 2 Tab fresh lime juice
  • 3 Tab capers, minced
  • 3 Tab cilantro, minced
  • 3 Tab dill, minced
  • 1 Tab cumin, ground
  • Kosher salt
  • Freshly ground white pepper

Directions:

  1. In a medium bowl, combine all of the ingredients and mix well.
  2. Garnish with Cilantro and cumin.

Serves: 3 cups

Source: Food and Wine, Andrew Zimmern’s Kitchen Adventures

Dill Mustard Sauce

Ingredients:

  • ½ c Dijon mustard
  • ½ c sugar
  • 2 Tab plain or white wine vinegar
  • 2/3 c olive oil
  • ½ c fresh dill, finely chopped
  • salt and pepper

Directions:

  1. Place mustard in a bowl.
  2. Add sugar, vinegar and a pinch of salt and pepper.
  3. As when making mayonnaise, add oil drop by drop, stirring with a wooden spoon.
  4. At the last minute, mix in chopped dill.
  5. Chill until serving.

Serves: 1 1/2 cups.

Source: Gustav Anders

Comment: Will keep, covered, in the refrigerator for 2-3 weeks.

Salsa Verde

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Dip it, just dip it!  Chips, shrimp, chicken bits, veggies.  Also, serve over eggs, chicken, fish, etc.  This sauce goes everywhere!

Ingredients:

  • ½ c parsley, leaves only
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry

 

Grilled Shrimp with Salsa Verde

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Another good thing to do with shrimp.

Ingredients:

  • 1 lb peeled raw shrimp – 31 – 40 size
  • 1 Tab olive oil
  • Salsa Verde
  • toothpicks

Directions:

  1. Make the Salsa Verde.
  2. Remove the tails from the shrimp.
  3. Toss the shrimp and 1/4 cup of the Salsa Verde into a Ziploc bag.
  4. Marinate a few hours or overnight.
  5. Bake shrimp 400° for 3 – 5 minutes. Do not over cook.
  6. Serve warm with toothpicks and a bowl of Salsa Verde on tray.

Salsa Verde

Ingredients:

  • ½ c parsley, leaves removed
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry

 

Dill Mustard Sauce

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Gustav Anders was probably the best Scandinavian restaurant in Southern California.  (Scandia was a close second.)  This sauce is a must with poached salmon.

Ingredients:

  • ½ c Dijon mustard
  • ½ c sugar
  • 2 Tab plain or white wine vinegar
  • 2/3 c olive oil
  • ½ c fresh dill, finely chopped
  • salt and pepper

Directions:

  1. Place mustard in a bowl.
  2. Add sugar, vinegar and a pinch of salt and pepper.
  3. As when making mayonnaise, add oil drop by drop, stirring with a wooden spoon.
  4. At the last minute, mix in chopped dill.
  5. Chill until serving.

Serves: 1 1/2 cups.

Source: Gustav Anders

Comment: Will keep, covered, in the refrigerator for 2-3 weeks.

Watermelon Shrimp Salad

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Very refreshing.  Also good for a summer lunch with some great bread.

Ingredients:

  • 10 c mixed greens
  • 3 Tab chives, chopped
  • 30 cherry tomatoes, halved
  • ¾ c English cucumber, peeled, quartered lengthwise and sliced (½ cucumber)
  • 2 c watermelon, diced in ¾ inch cubes (1/2 a baby watermelon)
  • ¾ lb shrimp, cooked, peeled and tails off – 50 – 70 size
  • Poppy Seed vinaigrette

Directions:

  1. Marinate the shrimp in the dressing for 1 hr.
  2. Toss everything together.

Serves: 10 as salad, 5 for lunch

Poppy Seed Vinaigrette

Ingredients:

  • ¼ c white sugar
  • ½ tsp salt
  • 3 Tab white wine vinegar
  • ½ c olive oil
  • 1 ½ tsp poppy seeds

Directions:

  1. Place the sugar, salt, vinegar, and oil in a blender.
  2. Blend until smooth.
  3. Stir in the poppy seeds.

Serves: Makes ¾ cup

Source: nowthingsarecookin.blogspot.com