Seafood Recipes

Grilled Salmon with Fennel
Flavorful yet low in fat

4 Everyday Gourmet Boneless Skinless Salmon Filets ( approx 6-oz each )
3 Tbsp High Quality Olive Oil (quality here is very important)
Juice from 1 lemon
3 Tbsp chopped fresh fennel, or the green feathery leaves from the top of a fennel bulb
1 tsp fennel seeds
Salt and Pepper
Lemon Wedges to garnish (optional, but a nice touch)

Combine the lemon juice, chopped fennel and fennel seeds with the olive oil in a bowl. Add the salmon filets, turning them to coat evenly with the marinade. Sprinkle with a little salt and ground black pepper. Cover and place in the fridge for about 2 hours.

Preheat the broiler. Arrange the salmon in one layer on a broiler pan or shallow baking pan. Broil about inches from the broiler element for about 3-4 minutes.

Turn the filets over and spoon on the remaining marinade. Broil for another 3-4 minutes or until the edges begin to brown. Serve hot garnished with the lemon wedges.

Salmone a Carcofo Salsicca

click to enlarge picture

Try the newest recipe from our very own kitchen. So easy to prepare and it will make your taste buds jump for joy!

1 Everyday Gourmet Full Side of Salmon (about 4 1/2 lbs)
1/3 cup Basil Olive Oil
2 links Artichoke Sausage, 1/4" slices
1/3 cup Walnut halves or pieces
12 Cocktail Onions (about 1 cup)
1/2 cup Cocktail Onion juice
2 Tomatoes, sliced thinly

Preheat oven to 320°. In a shallow 9x12 baking pan, lightly brush the bottom of the pan with a little olive oil. Lay the Salmon side into the pan, and brush salmon with olive oil until completely coated. Layer the salmon side with the sliced tomatoes, sausage slices, cocktail onions and walnuts. Pour the reserved 1/2 cup cocktail onion juice evenly over the entire salmon side.

Bake in the oven for 35 minutes. Since ovens vary in temperature, check the salmon during the last 5-10 minutes of baking. Salmon is done when the center flakes easily.

As the side dish, we chose to use snap peas, soy beans, baby corn, sliced water cress and red bell pepper slices, seasoned with parmesan cheese, garlic, basil and oregano. We combined the vegetables and placed them next to the salmon side in the baking pan. We put 4 small pats of butter on the vegetables and sprinkled them with the seasoning mixture. We found that baking the vegetables in the same pan as the salmon is very impressive in taste and a great time saver.

Honey and Soy Glazed Salmon

2 Everyday Gourmet Salmon Fillets
2 teaspoons olive oil

Glaze :
2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water

Mix the Glaze ingredients together in a small bowl and set aside.
Heat the olive oil in a small skillet over moderately high heat. Place the Salmon Filets in the skillet and cook for 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour the honey-soy glaze over salmon and serve

Salmon Pasta Primavera

1 lb Salmon fillet

8 ounces uncooked linguine pasta
2 cups sugar snap peas

Sauce
2 Tbsp Butter
1 1/2 cups fresh mushrooms
3/4 cup chopped onion
1 cup chicken broth
3 Tbsp. Flour
1/2 tsp. Salt
1 tsp Dill weed
1/4 tsp each of Thyme and Rosemary
1/4 cup dry white wine
1/4 cup heavy cream

Cook pasta according to package directions, adding sugar snap peas during the
last 3-4 minutes. Drain. Bake salmon, flake, and set aside. In a large skillet, melt butter, add mushrooms and onion; sauté 3 - 4 minutes. Whisk together broth, flour, salt and herbs; add wine and cream; gently stir in salmon. Cook until heated through. Serve over pasta and snap peas. Serves 6.


Grilled Ahi Tuna	4 Ahi Tuna Steaks 1/2 cup dry sherry 2 tablespoons grated gingerroot 2 tablespoons soy sauce 1 tablespoon tamarind pulp 1 tablespoon minced garlic 2 teaspoons dark sesame oil 2 tablespoons minced cilantro Preheat broiler or start grill. In a small bowl combine sherry, ginger, soy sauce, garlic, sesame oil, and cilantro. Set aside. Wash and pat dry tuna steaks. Place in a shallow glass baking dish. Pour sauce over steaks. Let marinate 10 minutes. Remove steaks from marinade and broil or grill. Cook 5 to 8 minutes on each side, turning once, and basting with marinade. Serve hot.
Shrimp Chow Mein	12 oz. uncooked, peeled and deveined shrimp, thawed (51/60 or 61/70 count) 1 x 12 oz. packet Fresh Chow Mein noodles 2 tsp. Sesame oil 1 1/2 Tbs. Oyster sauce 1 1/2 Tbs. Soy sauce 1/2 tsp. Sugar 1/4 tsp. Salt 1/4 tsp. White pepper, ground 2 Tbs. Vegetable oil 1 tsp. Fresh ginger, minced 1 clove Fresh garlic, minced 1 Tbs. Dry Sherry wine 1/2 cup Red bell pepper, julienne strips 1/2 cup Fresh green onions, 1 inch strips 1/2 cup Bean sprouts Cook chow mein noodles according to instructions on package. Drain, rinse under cold water and drain again. Toss cool chow mein noodles with sesame oil. In a small bowl, combine oyster sauce, soy sauce, sugar, salt and white pepper. In a wok or large skillet, heat 2 Tbs. vegetable oil over high heat. Add ginger and garlic. Stirfry about 10 seconds. Add thawed shrimp. Stirfry until shrimp turns orange/red outside and becomes opaque white inside, about 1 minute. Add sherry wine and red bell pepper. Stirfry about 30 seconds. Toss in bean sprouts and green onions. Add sauce mixture and chow mein noodles. Stirfry until heated through, about 2 minutes.

Chilean Sea Bass with Garlic and Red Wine

Oven - Preheat oven to 325 degrees. Remove Wrapper from Chilean Sea Bass. Place 3 Tbsp 100% Extra Virgin Olive Oil or 3 Tbsp melted butter in a shallow dish. Mix in 1 Tbsp minced garlic and let set for 5 minutes to absorb the flavor. Place frozen Chilean Sea Bass in a shallow baking dish and brush all sides with the garlic flavored oil or butter. Bake for 15-18 minutes (if sea bass is thawed, reduce time about 8 minutes). Turn oven temp up to 400 degrees and spoon about 1 tbsp Red Wine (any decent red wine is fine) and bake for another 4-5 minutes. The Sea Bass is done when the meat flakes easily. Enjoy !

Scallops with Basil and Garlic Sauce

12 oz. Everyday Gourmet Scallops, thawed (80/120 count)
2 Tbs. Fresh basil, finely chopped
3 cloves Fresh garlic, peeled and minced
1/2 cup Butter or margarine
1/8 tsp Salt

In a wok or wide skillet, melt butter or margarine over medium heat.
Add basil, garlic and salt. Sauté for 1 minute.
Add scallops and sauté over medium heat until scallops become opaque white inside, about 3-4 minutes. Serve over pasta or steamed rice.

Shrimp & Mushroom Pasta

12 ounces Everyday Gourmet shrimp uncooked, peeled and deveined, thawed
2 1/2 cups assorted fresh mushrooms (shiitake, button, oyster), sliced
2 TBS. olive oil
6 cups linguini, cooked

Sauce:
2 Tbs. margarine or butter
4 Tbs. garlic, finely minced
1 1/2 Tbs. flour
1 1/2 cup chicken broth
1/8 tsp. crushed red pepper
pinch black pepper
3/4 Tbs. fresh basil, finely chopped
1 Tbs. heavy cream

Sauté thawed Everyday Gourmet shrimp and mushrooms in olive oil until shrimp turns opaque pink and is cooked. Set aside
Sauté garlic in margarine for 2 minutes until brown.
Slowly add flour, stirring constantly.
Add chicken broth and stir over High heat until sauce starts to bubble and thicken.
Add crushed red pepper, black pepper and basil.
Stir in heavy cream and cook for 1 minute. Toss in sautéed shrimp, mushrooms and linguini.
Makes 3 servings.

Quick & Easy Party Dip	12 oz. Everyday Gourmet Shrimp (70/110 count) cooked, peeled, deveined and thawed 8 oz. cube Cream Cheese; 8 oz. jar sweet tomato chili sauce or salsa; 1 box Wheat Thin crackers Place cream cheese on plate. Pour chili sauce over cream cheese. Place thawed shrimp on top. Place crackers around edge for dipping
Fragrant Ginger & Garlic Shrimp	12 oz. Everyday Gourmet Shrimp (51/60 or 61/70 count) uncooked, peeled, deveined and thawed 1/4 cup + 1 Tbs. Vegetable oil 1 inch piece Fresh ginger, peeled and minced 3 cloves Fresh garlic, peeled and minced 2 stalks Fresh green onions, minced 1/4 tsp. Salt 1/4 tsp. Black pepper, ground In a wok or wide skillet, heat 1/4 cup oil over high heat. When oil begins to bubble, add thawed shrimp (patted dry). Stirfry over high heat until shrimp turns orange/red outside and becomes opaque white inside, about 1 minute. Remove from wok and set aside. Drain excess liquid from wok or skillet. Add 1 Tbs. oil to wok and heat over high heat. Add ginger, garlic, green onions and reserved shrimp. Stirfry about 30 seconds. Season with salt and black pepper. Serve as an appetizer or with steamed rice.
Mussel Stew with Fava Beans and Fresh Lemongrass	Virgin Olive Oil 4 lb. fresh mussels, scrubbed, and, debearded 2 medium carrots, chopped 1/2 small turnip, peeled and chopped 1/2 cup celery (center tender shoots) thinly sliced 1 cup fava beans, cooked and peeled 2 medium tomatoes, diced 1 stalk lemongrass 1 small piece fresh ginger, peeled and minced 1/2 cup dry white wine 2 sprigs fresh tarragon 2 sprigs fresh parsley salt Szechwan pepper 1 star anise Heat the olive oil in a large skillet over a medium heat and sauté the vegetables until tender. Deglaze the pan with the dry white wine. Add the lemongrass and the ginger and cook for two more minutes. Add the mussels and the fava beans. Add half of the fresh herbs and season with salt, the Szechwan pepper and the star anise. Cover the pot and cook over a low heat for 5 minutes. Remove the mussels and the vegetables from the pot and reduce the remaining liquid over a medium heat for 3 minutes. Add the butter and the balance of the fresh herbs. Stir well. Pour the sauce over the mussels and vegetables and serve in a deep bowl.
Mussels with Garlic Butter	Half Shelled Green New Zealand Mussels 6 tbsp Butter, melted 1 tsp Garlic Powder 1/4 cup White Wine In small saucepan, melt butter and add garlic powder. Place frozen half shell mussels in a shallow oven dish. Brush mussels with melted garlic butter and add about 1/4-1/2 tsp white wine to each shell. Sprinkle with cheese and bake in preheated oven at 325° F for 10-15 minutes
Orange Steamed Salmon A very healthy dinner that is also a gourmet treat !	3-4 boneless, skinless Everyday Gourmet Salmon Filets 2 med navel oranges 6 small red potatoes 2 Tbsp medium capers 1/2 tsp dried rosemary 1/8 cup 100% virgin olive oil Pour olive oil into a saucer and add the rosemary and stir. Let sit for about 5 minutes to allow to the oil to absorb the flavor of the rosemary. Cut each red potato into 8 small sections put into a bowl and add the olive oil and stir until well coated. Slice both oranges into 1/2 inch slices (about 6-8 are needed) Place the salmon filets into the steamer and add 1/2 tablespoon of caper to each and cover with orange slices. Add the potatoes into the steamer around the salmon. Cover steamer and cook on medium for 12-15 minutes or until potatoes are fork soft. Serve potatoes on the side and the salmon with the capers and orange slices together.

From Chef Robert's Kitchen