A simple but tasty recipeNumber of Servings: 2Ingredients: 2 – 8 oz Storm® Norwegian Salmon filets2 – teaspoons olive oilSalt and freshly ground pepper to tasteDressing1 – tablespoon Dijon mustard1 – teaspoon sugar½ - garlic clove, minced½ - cup olive oilSalt and freshly ground pepper to tasteSauce2 – tablespoons Dijon mustard2 – tablespoons mayonnaise1 – tablespoon honeyDash cayenne pepper2 – tablespoons dill, fresh, finely mincedSalt and freshly ground pepper to tasteSalad8 – oz mixed baby lettuce4 – tablespoons tomatoes, small, diced4 – tablespoons red onions, small, diced2 – tablespoons capersInstructions: Prepare barbecue or gas grill (medium-high heat).
Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill and additional 2 minutes. Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more.
For the dressing – Add the balsamic vinegar, mustard, garlic and sugar in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and freshly ground pepper. (Can be prepared the day before. Cover and chill. Let stand at room temperature 15 minutes: re-whisk before using.)
For the sauce – In a small bowl whisk together the Dijon mustard, mayonnaise, honey, dash of cayenne pepper, dill and season with the pepper and salt to taste. Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.
In the meantime toss the salad with the dressing and arrange on the top half of a dinner palate. Place the salmon on the lower half of the plate. Drizzle mustard dill sauce over the salmon filet and garnish with the diced tomatoes, red onions and capers. Enjoy!
Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California
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Number of Servings: 4Ingredients: 24 oz Squat Lobster Chunks1/2 cup mayonnaise1/4 teaspoon dry mustard1 teaspoon Worcestershire sauce1 stalk celery - diced small1 teaspoon orange zest - minced1/4 cup fennel - diced smallsalt and pepper to taste24 slices of beets18 pieces crackle bread8 ounces avocado - puree1/2 lemon juiced30 orange segments1/4 cup chives - mincedcracked black pepperInstructions: Boil frozen lobster chunks until cooked and chill. Add mayonnaise, mustard, Worcestershire sauce, orange zest, fennel, salt and pepper. Mix to break up chunks.
Mix avocado with lemon juice and season.
To make plate, place 6 slices of beets in center of plate in a round form, over laying each slice.
In a round mold place 4 ounces of lobster salad in mold and press, top with 1 1/2 ounce of avocado. Place mold over center of beets and press lobster out of mold onto beet center.
Garnish plate with chives, pepper and orange segments. Place 3 thin pieces of crackle bread into lobster cake, standing upright.
Source: Ambassador Seafoods
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Number of Servings: 4Ingredients: 1 package (16 to 19 oz.) refrigerated or frozen cheese-filled torellini2 cups fresh or frozen broccoli1 can (14 3/4 oz.) or 2 cans (7 1/2 oz. each) Alaska salmon, drained and chunked1 small tomato, seeded and diced*3/4 cup (3 oz.) shredded parmesan cheese8 oz. regular or reduced-calorie Italian dressing with cheese*Substitute 1/2 cup sun-dried tomatoes, julienne cut, for added flavor.Instructions: Cook torellini according to package directions. Drain; rinse in cold water. Transfer to large bowl. Microwave broccoli on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato, cheese and dressing.
Source: Recipe courtesy of Alaska Seafood Marketing Institute.
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Enjoy this classic summetime shrimp recipe. Shrimp is a great way to keep your diet healthy! Eating seafood twice a week is good for your heart, your brain and your entire body!Number of Servings: 4Ingredients: 12 large shrimp, peeled (16-20 count)1/2 cup prepared raspberry vinaigrette salad dressing, divided5 cups torn fresh spinach1/3 cup pecan halves, toasted8 ripe strawberries8 fresh asparagus spears, but into 2-inch piecesInstructions: Toss shrimp with 1/4 cup salad dressing; cover and refrigerate at least 30 minutes. Drain; thread shrimp onto skewers. Grill, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done. Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining 1/4 cup salad dressing. Serve at once.
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Tip: Any smoked fish may be used.Number of Servings: 4Ingredients: 1 1/2 pounds small red potatoes1/2 pound green beans, cut into 2-inch pieces2 tablespoons minced red onion1/2 cup vinaigrette dressing, divided2 tomatoes, quartered4 ounces hot-smoked trout or salmon, chunked4 hard-cooked eggs, quartered8 pitted Kalamata olivesInstructions: Cook potatoes in boiling water until tender, about 10-15 minutes; drain. Let cool slightly. Cut warm potatoes into 1/4-inch thick slices; place in medium bowl. Cook green beans in boiling water until tender, about 5 minutes; drain. Add green beans and onion to potatoes. Pour 1/4 cup dressing over vegetables; toss to coat. Let stand 15 minutes or chill until serving.
Arrange potato mixture, tomatoes, trout or salmon, and eggs on serving platter or individual serving plates; garnish with olives. Drizzle with remaining dressing.
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Number of Servings: 2Ingredients: 4.5 oz. pkg chunked Morey's Wild Alaskan Smoked Salmon or whatever seasoning you preferPackaged caesar salad kitShredded parmesan cheeseInstructions: Prepare Caesar salad as directed on the package. Add chunked Morey's Wild Alaskan Smoked Salmon to the salad mix. Top with shredded Parmesan cheese and serve. *Optional: Use romaine lettuce, caesar salad dressing, and croutons.
Source: Morey's Seafood International LLC
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Start your new year off with this light and tasty Shrimp Caesar Salad recipe. This is quick and easy dish to prepare. Make it tonight!Number of Servings: 6Ingredients: 1 to 1 1/2 lbs. Ocean Garden® Mexican Shrimp, shell-on, uncooked1/4 cup Olive oil2 Tbsp Soy sauce2 Tbsp Barbecue sauce2 tsp Worcestershire sauce2 Garlic cloves, mincedCroutons2 Tbsp Butter, melted2 Tbsp Olive oilSalad Dressing1/3 cup Olive oil3 Tbsp Lemon juice1 1/2 Tbsp Red wine vinegar1/2 tsp SaltInstructions: Peel and devein shrimp, retaining tails, if desired. Set aside. Combine 1/4 cup olive oil, soy sauce, barbecue sauce. Worcestershire sauce and garlic. Brush shrimp with sauce and broil, turning once until done, 3 minutes per side.
Croutons
Sauté bread cubes and minced garlic in 2 Tbsp. each, butter and olive oil, over medium-low heat, until browned; sprinkle with shredded cheese. Set aside. Croutons may be toasted in a 325 (F) oven, stirring occasionally as they brown.
Salad Dressing
Combine 1/3 cup olive oil, lemon juice, wine vinegar, salt and pepper. Set aside. Break up romaine to make 6 to 8 cups; toss with dressing.
To Serve
Divide dressed romaine among salad plates. Sprinkle with croutons and shredded parmesan cheese and top with broiled shrimp.
Source: Courtsey of Ocean Garden
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This is a perfect salad for a warm summer evening! Not only is it delicious but it is loaded with heart healthy nutrients. Relax and enjoy!Number of Servings: 4Ingredients: 1 tablespoon extra virgin olive oil1 tablespoon chopped fresh cilantroJuice of one lime (about 2 tablespoons)1 pound medium or large cooked shrimp1 cup grape or cherry tomatoes, halved1 avocado, cut into ½-inch cubes¼ teaspoon kosher saltFreshly ground pepperNutrition Information: 220 calories; 11g fat (2g saturated, 0.5g omega-3); 330mg sodium; 6g carbohydrates; 3g fiber; 25g protein; 20% vitamin C, 20% iron
Instructions: Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.
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Scoopers: Baked tortilla chips, cucumber wheels, mini whole wheat pitas, whole grain crackersNumber of Servings: 2Ingredients: One 6-ounce can solid white or light tuna in water, drained and flaked1 small carrot, shredded (about 1/2 cup)3 tablespoons light canola mayonnaiseSalt and pepperNutrition Information: 200 calories, 9g fat (0.5g saturated, 1.5g omega-3), 530g sodium, 6g carbohydrate, 1g fiber, 20g protein, 90% vitamin A
Instructions: Combine the tuna, carrot, mayonnaise, and salt and pepper to taste in a medium bowl and mix well.
To pack for a school lunch, place the tuna salad in a plastic container with a tight-fitting lid. Pack "scoopers" in separate containers.
Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
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Seafood Alternative: halibut, swordfish or sharkNumber of Servings: 4Ingredients: 4 (5 to 6 oz.) tuna steaks, 3/4 to 1-inch thick3 tablespoons white wine or broth3 tablespoons olive oil2 tablespoons red wine vinegar1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried1/2 teaspoon black pepper1/8 teaspoon salt1 clove garlic, minced6 cups packed torn salad greens1 cup halved cherry tomatoesvegetable cooking sprayInstructions: Measure thickness of fish to determine cooking time; place in a glass dish. To make vinaigrette, combine wine and next 5 ingredients in a jar with tight fitting lid. Shake well. Pour 2 tablespoons over fish, add garlic and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing. Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.
Meanwhile, arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Shake remaining vinaigrette and drizzle over salads.
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