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Category: Seafood

Bay House Creamy Onion Soup with Bay Shrimp

Bay House Creamy Onion Soup with Bay Shrimp

Bay House Creamy Onion Soup with Bay Shrimp

This soup was on the menu of The Bay House in Lincoln City for many years. It’s good any time of the year but especially good during Walla Walla sweet onion season, which coincides perfectly with the local bay shrimp season.

 

1/4 cup olive oil

4 pounds sweet onions, peeled and finely chopped (about 16 cups)

3 T. white basmati rice

1/4 cup white wine

2 cups clam juice

1 tsp. dried thyme

1/4 cup marsala wine

Salt and freshly ground black pepper

2 cups whipping cream

8 ounces tiny cooked shrimp

Fresh thyme leaves, for garnish

 

In a large pot, heat the oil over medium heat. Add the onion and sauté until caramelized (golden brown), about 25 to 35 minutes.  Stir in the rice, white wine, clam juice, dried thyme, marsala, salt and pepper. Bring to a boil, reduce heat and simmer gently for about 30 minutes or until the rice is very tender, stirring occasionally. Transfer the onion mixture, in small batches, to a food processor (no more than a third full). Carefully pulse a few times and then purée until smooth. Return to pot and stir in cream. Reheat over medium heat until hot.  To serve, place about 2 T. shrimp in each bowl and fill with hot soup. Garnish with fresh thyme leaves. Serve hot.

Mussels with Saffron Mayo

Mussels with Saffron Mayo

 

Mussels with Saffron Mayo

 

1/2 tsp. saffron threads

2/3 cup good mayonnaise, such as Best Food’s

1 tsp. grated lemon zest

1 T. freshly squeezed lemon juice

1 tsp. Dijon mustard

Kosher salt and freshly ground black pepper

 

3/4 tsp.. fleur de sel or sea salt

1 1/2 pounds mussels, cleaned

1/3 cup dry white wine

 

For the mayonnaise, soak the saffron in 1 T. of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 tsp. kosher salt, and 1/4 tsp. pepper and refrigerate until ready to use. For the mussels, combine the fleur de sel and 1/2 tsp. pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don’t open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.

Clams with Maitake Mushrooms

Clams with Maitake Mushrooms

Clams with Maitake Mushrooms

 

2 T. extra virgin olive oil

½ lb. maitake mushrooms, torn into bite-size pieces

4 cloves garlic, minced

¼ cup white wine

2 C. chicken broth

2 lb. Manila clams

1 T. freshly squeezed lemon juice

2 T. minced Italian parsley

3 T. cold unsalted butter, diced

Kosher salt

Freshly ground black pepper

 

Heat a large, heavy pot over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the maitakes and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the wine and broth and bring to a boil. Add the clams and simmer, covered, for 4 to 5 minutes, or until the clams open. Remove from the heat, stir in the lemon juice, parsley, and butter, and season to taste with salt and pepper. Serve immediately.

Stuffed Armenian Mussels (Midia Dolma)

Stuffed Armenian Mussels (Midia Dolma)

Stuffed Armenian Mussels (Midia Dolma)

36 mussels large mussels (in shells)

1/3 C. olive oil

3 C. yellow onions finely chopped onion

1/2 C. long grain rice uncooked

1/4 C. dried currants

1/4 C. pine nuts

1/2 tsp. ground allspice

1/4 tsp. ground cinnamon

salt

2 C. water

1 T. lemon juice

2 lemons cut into wedges for garnish

 

Scrub mussels, loosen (do not separate) shells, and remove beard. Rinse under cold, running water then soak in cold water 1 hour. Meanwhile, sauté onion in olive oil. Remove from heat and stir in rice, currants, nuts, allspice, cinnamon, salt and pepper. Set aside to cool. Rinse mussels again under cold, running water. Place 1 T. of filling in each shell. Close tightly and tie with a piece of string. Arrange in layers in a heavy casserole. Add water and lemon juice. Place an inverted plate on top to hold mussels down during cooking. Bring to a boil, cover and simmer 1 hour. Uncover and cool to room temperature. Remove mussels from casserole, cut string off and arrange on serving dish. Garnish with lemon wedges.

Parmesan-Broiled Tilapia

Parmesan-Broiled Tilapia

Parmesan-Broiled Tilapia

 

1/2 cup grated Parmesan cheese

3 T. butter, softened

2 T. mayonnaise

1/4 tsp. dried basil

1/4 tsp. pepper

1/8 tsp. onion powder

1/8 tsp. celery salt

4 tilapia fillets (6 ounces each)

4 lemon wedges

 

In a small bowl, mix the first 7 ingredients. Arrange fillets in a 15x10x1-in. baking pan coated with cooking spray. Spread cheese mixture over fish. Broil 4 in. from heat 4-5 minutes or until topping is lightly browned and fish flakes easily with a fork, rotating pan halfway for more even browning. Serve with lemon wedges.

Shrimp with Herby White Beans and Tomatoes

Shrimp with Herby White Beans and Tomatoes

Shrimp with Herby White Beans and Tomatoes

 

3 T. olive oil, divided

1 medium shallot, thinly sliced

1 (14.5-ounce) can diced tomatoes

1/2 tsp. (or more) kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

1 (15-ounce) can white beans, rinsed, drained

1/4 cup Roasted Garlic Herb Sauce or high-quality pesto, plus more for serving

8 ounces shrimp, peeled, deveined (about 16 medium)

Thick slices of crusty toasted bread (for serving)

 

Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1–2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls. Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.

Shrimp Fritters with Poblano Cream Sauce

Shrimp Fritters with Poblano Cream Sauce

Shrimp Fritters with Poblano Cream Sauce

 

2 T. sea salt butter

½ cup finely diced onion

1/4 cup finely diced red bell pepper

½ cup cornmeal

½ cup flour

2 tsp. baking powder

¼ tsp. garlic powder

1 egg

½ cup milk

½ pound shrimp coarsely chopped

½ cup frozen or canned corn kernels thawed & drained

1 tsp. salt

Lime wedges

Cilantro for garnish

 

2 T.  sea salt butter

1/2 small onion chopped

1 poblano chile chopped and seeds removed

1 clove garlic minced

1/3 cup heavy cream

1 tsp. salt

1 tsp. pepper

Heat butter in a large skillet over medium-high heat. Sauté onion and bell pepper until just tender, remove from heat and allow to cool completely. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and garlic powder. In another large bowl, whisk together egg and milk. When sautéed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in shrimp and corn. Do not over-mix; fold in just until evenly distributed. Place in the fridge to chill for at least 30 minutes. Pre-heat oven to warm. Line a baking sheet with paper towels. Heat oil a fryer or Dutch oven to 360°F. In batches, drop batter by T. into the hot oil using a spoon; do not crowd the fryer. Fry until golden brown and cooked through, about 3 minutes, turning as needed. Place on the baking sheet and keep in a warm oven until all fritters have been fried. Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce. For the poblano cream sauce: Heat butter in a large skillet over medium-high heat. Sauté onion, poblano chile, and garlic until just tender and tender, about 5 minutes. Stir in cream, reduce heat, and heat cream through. Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.

Weekday Baked Whitefish with Olives and Tomatoes

Weekday Baked Whitefish with Olives and Tomatoes

Weekday Baked Whitefish with Olives and Tomatoes

 

12 ounces whitefish or other mild fish, such as flounder or halibut

¼ tsp. salt

¼ tsp. ground black pepper

2 T. olive oil

2 T. chopped kalamata olives

1 cup cherry tomatoes

Juice of 1 lemon

1 T. capers

 

Preheat the oven to 3 7 5 °F. Place the fish in the middle of a piece of parchment paper. Sprinkle with the salt and pepper. Drizzle with the olive oil, then top with the olives, tomatoes, lemon juice, and capers. Fold the parchment up around the fish and secure with a piece of tape if needed. Place the parchment on a baking sheet. Bake for 15 to 20 minutes, or until the fish flakes easily with a fork. Serve immediately with an extra wedge of lemon.

Basic Baked Fish Fillets

Basic Baked Fish Fillets

Basic Baked Fish Fillets

 

Preheat oven to 375°F. Butter a shallow-sided bake-and-serve dish and lay fillets skin side down in a slightly overlapping layer. Brush the tops of the fillets with a lemon butter mixture (about 1 tsp. freshly squeezed lemon juice, or to taste, to every 4 T. of butter). Season lightly with salt and freshly ground black pepper and sprinkle with paprika. Bake in preheated oven for 10 to 20 minutes or until fish is a little underdone. Check frequently to avoid overcooking. Remember the fish will continue to cook after you remove it from the oven.

 

Garlic-Parmesan Baked Fish Fillets

 

Preheat oven to 375°F. Combine 4 T. of melted butter with 1 large clove of garlic, minced, and 1 tsp. of fresh lemon juice, or to taste. Brush a shallow-sided bake-and-serve dish with some of the garlic-lemon butter and lay the fillets skin side down in a slightly overlapping layer. Brush the tops of the fish with additional garlic-lemon butter and season lightly with salt and freshly ground black pepper. Sprinkle with freshly grated Parmesan cheese to taste. Bake in preheated oven for 10 to 20 minutes or until fish is a little underdone.

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

 

4 (2 pound) lobsters, steamed

3 T. unsalted butter

1 large Spanish onion, finely chopped

3 cloves garlic, finely chopped

1 cup dry white wine

3 cups roasted corn kernels, cobs reserved

4 to 5 cups lobster stock

3 poblano chiles, roasted, peeled, seeded and diced

3 cups heavy cream

Salt and freshly ground black pepper

1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish

Roasted Corn and Green Chile Relish, recipe follows

 

Roasted Corn and Green Chile Relish:

 

4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes

1 large poblano chile, roasted, peeled, seeded and finely diced

1 lime, juiced

2 T. canola oil

Salt and freshly ground black pepper

1 small red onion, finely diced

 

Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.  Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.  Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.  Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few T. of relish, a lobster claw and fresh cilantro leaves.

 

Roasted Corn and Green Chile Relish: Preheat oven to 425 degrees F.  Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.  Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld. Cook’s Note: To roast corn: Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. Preheat oven to 425 degrees F. Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. You can also do this on a grill.

Razor Clam Fritters

Razor Clam Fritters

Razor Clam Fritters

 

4 Cups minced Razor Clams

1/2 Cup cooked minced bacon-undrained

8 green onions-minced

2 eggs

1/2 tsp. baking powder

1/4 tsp. garlic salt

1/8 tsp. Black pepper

1 tsp. Trader Joe’s Everyday Seasonings or equivalent

1/2 Cup All- purpose Batter Mix (Pride of the West brand)

1/2 Cup Whole Wheat Flour

1 Cup milk

1 1/2 Cups coconut oil or canola or avocado oil

 

Whisk together the dry ingredients in a large bowl. Add milk, eggs and seasonings to taste. Sir well until the consistency is like pancake batter. Add bacon, minced onions and clams (optional mushrooms, rolled oats, peppers, garlic shallots etc.).   Heat the coconut oil to a depth of one inch in a large skillet on medium heat. Spoon the fritter batter into the heated coconut oil and cook till golden. Flip the fritters and cook until golden.

Shrimp Fritters with Chili-Lime Dipping Sauce

Shrimp Fritters with Chili-Lime Dipping Sauce

Shrimp Fritters with Chili-Lime Dipping Sauce

 

3 red Fresno, or jalapeno chiles

1 red bell pepper

1 T. firmly packed brown sugar

1 T. champagne vinegar

3/4 tsp. salt

Freshly ground pepper

1 cup canola oil

Juice of 1 lime

 

Canola oil, for deep-frying

156 pounds peeled and deveined shrimp, chopped

1 small yellow onion, finely minced

1 large red bell pepper, seeded and finely minced

1/4 cup chopped fresh cilantro

2 large eggs

5 T. seltzer

5 T. freshly squeezed lime juice

1 T. Salt

Pepper

1 ½ C. Pastry Flour

 

TO MAKE THE DIPPING SAUCE, place the chiles and the bell pepper in a dry cast-iron frying pan over high heat. Cook, turning as needed, for about 15 minutes, or until the skin is blackened and blistered on all sides. Or, blacken and blister the chiles and pepper under a preheated broiler, watching carefully to avoid burning the flesh. Transfer the blackened chiles and pepper to a bowl, cover with plastic wrap, and let stand for 10 minutes. Remove from the bowl and let cool to room temperature. Peel the bell pepper, cut in half, and discard the seeds. Reserve half of the pepper for another use. Peel the chiles but do not seed. Chop the chiles and pepper coarsely. In a blender, combine chopped chiles and pepper, sugar, vinegar, salt, and a few grinds of pepper and process until smooth. With the blender running, add the oil slowly, about 1 T. at a time, and process until emulsified. Then add the lime juice and process until blended. Taste and adjust the seasoning. TO MAKE THE FRITTERS, pour the oil to a depth of 3 to 3½ inches into a deep fryer or deep, heavy-bottomed pot and heat to 375°F. While the oil is heating, in a bowl, combine the shrimp, onion, bell pepper, cilantro, eggs, seltzer, lime juice, salt, and a few grinds of pepper and stir until well combined. Add the flour and mix well. When the oil is ready, work in batches, cooking 6 to 8 fritters at a time, to avoid crowding. To form each fritter, drop 1 T. of the batter into the hot oil. Fry the fritters for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain. Keep warm while you fry the remaining fritters. Serve immediately on a platter or individual plates with the dipping sauce on the side.

Pan-Seared Halibut with Bell Pepper Relish

Pan-Seared Halibut with Bell Pepper Relish

Pan-Seared Halibut with Bell Pepper Relish

 

1 ½ T. olive oil, divided

4 (6-ounce) halibut fillets

¼ tsp. salt

¼ tsp. freshly ground black pepper

2 T. chopped shallots

1 tsp. minced fresh garlic

1 cup chopped yellow bell pepper

½ cup chopped plum tomato

1 T. sherry vinegar

½ tsp. smoked paprika

1 T. chopped fresh flat-leaf parsley

 

Heat a large nonstick skillet over medium-high heat. Add 2 1/4 tsp. oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm.  Add remaining 2 1/4 tsp. oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

 

5 lb. cherystone clams

1/2 cup cornmeal

 

For Parmesan Drizzle:

4 T. butter

4 ounces cream cheese

1 T. flour

1/2 cup milk

1/2 cup half and half

1/3 cup parmesan cheese

salt

 

For Clams:

3 T. butter

2 T. olive oil

1/2 vadalia onion, diced

4 cloves garlic, diced

1 cup white wine

pepper

1/4 cup fresh parsley, chopped

1 large plum tomato, diced

red pepper flakes

 

8 ounces thin spaghetti, cooked and drained

 

 

Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes.

 

For Parmesan Drizzle: Melt butter in a saucepan. Add cream cheese and let melt for a couple minutes. Whisk to combine. This will take a few whisks around the pot. Add flour, milk, and half and half. Whisk to combine. Stir in Parmesan cheese and season with salt. Cook until slightly thickened. Keep warm.

 

Drain clams and rinse off any cornmeal. Set aside. Heat a large pot to medium high. Add butter and olive oil and melt. Add onions and saute for 5 minutes. Add garlic and saute 1 minute. Deglaze pot with wine. Add clams and reduce heat to medium. Cook clams for 8 – 12 minutes or until all shells are open. Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes.

 

To serve, place some of the pasta in a shallow bowl. Top with about a dozen clams and the Parmesan Drizzle.

Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

Creamy Garlic Butter Tuscan Salmon

 

4 salmon fillets, skin off (or Trout or any white fish)

Salt and pepper, to season

2 tsp. olive oil

2 T. butter

6 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup dry white wine

5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil

1 3/4 C. half and half

Salt and pepper, to taste

3 C. baby spinach leaves

1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)

1 tsp. cornstarch mixed with 1 T. of water (optional)

1 T. fresh parsley chopped

 

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using) and allow to reduce down slightly. Add the sun-dried tomatoes and fry for 1-2 minutes to release their flavors. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. Add in the spinach leaves and allow to wilt in the sauce and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.) Add the salmon back into the pan; sprinkle with the parsley and spoon the sauce over each filet. Serve over pasta, rice or steamed veg.

PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

PNW Singing Scallops Steamed with Miso, Ginger and Ponzu

 

2 to 3 lbs. live pink scallops (or clams)

¼ C. peanut oil

1 tsp. sesame oil

¼ C. thinly sliced shallot

2 T. peeled ginger, finely chopped

2 T. finely chopped garlic

¼ C. Shaoxing Chinese rice wine or sake

1½ T. red miso

2 T. butter

¼ C. muscovado sugar

½ C. ponzu

Fresh lime juice to taste

1 bunch of cilantro

 

Scrub the scallops well, and soak in cold water to purge sand. Heat the oils in a large pan. Add shallot, ginger and garlic, and cook on medium heat until softened, about 5 minutes. Add rice wine or sake, and bring to a boil for about 2 minutes. Mash miso and butter together and add to the pan, along with sugar and ponzu. Simmer for a few minutes, stirring to dissolve miso. Add scallops. Cover and steam until open, about 1 to 2 minutes. (If the scallops don’t open in that time, they are likely dead and shouldn’t be eaten. Unlike clams, which can take up to 10 minutes to open, singers start to open as soon as they hit the heat.). Add lime juice and chopped cilantro to taste, or dress whole cilantro stems with a little oil and salt, and char them on a plancha or hot griddle. Serve with cilantro stems on top and grilled bread on the side.

Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

Salmon Baked in Cream with Sweet Bay, Thyme, and Dill

 

4 (6-ounce) wild-caught salmon fillets

4 bay leaves

1 C. heavy cream

2 T. chopped fresh thyme leaves

2 T. chopped fresh dill

 

Preheat the oven to 400°F.  Place the salmon fillets in a single layer in a small baking dish or gratin dish. Top each fillet with a bay leaf. Pour the heavy cream over the salmon and sprinkle with the thyme and dill. Bake until the fish flakes easily when pierced with a fork and the cream thickens, about 15 minutes. Discard the bay leaves and serve, spooning warm cream and herbs over the fish.

Baked Salmon with Sorrel and Cream

Baked Salmon with Sorrel and Cream

Baked Salmon with Sorrel and Cream

 

Six 7- to 8-ounce salmon fillets with skin Salt and freshly ground black pepper

12 large sorrel leaves, cut into fine ribbons

1 tsp. chopped garlic

1 C. heavy cream

 

Preheat the oven to 450°F. Arrange the salmon fillets, skin side down, on an ungreased baking sheet. Sprinkle lightly with salt and pepper and bake for 10 to 12 minutes, or just until congealed juices appear as white spots on the surface of the fish. While the salmon is baking, combine the sorrel, garlic, and cream in a heavy-bottomed saucepan and cook over medium-high heat until the sauce is boiling hard and slightly thickened. Remove from the heat. With a long metal spatula, lift the fillets from the baking sheet, leaving the skin behind. Transfer to warm plates, top with sorrel sauce, and serve at once.

Sauteed Salmon with Roasted Beet Thickened Yogurt Salad

Sauteed Salmon with Roasted Beet Thickened Yogurt Salad

Sautéed Salmon with Roasted Beet Thickened Yogurt Salad

1 pound whole salmon fillet
1 bunch red beets with greens
12 oz. yogurt
One clove garlic
Fresh dill, about a T. chopped
A few drops fresh lemon
Salt and pepper to taste
Canola or grapeseed oil
Cheesecloth

Heat the oven to 400 degrees.  Rinse the cheesecloth under cool water. Fold it over one and then a second so you have four layers, and then use it to line a strainer placed over a bowl. Spoon the yogurt into the cheesecloth and set aside to drain. This will take anywhere from two to six hours depending on how thick you prefer it, so it can’t hurt to refrigerate it. Roasting the beets bring out their sweetness, which is essential to this dish. I look for beets with the greens attached because it seems the fresher they are, the sweeter they are. Plus the greens make for an effortless side dish cooked up with chopped onion, seasoning, and olive oil. First, trim the greens leaving a couple inches of the stalk on the beets. Rinse the beets and poke each one with a knife so they can release steam when they roast. Place the beets in an oven-proof container like a ceramic dish or stainless steel pot with a quarter inch of water and cover tightly with a lid or foil. Pop them in the oven, and depending on size they can take anywhere from 45 minutes to 90 minutes or more. Check them in about 40 minutes. They should offer no resistance when you pierce them with a paring knife, otherwise keep roasting. Set aside and cool. This can be done a day in advance, just refrigerate the cooled beets. To assemble the dish make sure the yogurt is nice and thick. It will have lost as least half the water, and will look like soft cream cheese. Peel the beets, the skin will slip off easily with a little help from a knife, and then grate them and set aside. Take a peeled clove of garlic and mince. Add a generous pinch of salt and mash the garlic with the flat side of a chef’s knife by swiveling it back and forth. This method turns it into a paste by drawing out the juices, maximizing the garlic flavor. It’s a great technique for flavoring home-made mayonnaise. Just don’t overdo it! Add the garlic, thickened yogurt, chopped dill and a little salt and pepper to the grated beets. Mix well – it will turn a shockingly bright fuchsia. Taste and adjust the seasonings. It might need a few drops of lemon juice for balance. Then put in a clean container and refrigerate. Meanwhile, pat the salmon dry. If it’s a whole fillet, remove the pin bones with a pair of sturdy tweezers or needle nose pliers. Season the fish on both sides. Meanwhile, place a skillet over medium heat and when hot add a T. of oil. Slip the fish in skin side down and sauté. It should sound like a gentle hiss rather than sputtering and popping. After about 7-8 minutes the side of the fish will start to look cook. Flip the filet. If you want it medium rare, keep it on for 2 minutes more. If you like it cooked most of the way through, about 4 to 5 minutes. Serve on a platter or oval dish with the beet salad spooned around the salmon and garnish the salmon with chopped dill

Fillet of Salmon, Sautéed with Granny Smiths and Cider

Fillet of Salmon, Sautéed with Granny Smiths and Cider

Fillet of Salmon, Sautéed with Granny Smiths and Cider

 

4 T. (1/2 stick) butter

4 salmon fillets (6 to 8 ounces each)

1-1/2 tsp. kosher salt

2 large Granny Smith apples, sliced

1/2 C. apple cider

Freshly ground black pepper

In a large skillet over medium heat, melt 1 T. of the butter.

 

Sprinkle the salmon fillets with salt and lay them, skinned side up, in a single layer in the skillet. Let cook, undisturbed, for 5 minutes, or until a crisp, brown crust forms. Do not try to move the salmon too early, or the surface of the fish will tear. Remove the fillets from the pan and add the apples. Stir-fry the apple slices for a moment, arrange the salmon fillets, cooled side up, on top of the apple slices, and pour on the apple cider. Cover and cook for 5 minutes. Transfer the salmon to plates and with a slotted spoon, lift out the apple slices and place them around the salmon. Swirl the remaining 3 T. of butter into the juices left in the pan, whisking to form a smooth sauce. Season to taste with freshly ground black pepper, and pour the sauce immediately over the salmon and apples. Serve at once.

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

Slowcooker Branzino with Olives, Goji Berries and Mint Salad

 

8 skin-on branzino fillets, 4 oz each

6 T. extra-virgin olive oil

4 T. pitted black olives

1 tsp. dried oregano

2 T. red wine vinegar or balsamic vinegar

¼ tsp. salt

¼ tsp. freshly ground black pepper

10 oz watercress or baby kale

1 C. packed, fresh mint leaves

¼ C. dried goji berries or ¼ C. dried cherries

 

Place 4 branzino fillets in the bottom of the slow cooker. Drizzle with 1 T. oil and sprinkle with 2 T. olives and oregano. Top with remaining fillets and drizzle with 1 T. oil and the remaining 2 T. olives. Cover slow cooker and cook on low until fish flakes when pressed with a fork, 1–1½ hours.  While the branzino cooks, prepare the salad. In a bowl, whisk together remaining 4 T. olive oil, vinegar, salt, and black pepper. Add watercress, mint, and goji berries, and toss until greens are evenly coated. Divide salad between four plates and top each with 2 branzino fillets. Serve immediately.

 

4 servings

Calories: 249

Fat: 14g

Fiber: 1g

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

 

4 slices center-cut bacon, chopped

8 C. packed chopped curly kale (1 bunch)

salt and pepper

1 T. extra virgin olive oil

1lb jumbo peeled and de-veined raw shrimp

1 C. chicken broth

2 T. butter

1/2 lemon (will only need a squeeze of it – not the whole thing)

 

Preheat oven to 400 degrees then line a baking sheet with foil and set aside. Add bacon to a large skillet over medium heat then sauté until starting to crisp and turn golden brown. Add the kale, season with salt and pepper, and then toss with tongs to coat in the bacon grease (may need to add half the kale, let it wilt a bit, then add the other half.) Sauté until slightly wilted, 2-3 minutes, then pour onto prepared baking sheet and roast until kale is crisp, 7-9 minutes. Meanwhile, pat shrimp dry with paper towels then season both sides with salt and pepper. Heat oil in skillet over medium-high heat then add shrimp in batches as to not overcrowd the skillet. Sauté shrimp for 1-2 minutes a side then remove to a plate. Turn heat up to high then add chicken broth, butter, and a generous squeeze of lemon to the skillet (don’t need the entire half or it will be a touch too sour.) Season with salt and pepper then boil until reduced and slightly thickened, 4-5 minutes. Plate kale and bacon then top with shrimp and lemon butter pan sauce. Serve with mashed potatoes, cooked rice, or parmesan grits.

One Pot Garlic Shrimp Pasta

One Pot Garlic Shrimp Pasta

One Pot Garlic Shrimp Pasta

 

8 oz linguine

1 T. olive oil

4 T. of light butter

4 cloves garlic, minced

1 tsp. crushed red pepper

1¼ lb. large shrimp

Salt and pepper to taste

1 tsp. dried oregano

4 C. baby spinach

¼ C. Parmesan

2 T. parsley, chopped

1 T. lemon juice

 

In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. Drain and set aside pasta. In the same pan, heat 1 T. of olive oil and 1 T. of butter. Add garlic and crushed red pepper, cook until fragrant. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.

Shrimp Scampi Spaghetti Squash

Shrimp Scampi Spaghetti Squash

Shrimp Scampi Spaghetti Squash

 

1 1/4 pounds large shrimp, peeled and deveined

1 1/2 tsp. smoked paprika

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. olive oil

3 cloves garlic, minced

1 shallot, minced

3 C. baby spinach

1/2 C. fresh basil leaves, chiffonade

1 T. freshly squeezed lemon juice

2 T. freshly grated Parmesan

 

1 (2-3 pounds) spaghetti squash

2 T. olive oil

Kosher salt and freshly ground black pepper, to taste

 

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste. Place squash, cut side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes. Remove from oven and let rest until cool enough to handle. Using a fork, scrape the flesh to create long strands. Season shrimp with paprika, salt and pepper, to taste. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm. Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through, and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice, season with salt and pepper, to taste. Serve immediately, topped with shrimp and garnished with Parmesan, if desired.

Scallops with Prosciutto, White Beans and Tomatoes

Scallops with Prosciutto, White Beans and Tomatoes

Scallops with Prosciutto, White Beans and Tomatoes

 

2 lb. grape tomatoes

1 garlic clove

2 red chilis dried

6 anchovies

19 oz cannellini beans canned

1 lemon

4 T. olive oil divided

8 prosciutto slices

16 sea scallops

salt

pepper

 

Assemble, prepare, and measure ingredients. Halve tomatoes. Mince garlic. Crumble dried chilies. Mash anchovies with a fork. Rinse and drain beans. Juice lemon. Preheat oven to 475°F/245°C. Scatter tomatoes on a baking sheet, drizzle with 1 T. of olive oil, season with salt and pepper, and roast for 10 minutes. Push tomatoes to one side of the baking sheet and arrange prosciutto slices in a single layer on the other. Roast for a further 10 minutes to crisp prosciutto. Remove from oven and set aside. In a skillet over medium-high heat, heat 1 T. of olive oil. Add garlic, chilies, and mashed anchovies. Sauté for 1 minute, then add beans and 1/2 cup/125 mL water. Mash beans coarsely as they warm through. Remove from heat, add a drizzle of olive oil, and season with salt and pepper. Set aside.

In another skillet, heat 1 T. of olive oil. Season scallops with salt and pepper, add to skillet, and sear for 2 minutes, undisturbed, until burnished golden brown. Turn scallops over and cook for another 2 minutes. To serve, arrange tomatoes, two slices of prosciutto, and beans on each of four individual plates. Top each one with four scallops. Sprinkle with lemon juice and a little more olive oil and season with salt and pepper.

Air Fryer Garlic Shrimp

Air Fryer Garlic Shrimp

Air Fryer Garlic Shrimp

 

1/3 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon dried basil

1 pound large shrimp peeled, deveined, and dried

Cooking spray

1/2 cup 1 stick salted butter, melted

1 1/2 Tablespoons minced garlic

1 1/2 Tablespoons lemon juice about one lemon

Optional garnishes: Chopped parsley and lemon wedges

 

Preheat the air fryer to 390 degrees F (if your air fryer needs to preheat). Combine the cornstarch, garlic powder, paprika, onion powder, salt, and dried basil in a small mixing bowl. Blot the shrimp dry with a paper towel and then place the shrimp in a gallon sized bag along with the cornstarch mixture. Toss the shrimp until it is coated thoroughly. Place the shrimp in the air fryer basket in a single layer. You may need to cook in batches. Spray the shrimp generously with cooking spray. Cook at 390 degrees F for 6-8 minutes, turning halfway through. Spray the shrimp with another layer of cooking spray after they have been flipped. The shrimp should be pink and tightly curled. While the shrimp is cooking, make the garlic butter sauce by stirring together the melted butter, minced garlic, and lemon juice together. Place the shrimp in a large bowl and stir in the garlic butter until combined. You can choose to enjoy it at this stage, or you can thicken the sauce by adding the shrimp and sauce to a skillet over medium-high heat and cook for 2-3 minutes or until the sauce is thickened. This is a completely optional step. Remove from the skillet or air fryer and serve with a side of rice. Top with chopped parsley and a lemon wedge, optional.

Salmon Chermoula

Salmon Chermoula

Salmon Chermoula

 

4 salmon steaks

1 small onion, roughly diced

2 garlic cloves

2 heaped tbsp parsley

2 heaped tbsp cilantro leaves

1/2 tomato, peeled and roughly diced

1/2 tsp ground cumin

1/2 tsp sweet paprika

1 tsp lemon or white vinegar

A pinch of kosher salt

Freshly ground black pepper

3 tbsp extra virgin olive oil

Extra lemons to finish the fish

 

Mix all the ingredients in a food processor. Season the salmon steaks, or any oily fish you are using, with salt and black pepper on both sides. Coat evenly with all the chermoula and marinade for at least one hour. In a pan, heat 1 1/2 tbsp of canola oil until shimmering but not smoking. Cook over medium heat until browned and cooked to your liking, 3 to 4 minutes per side. To have a perfect crust, avoid disturbing the fish while it’s cooking. Transfer the salmon to a plate and squeeze some lemon on top.

Creamy Tuscan Salmon

Creamy Tuscan Salmon

Creamy Tuscan Salmon

 

3 salmon fillets

2 teaspoons olive oil

2 tablespoons butter

5 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup (80ml) vegetable broth

5 ounces (150g) jarred sun-dried tomato in oil, drained of oil

1 3/4 cups heavy cream

Salt and pepper, to taste

3 cups baby spinach leaves

1/2 cup grated Parmesan

1 tablespoon fresh parsley, chopped

 

To make the Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.  In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.   Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until cheese melts through.  Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto. Enjoy!

Crockpot Shrimp Scampi with Wilted Kale

Crockpot Shrimp Scampi with Wilted Kale

Crockpot Shrimp Scampi with Wilted Kale

 

4 T. butter

8 cloves Garlic, minced

¼ tsp. Salt

½ tsp. pepper

2 lb. Shrimp, peeled and cleaned

10 oz. baby Kale or Spinach

 

Put the butter, garlic, salt, and black pepper in the slow cooker and stir well. Place the shrimp on top of the butter mixture. Cover the slow cooker and cook on the low setting for 1 to 11/2 hours, until the shrimp are nearly cooked through. Scatter the kale over the shrimp, cover the slow cooker, and cook on the low setting for 30 minutes more, until the kale wilts. Spoon the shrimp and kale onto plates. Serve immediately.

 

8 servings

Calories: 193

Fat: 7g

Fiber: 1g

Waffled Tuna Cakes

Waffled Tuna Cakes

Waffled Tuna Cakes

 

2 Cans Tuna

1 Egg

1 tsp. Minced Garlic

3 T. Mayonnaise

1 T. Lemon Juice

1/4 C. Crushed Pork Rinds

1/2 tsp. Onion Powder

2 T. Melted Butter

Salt and Pepper (to taste)

 

Drain the liquid off of the Tuna, then add the tuna to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder, salt and pepper. Mix until very well combined. Preheat your waffle iron. Use the melted butter to coat the hot iron, then divide the tuna mixture into 6. Place a ball of the tuna mixture onto the center of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

 

Dill Pickle Dip

 

2 Small Dill Pickles

2 T. Mayonnaise

1 T. Lemon Juice

1 T. Fresh Dill

Salt to taste

 

Dice the Pickles into small pieces then mix with the mayo, lemon juice, dill and salt.

Honey Garlic Butter Scallops

Honey Garlic Butter Scallops

Honey Garlic Butter Scallops

 

½ cup honey

¼ cup soy sauce

3 cloves garlic minced

juice of one small lemon

1 Pound Large Scallops

2 Tablespoons butter

green onions for garnish

 

In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the scallops and let marinate for 30 minutes. In a medium sized skillet at the butter. Add the scallops and discard marinade. Season with salt and pepper. Turn the heat to medium high. Sear scallops for 3- 3½ minutes on each side until they are golden brown on each side. Add the reserved marinade to the skillet. Cook until the sauce starts to thicken and add scallops back in to coat. Garnish with green onions.

Scallops with Sorrel Butter

Scallops with Sorrel Butter

Scallops with Sorrel Butter

3 T. unsalted butter

1 pound sea scallops, patted dry

Kosher salt and black pepper, as needed

1 garlic clove, minced

1 T. dry white vermouth or white wine

4 ounces sorrel (about 3 C. loosely packed), stems removed

2 T. chopped chives

 

Heat a large skillet over medium-high. Melt 2 T. butter in skillet. Season scallops with salt and pepper; place in pan in a single layer. Cook without moving until bottoms are golden brown, 2 to 3 minutes. Do not turn. Transfer scallops to a plate. Return pan to medium heat. Add garlic and cook 10 seconds. Stir in vermouth and scrape up any browned bits from bottom of pan. Stir in remaining 1 T. butter and the sorrel; season lightly with salt and pepper. Return scallops to pan, seared side up. Continue cooking until sorrel is a dark olive green and falling apart and scallops are just cooked through, 1 to 2 minutes. Sprinkle in chives and serve.

Mussels, Bacon and Apples en Papillotte

Mussels, Bacon and Apples en Papillotte

Mussels, Bacon and Apples en Papillotte

1 ½ pound Mussels (well scrubbed, beards removed )30

3 slice thick cut bacon (cut crosswise into ⅓‑inch pieces)

2 shallots (peeled and thinly sliced)

1 ounce dry white wine

2 ounce apple cider vinegar

1 granny Smith apple (cored, peeled and small diced)

2 T. unsalted butter (cut into ½‑inch chunks)

1 fresh thyme sprig

¼ tsp. sea salt

¼ T. freshly cracked black pepper

crusty bread (for serving)

 

Preheat oven to 400 degrees. Cut a sheet of parchment paper to measure approximately 15 by 30 inches. Fold in half crosswise creating a 15-inch square, and crease. Lay the parchment square centered on a rimmed baking sheet. The creased seam should be on the left side. Open the parchment like a book and center the pile of clean mussels onto the back “page” of that book. Leave at least 3 inches of space on the 3 ungreased sides of the parchment. Set aside. Cook bacon over a medium heat until just beginning to crisp; about 10 minutes. Add the shallots and continue to cook until they begin to color, about 4 minutes more. Deglaze with white wine and apple cider vinegar. Turn the heat off and stir in the apples; stir to coat. Scrape the apple and bacon mixture on top of the mussels on parchment. Tuck the pieces of butter among the mussels and lay the thyme sprig on top. Sprinkle with salt and pepper. Close the “book” and seal the parchment by rolling and pleating the three open sides to seal the edges and create a packet. The recipe can be prepared to this point several hours in advance and then popped into the oven just before serving.  Bake packet of mussels in heated oven 20 minutes; most of mussels should be open, but discard any that remain closed. Serve immediately by placing sealed packet into a wide shallow bowl to catch the juices, then open packet at the table. Serve with crusty bread.

Scallops with Sorrel Cream Sauce

Scallops with Sorrel Cream Sauce

Scallops with Sorrel Cream Sauce

1 C. clam juice

2 T. minced shallot

½ C. dry white wine

8 ounce crème fraîche e (at room temperature)

4 T. unsalted butter (cut into small chunks)

2 ounce fresh sorrel leaves (about 2 C. packed), washed, stemmed, and large leaves torn into two or three pieces

sea salt (to taste)

ground white pepper (to taste)

canola oil (or other high smoke point, mild flavored oil)

8 large room temperature sea scallops (about 1 pound, rinsed and thoroughly dried)

lemon wedges (as needed)

 

In a medium saucepan combine clam juice and shallots; bring to a boil and cook until reduced by 3/4, about 6 minutes. Add wine and continue to cook about 3 minutes more. Lower the heat to low and add crème fraîche. Simmer, stirring often, until thick enough to coat the spoon nicely, about 5 or 6 minutes. Pass through a fine mesh sieve into a clean pan. Discard solids in sieve. Return the sauce to low heat. Once it begins to simmer stir in the butter chunks one at a time until fully incorporated. Add the sorrel, stirring until wilted. Turn off heat and season lightly with salt and white pepper. Set aside, covered, in a warm place. Meanwhile, heat a large, heavy non-stick or cast iron skillet over medium-high heat; swirl in just enough oil to lightly coat bottom of skillet. Pat scallops very dry, season with salt, and add to skillet. Cook, undisturbed, until a well-browned crust develops on bottom, about 2 minutes. Flip, season with salt, and cook until browned and barely cooked through but still pink in center, 1 to 2 minutes. Do not crowd skillet, work in batches if necessary, adding a bit more oil as needed. Spoon some warm sauce and sorrel leaves onto four warm plates. Nestle two seared scallops on top of each plate. Serve immediately with lemon wedges on the side.

Toasted Sesame Ahi Salad

Toasted Sesame Ahi Salad

Toasted Sesame Ahi Salad

2 pieces Ahi Tuna

1/3 C. toasted sesame seeds

1 T. olive oil

2 C. baby spinach

 

1 mango diced

1 roma tomato diced

1/4 C. red onion diced

1/4 C. cilantro chopped

1 key lime juiced

1 tsp. jalapeno optional

 

Take your tuna, and pat it dry Dump your toasted sesame seeds onto a plate, and press the tuna piece into it to coat the exterior, flip over and do it to the other side Heat olive oil in a sauté pan, and when hot, sear ahi on both sides in pan (2-3 minutes per side) middle should be pink still. Mix salsa ingredients together, squeezing lime juice over the top. Serve ahi over a bed of spinach, topped with mango salsa

Spicy Sautéed Shrimp

Spicy Sautéed Shrimp

Spicy Sautéed Shrimp

3 T. unsalted butter

1 T. extra-virgin olive oil

2 clove garlic (peeled and minced)

1 pound large shrimp (16–20 per pound)

3 T. hot sauce

2 T. apple cider vinegar

minced parsley and/or chives (as garnish)

 

Heat butter in a large cast iron skillet or non stick skillet set over medium high heat. Once it melts and begins to foam add oil, and then the garlic. Sauté until the garlic begins to color, about 1 minute. Add shrimp to the skillet and continue to sauté 3 to 5 minutes, or until shrimp just begins to turn pink. Turn off the heat and stir in hot sauce and cider vinegar. Gently stir the shrimp until well coated. Let rest in the warm skillet about 3 minutes, then serve warm garnished with parsley and/or chives.

Chipotle Lime Braised Clams

Chipotle Lime Braised Clams

Chipotle Lime Braised Clams

1 T. olive oil

1/2 yellow onion, peeled and minced

6 garlic cloves, peeled and minced

3/4 C. white wine

1 T. tomato paste

2 chipotles in adobo, minced

1/2 pint cherry tomatoes

2 T. unsalted butter

2 ears corn, kernels removed

Kosher salt

2 limes, juiced

1 pound 1 pound little neck clams, scrubbed

1 T. minced cilantro

 

To a medium pot or braising pan, set over medium heat, add the olive oil. When the olive oil is warm, add the onion and cook until softened, about 5 minutes. Next add the garlic cloves and cook for an additional 2 minutes. Turn the heat to high and then pour in the white wine, scraping the bottom of the pan with a spatula. Mix in the tomato paste, chipotles in adobo and butter.  Bring to a gentle simmer and cook for about 5 minutes, just until the flavors are married together; give it a taste and adjust the salt to your liking. I added about 1 tsp. of salt. Add the corn and arrange the little neck clams in one even layer. If some overlap that’s ok. Bring to a gentle simmer and cover the pan; cook the clams for about 5 to 7 minutes. This will depend on the size of the clams.  Some of the clams I had were stubborn that refused to open. I knew they weren’t bad so I removed the clams that were totally open (so they wouldn’t overcook) and covered the pot until all of them opened. The clams I had were sort of large so I think this was the problem. Discard any clams that refuse to open (one of the clams in my batch were discarded). Squeeze the lime juice over the clams and serve immediately; serve alongside the buttery garlic bread.

Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon

1.5 lb fillet of Salmon

1 C. Carrots peeled and sliced (1/4″ thick slices) (approx 6 medium sized carrots)

4 ounces French green beans

1 C. brussels sprouts halved

1 T. olive oil

Salt and pepper to taste

 

1 T. cornstarch

1 T. cold water

1/2 C. white sugar

1/2 C. soy sauce

1/4 C. cider vinegar

1 clove garlic minced

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

 

Green onion

Sesame seeds toasted

 

Preheat oven to 400 degrees. Put all the teriyaki sauce ingredients in a heavy bottom saucepan and bring to a simmer over medium heat.  Cook 4-5 minutes, letting the sauce reduce. Remove from heat and set aside. Line a baking sheet with parchment paper (optional). Arrange veggies and salmon on a tray, in one even layer. Drizzle the olive oil over the veggies, and season with salt and pepper. Use half the teriyaki sauce and pour over the salmon fillets. Bake for 18 minutes. Remove from oven. Garnish with green onion, and toasted sesame seeds and serve with the additional teriyaki sauce. Divide into 4 meal prep containers or eat immediately Enjoy!

Clams on Toast in Herbed White Wine

Clams on Toast in Herbed White Wine

Clams on Toast in Herbed White Wine

2 tsp. extra-virgin olive oil, plus more for serving

4 slices thick-cut sourdough bread

4 garlic cloves, 2 halved, 2 smashed

3 ounces thinly sliced prosciutto, torn

2 tsp. fresh thyme leaves

1 tsp. chopped fresh oregano

1 C. dry white wine, such as pinot grigio or Sauvignon Blanc

Kosher salt and freshly ground pepper

2 pounds Manila clams (see Note)

Crushed red pepper flakes, for serving

Fresh basil leaves, for serving

 

In a large skillet, heat the olive oil over medium heat. When the oil shimmers, add the bread and cook until golden and toasted, 1 to 2 minutes per side. Remove the bread from the skillet and rub each piece with the cut side of one of the halved garlic cloves. Using the same skillet, cook the prosciutto over medium heat, without moving it, until crisp, 2 to 3 minutes per side. Remove the prosciutto and set aside. Add the smashed garlic, thyme, and oregano and cook until fragrant, about 1 minute. Pour in the wine, season with salt and pepper, and bring to a simmer over high heat. Add the clams and cook until the clams open and the sauce reduces by one-third, 8 to 10 minutes. Discard any clams that do not open after 10 minutes. To serve, divide the toast between two plates and spoon the clams and wine sauce over the top. Crumble the prosciutto over the clams. Top with red pepper flakes and fresh basil. Store any leftover sauce refrigerated in an airtight container for 1 to 2 days. Note: Try to find Manila clams, which are smaller and better suited for this recipe. If you’re using littleneck clams, you might need to cook them about 5 minutes longer than indicated to get them to open up.