Browsed by
Category: Seafood

Cook’s Illustrated Gravlax

Cook’s Illustrated Gravlax

Don’t buy a larger side of salmon; it won’t fit well in the bag. Serve sliced gravlax with lightly toasted rye bread.

3 red onions, peeled and quartered
1 C. kosher salt
3/4 C. sugar
2 C. coarsely chopped fresh dill (both stems and leaves) plus 1 C. minced fresh dill
1 tsp. pepper
1 (3- to 4-pound) whole side of salmon, skinned, excess fat and brown flesh removed, and pinbones removed
1 recipe Onion Relish and/or Cilantro Cream

Process onions in food processor until liquefied, about 4 minutes. Strain mixture through fine-mesh strainer to extract 2 C. liquid, then stir in salt and sugar until dissolved. Stir in coarsely chopped dill and pepper. Place salmon diagonally in 2-gallon zipper-lock bag and add onion mixture. Seal bag, removing any excess air, and lay fish skin side up on rimmed baking sheet. Place second baking sheet on top and set about 7 pounds of weight (such as heavy cans or bricks) on top. Refrigerate weighted fish until very firm, 12 to 18 hours. Remove salmon from bag and pat dry with paper towels, removing any dill stems. Before serving, sprinkle minced dill over top and sides of salmon and slice very thin on bias. Serve with Onion Relish and/or Cilantro Cream. (Salmon can be wrapped in parchment paper, then plastic wrap, and refrigerated for up to 1 week.)


Onion Relish

The onions are cooked slowly to bring out their sweetness while the sugar and vinegar temper the heat of the chiles, but this relish is still potent, so use sparingly.

2 tsp. olive oil
2 white onions (about 1 pound), peeled and chopped
fine
2 serrano or jalapeno chiles, seeded and minced
1 red bell pepper, stemmed, seeded, and chopped fine
1/4 C. sugar
¼ C. white wine vinegar

Heat oil in large sauté pan. Add onions; cook over medium heat until soft but not colored, 7 to 9 minutes. Stir in chiles and bell pepper; continue to cook until all vegetables have softened, about 5 minutes longer. Stir in sugar and vinegar and cook until pan is almost dry, about 5 minutes. Transfer mixture to airtight container and refrigerate until flavors meld, at least 1 hour. Bring to room temperature before serving. (Relish can be refrigerated for up to 1 week.)
Cilantro Cream

1 C. Crème Fraiche or Sour Cream
4 tsp. minced Fresh Cilantro

Combine all ingredients in a small bowl and refrigerate until ready to serve. (Up to 1 day)

Bakaliaros (Fried Salt Cod)

Bakaliaros (Fried Salt Cod)

1 – 1 1/2 lbs. salt cod
2 C. self-rising flour
Approximately 2 C. water
Salt and freshly ground black pepper
Canola or vegetable oil for frying

Rinse the fish under cold water and remove any scales or visible bones. Soak in cold water for at least 12 hours changing out the water a few times. It can take up to 2-3 days to rid the fish of an overly salty flavor. Drain and pat dry. Cut the fish into 2 inch pieces and set aside on a plate. Add the flour to a large bowl. Using a whisk, slowly whisk in the water until a thick batter forms. You don’t want it to be runny, it should be thicker so that it can adhere to the fish without running off. Season the batter generously with salt and freshly ground black pepper. In a large skillet or frying pan, heat the oil over medium high heat until a droplet of water sizzles and jumps when dropped in the pan. If you have an oil/candy thermometer, the temperature of the oil should be at least 350 degrees F. (175 C). Dip the fish in the batter and carefully place it in the hot oil. Fry the fish until golden brown on each side then remove and drain on paper towels. Place the fish on a baking rack over a sheet pan in a warm oven to keep it warm and crisp until ready to serve. Serve with the delicious garlic dip known as Skordalia and enjoy.

Cook’s Illustrated Shrimp Tempura

Cook’s Illustrated Shrimp Tempura

Do not omit the vodka; it is critical for a crisp coating. You will need a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should be 400 degrees). It is important to maintain a high oil temperature throughout cooking. Jumbo (16 to 20) or extra-large (21 to 25) shrimp may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to VA to 2 minutes per batch. When cooking shrimp for tempura, the underside tends to shrink more than the top, causing the shrimp to curl tightly and the batter to clump. To prevent this, we make two shallow cuts on the shrimp’s underside.

12 C. vegetable oil
1/2 pound colossal shrimp (8 to 12 per pound), peeled and deveined, tails left on
1 1/2 C. all-purpose flour
1/2 C. cornstarch
1 C. vodka
1 large egg
1 C. seltzer water
Kosher salt
1 recipe dipping sauce

Adjust oven rack to upper-middle position and heat oven to 200 degrees. In Dutch oven, heat oil over medium-low to 385 degrees, 18 to 22 minutes. While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp, following illustration. Whisk flour and cornstarch together in large bowl. Whisk vodka and egg together in second large bowl. Whisk seltzer water into egg mixture. When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven. Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with dipping sauce.

Teppanyaki Mustard Dipping Sauce

This dipping sauce gets its zesty bite from mustard, ginger, and horseradish.

3 tsp. mayonnaise
2 tsp. Dijon mustard
2 tsp. lime juice
2 tsp. prepared horseradish
2 tsp. soy sauce
1 tsp. grated fresh ginger

Whisk all ingredients together in medium bowl.
Ginger-Soy Dipping Sauce

¼ C. Soy Sauce
3 tsp. Mirin
1 tsp. Sugar
1 tsp. Toasted Sesame Oil
1 Scallion, sliced thin
2 tsp. Grated fresh Ginger
1 clove Garlic, minced

Whisk all ingredients together in medium bowl.

Agave Brushed Salmon with Orange Watercress Salad

Agave Brushed Salmon with Orange Watercress Salad

2 6-oz. wild salmon fillets
2 tsp. agave nectar
1 navel orange
2 tsp. capers, finely chopped
1 scallion, thinly sliced
1 tsp. packed fresh mint, chopped
1 tsp. lemon zest
1 tsp. lemon juice
2 tsp. orange zest
leftover orange juice from the segmented orange (1 tbsp)
1 tsp. extra virgin olive oil
1/4 C. packed watercress

Start by segmenting the orange, and place the orange segments into a bowl along with the chopped capers, scallion, mint, lemon zest and juice, orange zest and juice, olive oil, and watercress. Season with salt and pepper, and stir it all together. That’s it. Brush the salmon on both sides with the agave, and season generously with salt and pepper. You have a couple options for cooking the salmon: 1. Grill it. The nice thing about grilling the salmon is it turns the agave into a delicately sweet crust on the salmon, as well as giving it a smoky flavor. Broil it, but you must watch it very carefully. I once was broiling the salmon, and the agave actually caught on fire (my first kitchen fire. Fortunately, it burned out very quickly). Pan sear it. However you cook it, you want the agave to caramelize a bit on the salmon, because it not only gives it fantastic flavor, but a gorgeous color. Salmon cooking times will vary with fillet thickness, but usually it only takes around 3 minutes on each side. Top the salmon with the orange watercress salad, and spoon the juices around the salmon for some beautiful plating.

Thai Coconut Green Curry Salmon

Thai Coconut Green Curry Salmon

2 6-8oz. Portions of Salmon
1 zucchini, cut in half lengthwise then sliced
2-3 thai chiles (or serrano peppers) sliced thinly
2 cloves of garlic, thinly sliced
5 Baby Bella Mushrooms, stem removed and sliced (about 2 cups)
1/2 red bell pepper, core and seeds removed and cut into 1/2 inch cubes
1 head of baby bok choy, cut into fourths
1 inch piece of Ginger, peeled and grated
4 T. of grapeseed or olive oil
13.5 oz. can of Chaokoh Coconut Milk or Thai Kitchen Coconut Milk
2 T. Thai Kitchen Green Curry Paste
1 T. Red Boat Fish Sauce
2 T. Fresh Squeezed Lime Juice
1/4 cup freshly chopped thai basil (or regular basil)
2 whole green onions, sliced and separate the top dark green slices from the bulb (whiter part) of the onion.
Montreal Steak Seasoning (or Salt and Pepper), to taste

Preheat oven to 450 degrees. Wrap a cooking sheet in foil. Place salmon, skin side down, on the foil wrapped baking sheet. Drizzle salmon with about 2 T. of grapeseed or olive oil, rub across the top of the salmon so that it is coated evenly. Season with Montreal Steak Seasoning (or salt and pepper) to taste. Before placing your salmon in the oven, make sure all of your other ingredients are chopped and are on hand ready to go. Place salmon in the oven, bake until salmon is cooked through, about 12 to 15 minutes. Meanwhile, while the salmon is baking: in a large skillet heat 2 T. of grapeseed oil or olive oil over medium-high heat. When hot, add in the garlic, thai chiles, ginger, red pepper, zucchini, mushrooms, the bok choy, and the bulb (white part) of the green onion. Sauté for about 4 minutes, or until veggies just begin to get tender. Now add in the green curry paste, stir in, and sauté for 1-2 minutes more. Turn heat down to medium-low. Add in the coconut milk, the fish sauce, the lime juice, and the rest of the green onion (save a few for garnish if you want). Cook with at a light simmer, where it is just barely bubbling (you may need to turn down to low depending on your stovetop), stirring occasionally, until the salmon is done cooking in the oven. Remove Salmon from the oven, and using a sturdy spatula, gently remove the salmon from the skin (optional, I just prefer to remove the skin-leave it on if you would like). Serve over green curry vegetables and top with freshly chopped basil and green onions.

Fried Razor Clams

Fried Razor Clams

Most people in the Pacific Northwest prefer to fry their razor clams, and there are countless variations of this simple method of cooking clams. Just take into account the numerous oils (olive, canola, sesame, peanut, etc..) to use for frying, and frying pans (cast iron, steel, non-stick, deep-fryer, etc..), also washes (egg, milk, buttermilk, etc.), and finally coatings (flour, panko, ground Ritz, cracker meal, etc..)…. the variations are just endless! The good news is there is only one issue you need to really worry about when cooking razor clams, if you over cook them they become tough! Along with any household frying pan, just make sure the oil is at it’s smoke point before adding the clams.

Here is one final tip, if you follow most recipes you’ll be eating raw clams, and that’s just bad! I’ve read hundreds of recipes, on the web and in books over the years, and all of them say cook 1 minute on each side. This might be true in a deep fat fryer, or using a cast iron pan with peanut oil, but for most set ups it just takes longer. A fried clam should not be like shoe leather, and it should not be limp (or raw), I like them when they are getting firm, but the necks are still not tough; so use a fork and test a neck if your uncertain.
1-lb Razor Clams
3-eggs mixed with 1/4 C. milk
2 C. flour
1/4 inch deep canola oil (Do not use Olive Oil, the smokepoint is too low)
tenderizer optional on necks
salt to taste
lemon slices
tartar sauce

Prepare Egg Wash: Mix eggs and milk. Prepare Clams: Dry clams to ensure the egg wash and floor adhere to them, then dunk into the wash and into floor to coat. Rest Clams: Once floored well lay clams on aluminum foil and let rest for fifteen minutes (coating will adhere to clam). Season: Season with salt while resting, and then other side while in pan cooking.
Prepare Your Pan: Add oil to pan, about 1/4 inch, heat to smoke pint, to keep oil hot don’t add to many clams at once. Cook Clams: Cook about 1 plus minutes on each side, make sure clams are not limp (to raw), or to stiff (to tough). Serve: Add lemon wedges and/or tartar sauce and enjoy!

My tartar sauce is simple.  Finely diced onion and pickles, mixed with mayo and a tiny bit of pickle juice.  Let it rest as long as you can in the fridge before using.  Sometimes I get fancy.  I’ll add in a little dill, lemon juice, celery salt, and or finely chopped capers.  With clams though, I’m generally happy with just lemon.  Mmm, love clams!

Brown Rice & Shrimp

Brown Rice & Shrimp

Brown Rice & Shrimp

 

2 C. of brown rice

1 can shrimp, 6 1/2 oz. size

1 C. of freeze dried green beans

1 T. of onion flakes

1/2 tsp of salt

1/8 tsp of oregano

1/8 tsp of thyme

1 T. of oil

5 C. of water

 

To boiling water and oil, add rice, spices and onion. Simmer for 30-45 minutes. During the last three to four minutes, add shrimp and string beans.

Baked Garlicky Shrimp

Baked Garlicky Shrimp

Baked Garlicky Shrimp1 ½ pounds raw shrimp, peeled and de-veined
6 cloves garlic, peeled and minced
3 tablespoons white wine
Kosher salt and freshly-ground black pepper
¼ cup (4 tablespoons) melted butter
½ cup Panko bread crumbs
1-2 tablespoons freshly-squeezed lemon juice
2 tablespoons fresh Italian-leaf parsley, chopped

Preheat oven to 425°F. In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with salt and pepper. Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it’s evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp. Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the “high” broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden. Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.

Seared Tuna with Braised Fennel and Carrot

Seared Tuna with Braised Fennel and Carrot

Seared Tuna with Braised Fennel and Carrot2 tsp. olive oil, divided
4 4-oz albacore tuna steaks
1/4 tsp. sea salt, divided
1/4 tsp. ground black pepper, divided
1 large onion, sliced
1/2 lb carrots (about 5 small), peeled and sliced into matchsticks
1 large fennel bulb, sliced (save fronds and stalks for another use)
3/4 C. low-sodium vegetable broth
1 clove garlic, minced
1 tsp. raw honey
1 T. chopped fresh thyme
2 T. apple cider vinegar

Heat 1 tsp. oil in a large sauté pan over medium-high heat. Sprinkle tuna with 1/8 tsp. salt and 1/8 tsp. pepper. Sear tuna in pan until lightly browned, about 1 to 1 1/2 minutes per side. Remove tuna from pan, place on plate and tent with foil to keep warm. Add remaining 1 tsp. oil to pan with onion, carrots and fennel. Cook for 5 to 7 minutes, until vegetables soften. Lower heat to medium and mix in broth, garlic and remaining 1/8 tsp. salt and 1/8 tsp. pepper. Cover and cook for 10 more minutes. Stir honey, thyme and vinegar into vegetables. Place tuna steaks over top, cover and cook for another 5 to 7 minutes. Serve each tuna steak with 1 C. braised vegetables.

Yield: 4 servings
Serving Size: 1 steak and 1 C. vegetables
Calories: 179
Fat: 5g
Fiber: 4g

Ahi Poke with Crispy Wontons

Ahi Poke with Crispy Wontons

Ahi Poke with Crispy Wontons1 lb. sashimi grade ahi, cut into 1/2 inch cubes
3/4 C. chopped scallions (or more!)
2 tsp. grated ginger (or more!)
1-2 cloves grated garlic
3 T. soy sauce
2 tsp. sriracha
1 T. toasted sesame oil
1-2 T. toasted sesame seeds

Combine all ingredients, except tuna in a bowl. Allow to sit at least 30 minutes. Toss with tuna a few minutes before serving. Serve with wonton wrappers fried in 350 degree canola oil.

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

Hood Canal Manila Clams with Spicy Orange Cilantro Butter

I know most inland folks probably never get beyond the occasional treat of clams steamed with wine and garlic, and served with melted butter. When the clams are incredibly fresh and treated with care (steamed briefly and served immediately), that is truly one of the best dishes on earth. But in the Northwest, we are blessed with an abundance of succulent, plump clams nearly year-round. So eventually, the thought occurs to the adventurous cook that there must be other great ways to prepare them. This delectable dish is the result of just such a thought.

4 pounds small manila clams (6-8 dozen), kept cold in the frig, with air to breathe
2 tsp. cold-pressed, extra virgin olive oil
1 medium onion, skinned and chopped (2 C. chopped)
2 C. dry white wine (such as a Northwest Pinot Grigio)
Spicy Orange Cilantro Butter
½ C. (1 cube) unsalted butter, cool room temperature
finely grated zest of 1 large orange
handful cilantro leaves (stems discarded)
4 large cloves garlic, peeled
½ tsp. hot, smoked Spanish paprika
½ tsp. red pepper flakes
1 tsp. fine sea salt
chopped cilantro
thin shreds of orange peel
hot, crusty French bread

No less than ½ hour and no more than 1 hour before cooking, remove the clams from the frig, scrub them under cold running water, put them in a large bowl or clean sink, and cover with cold water. Clams need at least ½ hour in the water to release any sand trapped in their shells. NOTE If you suspect that your clams may be sandy, after soaking, steam a couple of them separately to check this before proceeding with the recipe. Once in a blue moon, I run into a sandy batch of clams that require separate steaming. If this happens to you, simply rinse the steamed clams to remove the sand and then proceed with the recipe. You will of course lose the clam juice, but that is preferred to a sauce full of sand.

In the meanwhile, over medium-high heat, heat the olive oil in a large sauté pan or stovetop casserole. Add the chopped onion, and cook slowly until the onions are softened and translucent, but not browned, about 15 minutes. Add the wine and reduce by half. Remove from the heat and reserve. While the onions are cooking, make the Spicy Orange Cilantro Butter. In a processor, combine the butter, orange zest, cilantro, garlic, paprika, red pepper flakes, and salt. Pulse to finely chop and combine the ingredients. Reserve. To prepare the clams, put the pan with the sautéed onions back on the stove over medium-high heat, add the scrubbed clams, and cover. After the liquid comes to a boil, it will take about 5-7 minutes for the clams to open. As soon as most of the clam shells are open, remove from the heat. Remove any clams that did not open. NOTE Clams become tough when overcooked. Be sure to remove them from the heat as soon as most of them are open. You can also remove those clams that are open and give the remaining clams a few more minutes to see if they will open too. Quickly combine the clams with the Spicy Orange Cilantro Butter, garnish with chopped cilantro and orange peel, and serve with plenty of hot, crusty bread.

Grilled Lobsters with Spicy Herbed Compound Butter

Grilled Lobsters with Spicy Herbed Compound Butter

Grilled Lobsters with Spicy Herbed Compound Butter1/2 pound unsalted butter, room temperature
4 cloves garlic, coarsely chopped
1/2 red or green jalapeno, seeds and white membranes removed, chopped coarsely
1/4 C. coarsely chopped parsley (we used basil)
Zest and juice of 1/2 lemon
2 T. chopped chives
Salt and freshly ground black pepper
Live lobsters

In a food processor, combine the butter, garlic, jalapeno, parsley, lemon zest and juice, and chives. Season with salt and pepper and process until well combined. Transfer enough butter for the lobsters to a small container (you will need about 4-6 T. butter for each lobster you are grilling). Place the remaining butter on a sheet of parchment and roll into a log, twisting the ends to seal. Refrigerate for another use. To prepare the lobsters, bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 T. per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes. Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters to a large platter. If desired, serve with some of the reserved herbed butter

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers3 T. vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
½ pound of cleaned shrimp diced in a medium dice
2 T. rice wine vinegar
2 tsp. soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers

Dipping Sauce

1/4 C. light soy sauce
2 T. rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 tsp. sugar
1/2 tsp. toasted sesame oil
1/2 lemon, zested

Stir all dipping sauce ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Heat 2 T. of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot and shrimp. Allow the filling to cool. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 T. of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling. To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 C. water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated. Transfer to a platter and serve with the dipping sauce.

Mussels in Green Sauce (Moules au Vert)

Mussels in Green Sauce (Moules au Vert)

Mussels in Green Sauce (Moules au Vert)

1 C. (250 mL) chopped herbs, such as basil, chervil, sorrel, chives and sage (or a mix)

2 T. (30 mL) capers

½ tsp (2 mL) chopped garlic

3 anchovy fillets

¼ C. (60 mL) olive oil

1 C. (250 mL) white wine

2 lbs (1 kg) mussels

Salt and freshly ground pepper

1 T. (15 mL) lemon juice

Combine herbs, capers, garlic, anchovy fillets and olive oil in a food processor and process until smooth. Set aside. Bring wine to a boil in large pot over high heat. Add mussels, cover, and steam for 2 to 3 minutes or until mussels open. Discard any that do not open. Stir in green sauce, toss everything together, season with salt and pepper to taste, and add a spritz of lemon juice.

Halibut Kebabs with Grilled Bread and Pancetta

Halibut Kebabs with Grilled Bread and Pancetta

Halibut Kebabs with Grilled Bread and Pancetta1/4 C. olive oil
1 T. coarsely chopped fresh rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks
4 cups 1 1/2-in. cubes crusty bread, such as ciabatta
3 ounces pancetta, sliced paper-thin

Heat a grill to medium (350° to 450°). Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes. Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on a 10-in. metal skewer*, weaving pancetta between them. Repeat 3 times. Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes. *You will need 4 metal skewers for the kebabs.

Beach Barbecue

Beach Barbecue

Restaurant_DinnerOfTheLegend_Sunset_FNCooking at the beach is more fun than trouble these days, with the large array of totable barbecues ― both charcoal and gas ― available. And throwing some shrimp on one is so easy it has become a cliché in the best sense. We’ve added a dip to serve with veggies to start the meal and a great, packable summer salad to go on the side.

A few tricks make everything fresher and tastier: Make your own hummus; it takes little time and is far better than most kinds you can buy. Cure the shrimp briefly in salt and sugar to tenderize and flavorize, then transport them on skewers in their marinade. Carry the salad in layers, then dress and mix it at the beach.

Finally, get creative with s’mores for dessert. Marshmallows melt as well over a grill as over a fire, and sandwiched with yummy new layers ― chocolate wafer cookies and strawberries, for instance ― they make watching the sun set over the water extra sweet.

Wine Pick: Dry rosé or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards’ Ca’ del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott’s Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.

Prosciutto Lettuce Wraps
Hummus
Shrimp Skewers
Salad
S’mores

Packing Tips

Prosciutto Wraps:

Hummus: Spoon into a small wide mouth container with a lid. Nestle in a larger shallow container, arrange vegetables alongside and snap lid over everything. Seal packed bread in a zip lock plastic bag. Transport veggies and hummus in a cooler. At serving time, unpack bread and nestle among the vegetables.

Shrimp: Lay skewered shrimp in a sturdy shallow container with a lid. Carry in cooler.

Salad: Layer in a wide, shallow plastic bowl (3 ½ – 5 quart) with a lid and put in cooler. Bring dressing in separate container.

S’mores: Pack sliced strawberries in a small rigid container tithe a lid and keep cold. Jars of marmalade or lemon curd, packages of cookies and marshmallows don’t need special handling.

Prosciutto Lettuce Wraps

Prosciutto Lettuce Wraps2 T. chopped toasted walnuts
1 T. walnut or olive oil
1 1/2 tsp. balsamic vinegar
4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula
salt
pepper
15 slices prosciutto (6 oz. total)

Put 2 T. chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 T. walnut or olive oil and 1 1/2 tsp. balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.
Creamy Hummus

You can prepare this hummus up to 1 day ahead; cover and chill. Serve with pocket bread or chunks of sesame-crusted bread and raw vegetables like cucumber slices, red bell pepper strips, baby carrots, celery and jicama sticks, and radishes. Prep time: about 7 minutes.

1 can (15 oz.) garbanzos
2 to 4 T. extra-virgin olive oil
3 T. lemon juice
1 T. toasted sesame oil
1 or 2 cloves garlic, peeled
Salt and pepper

Pour garbanzos into a fine strainer set over a bowl to collect liquid; reserve liquid. In a blender, combine garbanzos, 2 T. olive oil, lemon juice, sesame oil, garlic, and 1/3 C. of the reserved garbanzo liquid. Whirl until smooth and creamy. Add salt and pepper to taste, and, if mixture is too stiff, 1 to 2 more T. liquid; hummus should be soft but still stiff enough to hold its shape. Scrape into a shallow serving bowl. Shortly before serving, drizzle with 2 more T. olive oil if desired.

Orzo Salad with Corn, Green Beans, and Tomatoes

1 pound green beans Orzo Salad with Corn, Green Beans, and Tomatoes
1 1/2 cups dried orzo pasta (8 oz.)
3 ears fresh corn (10 to 14 oz. each; see notes)
1/2 C. white wine vinegar
1/2 C. extra-virgin olive oil
1/2 C. minced shallots
2 T. Dijon mustard
2 T. minced fresh tarragon or 2 tsp. dried tarragon
Salt and pepper
2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 C. of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste

Lemon-Garlic Shrimp Skewers
Lemon-Garlic Shrimp Skewers

2 T. kosher salt
2 T. sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 C. olive oil
1/4 C. chopped parsley
1 T. grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp. fresh-ground pepper
Lemon wedges

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.

Roasted Shrimp Skewers, Tzatziki & a Greek inspired Salad

Roasted Shrimp Skewers, Tzatziki & a Greek inspired Salad

1Roasted Shrimp Skewers, Tzatziki & a Greek inspired Salad pound Large Shrimp (10-15 count) – thawed, peeled, deveined, and tails still in tact
Extra Virgin Olive Oil (about 1 – 2 T.)
Sea Salt
Freshly Ground Black Pepper
Tzatziki Sauce:
1 medium Hothouse Cucumber – peeled, and grated, using the side with large holes, on a box grater
1 ¼ tsp Kosher Salt, divided
1 Cups plain Greek Yogurt
3 Cloves of Garlic – minced
2 tsp Lemon Juice (can substitute white wine vinegar)
1 heaping T. fresh Dill – chopped
â…› tsp Black Pepper, or more to taste
2 tsp Extra Virgin Olive Oil, for drizzling over tzatziki, optional

Prepare the Tzatziki Sauce: Place a fine mesh colander into a large bowl, add the grated cucumber to the colander. Using a clean kitchen towel, press down on the cucumber to remove as much excess moisture as possible. Sprinkle with 1 tsp salt and toss to evenly coat. Allow the cucumber to strain for 20-30 minutes. Using another clean kitchen towel, press down again to remove any remaining liquid from the cucumber and discard liquid. In a medium sized mixing bowl, combine the remaining tzatziki ingredients, except for the olive oil. When cucumbers are thoroughly drained, add them to the mixing bowl and gently stir to combine. Cover with plastic wrap and allow flavors to marry for at least 2 hours, preferably overnight. For the Shrimp: Preheat the oven to 400 degrees F. Place shrimp in a large mixing bowl, drizzle with a couple glugs of extra virgin olive oil (about 1-2 T.). Season generously with salt and pepper (about ½ tsp of each). Toss to coat evenly. Transfer the shrimp to a baking sheet or a large baking dish and arrange in a single layer, being sure to not overlap the shrimp. Roast for 7-8 minutes, or until shrimp are pink-opaque and firm to touch. To serve: Taste the tzatziki sauce and adjust for seasoning. Drizzle the top of the tzatziki sauce with a little bit of olive oil if desired. Serve with the roasted shrimp.  Serving options: over lettuce, with pita bread, sliced tomatoes, pitted olives, sliced red onions, roasted red peppers, feta cheese.

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper & Quick Remoulade Sauce

Tuna Cakes with Red Pepper:

 

2 T. olive oil

1 medium onion, minced

1/2 medium red bell pepper, minced

2 cloves garlic, minced

1 large egg, beaten

1 (6 oz) can tuna, drained

1/4 C. breadcrumbs

1/2 tsp. salt

1/8 tsp. pepper

Canola oil, for shallow frying

 

Heat olive oil in a medium skillet over medium heat; add onion and red pepper and cook until softened and starting to brown, about 7 minutes, stirring occasionally.  Add garlic and cook 2 minutes, stirring frequently; cool.  Mix together the onion mixture, egg, tuna, breadcrumbs, salt, and pepper. Form the mixture into 4 patties.  Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat.  Add the patties and fry until golden brown on both sides, about 2 minutes per side.  Transfer to a paper towel-lined plate to drain any excess oil. Serve with Quick Remoulade Sauce

 

Quick Remoulade Sauce

 

2 T. mayo

2 T. plain Greek yogurt

1 T. minced fresh parsley

2 tsp. ketchup

1 tsp. whole-grain mustard

1 tsp. hot sauce (more or less to taste)

1 tsp. lemon juice

1/4 tsp. paprika

Pinch salt and pepper

 

Stir together all ingredients; store refrigerated until serving.

Grilled Seafood or Chicken Skewers

Grilled Seafood or Chicken Skewers

3 to 4 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 in. wide)

Rinse 3 to 4 pounds of any combination of the following: boned, skinned salmon; albacore tuna fillet; boned, skinned chicken breast halves; peeled, deveined shrimp (20 to 30 per pound); and/or sea scallops (about 1 in. wide). Pat dry. Cut salmon or albacore against the grain into 1/2-inch-wide strips. Cut chicken lengthwise into 1-inch-wide, 1/2-inch-thick strips. Use a small sharp knife to butterfly shrimp: cut lengthwise along back of shrimp, stopping before you cut all the way through, then spread apart to flatten. Thread one strip of fish or chicken, two scallops, or one shrimp onto each soaked 12-inch wood skewer. Brush lightly with Asian sesame oil or vegetable oil. Place on a lightly oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until seafood is opaque but still moist-looking in center of thickest part or chicken is no longer pink in the center (cut to test), about 5 minutes for tuna, chicken, and shrimp, 8 to 10 minutes for salmon and scallops. Serve warm with mustard, ginger, or ponzu dipping sauce.

Sausage Jambalaya (Children) with Shrimp (Adults)

Sausage Jambalaya (Children) with Shrimp (Adults)

Sausage Jambalaya (Children) with Shrimp (Adults)

1 T. olive oil
1/2 pound Cajun sausage (or kielbasa), sliced into coins
1 onion, chopped
1 small green pepper, seeded and chopped
1 rib celery, chopped
1 tsp. Cajun or Creole seasoning
1 bay leaf
1 14 1/2 – ounce can stewed tomatoes, Cajun style, or diced tomatoes with mild green chiles
2 cups low-sodium chicken broth
1 1/2 cups long-grain rice

For each Adult Portion: 1 tsp. EVOO, ¼ lb. raw, cleaned shrimp, 1/8 tsp. Cajun Seasoning, pinch cayenne

Heat large nonstick skillet over medium heat. Add olive oil, then sausage, onion, pepper and celery. Cook, stirring, for 5 minutes or until onion is soft. Stir in seasoning and bay leaf; cook 1 more minute. Add tomatoes, broth, 1-1/2 cups water and rice; bring to a boil, then cover, reduce heat to medium-low and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove bay leaf.

For adult portion, heat oil in nonstick skillet. Add shrimp and seasonings. Cook 2 minutes, or until shrimp is pink; stir into jambalaya.

Cornbread and Clam Scallop

Cornbread and Clam Scallop

Cornbread and Clam Scallop

 

1 5-oz (142-g) tin baby clams, drained

3 green onions, sliced

1 T. butter, melted

¼ cup (60 mL) chopped cilantro

1 cup (250 mL) cornbread crumbs

¾ cup (180 mL) heavy cream

½ cup (125 mL) grated Cheddar cheese

freshly ground black pepper, to taste

 

Preheat oven to 350˚F (180˚C). Butter a medium casserole dish and set aside. In a small bowl, place clams, green onions, melted butter, cilantro, and cornbread crumbs. Toss to combine and place in casserole. Pour cream over mixture evenly. Top with grated cheese and pepper.  Bake for 15– 20. minutes, until lightly browned and bubbly.

Halibut With Sorrel Butter Sauce

Halibut With Sorrel Butter Sauce

Halibut With Sorrel Butter Sauce

 

1/2 cup common sorrel leaves, stems discarded

2-1/2 cups fish fumet or stock

2/3 cup heavy cream, divided

1/4 cup white vermouth or dry white wine

6 T. unsalted butter, room temperature

2 tsp. lemon juice

Salt and freshly ground black pepper

Four (6-ounce) skinless halibut fillets (about 1-3/4-inches thick)

1 T. canola oil

 

Line a broiler pan with tin foil and spray with cooking spray, set aside. Stack the sorrel leaves, roll them up tightly into a cigar shape, and slice crosswise into thin ribbons. In a large saucepan, bring the fish fumet, half of the cream, and the vermouth or wine to a boil over medium high heat. Boil until the mixture is reduced to about 3/4 cup, about 15-20 minutes over medium-high heat. Add the remaining cream, butter, and lemon juice to the sauce and cook over medium low heat until the butter has melted, about 2 minutes. Set aside a few pinches of the sorrel for garnish. Add the rest of the sorrel ribbons to the sauce, stir, season to taste with salt and pepper, and keep warm over very low heat. Adjust the oven rack so that it is 4 to 6 inches from the broiling element. Place the fish on the prepared broiler pan, brush with the oil, and season with salt and pepper. Broil until opaque in the center, 8 to 10 minutes. Serve with the sorrel sauce and garnish with reserved sorrel leaves.

Leek and Fish Stew with Herb Salad

Leek and Fish Stew with Herb Salad

Leek and Fish Stew with Herb Salad

 

2 T. olive oil

2 leeks, white and light green parts only, cut lengthwise, then into ½-inch semi-circles (see note below*)

2 cloves garlic, minced

Kosher salt

Freshly ground black pepper

½ C. dry white wine or white vermouth

4 C. fish stock (see note at top of recipe)

2 C. small baby potatoes (white or red), cleaned and cut into ½-inch slices

1 pound white fish, such as cod, haddock, or monkfish, silvery skin removed

Finely grated zest and juice of 1 lemon, divided (saving ½ for the herb salad)

 

HERB SALAD

2 T. extra-virgin olive oil

Finely grated zest and fresh juice from ½ lemon (reserved from the stew’s ingredients)

1 tsp. honey

1 tsp.  Old Bay seasoning

1 C. mixed fresh herb leaves (choose any combo of parsley, cilantro, dill, chervil, tarragon, chives)

 

Your fanciest olive oil for drizzling

Crusty baguette for mopping up the broth

 

Heat olive oil in a medium saucepot over medium heat; add leeks and garlic and season with salt and pepper. When the leeks are translucent but not browned, add wine or vermouth. Bring to a boil and add fish stock. Return to a boil, add potatoes and reduce heat to a simmer. Cook 10 to 12 minutes, until potatoes are fork tender. Add fish fillets, cover pot and turn off heat. The fish will cook through in the hot broth. Smaller fillets like sC. will cook in 5 minutes; larger pieces like cod or monkfish will take 10 to 12 minutes. While the stew rests, make the herb salad: Combine olive oil, lemon juice and zest, honey and seasoning in a small bowl. Season with salt and pepper. Chop and then add fresh herbs, tossing gently to coat. Taste for seasoning. When the fish is cooked, add the lemon juice and zest to the stew. Gently break the fillets into large pieces, ladle the stew into warm bowls and garnish with herb salad. Drizzle with your fanciest olive oil, serve with hot crusty bread and take heart in the fact that sunnier days await. *Note: Leeks are notorious for hiding dirt or sand in their many layers. Once you’ve sliced your leeks, soak them in a bowl full of cold water, then drain and rinse.

Shrimp Linguine with Herbs, Corn and Arugula

Shrimp Linguine with Herbs, Corn and Arugula

Shrimp Linguine with Herbs, Corn and Arugula

 

Kosher salt

12 ounces linguine or spaghetti

1 pound large shrimp, peeled and deveined, tails removed, if you prefer

Black pepper

½ C. unsalted butter (1 stick)

2 C. fresh corn kernels (from 2 to 3 ears)

3 garlic cloves, thinly sliced

½ tsp. red-pepper flakes

1 C. dry white wine

8 ounces baby arugula, spinach or other tender greens

2 C. loosely packed, roughly chopped tender herbs, such as basil and mint

Extra-virgin olive oil, for drizzling

 

Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 C. of the pasta cooking water, then drain pasta. While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside. Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute. Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed. Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.

Salmon with Savory Rhubarb Sauce

Salmon with Savory Rhubarb Sauce

Salmon with Savory Rhubarb Sauce

 

2 medium shallots (2 ounces)

1 ½ inch piece fresh ginger

1 large stalk rhubarb (about 8 ounces)

1 T. olive oil

¼ cup orange juice

½ cup white wine

3 T. honey

Pinch cayenne pepper

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

Cooking spray

4 6-ounce skinless salmon fillets

1/3 cup fresh basil leaves

 

Peel and dice the shallots. Peel the ginger and grate it finely. Dice the rhubarb. Heat the oil in a medium saucepan over a medium-high heat. Add the shallot and cook until softened, 1 minute. Stir in the ginger and cook for 30 seconds more. Add the orange juice and wine and bring to a boil over a high heat. Cook on high until the liquid is reduced by ¾, about 4 minutes. Stir in the rhubarb, return to a boil, then reduce the heat to medium and simmer until the rhubarb loses its shape and the sauce is thickened, about 6 minutes. Stir in the honey, cayenne and 1/8 tsp. of the salt. Remove from the heat and cover to keep warm until the salmon is ready. The sauce may be made to this point up to two day ahead and stored in an airtight container in the fridge. When ready to serve, gently warm over a low heat. While the sauce is simmering, spray a grill or grill pan with cooking spray and heat over a medium high heat. Season the salmon with the remaining 1/8 tsp. salt and the pepper. Cook the salmon for 10 minutes total per inch thickness, flipping once. While the fish is cooking cut the basil leaves into ribbons. Right before serving, stir all but 2 T. of the basil into the sauce. To serve, spoon about ¼ cup of the sauce onto each plate. Top each with a salmon fillet and garnish with the remaining basil.

 

Makes 4 servings

Serving Size: ¼ cup sauce and 1 salmon fillet

Calories 370

Total Fat 14 g

Fiber 1 g

Pan-Seared Shrimp with Parsley Lemon-Butter

Pan-Seared Shrimp with Parsley Lemon-Butter

Pan-Seared Shrimp with Parsley Lemon-Butter

 

3 T. butter, softened

1 medium garlic clove, minced

1 T. lemon juice

2 T. fresh parsley leaves, chopped

1⁄8 tsp. salt

2 T. vegetable oil

1 1⁄2 lb. shrimp, peeled and deveined (21/25 count)

1⁄4 tsp. salt

1⁄4 tsp. pepper

1⁄8 tsp. sugar

 

Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp. salt until combined. Set aside. Heat 1 T. oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate. Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.

Salmon Piccata with Lemon Miso Sauce

Salmon Piccata with Lemon Miso Sauce

Salmon Piccata with Lemon Miso Sauce

 

2 T. olive oil

1 T. butter or margarine

1 T. garlic, chopped fine

1/2 c. fish or chicken stock

1/2 c. fresh lemon juice

2 T. capers

1 T. cornstarch

1 tsp. red pepper flakes

1 T. white miso (optional)

1 T. parsley, chopped fine, for garnish (optional)

1 1/2 lbs. salmon fillets

 

Preheat oven to 350°. In a medium saucepan, heat oil and butter over medium heat. Add garlic and very briefly sauté until it’s just warmed. Add lemon juice and stock and heat until it barely comes to a boil. Reduce heat to low, add capers and miso and stir to combine. Add a small amount of water to the cornstarch to make a thin paste. Add cornstarch to sauce while stirring and allow to thicken slightly. Place fish fillets in a 9″ by 12″ baking dish. Pour sauce over the top and roast in oven for 20-25 minutes until fish is cooked through.

Scallops with Bacon and Cream on Toast

Scallops with Bacon and Cream on Toast

Scallops with Bacon and Cream on Toast

 

3 slices bacon, chopped

1 pound sea scallops, tough muscle removed

1/2 C. chilled cream or half-and-half

2 T. chopped fresh chives

1/4 tsp. salt

6 slices firm white sandwich bread, toasted,

crusts discarded and halved diagonally

 

Cook bacon in a large skillet over medium heat until browned. Transfer to paper towels to drain. Crumble when cool. Reserve skillet drippings. Heat drippings over high heat until hot but not smoking. Sear scallops, turning once, until cooked through, about 5 minutes total. Transfer to platter and keep warm. (We poured some of the drippings out of the skillet at this point.) Add cream, 1 T. chives and salt (we also threw in a handful of tiny frozen peas for color) and boil until slightly thickened, about 1 or 2 minutes. Divide scallops among 4 plates. Pour sauce over scallops and sprinkle with bacon and remaining chives. Serve with toast points. Alternatively put scallops in the cream sauce and stir to coat. Serve over rice or angel-hair pasta.

DiSpirito’s Seared Salmon with Onions and Rhubarb

DiSpirito’s Seared Salmon with Onions and Rhubarb

DiSpirito’s Seared Salmon with Onions and Rhubarb

 

1 1/2 cups dry fino sherry

1/4 cup turbinado sugar or palm sugar (See Note)

1/2 pound rhubarb, trimmed and sliced diagonally 1/3 inch thick

3 T. unsalted butter

1 pound bulb onions or sweet white onions, thinly sliced

1/2 cup chicken stock or canned low-sodium broth

1 thyme sprig

Salt and freshly ground pepper

1 pound fava beans, shelled

Four 6-ounce salmon fillets, skin on

Vegetable oil

1 tsp. fresh lemon juice

 

In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the rhubarb in a colander set over a bowl to catch the cooking liquid. Return the liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes. Melt the butter in a medium saucepan. Add the onions and cook over low heat, stirring, until softened, about 1 minute. Add the chicken stock and thyme sprig and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes. In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes. Using a slotted spoon, transfer the beans to a bowl and refresh under cool running water. Peel off the tough bean skins and add the favas to the onions. Heat a cast-iron skillet. Lightly coat the salmon fillets with some vegetable oil and season with salt and pepper. Cook the salmon, skin side down, over moderately high heat until the skin is very crisp, about 4 minutes. Turn the salmon and cook over moderate heat until barely cooked through, about 4 minutes more, depending on the thickness of the fillets. To serve, discard the thyme sprig and rewarm the onions; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Spoon the rhubarb onto 4 large plates and set the onions alongside. Top with the salmon and serve at once.

 

Seared Wild Salmon with Minted Mango Salsa

Seared Wild Salmon with Minted Mango Salsa

Seared Wild Salmon with Minted Mango Salsa

 

1 medium, ripe mango, peeled and diced

1 cup diced English hothouse cucumber

2 green onions, sliced

1 medium tomato, seeds removed and diced

1 small jalapeño, seeded, finely minced, optional

1 clove garlic, fi nely minced

1 T. coarsely chopped mint

2 T. fresh lime juice

Sea salt

 

2 T. coconut or olive oil

4 (4- to 5-ounce) wild salmon fi llets

Freshly ground black pepper

 

Combine mango, cucumber, green onions, tomato, jalapeño, garlic, mint, and lime juice in a medium bowl, stirring gently to combine. Add salt to taste. Cover and set aside. If not using right away, salsa can be chilled for up to 6 hours. Season salmon fillets on both sides with salt and pepper. Heat oil in a large, heavy skillet over medium heat. Sear salmon on both sides until golden brown and flakey, about 3 minutes each side. Spoon salsa on top and serve immediately.