This is a light and beautiful dish, perfect for springtime brunches or those first outdoor meals of the season. If you don’t have access to good crab, try substituting shrimp or salmon. Even smoked salmon can be a delicious alternative to the sweetness of crab.
You will need:
1/4 lb. fresh asparagus, trimmed and cut into 2-inch spears
1/4 lb. snow peas, rinsed and chopped in half (green peas will work - discard the pods or use the frozen, bagged variety)
2 small carrots, peeled and thinly sliced
3 c cooked rice - I like to use leftover rice for salads, but freshly steamed will work just as well
1 plump ripe slicing tomato, or two roma tomatoes, finely chopped
1/4 cup minced parsley
3/4 lb. crab meat, precooked (or steamed directly before assembling the salad)
sprigs of basil, chives, and tarragon for garnish
1/4 c olive oil
3 T lemon juice
1 tsp mustard
2 tsp minced thyme, chives, and basil
salt and pepper
1. Combine the last four ingredients in a small bowl and whisk them together to make the dressing.
2. Bring a small pan of water to a boil. Have a bowl of ice water on hand for blanching. Add the asparagus to the pot once it boils, and cook for one minute, or until the color brightens and they are soft but still have some crunch to them. Remove with a slotted spoon and dunk in the ice bath.
3. Repeat with the peas and carrots, cooking each just until tender but still crunchy. Drain the cooled vegetables well.
4. Mix together the rice, cooked vegetables, tomato, parsley, and crab. Drizzle with the dressing and stir gently to combine. Serve on chilled plates with herbs for garnish.
Optional add-ins: very thinly sliced raw celery, water chestnuts, chunked hard-boiled eggs, sunflower seeds, and chopped scallions.
This preparation can be used on a number of different fish types, as long as the meat is dense enough to stand up to grilling, and the flesh has enough oil to retain part of its own flavor.
1. Mix together all the ingredients after the salmon and pour into a shallow, non-reactive dish (like a glass casserole).
2. Marinate the fish for an hour or longer, turning it occasionally and scooping sauce over the top.
3. Grill over medium high heat until the salmon is just cooked through, but not dry. Serve immediately.
If you want the same tang but would rather pan-fry the fish, allow the fillet to drip-dry after marinating, then lightly dust with flour and pepper before tossing it into a hot skillet with olive oil and a small amount of butter. Cook on both sides until golden brown (but not longer than 10 minutes total per inch of thickness of fish).
One of my favorite ways to prepare salmon is to rub a zesty combination of spices into the fillet, let it sit to come to room temperature (and give the seasonings time to penetrate), pan fry the fish to create a crust, and then bake it until it’s cooked through - but only just.
This technique allows for a tremendous amount of leeway and creativity: I’ve done tenderloin seasonings - horseradish, mustard, thyme, and black pepper; I’ve used chili spice rubs with cumin and ground chipotles; crushed nuts or grated cheese can make a nice addition, as well.
This recipe uses a variety of Asian flavors to balance the richness of wild Alaskan salmon; it has just enough tang, and can be kicked up a few notches, for those who really like heat.
1. Preheat your oven to 375 degrees. Rinse the salmon fillet under cold running water, and dust it with salt.
2. Pour about a tablespoon and a half of Thai chili sauce over the surface of the fillet, and rub it in. This will create a sticky surface for your other seasonings to adhere to.
3. Sprinkle the fish with a healthy dose of 5 spice, along with a shake or two of cumin and a generous amount of freshly cracked black pepper. Drizzle with soy sauce, and set aside.
4. Heat a small amount of olive oil in an oven-proof skillet. Place the salmon skin-side-up into the skillet, searing the surface. When you can see the color of the fish changing on the cross-section of the fillet, flip the fish over. Shake soy sauce and a liberal squeeze of lime juice over the top and let cook for a couple of minutes.
5. Transfer the pan to the oven and bake until the fish is just cooked through. Baste periodically with lime juice to keep it moist.
Serve immediately with hot steamed rice and something fresh and green.
You might not know it from the weather, but spring is on its way, and along with the frenzied cleaning of apartments and homes, shaking out of rugs, and stowing of wool sweaters, soon we’ll be lightening up our meals, as well, and trading in the earthy, warm dishes that comfort us in the winter months for cool, fresh tastes from new gardens. This preparation, from Real Simple magazine, is full of clean and bright spring flavors, and is excellent both warm from the oven, or at room temperature as a satisfying lunch. This serves four.
1. Preheat the oven to 400 degrees. In a large roasting pan (I use a cast-iron skillet), toss the fennel, lemons, and garlic in a tablespoon of oil. Season liberally with salt and pepper, and then roast in the oven until the fennel begins to soften, around 8 - 10 minutes.
2. Rinse the fillets under cold running water, and pat dry with a paper towel. Dust them with salt and pepper and then nestle them into the fennel. Return the pan to the oven and roast the salmon until it is opaque all the way through but not dry, between 12-15 minutes.
3. Squeeze the garlic out of the skins into a small bowl and mash them to a paste. Squeeze out the lemon pulp, removing any seeds, and add the pulp and juice to the bowl with the garlic. Stir in the honey, rosemary, remaining oil, and a pinch of salt. Taste and adjust the seasonings accordingly.
4. Arrange the greens on serving plates, and place the salmon and fennel on the greens. Drizzle with the dressing and serve.
Recommended pairings: soft sourdough rolls or ciabatta, pomegranate spritzers, Sauvignon Blanc, black sesame crackers, sharp dry cheese.
Great cooks don’t just have an enormous mental catalogue of different tasty recipes; they have a solid knowledge of basic preparations: grilling, sauteing, broiling, poaching, baking - each of which can be applied to a number of different foods, from seafood to vegetables, meats to soy. They then create variations through sauces, poaching liquids, and other flavorful add-ins to produce a full spectrum of creative and delicious dishes.
Here are three basic sauces from Hawaii that go great with any number of easy seafood preparations. With fresh or high-quality frozen seafood, simplest is often the best. Try grilling salmon, halibut, or skewered shrimp and serve drizzled with one of the following.
SWEET THAI-CHILE HONEY SAUCE
1/4 C sweet Thai chile sauce (Mae Ploy)
1/4 C honey
1 tsp. minced fresh ginger and/or roasted garlic
1/4 C canola oil
Blend all but canola till smooth, and then add oil slowly with blender on low to emulsify.
SPICY SOY MIRIN SAUCE
1/2 C soy sauce
1/2 C mirin (Japanese cooking wine)
1 t minced fresh ginger
1/2 t red chile flakes
1/2 t toasted sesame seeds
Bring all to a boil. Simmer 5 min. Chill until ready to serve.
LEMON OIL
1/2 C canola oil
2 T lemon zest
1 T sugar
1 t red chile flakes
1 T minced fresh lemon grass
Warm all ingredients over medium heat till zest begins to bubble - 5 minutes or so. Do not let it boil. Cool. Cover and refrigerate overnight. Strain and refrigerate till needed. Bring to room temperature before serving.
Still basking in a warm glow from Valentine’s Day? If you’d like to recreate some of that candlelit magic at home, here are 5 of our favorite seafood dishes for two. Whether you want a quick appetizer before heading out on the town, or an elaborate preparation to show someone how much you care, here are some tasty suggestions:
This is an interesting halibut recipe that delights both the taste buds and the eyes. The creative use of both citrus and pistachios complement the delicate flavor of the fish and make for a complex mixture of textures and colors.
This salmon dish is as simple as the halibut dish is involved. The glaze adds a bright tang to the richness of the fish, and it can be prepared in less than half an hour, leaving you with plenty of time to change clothes and light the candles. Try substituting an outdoor grill for the broiler for a romantic picnic in warm weather.
Risottos are sensuous, creamy, and rich - perfect for sharing with a loved one. Try serving both portions on one large dish and sitting close together; it’s the grown-up version of an ice cream float with two straws. This preparation pairs lobster with brandy and chevre for an elegant meal.
Forget the mushy, waterlogged shrimp you get at buffets or parties: thawed, prepeeled, and tasteless. Real shrimp cocktail uses prawns that you cook yourself. It only takes a few minutes, and the result is a gorgeous appetizer for two - eaten with the fingers, of course - yours or theirs.
This is my favorite at-home romantic seafood recipe of the moment: the bright flavors and gorgeous presentation pair nicely with a bottle of wine and are sure to spark conversation of travel or holidays abroad. Plus, tuna is a versatile and forgiving seafood for cooks who are nervous about cooking fish, and is hearty enough to please the most dedicated red meat eater.
Feel free to post links to your own favorite romantic seafood recipes; we’d love to hear them!
This is a quick and beautiful presentation for whole, high-quality fish. Serve it with steamed rice and a spicy vegetable stir-fry for a colorful and heart-healthy meal for guests.
2whole fish (about 2 lb each, such as rockfish or wild salmon), scaled, gutted and scored
1/2cupsliced scallions
2tablespoonsfresh ginger, julienned
1/2cupsoy sauce
1/4cuppeanut oil
1teaspoonsesame oil
1/2teaspoon brown sugar
2 T Thai sweet chili sauce
1. Heat oven to 450°. Cover two baking sheets with aluminum foil. Rinse whole fish under cold running water, and season well on both sides with salt and pepper. Place one fish on each sheet.
2. Whisk remaining ingredients in a bowl and spoon the sauce over each fish, making sure some of the sauce gets into the scores on the skin side.
3. Seal the fish inside the foil, making a pouch rather than wrapping it tightly.
4. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.
When it comes to seafood, often simplest is best - quick and easy cooking techniques ensure that fish retains its natural flavor and keeps it from becoming overcooked or dry. Pan sauté any thin fillet – halibut, swordfish, tuna, salmon, sole, tilapia – or even lobster meat or scallops, and serve drizzled in piccata, a classic Italian sauce that shows off the succulence of fish oils and balances them with sea-salty brine.With just a couple of ingredients that you can keep on hand at all times, you can have a light and yet robustly-flavored meal ready in a matter of minutes.
handful of flour (this can be omitted for gluten-free diets), poured onto a plate
olive oil
3 T butter
4-5 shallots, minced
½ lemon, thinly sliced
¼ cup white wine or dry vermouth
1-2 T capers
salt and freshly cracked black pepper
1.Heat a little olive oil and a tablespoon of butter in a heavy skillet over high heat.Rinse the fish in cold running water, dust each side with salt and pepper, and dredge the fillets in the flour.
2.When the oil is hot, gently place two of the fillets in the skillet, sautéing until golden and then turning them over and browning on both sides.Remove from heat and keep warm in the oven while you cook the second two fillets the same way.
3.Pour the used oil and any bits from the skillet and return it to the heat.Add 1 tablespoon of butter and allow it to melt.Add the shallots and 4 or 5 lemon slices, sautéing until the shallots turn golden and translucent.Pour in the wine or vermouth, and stir briskly with a wooden spoon or small whisk.Remove the lemon slices, and place them over the fish fillets.
4.Add the rest of the butter to the pan, along with the capers.Let the sauce thicken, and add salt and pepper to taste.
5.Spoon the sauce over the fish and serve immediately with crusty bread to mop up leftover sauce.A crisp green salad and orzo cooked with chilies and saffron make nice accompaniments.
Ivory King salmon is a delicacy of the Pacific Northwest – milder than the reddish varieties and rich in Omega-3s, it has the appearance of halibut and the flavor of wild Chinook (king) salmon.Once tossed aside as defective, this delicious fish has recently taken its rightful place at the head of the table, and is one of the most sought-after of fine seafoods.While no one knows for sure why the flesh is paler than common varieties, some speculate that the Ivory Kings produce an extra enzyme that allows their systems to metabolize carotenoids, the nutrients responsible for the ruddy color in most salmon.
Ivory king fillets Chanterelles
This recipe was originally developed by Chef Kevin Davis of the Oceanaire Seafood Room.It uses chanterelle mushrooms, another hard-to-find, seasonal wonder of Northwest cuisine.It’s well worth the hunt to find them; however, if price or timing makes chanterelles out of the question, any combination of rich woodland mushrooms can work: porcini and shiitake are good options.
fresh Thyme, chopped – reserve some sprigs for garnish
2 small shallots, minced
4 cloves garlic, smashed and chopped
3 T butter
1 lemon, zested and juiced
salt and pepper
more lemons for garnish
1.Preheat grill to medium-low.Rinse steaks under cold water, pat dry, and then brush them with olive oil.Dust them liberally with kosher salt and freshly cracked pepper, and place them on the grill.Cook to desired doneness, flipping once.Do not overcook – timing will depend upon thickness of the steaks.Salmon should be cooked through but not dry.
2.While the fish is grilling, heat a generous splash of olive oil in a heavy skillet over high heat.Add the mushrooms, and season with salt and pepper.Allow the mushrooms to cook slowly, without much stirring – they should begin to caramelize.Turn the mushrooms and brown on both sides.Then, strain off the liquid, reserving it in a bowl, and set the mushrooms aside.
3.Return the pan to the heat and add 1 T of butter; once it melts, add the shallots and garlic and sautee.Add the thyme, then remove from heat and deglaze the pan with the white wine.
4.Return the pan to the heat and allow the wine to reduce by half.Add the stock and allow the liquids to reduce again, to sauce consistency.
5.Add the mushrooms to the pan, along with the mushroom juices and the remainder of the butter, and finish with lemon juice and zest.Swirl well and be sure the chanterelles are well coated with the sauce.Taste and adjust the seasonings.
6.Place the salmon on a large serving platter or plate them individually. Divide the mushroom ragout between the filets and cover the fish with the mixture.Garnish with lemons and thyme and serve.
The Pacific Northwest is home to a number of precious culinary gems - some classic, like wild Alaskan seafood, Washington berries and apples, and Oregon cheeses and hazelnuts, and others more recently polished to take their places in the repertoires of cooks - Oregon pinot noir, for one, and the only certified organic saké brewed in the US. Local chefs have been combining these flavors for years to excellent effect, but the simple tricks behind Northwest flavors have yet to make their way into the mainstream. For those for whom saké is a hot, acrid bit of exotica choked down as a gesture to tradition at late-night sushi bars, here is a revelation: the good stuff is smooth, complex, easily as varied as wine, and is best enjoyed chilled. It also makes a great cocktail, and can be used for a number of different cooking purposes. This simple marinade combines some of the more interesting flavors in Northwest cuisine, and works great with everything from wild salmon steaks and halibut to scallops or shrimp skewers.
1 cup soy sauce (lighter is better in this case, to reduce sodium and allow other flavors predominance - good quality soy sauce is worth the small price difference)
1/2 cup olive oil
1/4 cup dark brown sugar
1/2 cup saké - something on the sweeter end of the spectrum; use filtered saké - the cloudiness of nigori styles is less desirable for this application, (although it doesn’t hurt to experiment - there are locally-made flavored sakés that add an interesting dimension to this recipe, like “coconut lemongrass”)
3 or 4 large cloves garlic, peeled, smashed, and minced
1 inch peeled fresh ginger, shredded or finely sliced
a handful of coarsely chopped cilantro
juice of 2 limes
optional: 1/2 cup Thai sweet chili sauce, 3 T hot sauce (Sriracha, Tabasco, Habanero), ground cumin or anise, cracked black pepper
Combine all ingredients in a large bowl and mix well. Taste and adjust the seasonings. Rinse the fish well under cold running water, then nestle the fish into the marinade, making sure the flesh is entirely covered. Refrigerate for 2-6 hours, turning the fish occasionally, then remove from marinade and bake or grill as desired. If you use an outdoor grill, reserve part of the marinade to pour over the fish as it cooks - be prepared for flames, but the flavor will be outstanding.
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