Lemon-Miso-Labneh-Baked Fish With Turmeric-Parsley Vinaigrette

Lemon-Miso-Labneh-Baked Fish 

                             With Turmeric-Parsley Vinaigrette 
A medley of offbeat flavors comes together seamlessly in this fish dish. Taking inspiration from Persian cuisine, this way of cooking fish in yogurt yields tender-moist results. The flavour factor is amped up with the addition of salty, umami-tasting miso and a drizzle of a zippy herbaceous vinaigrette. It’s excellent served over sturdy salad greens like arugula or enjoy it with aromatic rice. Serves.
Ingredients

Sauce:
14 oz (400 g) labneh
1/4 cup (60 mL) white miso
1 lemon
1-lb (455-g) side wild salmon

Turmeric-Parsley Vinaigrette  
1/4 cup (60 mL) finely chopped shallots
1/4 cup (60 mL) sliced parsley
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) ground turmeric
1/2 cup (125 mL) olive oil
Salt and pepper to taste
Directions:
Preheat oven to 375°F (191°C).

Stir labneh with miso in a medium-size bowl until evenly mixed.
Cut five thin slices from lemon. Add fish to a 9 × 13–inch (3-L)
baking dish. Pour and spread labneh mixture around (not over) the fish

Top fish with lemon slices. Bake in centre of preheated oven until a
knife inserted into thickest part of fish and held for 10 seconds comes
out warm, 15 to 20 minutes.

Meanwhile, stir shallots with parsley, lemon juice, vinegar, honey
and turmeric in a small bowl. Slowly whisk in oil until evenly mixed.
Stir in salt and pepper to taste.

When salmon is ready, spread labneh on serving plates or a platter.
Cut fish into four pieces and set over labneh. Serve drizzled with
vinaigrette.  Serves 4

Halibut Burgers With Juniper Tartar

 

Halibut Burgers With Juniper Tartar Sauce 

Ingredients:
1 pound halibut meat (look for halibut pieces, sold in 1-pound bags)
1 large egg, lightly beaten
2 spring onions, minced
1 tablespoon dill or fennel, chopped
Zest from 1 lemon
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¾ cup breadcrumbs, divided
1 tablespoon butter
1 tablespoon oil
Sourdough buns, for serving
Juniper Tartar Sauce, for serving (recipe follows)

Directions;
Break apart halibut meat with two forks until no large chunks remain.

 

Add beaten egg and mix well with your hands. (Your hands will be 

quite involved for this recipe.)

Add onions, herbs, salt, pepper, and ½ cup breadcrumbs, mixing 

again with your hands.

Spread remaining breadcrumbs evenly on a plate and have another 

plate ready. Take a half-cup measure and fill it to heaping with the 

halibut mixture. Form mixture into a large patty with your hands, 

pressing so that it keeps its shape. Roll the patty in crumbs and place 

on the empty plate. 

Repeat with the remaining mixture until you have 4 large patties.
Refrigerate patties for 1–2 hours before cooking.

Heat butter and oil in a 10-inch frying pan over medium heat. When 

butter is sizzling, add halibut patties. Cook on each side for about 4

minutes, until burgers are firm and golden.

Serve on homemade sourdough buns with juniper tartar sauce and all 

the trimmings.

Juniper Tartar Sauce

Ingredients:

1/2 teaspoon Juniper Berries

1/2 teaspoon kosher salt

1 heaping tablespoon Pickled capers, finely minced

1 teaspoon caper juice

4 tablespoons Mayonnaise

2 teaspoons Dijon mustard

Directions
Grind juniper berries with salt in a mortar and pestle. Transfer
to a small bowl. Mince capers finely and add to the bowl. Add
remaining ingredients, mix well, and serve. Makes 1/3 cup

INGREDIENTS

  

• ½ teaspoon juniper berries
• ½ teaspoon kosher salt
• 1 heaping tablespoon pickled capers, finely minced
• 1 teaspoon caper juice
• 4 tablespoons mayonnaise
• 2 teaspoons Dijon mustard

INSTRUCTIONS

 

• Makes about 1/3 cup
• Grind juniper berries with salt in a mortar and pestle. Transfer to a small bowl. Mince capers finely and add to the bowl. Add remaining ingredients, mix well, and serve.

Pacific Red Snapper In Papillote

Pacific Red Snapper 

Heart-Healthy Whole Pacific Snapper En Papillote

Pacific red snapper is a local fish widely available during the summer months. The fish’s delicate flavor is highlighted by fresh lemon and herbs. A 3-ounce serving of fish provides an average of 20 grams of lean, complete protein.  Make A Heart Healthy Meal With Minimal Prep And Clean Up

Ingredients
2 tablespoons fresh parsley
2 tablespoons fresh oregano
2 tablespoons olive oil
Salt and pepper to taste
1 small Pacific snapper, scaled and gutted
1 lemon, thinly sliced, plus wedges for serving
Parchment paper

Directions:
Cook's Note: The use of parchment paper as a baking vessel not only preserves the nutritional value and flavor of the fish, but also makes for a sophisticated presentation and easy cleanup.

Preheat oven to 400°.

Finely chop parsley and oregano and transfer to a bowl with olive oil, salt, and pepper; stir.

Make 3 shallow slits on each side of fish and rub ¾ of the fresh herb mixture all over. Lay lemon slices over each slit and add a few slices along with the remaining herb mixture to fish's cavity.

Cut parchment paper into a large enough piece to comfortably wrap fish.

To make a papillote: Lay fish on the parchment paper, fold two opposite sides up over the fish, and bring the other two sides together, rolling down toward the fish, making sure it stays in place.

Place papillote on a baking sheet and bake in pre-heated oven for 20 to 30 minutes, depending on the size of your fish.

Dress the snapper with more lemon juice and cracked pepper just before serving.

Salmon Fish Sticks With Prosciutto, Mushroom and Pesto Tartar Sauce

                                                   

Salmon Fish Sticks with Prosciutto

Mushrooms and Pesto Tartar SauceIn this fish dish tailor-made for a lighter red wine such as Pinot Noir or Gamay, thick salmon sticks are wrapped in prosciutto and wine-cooked mushrooms. A cool pesto tartar sauce flatters both fish and ham. Pre-sliced, packaged prosciutto is the perfect size for this preparation. The dish is just as good cold, so it makes a perfect picnic offering in warmer weather. Serves 4 to 6 as a main or 8 to 10 as an appetizer

Ingredients:
Pesto Tartar Sauce
2 tbsp (30 mL) finely chopped shallot
1 tbsp (15 mL) fresh lemon juice
1/4 cup + 2 tbsp (60 + 30 mL) mayonnaise
1/2 cup (125 mL) full-fat sour cream
3 tbsp (45 mL) stirred basil pesto (without cheese)
Salt and freshly ground pepper to taste
Fish Sticks
1 tbsp (15 mL) olive oil, plus more for brushing
1 tbsp (15 mL) unsalted butter
1/2 lb (225 g) shiitake mushrooms, stemmed, thinly sliced
Salt and freshly ground pepper to taste
1/4 cup (60 mL) dry, fruity red wine, preferably Pinot Noir
1 1/2 lbs (680 g) salmon fillet, cut from tail end, skin removed
16 thin slices prosciutto, about 3 x 7 inches (8 x 18 cm) each
Directions:
For the tartar sauce, combine shallot and lemon juice in a mixing bowl. Let stand 15 minutes. Stir in remaining ingredients until combined. Transfer to an airtight container. Refrigerate up to 1 week.

For the fish sticks, heat oil in a large, nonstick frying pan over medium-high heat. When hot, add butter then mushrooms, salt and pepper. Cook, stirring occasionally, until mostly wilted, about 3 minutes. Raise heat to high. Cook, stirring often, until lightly browned, 1 to 2 minutes more. Add wine and cook until evaporated, about 20 seconds. Transfer to a plate to cool.

Using a very sharp knife, cut salmon into strips, approximately 11/4 x 4 inches (3 x 10 cm). (If you have a scale, they should range between 40 and 45 g each.) Lay out on a tray and season with pepper.

Preheat oven to 400°F (204°C).

Working one at a time, lay out a prosciutto slice with the short side close to you. Place a piece of salmon perpendicular to the prosciutto about 1 1/2 inches (4 cm) from bottom. Top salmon with a single layer of mushrooms, about 6 slices. Roll up and place on a parchment-lined baking tray, seam side down. Repeat with remaining prosciutto, salmon and mushrooms. (Fish sticks can be formed, covered in plastic wrap and refrigerated up to 4 hours in advance.)

Brush fish sticks lightly with olive oil and bake until salmon is just done, about 8 minutes. Serve warm, at room temperature or cold with pesto tartar sauce.

Serves 4 to 6 as a main or 8 to 10 as an appetizer

Lebanese Spicy Fish With Tahini Sauce And Pine Nuts

Lebanese Spicy Snapper 

Recipe by:  Maureen Abood

Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such wonderful and refreshing preparation for fish! While tradition calls for baking the fish, I find a sauté of delicate white-fleshed Lebanese Spicy Fish with Tahini and Pine Nuts (samke harra) is such wonderful and refreshing preparation for fish! While tradition calls for baking the fish, I find a sauté of delicate whitefish to be both beautiful and the most delicious preparation.
Prep 40 minutes, Cook 6 minutes,  Servings 2
Ingredients:

For the Tahini Sauce:

1/2 cup tahini
1 clove garlic, minced
1 teaspoon salt

Juice of 1 lemon
1/4 cup cold water

For the Fish:
2 filets red snapper or other thin, white fleshed fish
1/8 teaspoon cayenne pepper
Salt and pepper
1 tablespoon salted butter
1 tablespoon extra virgin olive oil
For Finishing:
2 tablespoons toasted pine nuts
1 tablespoon finely chopped flat leaf parsley

Directions

Make the tahini sauce by whisking together the tahini, garlic, salt, and lemon juice. Slowly whisk in the cold water. Lumps may form; keep whisking until smooth, adding more cold water if needed. Set aside.

Season the fish with salt, pepper, and cayenne. Bring refrigerated fish to room temperature, about 30 minutes.

Heat a large heavy pan over high heat. Once pan is hot, reduce heat to medium high and add the butter and olive oil. Once the butter foams up and is very hot (but not browned yet), add the fish fillets to the pan, being sure to leave space between them. The fish should sizzle the moment it touches the pan. If it doesn't, remove the fillets and wait for pan to get hotter.

Cook fillets until golden brown on one side, about 3 minutes. Carefully flip them over and cook until golden brown on the second side and fish is opaque and flaky in the center, another 2-3 minutes longer.

Spread the tahini sauce on a platter or two dinner plates. Lay the fish over the sauce and sprinkle the fish with toasted pine nuts and parsley. Serve immediately.   Serves 2

Cider-steamed Dover Sole And Clams

Cider-steamed Dover Sole And Clams

A surprisingly simple but beautifully elegant fish dish for the big day.  It is ideal for smaller celebrations or as a centerpiece.

Ingredients:

500g clams

2 whole Dover Sole

1/4 cup unsalted butter

90g (3/4 cup) samphire*

250ml (1 cup) dry cider

40g (2 tablespoons and 2 teaspoons) creme fraiche

Lemon wedges to serve

Directions:

Wash the clams in 3-4 changes of water; then discard any that stay open when tapped or are broken.  Set aside.  Rinse the sole under cold water, pat dry and season with salt.  Heat the butter in a large wide frying pan over medium-high heat until foaming.  Cook the sole top-side down for 2-3 minutes until golden.

Gently turn over the fish; scatter the samphire and clams around the pan.  Add the cider and cover with a lid or foil.  Bubble for 2 or 3 minutes, swirling the pan, until the clams are piping hot and the shells have opened (discard any that did not)  the samphire is tender and the fish is cooked through, opaque and flakes easily with a fork.

Uncover and cook for 1 - 2 minutes to reduce a little, then season and add the creme fraiche  Serve at once with the lemon wedges.

*Samphire has seen a massive rise in popularity in recent years. Favoured by chefs for its salty yet fresh flavour, it adds bite to restaurant dishes and is abundant in the UK. Most supermarkets will now stock samphire on the fish counter when it’s in season, between May and August. Not to be confused with marsh samphire, rock samphire is also known as glasswort; the name coming from its use in the glassmaking industry in the sixteenth century. Fresh samphire should be vibrant, green and crisp. Avoid any that looks limp and dull. Samphire will keep happily in the fridge for two or three days, but keep it covered with a damp cloth for freshness.

Coriander Almond-Crusted Halibut With Orange, Artichoke & Olive Salad

Coriander-Almond-Crusted Halibut  

With Orange, Artichoke & Olive Salad

This dish gives a slight nod to the exotic flavors of Morocco—oranges, olives and spices. Together, the halibut and salad taste magnificent and look beautiful on the plate.
Ingredients:
1 tbsp (15 mL) coriander seeds
½ tsp (2 mL) fennel seeds
¼ cup (60 mL) raw (untoasted) almond slivers
1 tbsp (15 mL) fresh mint, coarsely torn
1 orange, peeled and cut into segments
1 jar (170 mL) artichoke quarters, drained
¼ cup (60 mL) pitted Kalamata olives, coarsely chopped
1/4 cup (60 mL) olive oil, divided
Salt
4 pieces (each 5 oz/150 g) halibut fillet, skinless
Pepper
Directions:
In an electric coffee grinder or small food processor, grind together the coriander, fennel and almonds to form fine crumbs (do not over-grind or they will become a paste). Place crumbs on a plate.

Preheat oven to 350°F (180°C).

In a small bowl, stir together the mint, orange segments, artichokes, olives and 2 tbsp (30 mL) oil. Season with salt to taste and set aside.

In a large nonstick skillet, heat remaining 2 tbsp (30 mL) oil over medium-high heat. Season halibut with salt and pepper and gently press each piece (flesh side) into crumbs to coat well. Place crumb-side down in oil and cook until golden and the almonds are toasted, about 2 minutes. Turn over and brown the second side for 1 minute. Place seared fish in preheated oven (on a baking sheet, or still in pan if it is ovenproof) until fish is just cooked through, about 7 to 9 minutes depending on thickness.

Divide the orange salad between 4 plates and top each with a piece of halibut.    Serves 4

Creamed Spinach Stuffed Salmon

Creamed Spinach Stuffed Salmon

Ingredients:
4 (6-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
1/2 (8-oz.) block cream cheese, softened
1/2 c. shredded mozzarella
1/2 c. frozen spinach, defrosted
1/4 tsp. garlic powder
Pinch of red pepper flakes
2 tbsp. extra-virgin olive oil
2 tbsp. butter
Juice of 1/2 lemon

Directions:
Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes.

Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture.

In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes.    Serve warm.

Maple Grilled Salmon

Maple Grilled Salmon

They say salmon makes you smarter—you’ll definitely feel smarter when you grill up a delicious dinner and prep two more meals at the same time! This one is so easy, and fancy enough for company, that you might even want to host a party just to have the excuse to serve it (and have leftovers). Grilling on foil is the easiest way to get a large fish on and off the grill and avoid flare-ups, especially with this sweet marinade. As well, the skin sticks to the foil, letting you slide a spatula between the skin and the fish to lift the fish off with ease. Substitute steelhead trout if you like, using two sides of trout in place of the salmon, or sub 2 smaller sides of salmon if you can’t find a large one.

Ingredients:
3 lemons
⅓ cup pure maple syrup
Freshly ground pepper
1 large side of salmon, about 3 lbs , skin on (see TIP)
Canola oil
Salt


Directions:

1. Finely grate the zest from 1 lemon into a large shallow dish. Squeeze juice from half of that lemon, about 2 tbsp, and add to the dish. Reserve remaining lemon half.

2. Add maple syrup to lemon mixture and season with pepper. Stir well to combine.

3. Rinse fish in cool water and pat dry with paper towel. Place in syrup mixture with the flesh-side down, swishing to coat evenly. Cover and refrigerate for at least 1 hour or for up to 1 day, swishing to redistribute marinade periodically if possible.

4. Preheat barbecue grill to medium-high, about 400°F.

5. Cut remaining 2 whole lemons into quarters lengthwise, and cut remaining lemon half in half. Brush lemons with oil and season lightly with salt.

6. Place a large sheet of foil on a baking sheet and place salmon on the foil with the skin-side down. Reserve marinade in dish. Season salmon with salt.

7. Grill lemons, turning lemon to brown all sides, for 2 to 3 minutes per side. Set aside.

8. Lift foil with salmon from the baking sheet onto the grill and drizzle generously with some of reserved marinade (discard the rest of the marinade). Using the tip of a knife, poke several small holes in the foil around the salmon to allow juices to run out. Cover with lid and grill salmon for about 10 minutes per inch (2.5 cm) of thickness, or until slightly pink in the thickest part, or to desired doneness.

9. Reserve about one-third of the cooked salmon and 4 of the grilled lemon wedges for Salmon and Asparagus Fusilli (recipe follows) and one-third of the salmon for Fish Tacos with Pineapple Slaw (recipe follows) or the Quick Ideas.

10. Serve remaining hot salmon with grilled lemon wedges to squeeze overtop.

11. Let left overs cool, then refrigerate in an airtight container for up to 3 days.

Serves 4 with leftovers for 2 recipes

TIP If the salmon doesn’t have skin, cut a piece of parchment just slightly smaller than the salmon and place it between the foil and the salmon to make the salmon easier to lift off the foil for serving.

Crispy Lake Erie Perch Dinner, Celery Bread And Tartar Sauce

Crispy Lake Erie Perch ~ Canadian Style

Lake Erie fried fish brings back many memories as it takes me back to the area where I was lucky enough to cottage as a kid. Fish-fry cookouts make me seriously nostalgic for those times when neighbours would hang out and bathing suits were the uniform all summer long. This recipe is inspired by the mainstay perch plate at Port Dover’s Perch Patio in the Erie Beach Hotel.
Ingredients:

1 egg
½ cup (125 mL) milk
½ to ¾ cup (125 to 175 mL) fine bread crumbs*
(Personally I prefer crushed fine saltine crackers)
¾ lb (340 g) fresh yellow perch, skinned and boned, cut into strips
Generous pinches of salt
2 tbsp (30 mL) each butter and vegetable oil
Celery Bread (recipe follows)
Homemade Pickled Tartar Sauce (recipe follows)
Lemon wedges, for squeezing

Directions:

In a shallow bowl, whisk egg with milk. In another shallow dish, spread out bread crumbs. Sprinkle fish with salt. Working in batches, dip fish pieces in egg-mixture then bread crumbs. Set on a plate.

Coat a heavy-bottom frying pan with 1 tbsp (15 mL) each oil and butter set over high heat. Cooking in batches, add about a third of fish. Adjust heat, as needed. 

Cook until golden and cooked through, 2 to 3 minutes per side. Remove to plates. Continue with 2 more batches, adding more oil and butter, as needed. Serve with Celery Bread, Tartar Sauce and lemon wedges. Add crunchy coleslaw or a fresh green salad alongside, if you like.   Makes 2 servings

Celery Bread
A Port Dover tradition, this celery-scented bread is a virtually effortless sidekick for a fish plate.

3 bread slices, 1 inch (2.5 cm) thick
1 tbsp (15 mL) melted butter
½ to 1 tsp (2 to 5 mL) celery seed
Generous pinches of salt and pepper

Directions:

Preheat oven to 400°F (200°C).

Cut each bread slice into 3 large rectangular pieces. Brush bread all over with butter. Sprinkle bread evenly (all over) with celery seed, salt and pepper. Arrange over a large baking sheet.

Bake prepared bread in centre of preheated oven until golden, 8 to 10 minutes.  Makes 2 servings

Homemade Pickled Tartar Sauce
Add extra salty-pickle goodness by simply stirring in a bit of brine. For a more traditional version, use 1 tbsp (15 mL) chopped capers in place of the pickle brine.
Ingredients:
½ cup (125 mL) mayonnaise
3 tbsp (45 mL) finely chopped dill pickles
1 tbsp (15 mL) pickle brine
½ shallot, finely chopped
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) lemon zest

Directions

Stir mayo with pickles, brine, shallot, Dijon and zest in a small bowl. Tartar sauce will keep well, covered and refrigerated, for up to 1 week.    Makes ¾ cup (175 mL) tartar sauce

Cooking Fig Leaf Grilled Fish

Ciopino Seafood Stew With Gremolato Toasts

Ingredients:

1. 3 garlic cloves, divided
2. 2 tablespoons extra-virgin olive oil
3. 3/4 cup finely chopped onion
4. 1/2 cup packed sliced fennel
5. 1/4 cup finely chopped celery
6. 1 teaspoon kosher salt, divided
7. 1/2 teaspoon freshly ground black pepper, divided
8. 1/2 teaspoon red-pepper flakes
9. 1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
10. 1/2 tablespoon tomato paste
11. 1 teaspoon dried oregano
12. 1 cup dry white wine
13. 1 15-ounce can crushed tomatoes
14. 2 bay leaves
15. 1 8-ounce bottle clam juice
16. 1 1/2 cups seafood stock or vegetable broth
17. 1/2 stick (4 tablespoons) unsalted butter, room temperature
18. 3 tablespoons chopped flat-leaf parsley, divided
19. 1/2 teaspoon lemon zest
20. 1 baguette, sliced and toasted
21. 1 pound littleneck clams, soaked in water for 1 hour
22. 1/2 pound medium tail-on shrimp, peeled and deveined
23. 1 pound mussels, scrubbed and de-bearded
24. 1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces

Directions:
Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. 

Add the minced garlic and red-pepper flakes.

Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.

Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. 

Add tomato paste and oregano and cook, stirring, 1 minute.

Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.

Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.

When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.

Serve cioppino immediately in large soup bowls with gremolata toasts alongside.

Cooks' Note
Soup base can be made to the point just before adding clams and refrigerated overnight if desired. To serve, reheat the base and add the seafood in the order described above.   Serves 6

Cedar Planked Halibut With Shrimp Scampi

Cedar Planked Halibut With Shrimp Scampi

Serves 5

Ingredients:

5 8oz. halibut filets

10 jumbo Shrimp

1/2 pound garlic butter

1 tablespoon cilantro

Halibut Marinade:

2/3 cup lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon Extra Virgin Olive Oil

Shrimp Marinade:

1 garlic bulb

1 teaspoon parsley

1 tablespoon Extra Virgin Olive Oil

Kosher Salt and white pepper to taste

Directions:

Season the Halibut filet with marinade, sear until golden brownie olive oil coated hot pan.  Turn and repeat.  Cook to an internal temperature of 130*F.  Heat the cedar plank in the oven and brush it with olive oil.  Just prior to service, place the halibut on the olive oil brushed cedar plank skin side down.  Bake in the oven 3-4 minutes until the internal temperature is 135*F.

Sear the shrimp in a thick bottom pan.  Lightly season with shrimp marinade.  When almost cooked, add the garlic butter and bring it to a bubbling consistency.  Sprinkle with chopped cilantro.

Place the halibut on a serving plate and arrange the shrimps over the halibut.  Carefully spoon the cilantro butter over the dish.

Salmon Wellington

Salmon And Spinach In Puff Pastry

2 Servings:

Ingredients:
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz (140 g) spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup (40 g) breadcrumb
4 oz (110 g) cream cheese
¼ cup (30 g) shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Directions:

Preheat oven to 425°F (220°C).

In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.

Add the spinach, salt, and pepper, cooking until spinach is wilted.

Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.

On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.

Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.

Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet 

lined with parchment paper.

Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.

Brush the top again with the egg wash.
Bake for 20-25 minutes, until pastry is golden brown.

Slice, then serve!
Enjoy!

Cedar Planked Halibut With Shrimp Scampi

Cedar Planked Halibut With Shrimp Scampi

Serves 5

Ingredients:

5 8oz. halibut filets

10 jumbo shrimp

1/2 pound garlic butter

1 tablespoon cilantro

For the Halibut Marinade

2/3 cup lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon Extra Virgin Olive Oil

For the Shrimp Marinade

1 garlic bulb

1 teaspoon Italian parsley

1 tablespoon Extra Virgin Olive Oil

Kosher salt and pepper to taste

Directions:

Season the halibut filet with marinade, sear until golden brown in olive oil hot pan.  Turn and repeat.  Cook to an internal temperature of 130 F.  Heat the cedar plank in the oven and brush it with olive oil.  Just prior to service, place the halibut onto the olive oil brushed cedar plank skin side down.  Bake in the oven 3-4 minutes until the internal temperature is 135F.

Sear the shrimps in a thick bottom pan.  Lightly season with shrimp marinade.  When almost cooked, add the garlic butter and bring it to a bubbling consistency.  Spread with chopped cilantro.

Place the halibut on a serving plate and arrange the shrimp over the halibut.  Carefully spoon the cilantro butter over the dish.

Tuscan Butter Salmon

Tuscan Butter Salmon

Ingredients:

2 tbsp. extra-virgin olive oil 

4  (6-oz) salmon fillets, patted dry with paper towels

kosher salt

Freshly ground black pepper

3 tbsp. unsalted butter

3  cloves garlic, minced

1 1/2 c. halved cherry tomatoes

2 c. baby spinach

1/2 c. heavy cream

1/4 c. Parmesan

1/4 c. chopped herbs (such as basil and parsley), plus more for garnish

Lemon wedges, for serving (optional)

Directions

1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. 
3. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. 
4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more. 
5. Garnish with more herbs and squeeze lemon on top before serving.
6. Serves 4

Salmon Burger

Ingredients:
1 ½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
½ cup coarse bread crumbs
1 tablespoon capers, drained
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce

Directions:
Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run -- stopping to scrape down the sides if necessary — until the mixture becomes pasty.

Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.

Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. 

Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)

Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. 

To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Parchment Paper Baked Salmon With Asparagus Lemon And Dill

 

Parchment Paper Baked Salmon

With Asparagus Lemon And Dill

Ingredients:
36-40 asparagus spears, ends removed
4- 175g (6oz) thick salmon fillets, skin removed
4 tbsp extra-virgin olive oil
salt and pepper to taste
8 fresh dill sprigs, plus more for garnish if desired
1 large lemon, sliced thinly

Directions:

Preheat your oven to 400°F and place a large rectangular piece of parchment paper on your work surface. 

Place about 8 to 10 asparagus spears in the center but slightly off to one side of the parchment paper. 

Place a salmon fillet over the asparagus, drizzle with a little bit of olive oil, season with salt and pepper then top with 3 slices of lemon and a couple of dill fronds. 

Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. At the end, tuck the final crease under the pouch to secure the seal. Repeat 3 more times with remaining ingredients. Place pouches on a baking sheet. 

Bake in the preheated oven for 10 to 12 minutes. Remove from oven, let sit for 5 minutes and then carefully cut open the parchment paper. 

Garnish with additional fresh dill and serve immediately.