Category Archives: Sea Food

Grilled Salmon

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 Grilled Salmon with Spice Rub

grilled-salmon.jpg

Spice Rub:

2 tsp. lemon zest
1 tsp. garlic powder
1 tsp. tarragon
1 tsp. basil
2 tsp. black pepper
½ tsp. cayenne pepper
1 T. paprika
½ tsp. Salt

Lemon zest can be created easily be peeling or grating the yellow part of a lemon’s skin. Alternatively, you can purchase dried zest in the spice section of the supermarket, but it doesn’t hold a candle to the real thing.

Salmon:

Olive Oil – For Brushing
Skinless Salmon fillet’s 1 inch thick

Directions:

Brush grill rack with oil
Brush Salmon with Oil
Rub dry ingredients in
Grill Salmon uncovered on high heat for 5 minutes
Use 2 large spatulas carefully turning fish over
Grill until fish begins to flake in the center then 5 minutes longer

Creole Jambalaya

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 Creole Jambalaya

Makes:  10 servings

Ingredients:

2 onions, chopped
1/2 cup green onions, chopped
4 tablespoons butter
1 (14-oz.) can tomatoes, chopped (reserve juice)
1 (6-oz. can tomato paste
2 oz. water
4 cloves garlic, chopped
2 stalks of celery, chopped
1/4 bell pepper, chopped
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1 bay leaf
3 cloves, chopped
2 lbs. raw shrimp, peeled
1 lb. bulk hot sausage, cooked and drained
3 1/2 cups chicken, cooked and diced
Garnish:  snipped parsley

Directions:

Saute onions in butter for 5 minutes.  Add tomatoes, juice, tomato paste and water.  Cook 5 minutes, stirring constantly.

Add garlic, celery, bell pepper, parsley, thyme, bay leaf, and cloves.  Stir well.

Add shrimp and sausage.  Cook 30 minutes, stirring frequently.  Remove bay leaf.  Stir in rice.  Season to taste.

Gently stir in chicken.  Bake in buttered casserole dish at 350 degrees for 30 minutes.  Garnish with parsley.

Salmon Teriyaki

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 Salmon Teriyaki

Prep:      2 hours
Cook:     About 10 minutes
Makes:  4-6 servings

Ingredients:

For The Teriyaki Sauce

1/4 cup reduced-sodium tamari
1/4 cup dry sherry
1 tablespoon sesame oil
1 tablespoon freshly grated ginger-root
2 garlic cloves, put through a garlic press

For The Fish

2 pounds wild Alaskan salmon steaks or fillets
Lemon Wedges

Directions:

Combine the ingredients for the sauce.  Place the fish in a glass or ceramic dish, pour marinade over, and marinate in the refrigerator for 2 hours.

Light a fire in the grill or preheat the broiler on your oven.  Remove the fish from the marinade and transfer to a plate.  Grill the fish over white coals, or under the broiler, basting with the marinade, for 3 to 4 minutes.  Turn and grill, basting again, for another 3-4 minutes.  Do not overcook.

Any leftover marinade can be reheated and served with the fish.  Garnish with lemon wedges.

Barbecued Salmon

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Barbecued Salmon

Ingredients:

2 ½ pounds fresh salmon fillets
Salt and pepper to taste
Lemon juice to taste

Butter Baste:

1 cup butter
2 cloves garlic minced
¼ cup soy sauce
2 T. Dijon mustard
Dash Worcestershire sauce
Dash of ketchup

Preparation:

Combine butter, garlic, soy sauce, mustard Worcestershire sauce and ketchup in small saucepan.  Heat until well blended, stir frequently (Do not boil)

Set aside to be used during final preparation

Preparation:

Sprinkle salmon with salt, pepper and lemon juice
Baste with butter baste
Place on 2 layers of heavy duty foil
Place foil over medium coals
Grill until salmon begins to flake, baste frequently
Baste again just before serving

Yields 6 servings