Wakeman’s Bourbon Brown Sugar Plank Grilled Salmon
Arr! Walk the plank matey! This is some of the tastiest salmon you'll ever have. (Kindly shared by Nicole and Jerry Wakeman.) -- posted by Sophaholic
Salmon Couscous Salad
Hot nights are inspiring cool, healthy salads! Just made this last night, and it was so pretty and so delicious I think I’ll take it to my next potluck. This is sort of a different version of my Big Hit Couscous Salad (#175176), but much easier – much less prep – esp. if you have most ingredients on hand. I used frozen veggies. Prep time does not include optional chill time. -- posted by Dorie's Lori
Salmon & Cilantro Potato Salad
DH & I were the lucky recipients of a lrg amt of fresh salmon recently. 18 lbs went to be smoked & the rest is in our freezer, so I've been on a mission to expand my salmon horizons. The Alaska Seafood Marketing Institute has been my best source & they didn't disappoint me w/this truly special potato salad that ranks right behind "my mama's best" for me. They described it as a side-dish, but I've used it more as a hearty 1-dish salad meal & just served it w/crusty bread & a variety of veggie/salad items at its side (sliced tomato & cucumber, olives, hard-boiled eggs, etc). Times were estimated & do not include time spent cooking the potatoes. This is a must try! Enjoy! -- posted by twissis
Salmon Pesto Focaccia Sandwiches
I'm lucky I don't ever have to use canned salmon, so I use grilled fresh salmon leftovers for this great sandwich. My recipe source here is the Alaska Seafood Marketing Institute who acknowledged Edwina Gadsby of Great Falls, Montana. This recipe was 1 of 6 winners of the "LUV SALMON SO MUCH" recipe contest & it's a winner in my book too. This makes a very good brunch or luncheon item, but is also esp good for TO GO occasions because of its easy portability & the fact the sandwinches can be made up to 6 hrs in advance. Enjoy! -- posted by twissis
Pilgrim?s Scallop Blazed with Grand Marnier
The name of this recipe is a little misleading, but Mussels have been called “Pilgrim’s scallop” for hundreds of years! This recipe is not difficult but needs care! Happy Cooking!
2 Mussles per person
1 tsp butter per person
2 tsp Grand Marnier per person
salt and peper
salad
1tsp fresh orange juice for 3 tsp peanut oil
First you will prepare the salad : in a large bowl put orange juice and peanut oil following the proportion of one for three. Add salt and peper. Taste. According to the quality of your orange it might be necessary to add little lemon if it’s too sweet. The balance between salt and sugar is important. Add one sliced orange zest per person. Add the cleaned and dried salad. Mix the salad and the sauce. Taste, adjust if necessary. Put the salad in each plate around the shell.
Put 1 tsp butter per person in a skillet and heat gently. Slice the mussels in two. When the butter is hot put the muscles and the gonades in the pan. Cook it gently une mimute on each side. Add salt and peper. Add two tsp of Grand Marnier per person, heat and blaze. Taste and adjust if necessary.
Put the mussels in the left shell on the plate and eat immediatly.
Salmon and Bagel Bake
From better homes. A great combo. I like to sometimes add mushrooms to the dish and salsa on top afterwards. -- posted by Topher
Morton’s Broiled Sea Scallops With Apricot Chutney
From the fabulous Morton's Steak House comes this elegant and delicious scallop dish. -- posted by Caroline Olivia
Seared Tuna Steak W/Wasabi-Green Onion Mayo
Wow--just found this recipe on Epicurious, tried it and wanted to share it with my favorite cooking site, Recipezaar...This is great...simple marinade and great sauce...my husband isn't that crazy about fish, but he loved this and I'll be making this again and again...Enjoy!!! -- posted by PugMomma