Recipes

Roasted Salmon Bruschetta with Arugula, Lemon and Capers

4 skin-on Salmon Filets (6 oz. Ea.)
2 tbsp. Ouzo or Pernod
1 tbsp. Chopped Fresh Oregano
4 oz. Arugula
2 tbsp. Large Nonpareil Capers
3 tbsp. Kosher Salt
3-4 oz. Parmesan cheese, in one peice
2 tbsp. Lemon Flavored Vodka
2 tbsp. Raw Coarse Sugar
4 Slc Hearty Country Bread

Tomato Jam Ingredients

6 Large Tomatoes, peeled, seeded and chopped
¼ cup Red wine vinegar
¼ cup Sugar
2 cloves Garlic, chopped
Pinch Salt

Peel lemon zest and finely mince. Squeeze lemon for juice and set aside (for Arugula salad). Combine zest, salt, sugar, vodka, ouzo, and oregano in a shallow, non-reactive dish and stir. Place salmon filets, skin side up, on top of mixture, cover tightly and refrigerate for 2 to 3 hours.

For the Tomato jam, combine the ingredients in a small, non-corrosive saucepan and simmer until thick about 2 hours, stirring occasionally. Keep warm (or prepare in advance and refrigerate).

Brush bread slices with olive oil and toast under the broiler until lightly browned. Preheat oven to 200 degree Fahrenheit.

Place salmon filet, skin side down, on an ungreased baking sheet (do not remove marinade from the fish). Roast until filets just begin to split when gently squeezed, 15 to 20 minutes.

In a medium bowl, combine Arugula, olive oil, lemon juice and capers and toss. Using a vegetable peeler, shave strips of cheese into the salad.

To serve, spread tomato jam on the bread and set each in the center of the plate. Top with a piece of Salmon, leaving the skin on the baking sheet. Top with a pile of Arugula and serve.

It is worth the extra work.

Flounder Almondine
Ingredients Serves 6

2 lbs. Fresh Flounder Filet
½ cup Blanched Slivered Almonds
2 tbsp. Chopped Parsley
1 cup Flour
½ cup Butter or margarine, melted
1 tsp. Salt
dash Pepper

Cut flounder into serving size portions. Sprinkle with salt and pepper. Roll in flour. Fry in butter. When fish is brown on one side, turn carefully and brown the other side. Cooking time is approximately 7 to 10 minutes, depending on thickness of fish. Remove fish from pan and place on hot platter. Fry almonds until lightly browned. Add parsley and serve over fish.

Crab Imperial
Ingredients Serves 4

1 lb. Maryland Backfin Crabmeat
1 tsp. Worcestershire Sauce
1 tbsp. Butter
1 tbsp. Flour
1 cup Light Cream
½ tsp. Salt
Juice of a ½ Lemon
Seafood Seasoning (Old Bay)
dash Pepper

Remove all cartilage from crabmeat. In a medium size pan, melt butter, mix flour with a whisk. Slowly add cream, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring, over a medium heat until mixture comes to a light boil and thickens. Mix in Worcestershire sauce. Cool. Fold in lemon juice, salt, and pepper and seasoning to taste. Fold in crabmeat and lightly mix. Put into individual shells or 1-quart casserole. Sprinkle with seafood seasoning, if desired. Baking at 400 degrees until bubbly and light brown on top- approximately 10-15 minutes.

Fresh Wild COHO Poached Salmon
Ingredients Serves 4

2 lbs. Fresh COHO Salmon skinned
1 tbsp. Fresh dill minced
1 Shallot minced
1 ½ cups White wine
1 tbsp. Fresh basil minced
2 tbsp. Sun dried tomato pesto
½ clove Fresh garlic minced
1 Lemon
1 tbsp. Butter
2 tbsp. Olive oil
1 pint Heavy whipping cream
Salt & Pepper to taste

How to make Sauce:

With a sauté pan heat 2 parts olive oil, 1 part butter, then add shallots to caramelize them. Once caramelized add wine, garlic, and your fresh herbs, then reduce to 2/3rds. Once wine and herbs are reduced to a paste, add cream, sun-dried tomato, salt and pepper. Reduce by half. Stir occasionally.

How to poach the Salmon:
In a large pot bring about 4 cups of water, ½ cup of dry wine and the juice from one lemon to a boil. Turn down to a simmer and add your Salmon. This should poach for about 12-15 minutes. While your fish is poaching check your sauce. Your Salmon will turn light pink when it is done, and it should be 160 degrees. When you bring your fish out of the water be careful that it doesn’t break apart. If your Salmon does break apart, boil some angel hair pasta, add sauce and salmon and serve.
Allows roll with the dish.

Sautéed Scallops
Ingredients Serves 4-6

2 lbs. Dry Pack Sea Scallops
8 tbsp. Butter
Lemon wedges
Salt & Freshly ground Pepper

Allows start with the best ingredients. Dry pack Scallops are not pumped with water and chemicals so they do not shrink when cooked.

As scallops will brown faster if they are not too crowded in the pan, it is a good idea to do them in two batches. Melt 4 tablespoons of the butter in a large, heavy skillet; sauté half the scallops over moderately high heat for no more than 4-5 minutes until the edges are lightly browned. Keep these warm while you cook the remainder. Melt the rest of the butter sauté the second batch of scallops. Sprinkle with salt and pepper; serve at once with lemon wedges. Simple to prepare and simply wonderful to devour.

Hearty Crab Soup
Ingredients Yield 2 ½ quarts

4 cups Cold water
1 cup Diced carrots
1 cup Chopped onions
¾ cup Chopped celery
¼ cup Margarine
1 tbsp. Seafood seasoning
1 tbsp. Worcestershire sauce
1 ½ cups Diced potatoes
1 lb. Tomatoes, chopped
1 lb. Maryland Backfin Crabmeat
2 tbsp. Parsley
1 tbsp. Flour (mixed w/ ½ cup water to thicken)

Put water in a larger pot and bring to boil. Add all ingredients except crabmeat. Bring to boil, then simmer 1 ½ hours. Thicken with flour mixture. Add crabmeat. Simmer ½ hour.