Salmon Chowder

Salmon Chowder

Melt butter in a large pot over medium heat.

Sautée onions, celery, and garlic until fragrant and onions are tender.

Stir in potatoes, carrots, broth, salt, and pepper. Bring to a boil and reduce heat.
Cover, and simmer for 20 minutes.

Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through or the fish is cooked.

Serve hot. Sprinkle freshly chopped parsley right before serving.

Enjoy!

1 lb Salmon Portions Panamei, roughly chopped
3 Tbsp butter
¾ cup chopped onions
½ cup chopped celery
1 garlic clove, minced
2 cups diced potatoes
2 carrots, sliced
2 cups chicken broth
1 can of evaporated milk
1 can of creamed corn
½ lb Cheddar cheese, shredded
Fresh chopped parsley
Salt & pepper to taste

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Salmon Fillets in Strawberry-Balsamic Reduction Sauce

Salmon Fillets in Strawberry-Balsamic Reduction Sauce

Season the salmon fillets with salt and pepper. Reserve.

Place all ingredients for the strawberry sauce in a bowl. Use a mixer to blend it until smooth.

Pour it into a saucepan and let it cook until thickened and reduced by half.

Using a large skillet, heat olive oil over medium heat.

Add the salmon fillets sautée for 4-6 minutes each side, depending on the thickness of the fillet.

Place a couple of tablespoons of the strawberry sauce on the plates.

Top it with the salmon fillet.

Serve it with steamed Brussel sprouts.

Serve Hot. Enjoy!

2 Salmon Fillets Panamei
Salt and black pepper (to taste)
1 tsp olive oil

For the strawberry-balsamic reduction:
¾ cup strawberries, chopped (save extras to garnish)
4 Tbsp balsamic vinegar (or more to taste)
4 Tbsp water
1 tsp brown sugar (or more to taste)

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Halloween Salmon Balls

Halloween Salmon Balls

4 oz Smoked Salmon Panamei
1 nori sheet
1 cup of sushi rice
Plastic wrap, cut in squares

Start by cutting the plastic wrap in squares and spread them on a stone surface.

To make the sushi balls take a couple of spoons and make a ball with your hands.

Place a slice of smoked salmon (cut it in a rectangle shape) on the plastic wrap square.

Add the rice ball and close the square twisting and squeezing it together.

Take the sushi ball out of the wrap and add your preferred faces made with nori.

Using sharp and delicate scissors, cut the face shapes from the nori sheet.

Delicately add them to your salmon ball.

And you’re ready to BOO!!!!

Enjoy!

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Tuna Tacos with Cucumber and Mango Salsa

Tuna Tacos with Cucumber and Mango Salsa

1 lb Tuna Portions Panamei
8 tortillas
3 Tbsp olive oil
2 red onions, thinly sliced
1 tsp fresh oregano
1 Tbsp fresh cilantro, chopped
1 cucumber, peeled and diced
1 mango, ripe, peeled and diced
1 Serrano chili, seeded, finely chopped
1 Tbsp red wine vinegar
1 tsp paprika
½ lime, juice

In a large skillet heat 2 tablespoons of olive oil.

Add the onions, season with salt and cook over medium heat for about 8 minutes, until softened and browned. Add the paprika and cook for 30 seconds. Add the vinegar and the oregano. Cook for a minute and transfer to a plate.

Using a bowl, combine the cucumber, the mango, Serrano, cilantro and lime juice. Add a little salt, mix well, reserve.

Rub the tuna with 1 tablespoon of olive oil; season with salt. Using a grill pan over high heat, grill the tuna until lighted charred, about 3 minutes each side. Remove from pan.

Grill the tortillas for about 15 seconds, or until soft and hot.

Thinly slice the tuna.

Arrange all ingredients in a platter, so you can prepare the tacos with the onions, the mango salsa, and fresh cilantro.

To keep the tortillas warm, wrap them in aluminum foil right after grilling.

Enjoy!

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Stuffed Piquillo Peppers

Stuffed Piquillo Peppers

1 lb Panamei Uncooked & Peeled Shrimp (thawed and cut in small chunks)
1 lb Panamei Salted Pollock (desalted & chopped in small chunks)
9-10 roasted Piquillo peppers
1/2 green bell pepper
1/2 large white onion, chopped
1 Russet potato, boiled and mashed
1 medium ripe tomato, chopped
2 garlic cloves, minced
Fresh parsley, chopped
Salt & black pepper to taste
Olive oil

For the sauce:
3-4 Piquillo peppers
1/2 cup heavy cream
1 tsp nutmeg
Salt & pepper

Using a large pot or saucepan, sautée the onion, green bell pepper and garlic in olive oil for 3 minutes. Add chopped tomatoes and sautée for another 2 minutes.

Add the cod chunks and let it absorb the flavors. Toss in the shrimp chunks and cook it for 2 minutes.
Add the mashed potato and combine. This is the stuffing for the piquillo peppers and should not be too liquid. Remove from heat.

Prepare the sauce by using a mixer or a food processor. Add all ingredients to a bowl and mix it until well blended and smooth.

Stuff the peppers one by one, place them on a skillet. Add the creamy sauce and turn on the heat.

They are ready to serve when the sauce starts to boil.
Arrange them on the plate, sprinkle chopped parsley and serve immediately.

Enjoy it.

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Lemon Dill Pollock Fillets

Lemon Dill Pollock Fillets

4 Pollock Fillets Panamei
1 garlic clove, minced
2 Tbsp fresh dill, chopped
2 Tbsp fresh lemon juice
1 Tbsp olive oil
4 tsp Dijon mustard
Salt & pepper, to taste
A dash of sugar

Preheat the oven at 400ºF.

Combine all ingredients in a large plastic reclosable bag.

Add the fish fillets and let it marinate in the refrigerator for 20 minutes.

Remove the fish from the marinade and reserve.

Cover a baking dish with aluminum foil. Coat it with olive oil.

Place the fillets in the baking dish.

Bake them uncovered for 10-13 minutes or until it flakes easily, and it is opaque.

Sprinkle a little chopped fresh dill before serving.

Serve with baked potatoes or a green salad.

Optional: make a lemon butter sauce to pour on top.

Enjoy!

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Lemon Garlic Whiting Fillets

Lemon Garlic Whiting Fillets

8 Panamei Whiting Fillets
1 1/2 cups olive oil
3/4 cup lemon juice
5 garlic cloves, minced
2 Tbsp fresh parsley
¼ cup all purpose flour
Salt & pepper, to taste

In a bowl, mix lemon juice, garlic, ¾ cup olive oil, parsley and salt & pepper.

Dredge whiting fillets in flour.

In a large skillet, heat the remaining oil.

Sautée the fillets until golden brown.

Remove and pour lemon mixture over and cover.

Let it sit for 5 minutes before serving.

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Oven Roasted Cod with Green Beans and Potatoes

Oven Roasted Cod with Green Beans and Potatoes

4 Cod Portions Panamei
12 oz green beans, blanched
5 yellow potatoes, peeled and cubed
Extra virgin olive oil
Juice of half a lemon
Fresh basil leaves, chopped
2 garlic cloves, minced
1 medium ripe tomato, finely chopped
Salt & pepper, to taste

Preheat the oven at 375ºF.

Cover a baking dish with aluminum foil. Coat it with olive oil.

Peel and cut the potatoes in cubes. Toss them with olive oil, salt and pepper.

Place them on the baking dish, add 1/3 of the garlic, toss and cook in the oven for 30 minutes or until browned and tender. Turn them over at halfway through.

Season the cod portions with salt and pepper and brush with olive oil. Transfer to a baking dish. Cover the portions with the chopped tomatoes and the chopped basil leaves. Cook in the oven for 10 minutes or until fish flakes easily.

Combine the cod portions with the baked potatoes, add the green beans, lemon juice, the remaining garlic and drizzle olive oil.

Bake it for an additional 10 minutes.

Serve it hot.

Enjoy!

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Fish Nuggets and Veggies

Fish Nuggets and Veggies

1lb Panamei Swai Fillets
2 eggs (beaten)
1 cup all purpose flour
2 cups bread crumbs
Oil as needed
Salt & pepper, to taste
1 cup whole corn kernel
1 cup green peas
1 Tbsp butter

For the nuggets, use a fish-shaped cutter and cut the fillets in the form of a fish.

Season with salt and pepper.

Arrange 3 bowls with flour, eggs and bread crumbs.

Dip the fish pieces successively in the flour, the beaten eggs and bread crumbs.

In a large skillet, heat the oil. When hot, fry the fish until golden on both sides.

On another skillet add the butter and when melted, sautée the corn and green peas.

Season with salt and pepper.

Prepare the plates and serve the fish with the veggies.

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Salmon Fillet Fajitas

Salmon Fillet Fajitas

1lb Panamei Salmon Portions, cut in small pieces (1/2 inch)
2 Tbsp olive oil
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 small red onion, thinly sliced
1 jalapeño, seeded and diced
1 Tbsp fresh lime juice
Tortillas, warm
For toppings: guacamole, salsa, shredded cheese, sour cream, lime wedges

For the Salmon marinade:
2 garlic cloves, minced
2 Tbsp fresh lime juice
1 tsp. chipotle powder
1 Tbsp olive oil
Salt & pepper to taste

In a bowl, combine the marinade ingredients. Add the Salmon pieces to the marinade and coat it well. Cover and refrigerate for at least 30 minutes.

In a large skillet, heat the olive oil over medium high heat. Add the bell peppers, onion, jalapeño and sautée for 5 minutes. Add the lime juice and sautée for an additional minute. Remove from heat.

In a separate skillet heat 1 Tbsp olive oil over medium heat. Add the Salmon pieces with the marinade and sautée for 3-4 minutes, stirring occasionally.

Remove it from heat when edges begin to look slightly browned. Assemble the fajitas by layering the tortillas with salmon, mix of vegetables and preferred toppings.

Enjoy!

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