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Salmon Fillets in Strawberry-Balsamic Reduction Sauce

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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Deep Fried Clams

Deep Fried Clams

Deep Fried Clams

1 lb clams Panamei
2/3 cup water
1 ½ cups yellow cornmeal, divided
½ cup of flour, divided
½ tsp salt
Oil for deep frying
Tartar sauce or cocktail sauce, for serving

Combine 3/4 cup of cornmeal and ¼ cup flour with the water, mix it up until it forms a batter.

In another bowl, combine the remaining cornmeal and flour.

Dip the clams in batter, shaking off the excess. Coat with cornmeal mixture.

Preheat oil to 375 F degrees in a deep fryer. Fry clams, a few at a time, for 3-4 minutes or until golden brown.

Remove it with a slotted spoon and drain on paper towel.

Sprinkle with salt.

Serve immediately with sauce if desired.

Enjoy!

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Tuna Tacos with Cucumber and Mango Salsa

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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Smoked Salmon Cucumber Rolls

Smoked Salmon Cucumber Rolls

Smoked Salmon Cucumber Rolls

4oz Smoked Salmon Panamei
8 oz cream cheese
1 large cucumber
Handful of fresh dill, finely chopped
Salt & pepper, to taste
1 tsp olive oil

Cut cucumber in thin slices.
Cut the smoked salmon slices in half, lengthwise.
Mix the cream cheese with chopped dill.
Season with salt & pepper. Add olive oil. Combine the ingredients into a paste.

Arrange the cucumber slices, add ½ slice of smoked salmon, add a spoon of the cream cheese mix, roll it up. Use a toothpick to hold it together.
Garnish with dill or parsley.

Serve them as an appetizer.
Enjoy!

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Bacon Wrapped Scallops

Bacon Wrapped Scallops

Bacon Wrapped Scallops

15 Scallops Panamei
1 lb of bacon
1 tsp of smoked paprika

Preheat the oven at 425F
Rinse scallops under cold water.
Cut bacon strips in half.
Wrap each scallop with ½ strip of bacon.
Place them in a baking sheet
Sprinkle with smoked paprika on both sides.
Bake them for 20 minutes at 425F.
Flip them and bake for an additional 15 minutes.

Serve them as an appetizer.
Enjoy!

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Steamed Mussels in Garlic Lemon Sauce

Steamed Mussels in Garlic Lemon Sauce

Steamed Mussels in Garlic Lemon Sauce

  • 4 lbs Panamei Whole Mussels
  • 2 Tbsp olive oil
  • 1 shallot, minced
  • 2 garlic cloves, shaved
  • 4 sprigs fresh thyme
  • 1/2 c dry white wine
  • 1 lemon, juiced
  • 1 c chicken broth, low-sodium Pinch red pepper flakes
  • 1 tomato, peeled, seeded and diced 
  • 1/2 c parsley, roughly chopped
  • 2 Tbsp unsalted butter

1. Rinse the mussels under cold running water while scrubbing with a brush. Discard any with broken shells.

2. Heat oil in a 6 to 8-qt stockpot. Sauté the shallot, garlic and thyme to create a base flavor.

3. Add the mussels and toss them around in pot.

4. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes, until the mussels open.

5. Add in the tomato, parsley and butter. Place lid on the pot, and steam for another minute to soften. Serve with grilled garlic bread and a nice white wine!

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Greek Shrimp & Salmon Skewers

Greek Shrimp & Salmon Skewers

Greek Shrimp and Salmon Skewers

  • 2 Panamei Salmon Portions, without skin, cut in 1 in cubes 
  • 8 Large Panamei Shrimp
  • 1⁄4 c olive oil
  • 2 garlic cloves, finely chopped
  • 2 tsp fresh thyme, chopped
  • 1⁄4 tsp salt
  • 1⁄4 tsp fresh black pepper
  • 1⁄4 tsp dried marjoram or oregano
  • 1 green bell pepper, cut in 1 in cubes
  • Lemon or Lime, sliced

In a large glass, mix oil, garlic, thyme, salt, pepper and marjoram.

Add salmon, bell pepper, and shrimp and mix to coat well.

Cover the dish with plastic wrap and let marinate 15 to 30 minutes in the fridge.

On 8 metal or wooden skewers previously soaked in water, thread salmon cubes alternating with the bell pepper and shrimp.

Heat grill on medium heat.

Put seafood skewers on oiled and close the cover.

Cook 6 to 8 minutes or until salmon flakes easily with a fork (flip the skewers at mid-cooking and baste with marinade).

Serve the skewers with lemon or lime slices and dip in Tzatziki, if desired!

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Smoked Salmon Bagel

Smoked Salmon Bagel

Smoked Salmon Bagel

  • 8 oz Panamei Smoked Salmon, flaked
  • 1 Tbsp Champagne vinegar
  • 3 Tbsp fresh lemon juice, divided
  • 3 tsp Dijon mustard, divided
  • 1 tsp minced garlic
  • 3 Tbsp extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 small red onion, halved and sliced paper-thin
  • 6 oz cream cheese, softened
  • 4 oz soft goat cheese
  • 1/4 c green onions, thinly sliced
  • 1 Tbsp capers, chopped
  • 1 tsp lemon rind, grated
  • 1/4 tsp freshly ground black pepper
  • Pack of your favorite type of bagel
  • 3 c loosely packed baby spinach
  • 1 cucumber, sliced (optional)

Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).

Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.

Slice ciabatta or bagels horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion, and cucumbers if desired. Place top half of bread on sandwich – (can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).

Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally.

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Smoked Salmon Bagel

Smoked Salmon Bagel

Smoked Salmon Bagel

  • 8 oz Panamei Smoked Salmon, flaked
  • 1 Tbsp Champagne vinegar
  • 3 Tbsp fresh lemon juice, divided
  • 3 tsp Dijon mustard, divided
  • 1 tsp minced garlic
  • 3 Tbsp extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 small red onion, halved and sliced paper-thin
  • 6 oz cream cheese, softened
  • 4 oz soft goat cheese
  • 1/4 c green onions, thinly sliced
  • 1 Tbsp capers, chopped
  • 1 tsp lemon rind, grated
  • 1/4 tsp freshly ground black pepper
  • Pack of your favorite bagel
  • 3 c loosely packed baby spinach
  • 1 cucumber, sliced (optional)

Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).

Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.

Slice ciabatta or bagels horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion, and cucumbers if desired. Place top half of bread on sandwich – (can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).

Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally.

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Seared Ahi Tuna Salad

Seared Ahi Tuna Salad

Seared Ahi Tuna Salad

  • 1 lb bag Panamei Tuna Portions
  • 1 tbsp coconut oil
  • 1/4 cup soy sauce
  • 3 tbsp sesame oil
  • 2 tbsp honey
  • 3 tbsp rice vinegar
  • 2 tbsp fresh ginger (grated)
  • 2 cloves fresh garlic (minced or crushed)
  • 1 lime (juice)
  • Salt and Pepper (to taste)
  • Red pepper flakes (to taste, optional)
  • 1 lime to serve with
  • Sesame seeds for serving

For Salad

  • Mixed baby greens
  • Carrots (Shredded)
  • Red bell pepper
  • Yellow bell pepper
  • English Cucumber
  • Bag of broccoli slaw mix (broccoli stems, cabbage and carrots)
  • Avocado

Combine in a medium-sized bowl: soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and the juice of 1 lime. Whisk together. Add salt & pepper to taste. Add about 1/2 tsp of red pepper flakes if desired.

Put ahi tuna portions in a large zip lock baggie. Pour in 1/4 cup of the dressing.

Marinate for 30 minutes (or for a couple of hours). Reserve remaining dressing to use as a salad dressing.

Prepare the salad: Layer lettuce on a platter or shallow bowl, top with grated carrots, thinly sliced bell peppers, sliced cucumber, broccoli slaw mix, and cubed avocado.

In a cast iron skillet, over medium heat, heat the pan and add coconut oil. Remove ahi tuna portions from marinade (pat or shake off excess marinade), and cook for approximately 3-5 minutes per side. Cooking time will depend on how rare you want it.

Thinly slice ahi tuna and place onto salad. Drizzle with Ginger Sesame Dressing, then top with a sprinkle of sesame seeds and lime juice. Serve with lemon wedges.

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