Toast your favorite bagel and smear with cream cheese.

Add a generous amount of Panamei Smoked Salmon and top with your favorite condiments.

Cut the salmon portions into squares, season with garlic salt and parsley.

Spray or brush olive oil to the grill rack and heat.

Assemble the skewers and place them on the grill with rosemary sprigs between them.

Cook the salmon for about 4 minutes on each side.

Garlic cream:

In a saucepan over medium heat bring the milk, butter, chicken cube, garlic salt and cornstarch to a boil stirring constantly, lower the heat and continue cooking and stirring until the sauce thickens.

Serve with Tostones de pana (fried breadfruit) or green plantains.

Crab Cakes:
Cut the surimi flakes into small pieces. Reserve.
Finely chop the onion, red bell pepper and chives. Stir fry veggies over medium heat and season. After 3 minutes add the garlic and continue cooking. When the vegetables are tender, remove from the heat and wait for them to cool. Combine surimi flakes, vegetables, orange zest and oatmeal flour. Knead until compact. Make small balls (wet your hands so that the mixture does not stick). Dip balls in beaten eggs and then dip in the panko. When the oil is hot, fry them in small batches, use enough oil to cover at least half of each ball, and turned them constantly.

Chunky Guac:
Dice the avocado (do not mash). Finely chop the onion and cilantro and add to the avocado, incorporate the olive oil, lemon juice, garlic powder, salt and pepper. Stir carefully with a spoon, keeping it chunky.

Serve and enjoy!

Combine the paprika, salt, thyme, onion powder, black pepper, chipotle chili powder, ground cumin, garlic powder, olive oil and lemon juice, mix well and coated the mahi mahi portions. Allow to marinate for 15-20 minutes. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add portions to the hot pan in batches and cook for about 4-5 minutes per side, until fish is opaque and cooked through.
Remove from heat and slice. Time to build your taco! Add the fish, mambo roasted corn salsa, queso fresco and enjoy.

Combine all ingredients in a bowl, refrigerate for about 15 minutes and serve with your favorite crackers. Hint: No time to cook before #Tailgate? No worries!
Panamei Cocktail Shrimp is always ready to party!

Cut the smoked salmon in small pieces.
In a bowl, mix all ingredients together: salmon, cucumber, red onion, chopped herbs and hot sauce. Add soy sauce, lemon juice, a drizzle of olive oil and mix well.
Refrigerate for 20 minutes before serving.

Serve with slices of avocado.
Garnish with fresh dill sprigs.
Enjoy!

2 Panamei All Natural Snapper portions
2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried oregano
1 medium zucchini, cut into cubes
1 medium yellow squash, cut into cubes
1 medium onion, chopped
2 green onions, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon salt
Fresh oregano leaves