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Salmon and Avocado Rainbow Salad
Place the salmon in an oven-proof dish and cook at 356°F for 12-15 minutes until cooked through – or use an air-fryer, microwave or frying pan and cook accordingly. Remove the skin after cooking and divide into bite-sized pieces. Heat the quinoa in the microwave according to packet instructions. Place the salad leaves, tomatoes, cucumber, […]
Crunchy Tilapia Tacos with Avocado Crema
Heat oven to 425° F. Line cookie sheet with foil Place taco shells in a one-gallon resealable food-storage bag. Seal bag; crush shells with rolling pin. Add taco seasoning mix; shake until well mixed. Cut fresh or thawed frozen tilapia fillets into 3×1-inch pieces. Add fillet pieces to bag, pressing crumbs onto pieces to coat. […]
Mexican-Style Shrimp Cocktail
Mexican-style shrimp cocktail! A superstar appetizer bursting with fresh, zingy flavors and made with ASC labeled shrimp, so you know the seafood you’re buying is raised responsibly. Serve in little glasses around the table or in a big bowl and let everyone dig in. Take around 10-14 oz of ASC labeled shrimp, raw or cooked. […]
Salmon en Croûte (Puff Pastry Wrapped Salmon)
Heat pan over medium-high and add butter. Add garlic and fry for one minute, stirring regularly. Add the 2 cups of chopped spinach and cook, stirring into garlic, for a few mins until it’s wilted down. Squeeze any excess water out after cooking. Combine cooked spinach and the last 2 cups of whole fresh spinach leaves […]
Hot Smoked Salmon Ramen
This hot smoked salmon ramen is as much a delight to make as it is to eat. This ramen is considered a “dry” ramen, meaning that it is served without broth. Don’t worry, the noodles are still cooked in this recipe! In fact, they are still very slurpable (like any “wet” ramen), due to the delicious sauce […]
Coconut Fish Curry Soup
Peel shallots, ginger and garlic and dice finely. Wash, peel and julienne the carrots. Wash the snap peas and cut in half diagonally. Peel and dice the mango. Heat coconut oil in a pot and fry shallots, ginger and garlic lightly for 2 minutes until they release their aroma. Add curry paste and also fry […]
Pineapple Teriyaki Shrimp Bites
Place sauté pan over medium heat, add the oil When the oil “shimmers”, add shrimp in one layer Cook for 2-3 minutes on one side Flip shrimp over, add pineapple pieces and let cook for 2-3 minutes more. Shrimp should be cooked until they turn opaque, with an internal temperature of 150°F. Add the teriyaki […]
Salmon Pickled Pepper Cream Cheese Spread
This recipe is brought to you by Fortune Fish & Gourmet Looking for creative new uses for your stash of smoked salmon? Or are you looking for a great way to use up some of your leftover salmon (assuming you HAVE any leftover salmon)? As long as you’ve got some pre-cooked salmon to use, this […]
Hawaiian Kanpachi Chowder
This recipe is brought to you by Chef Vitaly Paley Chef’s note: When you read through the ingredients, you will notice there is no salt added. I use miso instead to season this soup. Although this recipe calls for homemade Kanpachi fish stock that gets seasoned as it cooks, you may substitute with store bought […]
Seafood Paella
Bring the white wine and seafood stock to a simmer in a large saucepan over high heat. Add a pinch of saffron threads and keep gently simmering over low heat. Put a large, shallow frying pan (such as a 10-inch cast iron skillet or 16-in paella) over medium-high heat and add the olive oil. When […]