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 Hello all you fishy fans! We are posting a few recipes that we ran across either from the internet, our wonderful customers, and even our delightful staff! Keep an eye out for updated recipes, or sign up for our fishy news to be updated with current products coming into season and for recipes varying in difficulty, but always delicious. Any feed back is welcome, and any recipes you would like to share with the rest of our customers would be greatly appreciated! Since times are changing along with our fresh availability, we are changing our recipes too! As fall is coming on, we will be posting some wonderful soup and chowder recipes, but the latest post is for the pasta lovers and shrimp fans out there, especially those familiar with our local restaurants! We are also featuring Boundary Bay Brewery and Bistro's Smoked Salmon Chowder, a local and crew favorite, especially since in another week or so we will be firing up that good ol' smoker! Soon to come (sooner to our Fishy News fans), is our beloved Cliffhouse's Whiskey Crab Soup recipe, so keep checking back!
Smoked Salmon Chowder Courtesy Boundary Bay Brewery and Bistro, as published in Dine in for Maple Valley Inn 8 medium red potatoes, diced (keep in water, or they will brown)
3 large carrots, diced
3 ribs celery, diced
1 large yellow onion, diced
2 Tbsp. minced garlic
¼ cup white wine
¼ cup vermouth
4 cups clam juice
1 qt. heavy cream
3 Tbsp. flour
½ stick butter
1 lb. smoked salmon, broken into smaller chunks
1 Tbsp. fresh thyme, chopped In a large pot, sauté the carrots, onion, celery, and garlic for three minutes. Add wine and vermouth- reduce by half. Add potatoes, clam juice, and cream and bring to a boil. Reduce heat to simmer and make your roux. Melt butter in a skillet. Slowly whisk in flour over low heat. It should become a thick paste with a light brown color. Whisk in roux by spoonfuls. Your chowder should begin to thicken. When desired thickening is reached, stir in smoked salmon and thyme. Season to taste with salt and fresh cracked black pepper. If it is too thick, add a little half and half.
Northwest Fettucini Courtesy Pastazza via Dine in for Maple Valley Inn Ingredients 16-20oz fresh fettucine, you can used dried, just cook longer to get to al dente
2 c heavy cream
2 tsp. grain mustard
¼ c. caramelized red onion
12oz Barlean’s smoked salmon
½ c roasted red peppers, julienned
1 tsp. minced fresh dill
1 tsp fresh lemon juice
Black Pepper to taste Bring a large pot of water to boil. To caramelize onion: In a heavy, non-corrosive skillet, melt 2-3Tbsp butter and add 1 thinly sliced onion. Sauté over medium heat, stirring often and adding more butter only to prevent burning. Cook approximately 15 minutes until onion is limp and just beginning to turn a rich caramel color. Heat cream in a heavy non-corrosive skillet. Stir in mustard, and add red peper and onion, black pepper and lemon juice. Simmer mixture for 1 minute, stirring often to prevent burning. Reduce heat and add smoked salmon and fresh dill. Cook fresh fettuccine in boiling water for 4-5 minutes, taste testing for doneness. (Note: It is not necessary to add salt or oil to water when cooking fresh pasta nor to rinse the pasta after it has been cooked and drained.) Drain pasta well and add to cream sauce. Total preparation and cooking time: ½ hour.
Bird’s Eye Chili Prawns Pacific Café, Robert Fong, co-owner/chef
Ingredients: Combine for marinade:
24 prawns 1 Tbsp. soy sauce
6 bird’s eye chili, fresh* 1 Tbsp. oyster sauce
2 limes 1 Tbsp. chili sauce
2 Tbsp. julienne fresh ginger 2 Tbsp palm sugar
1-2 tsp sea salt 1 Tbsp tamarind juice*
2 tsp. minced shallots 1 Tbsp. white vinegar
2 cups 1-inch long scallions ¼ tsp freshly ground white pepper
*Available at most Asian grocery stores Shell prawns and marinate for 1 to 30 minutes, as you prefer. In a heavy pan, heat 3 Tbsp. oil until hot, but not smoking. Add bird’s eye chili, ginger, sea salt, and shallots and stir for 10-30 seconds. Add prawns, and stir fry for a minute or so. Add 1-3 Tbsp. of white wine and ¼ cup of vegetable, chicken or fish stock, and stir for another 30 to 60 seconds. Stir in scallions for 10 to 30 seconds. Pour lime juice over entire dish and serve immediately.
Here's a quick BBQ guideline to assist you in your cooking times:
Seafood Grilling Time
Fish Fillet, skin on 8-10 min per inch
Whole Fish, bone in (3 lbs) 30-40 min
Clams 5-8 min
Oysters 8 min
Scallops 4-5 min (for sea scallops, for bay scallops 2-3 min)
Shrimp 4-5 min
One of our favorite quick meals at the "fish house" is fish tacos. We hoard a supply of fresh corn tortillas, the best frying oil (grapeseed, thanks to its high temperature scorch point), and the freshest fish around. Our garden supplies us with fresh greens, and soon tomatoes, cared for by staff and owners alike. Just about any sunday you can catch our sales staff gleefully stuffing our faces between customers with some of the best fish tacos in the pacific northwest. Today we are going to share a couple of recipes we came across from coastal living magazine, and you can count on it we will be trying out the beer battered salmon tacos with chipotle cream sauce, so don't hesitate to come in and visit us on sunday, we'll definitely be happy to set you up with your own fresh fish and recipe (if you didn't print it out) so you can create delicious tacos for your own family at home! Beer-battered Salmon Tacos and Chipotle Crema
(for four) courtesy Coastal Living Magazine jul/aug 2009 8 corn tortillas 1 c flour, all purpose 1 tsp sea salt 1 tsp coarse ground pepper 1 c beer, room temperature vegetable oil 1 lb fresh Barlean's salmon fillets, cut into pieces (king salmon's thick fillets work best) veggies and condiments to your liking: avocado, fresh greens or shredded cabbage, cilantro, tomatoes, salsa Chipotle Crema 8 oz sour cream or Mexicana 1/2 tsp lime zest 2 tbsp fresh lime juice 1-2 tsp minced chipotle chilies in adobo sauce 1/2 tsp ground cumin 1/4 tsp salt (makes 1 cup) Wrap tortillas in foil and bake at 200 for 10-15 minutes, or until warm. Combine flour, salt, pepper, and beer in a large, shallow bowl. let stand 5 minutes. Heat 1" oil in heavy pot or skillet over moderate heat until sizzles with contact of water. Dip fish in batter to coat, draining excess. Fry fish in batches, turning once, 4 to 5 minutes, or until golden. drain on paper towels. Assemble tacos with desired garnishes, and drizzle with chipotle crema. One of many any season staples for the Barlean's crew. Ronan brought back from his fishing trip a delicious catch of the best bacon Canada had to offer to his hard working crew.. Of course, the crew still wonders what on earth he used for bait!
Bacon Wrapped Scallops
recipe is courtesy of About.com. Ingredients: 2 pounds large scallops, both the atlantic scallops and Alaskans are perfect, with the Alaskan scallops being sweeter and smaller
8 slices of bacon
2 tablespoons olive oil
black pepper to taste
8 wooden skewers
Directions:
1. Soak wooden skewers in water for an hour before using.
2. par boil bacon for 3-4 minutes. this allows the bacon to get crispy without over cooking your scallops!
4. Preheat grill for medium-high heat.
5. Cut bacon into thirds. Wrap a piece of bacon around each scallop and thread onto skewers. There should be 3-4 scallops per skewer.
6. Place on a lightly oiled grill rack and cook for 3 minutes per side. When the scallop is opaque in color, remove from grill and serve.
We found this recipe thanks to a back issue of The Oregonian, a delightful twist on the normal crab cakes!
Shrimp Cakes Makes 12 cakes - Serves 4
1 pound fresh cooked Oregon shrimp meat
1 red or yellow bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons scallions, thinly sliced
Juice of 1 lime
1 tsp lime zest
½ teaspoon sea salt
¼ teaspoon chipotle chile, ground
1 egg
½ cup cilantro, finely chopped
½ cup bread crumbs, or almond flour
3 tablespoons grapeseed oil, for frying
- Place shrimp in food processor, pulse until finely chopped, leaving a handful out whole
- In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, agave, salt, chipotle, egg and cilantro
- Form mixture into 12 (½) inch thick patties, dip each in almond flour, coating thoroughly
- In a large skillet, over medium heat, warm 1 tablespoon oil
- Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate
- Repeat with remaining cakes
6 tablespoon Soy Sauce 5 tablespoon Honey 1 tablespoon Chinese Cooking Wine 1 tablespoon Water Mix the marinade well. Pour over cod and marinate for 30 minutes, meanwhile preheat oven at 325F. Lay your baking tray with foil or Glad baking paper (which is what I use). Bake the cod for 15 to 20 minutes skin-side down before turning over. Bake the other side for another 10 minutes or till fully cooked. Can also grill with same tinfoil method!
1 fillet ling cod
salt and pepper to taste
1 tablespoon mint (chopped)
1 tablespoon lime juice
1 tablespoon balsamic vinegar
1 teaspoon honey
1/4 teaspoon black pepper
1 cup strawberries (trimmed and chopped)
Season the cod with salt and pepper. Broil or grill the cod until cooked and flaky, about 6-9 minutes. Mix the mint, lime juice, balsamic vinegar, honey and black pepper. Toss with the strawberries with the dressing to coat. Serve the cod with the strawberry salsa. A perfect vegetable compainion is fresh asparagus, these can be grilled or broiled with the cod.
Grilled Salmon Fillets with Champagne Sauce courtesy great salmon recipes, a perfect trick to keep your fish from sticking to the grill is to oil the fish, not the grill!
Serves two
14 oz salmon fillet
1 tbsp grapeseed oil
salt
1/2 pint good fish stock (we have meaty halibut collars if you fancy making your own!)
2 oz plus 1 tbsp champagne or sparkling wine
2 oz double cream
pinch caster sugar
2 tbsp butter
1/2 tsp -1 tsp chives
First, make the sauce by placing the stock, half the cream, butter, sugar, champagne in a pan and add a pinch of salt. Bring to a boil, and boil until reduced by half, put to one side. Slice the salmon into 6 slices about ¼”/5mm thick, using a large knife at about 45° angle, down towards the skin. Brush each slice with oil, season lightly with salt and place on a lightly oiled baking sheet. Pre-heat the grill to high. Whisk the remaining cream with the reserved dessert spoon of champagne until you reach the soft peak stage. Add to the sauce with 1 teaspoon of chopped chives and set to one side. Grill the salmon fillets for about 1 minute on each side and divide between 2 warm plates. Bring the sauce back to boiling, add the remaining chives and whilst the sauce is still foaming, pour around the salmon fillets. This salmon dish is best served simply with boiled new potatoes, a crisp green salad (also asparagus is nice!) and, of course, a glass or two of chilled champagne.
Cilantro Lime Cedar Plank Grilled Salmon
serves 4 2 pounds of salmon with skin 1/4 cup of chopped cilantro 2 limes - 4 tablespoons of juice and a 1/2 teaspoon of lime zest 3 cloves of minced garlic 1/2 cup extra virgin olive oil 1 teaspoon sea salt 1 tablespoon fresh ground pepper
Soak cedar plank in salted water for 2 hours, then drain. Combine fresh chopped cilantro, lime zest, lime juice, minced garlic, extra virgin olive oil into a bowl. Add fresh ground sea salt and pepper to taste. Mix together. Evenly coat salmon with mixture and sit in refrigerator for 15-30 minutes. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank. A direct method to grill the salmon may be used. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
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