A light and tasty summer dinner that can utilize your left over salmon, rice or both! This dish is versatile and easy to do. You can substitute any fish that’s fresh at the market or other kinds of rice you have on hand….
Bacon Wrapped Scallops
[private]Created by: Chef Keith Snow
Active Time: 40 minutes
Total Time: 1 hour
Servings: 6
Recommended Beverage: Pinot Noir
Description:
Bacon wrapped scallops is a classic party appetizer. Like many other types of shellfish, scallops play nice with pork, in this case smoky bacon. Try to find fresh scallops and be sure to remove aductor muscle.
Ingredients:
2 lbs sea scallops cleaned
17 slices bacon
5 ears fresh corn
3 large idaho potatos boiled and cooled, diced
1 cup white onion diced
3 tbs fresh basil chopped
1 tbs fresh thyme chopped
1 tbs fresh tarragon chopped
3 tbs extra virgin olive oil
salt and pepper to taste
Directions:
1. Heat the olive oil in a large sautรฉ pan over medium high heat. Cook the onions for about 4-5 minutes or they turn light brown.
2. Add the corn, potatoes and herbs and continue to cook for 10 more minutes. The corn and potatoes should get lightly caramelized.
3. Season to taste and keep warm while the scallops finish cooking. NOTE; this part of the dish can be made one day in advance and brought back to heat when needed.
4. The number of bacon slices depends on the number of scallops but try to choose large “u-10” scallops meaning 10 or less per pound. Cut the bacon slices in half so that you have an 1 piece of bacon per scallop. (Example; If you have 30 scallops you’ll need 15 slices of bacon cut in half.)
5. Place the bacon on a sheet pan and cook in a 350-degree oven for 15 minutes. Remove the bacon from the oven and drain off any excess fat.
6. Season the scallops with a minimal amount of salt (the bacon is very salty) and pepper. Wrap each scallop with one slice of bacon and secure the bacon with a toothpick.
7. Place the scallops back in the oven now at 400-degrees for 5-7 minutes. (time here is for the u-10 size of scallops. For other sizes time may very)[/private]
Salmon Wrapped in Banana Leaves
This dish is light, Salmon wrapped in banana leaves and steamed is healthy, quick and flavorful. Served with a simple bowl of steamed rice and it’s a perfect dinner for a week night or for that impromptu dinner party.
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Linguini with Clam Sauce
[private]Created by: Chef Keith Snow
Active Time 20 minutes
Total Time: 40 minutes
Servings: 6
Recommended Beverage: White Burgundy
Description:
Linguini and clam sauce go hand and hand. This recipe blends baby clams, white wine and a good Extra Virgin Olive Oil that bursts with flavor. so next time clams are in the market give this one a try.
Ingredients:
4 lbs Manilla Clams washed
1 lb linguini cooked al dente
5 cloves garlic chopped
1 tbs crushed red pepper
3 medium shallots chopped
1 cup white wine dry
1/2 cup parsley chopped
1/2 cup extra virgin olive oil
1 cup water or clam juice
salt and pepper to taste
Directions:
1. Heat the olive oil in a large pan over medium low heat.
2. Add the garlic and cook until slightly brown.
3. Add the onions and cook until tender. Deglaze with white wine.
4. Add clams, water and crushed red pepper. Let this simmer for 2-3 minutes or until the clams open.
5. Raise the heat on the simmering clams to medium high.
6. Remove pasta from boiling water and place directly into simmering clams.
7. Add parsley and cook while stirring about one minute or until the pasta is finished cooking.
8. Season to taste and serve.[/private]
Sesame Grilled Tuna and Arugula Salad
[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Pinot Noir
Description:
Grilled tuna is delicious when its marinated in sesame and soy and serving the tuna over a bed of arugula and vegetables is a very healthy and quick weeknight dinner.
Ingredients:
2 1/2 lbs fresh tuna
3 tbs seasame oil
1/3 cup seasame seeds
2 tbs soy sauce
6 cups arugula washed
1 pint cherry toatoes cut in half
1 medium red onion julienned
1 medium cucumber sliced
1 recipe peanut-soy vinaigrette
Directions:
1. In a pie pan, combine soy sauce and sesame oil. Add tuna steaks and marinate for 30 minutes turning once halfway.
2. Place sesame seeds on a plate. Coat tuna with sesame seeds on both sides and place on a medium hot grill.
3. Grill for 2 minutes on each side, remove and let rest.
4. In a large bowl combine arugula, tomatoes, red onion and cucumber.
5. Pour peanut soy vinaigrette over salad to coat.
6. Divide salad over 6 plates, top with grilled tuna and serve.[/private]
Wild Salmon with Tomatoes and Capers
Salmon has received some good press, as a fish that contains many of the nutrients our bodies need. So since it’s good for you and so delicious make it part of your cooking arsenal. …