Showing posts with label alaska. Show all posts
Showing posts with label alaska. Show all posts
Wednesday, April 2, 2014
SANDRAS ALASKA GRILLED SALMON STEAKS with a CREAMY LIME MARINADE
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| A perfect way to barbecue fresh salmon on a summer day... |
Prep: 5 Mins. |
Marinade 15 Mins. |
Grill: 10 mins.
Posted by: Sandra
INGREDIENTS:
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
1/2 cup low-fat plain yogurt
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 green onion, sliced
½ teaspoon dry rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1”) thick salmon steaks (if thicker, allow more cooking time)
1 lime, cut into wedges
METHOD:
Whisk together oil, lime juice, honey, yogurt, ginger, garlic, green onion, rosemary, salt and pepper in a shallow non-reactive dish. Add fish steaks and turn to coat with marinade. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, (turning once after 7 minutes).
Preheat indoor grill to medium-high heat, or an outdoor grill. Oil a folded paper towel, hold it with tongs and rub it over the rack, or grill pan.
Coarsely grind pepper onto steaks. Place the steaks onto hot oiled grill rack, turning once at 5 minutes; continue cooking until the fish is opaque, and flakes easily with a fork, about 10 minutes total (discarding marinade). Serve immediately with lime wedges. - Enjoy all!
Thursday, March 27, 2014
SANDRA’S LUSCIOUS ALASKA DUNGENESS CRAB CAKES with SEAFOOD AIOLI
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I created this crab cake recipe years ago and was lucky to remake them today using fresh dungeness crab provided by my brother in law... |
Servings: (2)
Prep: 5 Mins.
Chill: 20 Mins.
Cook: 10 to 12 Mins.
INGREDIENTS
Seafood Aioli: (Yields ½ cup)
½ cup sour cream
¼ cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon old bay seasoning
¼ teaspoon sriracha (Asian hot sauce)
Crab cakes:
¼ cup mayonnaise
½ cup Italian seasoned bread crumbs
¼ teaspoon old bay seasoning
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| Fresh-Cooked Lump Alaska Dungeness Crabmeat |
¼ teaspoon onion powder
1 large egg, lightly beaten
1 teaspoons dijon
2 teaspoons worcestershire
¼ teaspoon sriracha (Asian Hot Sauce)
Pinches of fine-grain sea salt and white pepper
½ lb. cooked lump dungeness crabmeat, picked over
--For frying:
----1 tablespoon vegetable oil
----1 tablespoon unsalted butter
Garnish:
1 green onion, finely sliced
METHOD
Whisk the sauce ingredients in a small bowl. Taste, and add more sriracha sauce if you like. Refrigerate for flavors to meld. Store leftovers in refrigerator for up to 1 week.
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| Sandras Creamy Seafood Aioli |
Meanwhile, in a medium bowl add all the crab cake ingredients, except the crabmeat and fry ingredients, and mix to combine.
Gently fold in the crabmeat, just until incorporated.
Shape mixture into four 1” thick crab cakes and transfer to a wax paper-lined plate.
Refrigerate formed crab cakes until firm, for a minimum of 20 minutes.
Heat oil and butter in a large cast-iron skillet over medium heat. Add the crab cakes and cook until golden on the bottom, about 5 to 6 minutes per side, for a total of 10 to 12 minutes.
Transfer crab cakes to individual plates, and serve topped with Seafood Aioli and garnish with sliced green onions.
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Tip: I served these crab cakes with steamed basmati rice and ginger soy sauce, including the following as a first course:
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| Sandras Ultimate Dungeness Crab Salad |
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