Roasted Salmon in Phyllo

Yield: 2 servings (serving size: 1 packet)

Ingredients

• 1/4 cup (2-inch) julienne-cut leek
• 1/4 cup (2-inch) julienne-cut carrot
• 1 tsp minced fresh tarragon OR 1 TBL fresh dill
• 1/4 teaspoon salt, divided

• 2 (6-ounce) salmon fillets (about 1 inch thick)
• 1/8 teaspoon freshly ground black pepper
• 6 (18 x 14-inch) sheets frozen phyllo dough, thawed and divided
• Cooking spray
• 1 teaspoons fresh lemon juice, divided
• 2 lemon wedges

Preparation

Preheat oven to 400°.

Cook leek and carrot in boiling water 1 minute; drain. Combine leek mixture, tarragon (or dill), and 1/8 teaspoon salt in a small bowl, tossing gently. Sprinkle salmon evenly with remaining 1/8 teaspoon salt and pepper.

Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers twice, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Arrange 1/4 cup leek mixture along center of 1 short edge of phyllo, leaving a 4-inch border; top with 1 fillet. Drizzle with 1/2 teaspoon juice. Fold long edges of phyllo over fish.

Starting at short edge with 4-inch border, roll up jelly-roll fashion. Place wrapped fish, seam side down, on a baking sheet coated with cooking spray. Lightly coat wrapped fish with cooking spray. Repeat procedure with remaining phyllo, cooking spray, leek mixture, salmon, and juice. Bake at 400° for 15 minutes or until lightly browned, and let stand 5 minutes before serving. Serve with lemon wedges.

Nutritional Information

Calories:457 (32% from fat)

Shrimp Diablo

Shrimp Diablo is a recipe that puts out some heat. The fire in this saucy shrimp dish comes from crushed red pepper and chili paste with garlic.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 8 ounces uncooked angel hair pasta
• 2 teaspoons vegetable oil
• 1 pound peeled and deveined large shrimp
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon bottled minced garlic
• 1 1/2 tablespoons chile paste with garlic
• 1 teaspoon ground cumin
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon crushed red pepper

Preparation

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add the shrimp to pan, and cook 1 minute on each side or until done. Remove shrimp from pan.

Add garlic to pan; sauté 1 minute. Add chile paste, scraping pan to loosen browned bits. Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp, parsley, and red pepper. Toss with pasta.

Calories: 332 (15% from fat)

Allison Fishman, Cooking Light, JUNE 2003

Crab and Corn Chowder

YIELD: 6 servings (serving size: 1 cup)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped green onions
• 2 cups fresh or frozen corn kernels (about 4 ears)
• 2 cups diced red potato
• 2 cups fat-free milk
• 1/4 teaspoon salt
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon black pepper
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 thyme sprig
• 2 tablespoons cornstarch
• 1 (5-ounce) can evaporated skim milk
• 1/2 cup chopped chanterelle or other fresh wild mushrooms (about 2 ounces)
• 1/2 pound lump crabmeat, shell pieces removed (OR Substitute 1/2 pound of Scallops, Shrimp or combination seafood)
  
• Chopped fresh chives (optional)

Preparation

Heat oil in a Dutch oven over medium heat. Add onions; sauté 2 minutes or until tender. Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.

Combine cornstarch and evaporated milk in a small bowl; stir with a whisk.

Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally. Add mushrooms and crab; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.

Calories:220 (16% from fat)

Pan Seared Sea Bass with Saffron Sauce and Vegetable Ragout (Enchantment Resort)

Pan Seared Sea Bass

4 ea 6-7 oz. Sea Bass fillets
8 ea fingerling potatoes, cut in half and roasted
1 ea bulb of fresh fennel, julienned and roasted
3 C exotic mushrooms (shiitake, oyster & portabella), rough chopped or sliced
3 C baby spinach
3 T chopped shallots
3 T mushroom trimmings (leftover from the exotic ones)
1 t saffron threads
½ t chopped garlic
4 ea baby carrots, cut in half & blanched
8 ea baby red pear tomatoes
1 ea bay leaf
¼ t cracked pepper
1 ½ C dry vermouth
2 C heavy cream
2 T butter (unsalted)
2 T chopped mixed herbs (basil, chervil, chives & parsley)
2 T flour for dusting fish
olive oil
salt
white pepper
micro greens for garnish

Saffron Sauce makes approx. 1 cup

In warm medium-size sauce pot, add 1T olive oil, 3T mushroom trimmings, shallots, garlic, and saffron. Sweat for 2-3 minutes. Add cracked black pepper, bay leaf and vermouth. Reduce vermouth by ¾ and add heavy cream. Simmer for approx. 5 minutes, or until sauce becomes thick and coats the back of a spoon. When done, remove from heat, finish with 1T butter and season with salt and pepper. Strain through a fine strainer and set aside.

Pan Seared Sea Bass, continued

Ragout makes approx. 3 cups

Cut fingerling potatoes in half and season with 1 tsp. of olive oil, salt and pepper. Place on baking pan and bake in 375 degree oven for approx 12 minutes, until a nice golden brown and cooked. Set aside.

Remove stalks and frond from the fennel bulb. Julienne the fennel and season with 1 tsp. of olive oil, salt and pepper. Place on baking pan and bake in 375 degree oven for approx. 8 minutes, until cooked. Set aside.

In heated sauté pan, add 2T olive oil and 1T butter. Add 3C exotic mushrooms and cook until slightly soft. Add the fingerling potatoes, fennel and spinach. Continue cooking until spinach is wilted and the mushrooms are tender. Season with salt, pepper and chopped herbs. Set aside and keep warm.

Sea Bass

Season sea bass fillets with salt and pepper. Dust in flour and place in hot sauté pan with olive oil. Sear on one side for approx. 2 minutes, then turn over and place in 400 degree oven for 5-7 minutes, or until fish is firm to the touch.

In small warm sauté pan, add 1tsp. of olive oil , 1T of butter, carrots and tomatoes. Cook until heated through . Finish with salt, pepper and chopped herbs.

Assembly

Spoon ¼ cup of saffron sauce onto center of plate and spread to cover plate. Place approx. ¾ cup of ragout in center of plate. Place the sea bass on top of the ragout and garnish with carrots, tomatoes and micro greens. Ready to serve.

Yield: 4 Servings
Recipe by: Enchantment Resort

Seared Sesame Sea Scallop Salad

Seared Sesame Sea Scallop Salad

16 each Sea Scallops
1 T Tamari or Lite Soy Sauce
2 T Sesame Oil
1 tsp. Sesame Seeds
16 each Asian Pear Slices
8 C Mixed Greens
8 T Sesame Vinaigrette
½ C Carrots, julienned
½ C Daikon Root, julienned
½ C Radish Sprouts
Black Sesame Seeds, for garnish

Sesame Vinaigrette (makes approx. 1 ½ Cups)
1 tsp. Garlic, chopped
2 tsp. Ginger, chopped
1 ½ T Tamari or Lite Soy Sauce
1 tsp. Dijon Mustard
½ tsp. Sriracha Sauce
½ C Seasoned Rice Vinegar
2 tsp. Honey
¾ C Sesame Oil
¾ C Olive Oil
1 tsp. Salt

Place all ingredients in blender, except for oils. Blend well, adding oil slowly.


Marinade for Scallops
Place scallops in a bowl. Add sesame oil, tamari sauce, sesame oil and seeds. Mix gently and let set in refrigerator for 1 hour.

Vegetable Salad (topping)
Mix together carrots, daikon root and sprouts. Set aside.


Scallops
In a large hot sauté pan, sear scallops on one side until nicely golden brown. Turn over and place in 400 degree oven for 3-5 minutes.

Assembly
Place mixed greens in a bowl with the asian pear slices and sesame vinaigrette. Toss gently and place on four plates, making sure each plate has 4 slices of pear. Place scallops on salad. Garnish with vegetable mix on top and sprinkle with black sesame seeds.

Servings: 4
Recipe by: Enchantment Resort

Crab Rolls (Or Shrimp Rolls)

Good with imitation crab, or Shrimp, or fresh crab--whatever you've got!
pss

Make these crab rolls ahead, and take them on a picnic. You can find a 12-pack of dinner rolls in the bakery section of your local supermarket. Substitute lobster or chopped shrimp for crab, if desired.

Yield: 4 servings (serving size: 2 rolls)

Ingredients

• 1/4 cup finely chopped Vidalia or other sweet onion
• 1/4 cup low-fat mayonnaise
• 2 tablespoons chopped fresh chives
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1 pound lump crabmeat, drained and shell pieces removed (OR Substitute Shrimp)
  
• 1 1/2 tablespoons butter, softened
• 12 (1-ounce) dinner rolls, cut in half horizontally
• 12 Boston lettuce leaves (about 1 small head)
• 6 plum tomatoes, each cut into 4 slices

Preparation

Combine first 7 ingredients in a large bowl; toss well.

Spread butter onto cut sides of rolls. Heat a large nonstick skillet over medium heat. Place 6 roll halves, cut side down, in pan for 1 minute or until toasted. Repeat procedure with remaining roll halves. Spoon 1/4 cup crab mixture onto each bottom roll half. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.

Calories:320 (23% from fat)

David Bonom, Cooking Light, JUNE 2006

Mini Crab Cakes with Herbed Aioli

Garnish these delicate cakes with chives, and serve with lemon wedges.
Yield
6 servings (serving size: 2 crab cakes and about 1 tablespoon aioli)
Ingredients
Aioli:
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 garlic clove, minced
Crab cakes:
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray
Preparation
Preheat oven to 350°.
To prepare aioli, combine first 5 ingredients in a small bowl; set aside.
To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.
Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350° for 6 minutes.

Calories: 138 (23% from fat)
Cindy La Casse, Cooking Light, SEPTEMBER 2007

The Aioli is incredible--a perfect match for the crab cakes.

Gold Creek Salmon Bake Secret Sauce

In 1990, Kurt and I took an Alaskan Cruise and ate in Juneau at the Gold Creek Salmon Bake. This is the internet's version of their secret sauce. Probably is it . . . but we miss the mountains and fresh Alaskan air to really make it THE Gold Creek Salmon Bake.


1 part butter
4 parts brown sugar
lemon juice to taste


Melt the butter, add brown sugar and combine over low heat. Add lemon juice. Spread sparingly over salmon filets.

To really capture the flavor, use Alder Wood or Alder Coals to cook the salmon.

Shrimp and Crab Gumbo

Yield 6 servings (serving size: 1/2 cup rice and 1 1/4 cups gumbo)
Ingredients
1/3 cup all-purpose flour
3 bacon slices, diced
2 cups finely chopped onion
1 1/2 cups finely chopped green bell pepper (about 1 large)
4 celery stalks, thinly sliced
4 garlic cloves, minced
1 cup water
2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
2 teaspoons salt-free Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (16-ounce) bag frozen cut okra, thawed
1 pound peeled and deveined medium shrimp
2 (6-ounce) cans lump crabmeat (such as Chicken of the Sea), drained
3 cups hot cooked long-grain white rice
Hot pepper sauce (optional)
Preparation
Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool.
Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.
Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.
Calories: 464 (28% from fat)


Gumbo is non-tomato based. It's got medium heat--no bite when you first taste it, but a nice warm burn in your mouth/throat as you eat.
We're not big fans of Okra . . . just not Southern, I guess . . . so I tend to leave it out. I know I know "How can it be Gumbo without Okra?"