Posted by Colleen Carey on September 7th, 2021


TERIYAKI SESAME SALMON W/ BACON + VEGETABLE FRIED BROWN RICE

Ingredients

  • Pan Sear Teriyaki Sesame Salmon
  • 2 cups Brown Rice, cooked
  • 6 slices Bacon, sliced thinly
  • ½ cup White Onion, minced
  • ½ cup Carrot, minced
  • ½ cup Celery, minced
  • 4 each Green Onion, sliced thin
  • 1 tbsp Garlic, minced
  • 2 tbsp Ginger, minced
  • 1 cup Frozen Peas
  • 2 each Eggs, beaten
  • 2 tbsp Vegetable Oil
  • 2 tbsp Soy Sauce

Directions

  • Cook bacon in a large nonstick skillet or wok over medium-high heat until crispy.
  • Drain excess fat from the pan and push bacon to sides.
  • Add onion, carrots and celery and cook until softened about 2 minutes.
  • Stir in green onions, garlic and ginger and cook 3 minutes, taking care not to let the garlic brown.
  • Stir in peas and cook 2 minutes.
  • Transfer mixture to a medium bowl.
  • Reduce heat to medium, add eggs, and scramble until fully cooked, 2 or 3 minutes.
  • Add eggs to bacon mixture.
  • Wipe out skillet, add vegetable oil, and return to medium-high heat.
  • When oil is hot add cooked rice in a thin even layer.
  • Cook until rice is heated and slightly crispy.
  • Stir in bacon-egg mixture. Add soy sauce and top with green onions.
  • Meanwhile, follow the package instructions for the salmon.
  • Serve fully cooked salmon atop portions of bacon and vegetable fried brown rice.

Pairing Suggestions

  • Pair with a light sparkling wine or sake.

TERIYAKI SESAME SALMON NOODLE BOWL

Ingredients

  • 4 ea Pan Sear Teriyaki Sesame Salmon Fillets
  • 1 lbs Udon Noodles, fully cooked
  • 8 oz Green Beans, par blanched 2 minutes
  • 8 oz Broccoli, par blanched 2 minutes
  • 1 cup Red Bell Peppers, diced
  • ½ cup Scallions, thinly sliced on a bias
  • 2 tbsp Sesame Seeds
  • 2 tbsp Vegetable Oil
  • Teriyaki Reduction
  • ¼ cup Soy Sauce
  • ¼ cup Water
  • 1 tbsp Cornstarch
  • 4 tbsp Honey
  • 2 tbsp Rice Vinegar
  • 2 tbsp Pineapple Juice
  • 1 tsp Fresh Ginger, minced
  • 1 tsp Fresh Garlic, minced

Directions

  • To prepare teriyaki reduction add all ingredients except cornstarch to small saucepan. Heat over medium-high and bring to a gentle simmer. With the cornstarch in a small bowl add 2 tbsp of the liquid to the bowl and mix well. Return this mixture to the sauce pan and heat for an additional 30 seconds to activate the cornstarch and thicken the teriyaki reduction sauce.
  • Prepare the pan sear salmon per the package instructions.
  • Remove the salmon fillets from the pan and reserve on a sheet tray. Add the vegetable oil to the pan along with the bell peppers, broccoli and green beans. Saute for 2-3 minutes before adding the cooked udon noodles. Mix well.
  • Divide the vegetable and noodle mixture equally between four portions. Top each portion with approximately 2 tbsp of reserved teriyaki reduction, 1 tbsp of scallions and 1 tsp of sesame seeds.
  • Add the fully cooked Pan Sear Salmon to complete the dish.

Pairing Suggestions

  • Pair with a light sparkling wine or sake.

MEDITERRANEAN COUSCOUS & SHRIMP SALAD

Ingredients

Yield: 10 Servings
  • 1 lb. Cooked white shrimp, thawed and drained
  • 1 ½ lbs. Couscous, cooked according to package instructions
  • ½ lb. Sun-dried tomatoes in oil, halved
  • 4 oz. Black olives, roughly chopped
  • 1 cup Red onion, 1/2″ diced
  • 2 cups Baby spinach, rough chopped
  • 2 cups Roasted cauliflower
  • 10 oz. Feta cheese, crumbles
  • 2 tbsp. Garlic, minced
  • 1 cup Basil, chopped
  • 1 tbsp. Oregano
  • 4 ea. Zest of lemons
  • 1 pint Cherry tomatoes, halved
  • 1 tbsp. Za’atar seasoning
  • 1 tbsp. Cumin

Directions

  • Cook the couscous per package instructions.
  • For roasted cauliflower: Preheat the oven to 400 degrees. Cut cauliflower into individual florets. Toss with 2 tsp. cumin, 2 tbsp. olive oil and salt and pepper to taste. Roast in the oven for approximately 10–12 minutes until browned and cooked, but not mushy.
  • Heat a large sauté pan on a medium-high setting. Add olive oil and onion to the pan and cook just until they are lightly browned. Add the garlic to the pan and cook for one additional minute. Next, add the cherry tomatoes, shrimp, black olives, sun fried tomatoes, spinach and lemon zest. Cook for 1–2 additional minutes to bring the flavors together. Remove the pan from heat.
  • Blend hot couscous into the mixture with roasted cauliflower and season with basil, za’atar, cumin and half of the oregano. Add half of the feta cheese and mix well. Season with salt and pepper to taste and top with remaining feta cheese and oregano upon plating.

BUFFALO SHRIMP QUESADILLA

Ingredients

  • 10 Buffalo Shrimp – Frozen
  • 2 Large Flour Tortillas
  • ¼ cup Bell Peppers – Julienne
  • 60 mL White Onions – Julienne
  • 1 tbsp Chopped Coriander
  • ½ tsp Cumin
  • ½ tsp Smoked Paprika
  • ¼ cup Tex-Mex Shredded Cheese Blend
  • 2 tbsp Vegetable Oil
  • Sliced Green Onions – Garnish

Directions

  • Cook buffalo shrimp according to box directions
  • Sauté peppers and onions with 1 tbsp of veg oil, cumin, paprika and coriander.  Season to taste
  • Heat skillet / flat top with remaining oil and then add large tortillas
  • Fill half of each tortilla with cheese, sautéed veg and cooked buffalo shrimp
  • After a few minutes fold the tortilla in half to create a half moon shape.  Continue to cook until cheese has melted and both top and bottom are nicely brown.
  • Slice into wedges and serve with sides of sour cream & salsa.

BLACKENED SHRIMP PO’ BOY W/ FRIED JALAPEÑOS & REMOULADE

Ingredients

  • 6 ea Large Hoagie Rolls
  • 2 lbs Large Shrimp, P&D
  • 3 tbsp Blackening Spice
  • 3 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 3 cups Shredded Romaine
  • 3 ea Tomatoes, sliced thin
  • 1 cup Red Onion, sliced thin
  • 2 cups Fried Jalapeños
  • 1 ½ cups Mayonnaise
  • 2 tbsp Chili Powder
  • 3 tbsp Ground Mustard
  • 2 tbsp Lemon Juice

Directions

  • Preheat your grill to high heat. Toss the shrimp with the blackening spice, olive oil and lemon juice.
  • Make the remoulade by combining the mayonnaise, chili powder, ground mustard and lemon juice.
  • Once preheated, grill shrimp for approximately 2 minutes on each side until fully cooked.
  • Assemble sandwiches starting with shredded romaine, tomatoes and then red onion.
  • Top with shrimp, fried jalapeños and approximately ¼ cup of remoulade per sandwich.

Pairing Suggestions

  • Pair this with a side like sweet potato fries to balance the flavors, and serve the remoulade as a dipping sauce.

LEMON PEPPER SCALLOP TOASTS W/ PANCETTA + HOLLANDAISE SAUCE

Ingredients

  • 1 package Lemon Pepper Scallops
  • 8-10 ea Brioche Toast Points, cut ½” thick
  • 2 tbsp Butter, unsalted
  • 8-10 ea Pancetta Slices, 1/8” thick (may substitute bacon or prosciutto)
  • 2 ea Egg Yolks
  • 2 tbsp Lemon Juice
  • 4 tbsp Butter, unsalted and melted
  • 2 tbsp Fresh Chives, minced

Directions

  • In a large sauté pan melted the 2 tablespoons of butter.
  • Once foaming add the reserved toast points and cook until golden brown before turning over and repeating on both sides. Reserve the toast points.
  • Meanwhile, bring a cup of water to a simmer in a small pot. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
  • Place the bowl over the saucepan without touching the simmering water and continue to whisk rapidly being careful not to let the eggs get too hot.
  • Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from the heat and season to taste with salt.
  • Prepare the scallops as per the instructions on the package.
  • Lastly, preheat a large sauté pan on a medium-high setting. Add the sliced pancetta and cook for approximately 2 minutes on each side until crispy.
  • To assemble; place one slice of pancetta and one fully cooked scallop upon each piece of toast. Drizzle with reserved hollandaise sauce and garnish with minced chives.

Pairing Suggestions

  • Serve along brown rice to create a more hearty meal or a fresh side salad to keep things light.