Find some of our favorite Salmon & Seafood Recipes below. Have one you would like to share? Drop us an email firstname.lastname@example.org
The following Recipes were shared with us by our friends at W!ld Ocean Fish – Thank you!
Coho Salmon Tacos with Cilantro Lime Crema
Coho Salmon Chowder
Coho Salmon Salad Nicoise
Prawn Risotto with Peas, Basil, Mint, Lemon and Chilies
Coho Salmon Tacos With Cilantro Lime Crema
- 1 Coho Salmon Steak (227g / 8oz)
- 2 tbsp vegetable oil
- 1 tsp whole cumin seeds
- 1 lime, juiced
- 12 small corn tortillas
- 1 cup romaine lettuce, sliced
- 4 radishes, sliced
- 2 ears corn, grilled and cut from cob
- 1 roma tomato, diced
- 1 ripe avocado, diced
- ½ c feta cheese, crumbled
Cilantro Lime Crema
- ½ c sour cream
- ½ lime , juice and zest
- ½ serrano chilli , seeded and diced
- 4 tbsp cilantro (stems and leaves), chopped
- 1 clove garlic, crushed
- To taste salt & pepper
In a medium bowl, whisk sour cream, lime juice and zest, serrano chilli, cilantro, garlic, and salt & pepper to taste. Prepare at least 30 minutes prior to serving to let flavours marry.For the TacosGrill corn until done, about 6 minutes. Remove from grill and reserve.Heat oil in medium frying pan over medium heat. Add shallots and saute 2-3 minutes until translucent. Add cumin seeds to pan, cook until fragrant, about 1 minute. Add fish and cook 2-3 minutes per side until the edges flake easily. Do not overcook. Pour lime juice over fish, remove from heat and reserve.Heat tortillas on grill or in hot pan until char begins to form. Liberally add cilantro lime crema to the tortilla, then layer coho salmon, lettuce, radishes, corn, tomato, avocado, and feta cheese cheese on top.
Top with salsa if desired, and serve
Coho Salmon Chowder
- 1 Coho Salmon (227 g /8oz)
- 1 Cup. White onion, diced
- 1 Clove garlic, crushed
- 1 Cup. Yukon gold potatoes, finely diced
- 2 Large carrots, diced
- 2 Celery stalks, diced
- 1 Leek, finely sliced
- 1 1/2 Cup. Light cream
- 3 Tbsp. Extra virgin Olive Oil
- 1 Tsp. Kosher salt
- 1/4 Tsp. Cracked black pepper
- 1/4 Tsp. Smoked paprika
Heat oil in large pot over medium heat, add onion, garlic, cartos, celery and leek. Saute vegetables until soft, about 7-8 minutes, add potatoes. Reduce heat to medium low, and cook vegetables for an additional 10 minutes, stirring frequently.
Add milk to pot, reduce heat to low, and cover. Simmer for 20 minutes, stirring frequently. Uncover pot, and mash vegetables with potato masher until smooth. Add light cream, and bring back up to simmer, about 10 minutes.
Place Coho portions into pot along with kosher salt, black pepper, and smoked paprika. Cover pot and simmer for 10 minutes on medium-low heat, stirring occasionally. Flake coho portions with wooden spoon or fork. Remove from heat, stir well, then serve.
Coho Salmon Salad Nicoise
- 1 Coho Salmon (227g/8oz) steak.
- 2 tbsp Extra virgin olive oil
- 1 lemon, juiced
- 3 heads butter lettuce, rinsed and dried
- 3 free range eggs
- 1 c green beans (trimmed)
- 2 ears corn, or 1 cup frozen
- 1/4 c nicoise olives
- 1/2 c cherry tomatoes, sliced in half
- 12 new potatoes
- 6 radishes, thinly sliced
- 1/4 c vinaigrette (or use fresh lemon juice and extra virgin olive oil)
- salt and pepper to taste
For the Vegetables
Bring a large pot of salted water to a boil and start by adding green beans. Get a bowl of cold ice water ready. Cook beans for 4-5 minutes and submerge in ice water. Add corn to boiling water for 5-6 minutes then remove to cool and cut from cob. Add potatoes and cook 15 minutes until cooked through and remove. While potatoes are cooking boil eggs for 7-8 minutes (softer yolk) or 10 minutes (hard boiled) and then cool.
For the Salmon
Rub salmon with 1 tbsp olive oil and season with salt and pepper. Add additional olive oil to a non-stick pan and cook salmon uncovered on med heat for 3-4 minutes per side until desired doneness (salmon should pull apart when check with a fork). Squeeze lemon juice over salmon and set aside to cool, then cut into chunks.
Layer lettuce on plates and arrange halved or quartered eggs, corn, beans, olives, tomatoes, halved new potatoes, radish and salmon. Drizzle with vinaigrette and serve.
Prawn Risotto with Peas, Basil, Mint, Lemon and chilies
- (227 g/8oz) Fresh Prawns
- 1 Tbsp. Olive oil
- 2 Shallots, diced
- 1 Clove garlic, minced
- 1 Tsp. Dried chili flakes
- 250 g Arborio rice
- 1 1/2 C Dry white wine
- 1 L. Stock (prawn, fish, chicen or vegetable)
- 1 1/2 C. English peas
- 3 Tbsp. Butter (unsalted)
- 1 small bunch Basil, chopped
- 1 small bunch Mint, chopped
- 1 Lemon, juice & zest
- dash Salt & Pepper
Bring stock to simmer and keep hot. In a heavy bottomed pot, add oil and fry shallots, garlic and chili flakes over medium heat 2-3 minutes. Add rice, increase heat and stir with wooden spoon. Add wine and stir continuously. The wine should be completely absorbed after 1 minute. Once liquid is absorbed, add stock one ladle at a time. Once each ladle of stock is absorbed by the rice, add one additional ladle of stock. Rice should be cooked after 16-18 minutes. The rice should be cooked but still have bite in centre.
Add prawns, peas and butter and stir, and cover 3-5 minutes. Add herbs, lemon juice and salt and pepper and cover 2 minutes. Serve immediately.