Category Archives: Seafood, Fish

Honey Ginger Salmon with a Spicy Raspberry Mango Salsa

There are so many wonderful things about living here in the Pacific Northwest.  Some of the things that we enjoy are the abundance of wild caught salmon and fresh picked red raspberries .  When in season we can easily find salmon at our local stores for a reasonable price or if you are the adventurous type, you could go down to the river and catch your own.

Our family likes to eat healthy meals so I am constantly looking for tasty “good for you” dishes that I can cook easily after a long day at the office.  Salmon is easy to make and is perfect for those busy weeknights when you don’t have much time to prepare meals for yourself or your family.  My Asian inspired Honey Ginger Salmon with a Spicy Raspberry Mango Salsa is perfect for those situations.  Just imagine a sweet and spicy glazed salmon fillet nestled on the top of some gorgeous black rice topped with a zesty fresh raspberry mango salsa.  This exotic dish tastes great and looks so beautiful that you just might forget that it was healthy for you too.  Enjoy!  Tessa

Honey Ginger Salmon Ingredients:

  • 3 – 6 oz. salmon fillets (use wild not farmed)
  • 2 Tbls. honey
  • 1 Tbls. minced fresh ginger
  • 1 Tbls. Indonesian soy sauce
  • 1 tsp. minced garlic
  • juice of 1 lime
  • a big pinch of salt

Before preparing the salmon, cook 3 servings black rice according to the manufacturer’s directions.  Black rice takes a bit more time to cook than white rice so be sure to start early and figure how much time you need before preparing the Honey Ginger Salmon.  Preheat your oven to 400 degrees.  Grab a medium sized baking dish and line with foil.  Spray with non stick spray.  Place salmon fillets in the baking dish.  Whisk together the remaining ingredients and brush the glaze on the salmon.  Bake for about 15 minutes uncovered or until salmon flakes with a fork.  While baking the salmon prepare the Spicy Raspberry Mango Salsa.  See below.

Spicy Raspberry Mango Salsa Ingredients:

  • 2 mangoes (cut into cubes)
  • 1/3 c. chopped red onion
  • 1/3 c. chopped fresh cilantro
  • 1/2 – 2/3  c. fresh red raspberries
  • juice of one lime
  • 1/2 red jalapeno pepper minced
  • 1 tsp. sambal oelek
  • 1/2 tsp. salt

Grab a small bowl and lightly mix together the above ingredients.  Taste it.  Correct the salt or heat if necessary.

To serve the Honey Ginger Salmon with Spicy Raspberry Mango Salsa, place a scoop of cooked black rice on plate.  Stack your salmon fillet on the rice, and top with a about a 1/2 cup of raspberry mango salsa.  Serve with lime wedges and a cucumber salad.  Makes 3 servings.

Javanese Baked Rainbow Trout

Whenever our family goes camping, they can always expect home cooked gourmet meals.  I am known to plan days in advance and spend the night before we leave prepping and packing all the necessary ingredients.  In addition to our tent trailer, I have a monster propane camping cook stove, a well stocked little pantry and have all the pots, pans and utensils that I need.  Whenever I pack items such as hot dogs, cold cereal or ramen noodles it is because I am setting myself up for plan B.

My family wanted to go camping this past weekend and so we did…  I followed my usual plan of prepping and preparing and off we went.  We ended up in the nearby Sky Lakes Wilderness in Southern Oregon.   I bought my fishing license, brought my rod and tackle box and I expected to do a little bit of trout fishing while we camped.  As usual, my family expected to have the wonderful meals that I planned for them.   Everything was going just fine until I found my way down to the lake…

We were some of the first people on the lake in the morning.  The water was like glass and was so clear that you could see fish swimming right in front of you.  It was absolutely beautiful… We rigged up our fishing poles and started to fish. I spent hours there.  I enjoyed the beautiful blue water, crisp mountain air, and trout fishing.

I was enjoying myself so much that I did not want to leave the lake.  Back at camp my family was getting hungry.  The problem was that I started to catch fish, and not just any ordinary fish.  I am talking 18 inch sized rainbow trout and then that’s when plan B had to kick in.  They called down to me asking me what was for dinner, and shockingly,  I answered back with “there’s hot dogs in the cooler”.  I NEVER do that.

After eating hot dogs, crackers, chips and whatever my family could scrounge  I truly hope that they will forgive me.  As for me, I had a smashingly great time.  This is a photo of the gorgeous rainbow trout that I caught at the lake.  I look at it this way, what happened this past weekend was truly a special event.  For those of you who love to fish and cook, you can understand what all the fuss was about…

So, now you know the story, let’s go make some Baked Javanese Rainbow Trout!

Ingredients:

  • 1 1/2 pound whole trout (head removed, cleaned and scaled)
  • 3 Tbls. Indonesian soy sauce (kecap manis sedang)
  • 2 Tbls. low sodium soy sauce
  • juice of 2 limes
  • 2 tsp. garlic paste
  • 2 tsp. ground ginger
  • 1 tsp ground coriander
  • 1 tsp. sambal oeleck (or to taste)
  • 1/2 tsp. turmeric
  • 1/4 tsp. fresh cracked black pepper (or to taste)
  • garnish:  1 green onion sliced, cilantro sprigs and 1 lime cut into wedges

Let’s begin.  Wash and dry your trout.  Cut 4 -5 slashes in the trout, crosswise on each side without going too deep.  Grab an oven proof baking dish and spray with non stick spray.  Place your trout in the oven proof baking dish.  Now it’s time to make the sauce.  Put together the rest of the ingredients with the exception of the garnishes in a bowl.  Pour sauce over trout and marinate in the refrigerator for an hour turning once.  Preheat your oven to 450 degrees after marinating.  Turn trout once more, cover with foil and bake in oven for about 15 minutes or until done.  Be careful not to over cook.  Put on platter, and pour sauce on trout.  Serve with a scoop of jasmine rice, drizzle with Indonesian soy sauce and garnish with lime wedges, cilantro and green onion.  Serves 4.

 

Pacific Northwest Dungeness Crab Cakes

Crab cakes…  I don’t know many people who would pass on these.  Fresh caught dungeness crab from the Pacific Ocean.  Prepared with panko bread crumbs, savory herbs, and then pan fried until a gorgeous golden brown. These Pacific Northwest dungeness crab cakes are hands down an all time favorite in our home.  They are fairly simple to make and taste fabulous.  The fresh zested lemon and a dip of sriracha sauce make these crab cakes bright with flavor.  The crunch of the golden panko exterior and the flavor of the fresh dungeness crab will make you want to eat and make more! You can either serve them for a great weekend dinner or as elegant appetizers at your next party.  Enjoy! – Tessa

Ingredients:

1 pound dungeness crab meat
1/4 cup light mayonnaise
1/4 cup minced green onions
1 large egg
2 tablespoons lemon juice
1 Tbls. fresh cilantro chopped fine
1 Tbls. fresh tarragon chopped fine
1 Tbls. fresh dill chopped fine
1 Tbls. fresh parsley chopped fine
1 Tbls. dijon mustard
1 Tbls. finely grated lemon peel
1/4 teaspoon white pepper
1/2 teaspoon Old Bay seasoning
fresh cracked black pepper to taste
2 separate cups panko
1 cup canola oil for frying

Put the crab in a small bowl and pick over the meat to remove any shells.  Try not to tear apart the crab meat.  Grab a medium sized bowl.  Zest your lemon first, then juice it.  Add egg, mayo, fresh herbs, mustard and spices.  Mix well.  Now add the crab and 1 cup panko. Gently mix all ingredients together except for 1 cup of panko and the canola oil.  Be careful not to over mix. Let the crab mixture sit in refrigerator for at least a 1/2 hour before shaping into 3 ounce patties (use a 3 ounce scoop). Take the remaining 1 cup of panko and place on a plate. Take each crab patty and gently push into the panko forming a crust. Heat canola oil in frying pan. Fry crab cakes in oil until golden brown on both sides. Put crab cakes on paper lined plate to drain.  Serve immediately with lemon wedges or sriracha sauce.  Makes 10 crab cakes. Enjoy!