Balsamic Salmon Fillets, baked Sockeye Salmon recipe

Ingredients:
Two fresh sockeye salmon fillets, about 2 1/2 pounds each
one tablespoon lemon zest
two garlic cloves peeled and pressed through a garlic press
three tablespoons extra-virgin olive oil
two tablespoons fresh thyme, finely chopped
one half cup red wine
one half cup aged balsamic vinegar
one quarter cup unsalted butter
one half lemon, thin sliced
1 teaspoon brown sugar

Method:

Preheat oven to 350°. Place sockeye salmon fillets, skin down, in an oiled baking dish. With a basting brush, coat salmon fillets with olive oil. Mix together lemon zest, chopped thyme, and pressed garlic. Rub mixture of herbs over salmon fillets. Place baking dish with salmon fillets in the oven and bake at 350° for 40 minutes, or until salmon flakes with a fork. While salmon fillets are cooking, combine balsamic vinegar, red wine, and brown sugar in a skillet. Bring to boil and reduce until a syrupy consistency. Reduce heat to low, and whisk in unsalted butter. Spoon sauce over salmon fillets and garnish with a thin slices of lemon. Servings 8 to 10.

Technorati Tags: balsamic salmon, baked salmon recipe, salmon and balsamic sauce

Makes four servings.Preparation time 30 minutes.

Warm three tablespoons of olive oil in a medium skillet, using medium heat. Sauté mushroom slices until tender. Set aside as well.

Slice the scallops in half, to make too thin disks. Warm two tablespoons of the olive oil and another skillet over medium high heat. Then add the basil, garlic and scallops. Sauté the scallops until cooked through, should take about two to three minutes. Turn the scallops once or twice during cooking.

Place the tomatoes in a blender with the remaining olive oil, salt, pepper and purée until smooth. Pour this into a small saucepan and cook it over medium heat. Stir regularly until purée is heated through. Will take about 5 minutes. Place one slice of eggplant in the center of each plate. Top each eggplant slice with scallops and sautéed mushrooms. Spoon some of the tomato mixture around the plate and serve.

sauteed scallops, eggplant recipe

Technorati Tags: sauteed scallops, eggplant recipe

 Serves 4

Ingredients:

2 dozen jumbo shrimp, with shells
Extra virgin olive oil
Sea Salt
4 tablespoons butter
4 tablespoons olive oil
10 garlic cloves, minced
1 tablespoon lime juice
Fresh chopped cilantro for garnish

 Method:

Preheat the broiler. Butterfly the shrimp, with shells on, by cutting along inside the curve and them pressing flat. Brush all over with olive oil and sprinkle with salt. Broil, shells up, for 4 minutes.
Make the sauce by melting butter with olive oil in small pan over low
Heat. Add garlic and salt and gently cook, swirling pan occasionally, until garlic is golden, about 7 minutes. Swirl in lime juice and remove from heat.
Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce, garnish with cilantro, serve hot. spicy shrimp recipe, mexican shrimp recipe, shrimp recipe, garlic and shrimp recipe 

Technorati Tags: spicy shrimp recipe, mexican shrimp recipe, shrimp recipe, garlic and shrimp recipe

Serves 4

Ingredients:

4 dozen fresh mussels in the shell
¼ cup extra virgin olive oil
10 garlic cloves, minced
1 fennel bulb, finely chopped
2 tomatoes, seeded and chopped
1 ½ cups dry white wine

Method:

Scrub mussels and remove beards. Store in a bowl in the refrigerator. Heat olive oil in large stockpot over high heat. Sauté garlic for 1 minute. Add fennel and chopped tomatoes. Cook over high heat, stir occasionally, for 4 minutes. Pour in wine, with heat at high, boil for 6 minutes. Add mussels, cover, and reduce heat to medium. Cook, shaking the pot occasionally, until all mussels, are open, should take about 7 minutes. Remove and discard any mussels that do not open. Serve hot with crusty bread.

Technorati Tags: seafood recipes, steamed mussels, mussels recipe

Makes 4 Servings

8 fillets of sole 4-6 oz ea.
Sea Salt and fresh ground pepper
2 tablespoons white wine vinegar
½ lemon
Canola Oil
Fresh herbs for garnish
Warm Tomato Vinaigrette (use next recipe)

Method:

In cold water, rinse the sole fillets and pat dry with paper towels.
Season with sea salt and fresh ground pepper.
In a medium pot with a steamer insert, fill to about 2 inches, and bring to a boil.
Add white vinegar and lemon cut into small pieces.
Brush the inside surface of the steam insert with the Canola Oil to coat well. Place the fish on surface of steam insert. Place over boiling liquid. Cover the pot and steam for about five minutes, or until fish is just cooked through.

On each of 4 plates, spoon 3 tablespoons of warm tomato vinaigrette.
After sole fillets are cooked, place 2 fillets on each plate. Garnish with another tablespoon of tomato vinaigrette sauce and sprigs of fresh herbs. Serve immediately.

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