| 2 lb | Baby bok Choy, halved |
| 1 | Bunch scallions, bulbs removed, sliced and reserved |
| ½ | Cup roasted red bell pepper |
| ½ | Cup water chestnuts, julienned |
| 10 | Grilled Salmon filets |
| Vinaigrette | |
| 1 | Cup rice wine vinegar |
| 2 | Tsp sesame seed oil |
| ¼ | cup vegetable oil |
| 1 | Cup fresh ginger, minced |
| 1 | Tbsp garlic, chopped |
| ¼ | Cup soy sauce |
| 1 | Tbsp jalapeno peppers, seeded and chopped |
| 1 | Cup sugar |
| On a preheated char grill mark baby bok choy on both sides, Be careful not to leave it on too long, you don’t want it to cook fully. Set aside;
Next, char your scallions, remove from the grill and rough chop and set aside; Combine both of these with the red bell peppers and water chestnuts in a bowl. In a high speed blender, emulsify remaining liquid ingredients with sugar. Fold in remaining ingredients, along with reserved sliced scallion bulbs. Cook the salmon filets as directed. Next, toss your salad ingredients with the vinaigrette. Place 1 cup of the dressed salad on the plate with 1 salmon filet atop. Serve with a side of steamed rice. |
Seafood
Layered Shrimp and Crab Cocktail
| Vinaigrette: | |
| 3/4 | cup (6fl oz/180 ml) olive oil |
| Grated zest of 1 lemon | |
| 1/4 | cup (2fl oz/60 ml) fresh lemon juice |
| 1 | teaspoon Dijon mustard |
| 1 | clove garlic, finely chopped |
| 2 | teaspoons chopped fresh oregano |
| Pinch of saffron threads | |
| Kosher salt and freshly ground pepper | |
| Seafood Cocktail: | |
| 1 | pound (500 g) peeled cooked shrimp (prawns) |
| 3 | celery stalks, thinly sliced |
| 3 | green (spring) onions, including tender green tops, chopped |
| 1 | pound (500 g) crabmeat, picked over for shell fragments |
| 1 | fennel bulb, trimmed, quartered lengthwise, cored, and sliced crosswise paper thin |
| 6 | thin lemon slices |
| 6 | small bay leaves
To make the vinaigrette, in a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, oregano, and saffron. Season to taste with salt and pepper. Wash and thoroughly dry six 1 ½ cups (12fl oz/375ml) canning jars with glass lids and wire bale closures. Place half of the shrimp in the bottoms of the 6 jars, dividing them evenly. Top with half of the celery, green onions, crabmeat, and fennel slices. Repeat the layers, starting with the shrimp and finishing with the fennel slices. Drizzle the vinaigrette into the jars, dividing it evenly. Garnish the top of each jar with a lemon slice and a bay leaf. Close the lids and refrigerate the jars for 2 hours or up to 12 hours to blend the flavors. Just before serving, rock each jar back and forth a few times to distribute the vinaigrette. Serve cold directly from the jars. Serves 6 |
Sautéed Scallops with Cherry Tomatoes, Green Onions and Parsley
| 1½ | pounds large sea scallops, side muscles removed |
| 1 | teaspoon coarse kosher salt |
| 4 | tablespoons extra-virgin olive oil, divided |
| 4 | large green onions, chopped, white and green parts separated |
| 1 | 12 ounce container cherry tomatoes or grape tomatoes |
| 4 | tablespoons coarsely chopped fresh Italian parsley, divided |
| 3 | tablespoons fresh lemon juice |
| 1/2 | teaspoon mild Spanish paprika (Pimentón dulce) or Hungarian sweet paprika |
- Rinse and drain scallops; pat dry with paper towels.
- Sprinkle with salt and pepper.
- Heat 2 tablespoons of oil in large skillet over medium high heat.
- Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.
- Transfer scallops to plate; cover.
- Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute.
- Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes.
- Stir in 3 tablespoons parsley, lemon juice and paprika.
- Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute.
- Season everything with salt and pepper.
- Transfer scallop mixture to platter.
- Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.
4 Servings
Firecracker Grilled Alaskan Salmon
| 4 | Alaskan salmon fillets, 4 to 6 ounces each |
| 1/4 | cup peanut oil |
| 2 | tablespoons Soy Sauce |
| 2 | tablespoons balsamic vinegar |
| 2 | tablespoons chopped green onions |
| 1½ | teaspoons brown sugar |
| 1 | clove garlic, minced |
| 1 | tablespoon grated ginger |
| 1/2 | teaspoon red chili flakes (or more to taste) |
| 1 | teaspoon sesame oil |
| 1/8 | salt (if desired) |