Seafood

Chipotle Fish Tacos with Red Cabbage Slaw and Garlic-Lime Yogurt Crema

Recipe by Self, Published by Yummly,  Adapted for Food Hub Members

Recipe by Self, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 1 pound cod fillets
  • 12 corn tortillas 
  • 3 teaspoons olive oil
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 1/2 chopped garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil
  • Juice of 1 lime

Red Cabbage Slaw:

  • 2 cups red cabbage, shredded
  • lime juice
  • black pepper 


Garlic-Lime Crema:

  • 6 ounces plain yogurt
  • 1 tbsp lime juice,
  • 2 tbsp chopped cilantro,
  • 1 tsp chopped garlic and 1/4 tsp salt
  • 1 avocado, chopped 

Optional Toppings: Avocado, Tomatoes, Cheddar Cheese, Hot Sauce

Directions

  1.  In a bowl, combine half of your lime juice, 1 tbsp chopped cilantro, 2 tsp olive oil, the chipotle chili powder, ground cumin, garlic powder and 1/2 tsp chopped garlic and 1/2 tsp salt. Add cod fillets to marinate for 20 minutes.
  2. In another bowl, toss shredded red cabbage with 1 tsp olive oil, 1 tsp lime juice and black pepper. Set aside.
  3. Optional: In a third bowl, toss chopped avocado with sliced cherry tomatoes.
  4. In a blender or mixing bowl, mix yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, 1 tsp chopped garlic and 1/4 tsp salt until smooth.
  5. Coat a grill pan with cooking spray and heat to medium-high. Add fish; cook 3 minutes per side.
  6. Flake into 1-inch pieces and distribute among corn tortillas. Top each with shredded cabbage, a dollop of lime crema, and your toppings of choice.

 

Butter Pesto Salmon

Recipe courtesy of Simply Home Cooked

 

INGREDIENTS

4 tbsp Basil Pesto

½ cup butter (softened)

1 garlic clove, zested

4 (7oz) salmon fillets

salt & pepper to taste

1 tsp fresh lemon juice

 

INSTRUCTIONS

  1. In a bowl combine the basil pesto, softened butter, and zested garlic using a fork.
  2. Like a baking sheet with foil and lay the salmon fillets on top. Generously season with salt and pepper and squeeze a little bit of lemon juice on top. (About ¼ tsp per fillet)
  3. Scoop out the butter pesto using a cookie
  4. scoop and place 2 scoops on each fillet.
  5. Preheat your oven to 400 degrees Fahrenheit and bake for 10 minutes.

 

Salmon Salad Sandwiches on Ciabatta

Recipe courtesy of Bon Appetit

 

INGREDIENTS

2 grilled salmon fillets (about 7 ounces each), skin removed, fish flaked

2 green onions, finely chopped

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon peel

1/2 cup (about) Piment d'Espelette Mayonnaise (see recipe)

4 4-inch squares ciabatta or focaccia

Arugula or mesclun

 

INSTRUCTIONS

Place first 4 ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with greens, then salmon; cover with remaining bread.

 

Salmon Pesto Pasta with Broccoli

Recipe by Everyday Dishes.

Ingredients

Pesto (Included in our Omnivore Package!)

  • 3 cups fresh basil leaves
  • 3 cloves  garlic
  • 3/4 cup Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup pine nuts, sunflower seeds, or walnuts
  • 1/2 tsp salt

Pasta and Salmon

  •  1 box farfalle pasta (or pasta of your choice)
  • 1 bunch broccoli, broken into florets
  • 1 tsp olive oil
  • 8 oz salmon
  • 2 cloves garlic, crushed but left whole
  • 1 lime zest of lime or lemon
  • 1/2 cup Parmesan cheese, shredded

Directions

  1. To make the pesto, combine basil, garlic, Parmesan cheese, olive oil and pine nuts in food processor. Season with salt then mix until smooth then set aside.
  2. Bring salted water to boil in large pot and cook pasta 2 minutes less than package directions. Drain in colander, set aside.
  3. Two minutes before you drain pasta, add broccoli. Boil for about a minute, drain mixture and remove from heat. Add pasta and broccoli back to pot, mix in pesto until combined. Zest lime over pasta and stir in Parmesan cheese, set aside.
  4. Sauté garlic with olive oil in large pan over medium high heat, about 2-3 minutes then remove garlic. Add salmon and cook 4-5 minutes on first side, flip and cook another 3-4 minutes until opaque and flaky. While salmon is cooking, chop cooked garlic and add to pasta. Remove salmon from the pan when finished.
  5. Add pasta mixture to same saute pan, warm for 1-2 minutes. Place in large serving bowl, top with salmon. Sprinkle with parmesan cheese and enjoy!

Zesty Salmon with Roasted Beets and Spinach

salmon-main.jpg

Recipe by Sara Buenfeld, originally published on BBC Good Food blog.

Ingredients:

  • 4 small fresh beetroots
  • 1½ tbsp oil
  • 1 tsp coriander seeds, lightly crushed
  • 2 skinless salmon fillets
  • 2½ small oranges: zest of 1, and juice of half
  • 1 garlic clove
  • 1 red onion, finely chopped
  • 4 handfuls baby spinach leaves
  • 1 avocado, thickly sliced
  • 3 tbsp pumpkin seeds

Method

  1. Heat oven to 350 F. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel.

  2. Bake for 45 mins or until the beetroots are tender. Remove from the oven, then top with the salmon and half the orange zest, and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.

  3. Meanwhile, cut the peel and pith from 2 oranges. Then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.

  4. Remove the parcel from the oven and carefully lift off the fish. Transfer beets into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

    Grilled Halibut with Pesto Sauce

    INGREDIENTS   

    • 3 cups fresh basil leaves
    • 4 cloves garlic
    • 3/4 cup Parmesan cheese, shredded
    • 1/2 cup olive oil
    • 1/4 cup pine nuts
    • 1/4 cup white wine
    • 4 halibut steaks
    •  salt and pepper, to taste

     

    INSTRUCTIONS

    1. To make pesto, combine basil, garlic, Parmesan cheese, olive oil and pine nuts in a food processor and mix until smooth. Reserve a ¼ cup for later use.
    2. Combine white wine and prepared pesto in a sealed bag and carefully shake to mix. Add halibut steaks. Refrigerate for 1 hour.
    3. Preheat grill to medium-high.
    4. Remove halibut from marinade and place on hot grill, drizzling fish with remaining marinade in bag. Sprinkle with salt and pepper, to taste.
    5. Grill 4-5 minutes per side (fish is done when it's opaque all the way through).
    6. Brush steaks with reserved ¼ cup of pesto sauce and serve!

    Source - http://everydaydishes.com/simple-food-recipes/halibut-pesto-skewer-recipe/

    Chili-Rubbed Salmon

    INGREDIENTS    Chili-Rubbed Salmon   4 salmon fillets  2 tbsp olive oil  3 tbsp packed brown sugar  1.5 tbsp chili powder  1 tsp ground cumin  1 tsp black pepper  1 tsp salt   Avocado Salsa   2 avocados, diced into 1 cm cubes  4 tbsp chopped cilantro  ½ cup cherry tomatoes, quartered  juice of one lime   INSTRUCTIONS    Chili-Rubbed Salmon   Pre-heat grill to medium heat.  Rinse salmon and pat dry. Brush salmon fillets with olive oil.  In a small bowl, combine brown sugar, chili powder, ground cumin and pepper. Spread generously over the salmon fillets.  Cook salmon on grill (over direct heat) for 12-15 minutes.   To Oven-Bake:   Pre-heat oven to 425°F.  Bake salmon on parchment-lined baking sheet for 12-15 minutes, until cooked through.   Avocado Salsa   Combine all ingredients and serve immediately

    INGREDIENTS

    Chili-Rubbed Salmon

    4 salmon fillets

    2 tbsp olive oil

    3 tbsp packed brown sugar

    1.5 tbsp chili powder

    1 tsp ground cumin

    1 tsp black pepper

    1 tsp salt

    Avocado Salsa

    2 avocados, diced into 1 cm cubes

    4 tbsp chopped cilantro

    ½ cup cherry tomatoes, quartered

    juice of one lime

    INSTRUCTIONS

    Chili-Rubbed Salmon

    Pre-heat grill to medium heat.

    Rinse salmon and pat dry. Brush salmon fillets with olive oil.

    In a small bowl, combine brown sugar, chili powder, ground cumin and pepper. Spread generously over the salmon fillets.

    Cook salmon on grill (over direct heat) for 12-15 minutes.

    To Oven-Bake:

    Pre-heat oven to 425°F.

    Bake salmon on parchment-lined baking sheet for 12-15 minutes, until cooked through.

    Avocado Salsa

    Combine all ingredients and serve immediately

    Poached Cod with Tomatoes

    INGREDIENTS   3 cups low-sodium chicken broth   1/2 medium red onion, very thinly sliced   2 cups cherry tomatoes, cut in half lengthwise, divided   1/2 pound small potatoes, preferably fingerling and purple, sliced into 1/4-inch rounds   3 sprigs basil, plus leaves for garnish   1/4 teaspoon red-pepper flakes   Coarse salt and freshly ground pepper   4 skinless cod fillets (4 ounces each)   4 ounces snap peas, trimmed and thinly sliced on the bias   1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving   Extra-virgin olive oil, for drizzling  DIRECTIONS   In a large saute pan with a tight-fitting lid, bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover, simmering about 7 minutes more.   Remove and discard basil sprigs. Add peas, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with olive oil, and serve with lemon wedges.

    INGREDIENTS 

    3 cups low-sodium chicken broth 

    1/2 medium red onion, very thinly sliced 

    2 cups cherry tomatoes, cut in half lengthwise, divided 

    1/2 pound small potatoes, preferably fingerling and purple, sliced into 1/4-inch rounds 

    3 sprigs basil, plus leaves for garnish 

    1/4 teaspoon red-pepper flakes 

    Coarse salt and freshly ground pepper 

    4 skinless cod fillets (4 ounces each) 

    4 ounces snap peas, trimmed and thinly sliced on the bias 

    1 teaspoon fresh lemon juice, plus 4 lemon wedges, for serving 

    Extra-virgin olive oil, for drizzling

    DIRECTIONS 

    In a large saute pan with a tight-fitting lid, bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes, and 2 teaspoons salt to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover, simmering about 7 minutes more. 

    Remove and discard basil sprigs. Add peas, remaining 1/2 cup tomatoes, and lemon juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with olive oil, and serve with lemon wedges.

    Soy-Glazed Salmon with Cucumber-Avocado Salad

    Ingredients

    • 1 tablespoon honey
    • 2 1/2 teaspoons low-sodium soy sauce
    • 1/2 teaspoon cornstarch
    • 4 6 -ounce skinless center-cut salmon fillets
    • 1 teaspoon sesame oil
    • Kosher salt
    • 2 tablespoons rice vinegar (not seasoned)
    • 1 tablespoon mayonnaise
    • 1 medium English cucumber, quartered lengthwise and sliced
    • 3 scallions, thinly sliced
    • 1 avocado, halved, seeded and chopped
    • Jarred pickled ginger, for serving (optional)

    Method

    1. Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
    2. Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
    3. Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.

    http://www.foodnetwork.com/recipes/food-network-kitchens/soy-glazed-salmon-with-cucumber-avocado-salad-recipe.html

    Grilled Salmon with Tomatoes & Basil

    Ingredients

    • 2 cloves garlic, minced
    • 1 teaspoon kosher salt, divided
    • 1 tablespoon extra-virgin olive oil
    • 1 whole wild salmon fillet (also called a “side of salmon,” about 1 1/2 pounds; see Tips)
    • 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
    • 2 medium tomatoes, thinly sliced
    • 1/4 teaspoon freshly ground pepper

    Method

    1. Preheat grill to medium.
    2. Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef's knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
    3. Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
    4. Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.

    http://www.eatingwell.com/recipe/250116/grilled-salmon-with-tomatoes-basil/

    Blackened Rockfish with Garlic Lime Butter

    Ingredients

    For the blackening seasoning:

    • 1 1/2Tablespoon paprika
    • 1Tablespoon onion salt
    • 1Tablespoon garlic powder
    • 1Teaspoon thyme
    • 1Teaspoon cayenne pepper
    • 1Teaspoon black pepper

    For the rockfish:

    • 1  lime
    • 2Tablespoons butter, at room temperature
    • 2Tablespoons fresh cilantro, chopped
    • 2  garlic cloves, minced
    • 2Tablespoons canola oil
    • 2  rockfish fillets

    Method

    For the blackening seasoning:

    1. Combine paprika, onion salt, garlic powder, thyme, cayenne pepper, and black pepper. Set aside.

    For the rockfish:

    1. Grate 1 teaspoon zest from the lime into a bowl. Then cut the lime in quarters. Squeeze all the juice from the lime into the bowl. Add 2 tablespoons butter, 2 tablespoons chopped cilantro, and 2 garlic cloves finely chopped. Set aside.
    2. Heat oil in a large skillet. Rub the blackening seasoning all over the rockfish fillets. Add the fish to the hot oil and cook until the spice rub becomes dark and crusty. Flip then cook until fillets flake with gentle pressure — about another 2 minutes. When done cooking, transfer the fish to a plate and immediately top each fillet with flavored butter.

    http://www.thedailymeal.com/recipes/blackened-rockfish-garlic-lime-butter-recipe

    Superfood Coconut Curry Salmon Salad

    Ingredient

    • Coconut oil or olive oil cooking spray, for the baking dish

    Salmon Marinade:

    • 1 pound wild salmon fillet
    • 1 tablespoon extra-virgin olive oil
    • 1/2 teaspoon curry powder (add more if desired!)
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon dried oregano, or 2 tablespoons fresh oregano
    • 2 teaspoons reduced-sodium tamari soy sauce

    Coconut Curry Dressing:

    • 1 tablespoon unrefined coconut oil, at room temperature
    • 1 teaspoon curry powder
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon raw or manuka honey
    • 2 tablespoons reduced-sodium tamari soy sauce

    Salad:

    • 2 cups lacinato kale leaves, finely chopped
    • 2 cups cooked quinoa
    • 1/4 red onion, thinly sliced

    Method

    1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.
    2. In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes.
    3. Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.
    4. Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to combine.

    http://www.epicurious.com/recipes/food/views/superfood-coconut-curry-salmon-salad-56389609

    Broiled Salmon with Chermoula Herb Crust

    Ingredients

    • Use the chermoula in this week's basket, or make it using:
    • 1/2 cup packed fresh cilantro leaves, finely chopped (plus more for garnishing)
    • 2 tablespoons extra virgin olive oil
    • 2 large garlic cloves, pressed
    • zest of 1 lemon
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon drained capers, finely chopped
    •  
    • 1 to 1.25 lbs (roughly 16-20 ounces) center-cut piece of Alaskan King salmon
    • kosher sea salt
    • freshly ground black pepper
    • fresh lemon wedges or slices, for serving

    Method

    1. Prepare the Chermoula Paste: In a medium bowl, combine the finely chopped cilantro, pressed garlic, lemon zest, lemon juice, and chopped capers with a fork until a smooth pesto-like paste forms.
    2. Preheat the oven broiler to high and place the oven rack about 5-6 inches below the flame. Line a sheet pan with aluminum foil. Pat the salmon dry with a paper towel on both sides and place skin-side down on the center of the sheet pan. Season the salmon with salt and freshly ground black pepper. Spoon the chermoula paste on top of the salmon and using your spoon or hands, spread it into an even thick layer, so that it is coats the entire surface of the salmon.
    3. Broil the salmon for 8 to 10 minutes (depending on the thickness of your piece of salmon, this time will vary) or until it flakes easily with a fork (I prefer to cook my salmon, especially when it is of such high quality, so that it is still slightly pink in the very center - medium well - but cook it according to your own preference!).
    4. Using a sharp knife, slice and serve the salmon. Garnish with chopped cilantro and lemon wedges or slices.

    http://www.abeautifulplate.com/weeknight-broiled-salmon-with-chermoula-herb-crust/

    Salmon Sandwich

    Ingredients

    • two salmon portions
    • arugula micro greens or any other greens
    • store bought tzatziki
    • 1 tbsp Vegenaise (or mayo)
    • 1 tbsp Sriracha sauce
    • cucumber slices
    • 1 tbsp capers
    • pickled jalapeño slices
    • ¼ red onion, thinly sliced
    • whole grain buns
    • salt and pepper to taste

    Method

    1. Preheat the grill. Season salmon with salt and pepper. Grill 7 minutes on each side. Tip: You can prepare the salmon any way you prefer such as broil, bake or pan sear. I cooked my salmon on cedar planks. If you do the same make sure to soak the planks in water for at least 1 hour.
    2. Once the salmon is cooked, flake it roughly.
    3. Prepare spicy mayo by mixing Vegenaise and Sriracha in a bowl, adding more Sriracha to make it spicier.
    4. To arrange sandwich number one: Spread tzatziki over the bun, top with arugula, capers, red onion and cucumber slices. Arrange salmon on top.
    5. To arrange the spicy sandwich: Spread spicy mayo over the bun, top with arugula, capers, red onion and jalapeño slices. Arrange salmon on top.
    6. Enjoy!

    http://foodwinethyme.com/salmon-sandwich-2-0/

    Chili-Rubbed Salmon with Avocado Salsa

    Ingredients

    Chili-Rubbed Salmon

    • 4 salmon fillets
    • 2 tbsp olive oil
    • 3 tbsp packed brown sugar
    • 1.5 tbsp chili powder
    • 1 tsp ground cumin
    • 1 tsp black pepper
    • 1 tsp salt

    Avocado Salsa

    • 2 avocados, diced into 1 cm cubes
    • 4 tbsp chopped cilantro
    • ½ cup cherry tomatoes, quartered
    • juice of one lime

    Method

    Chili-Rubbed Salmon

    1. Pre-heat grill to medium heat.
    2. Rinse salmon and pat dry. Brush salmon fillets with olive oil.
    3. In a small bowl, combine brown sugar, chili powder, ground cumin and pepper. Spread generously over the salmon fillets.
    4. Cook salmon on grill for 6-8 minutes per side.

    To Oven-Bake:

    1. Pre-heat oven to 425°F.
    2. Bake salmon on parchment-lined baking sheet for 12-15 minutes, until cooked through.

    Avocado Salsa

    1. Combine all ingredients and serve immediately

    http://sweetpeasandsaffron.com/2014/08/chili-rubbed-salmon-with-avocado-salsa.html

    Alaska Fish Tacos with Citrus Salsa and Cabbage Slaw

    Ingredients

    Taco

    • 1/3 cup olive oil
    • 1 Tablespoon ancho or New Mexico chile powder
    • 1 Tablespoon fresh lime juice
    • Kosher salt and freshly ground black pepper
    • 4 Alaska Halibut or Cod fillets (4-ounces each)
    • 4 small (6-inch) flour or corn tortillas, lightly grilled
    • Cabbage Slaw (recipe follows)
    • Cilantro Crema (recipe follows) 

    Cabbage Slaw:

    • 2 cups finely shredded green cabbage
    • 1/2 cup thinly sliced red bell pepper
    • 1/3 cup thinly sliced red onion
    • 1/4 cup finely sliced basil or mint leaves
    • 1 Tablespoon seasoned rice wine vinegar
    • 2 Tablespoons olive oil
    • Kosher salt and freshly ground black pepper

    Combine all ingredients but the salt and pepper in a bowl. Gently toss, and then season to

    taste with salt and pepper. This may be prepared a day in advance and kept covered and

    refrigerated.

    Citrus Salsa: 

    • 3 medium navel oranges, peeled and segmented and membrane removed
    • 1 lemon, peeled and segmented and membrane removed
    • 1 lime, peeled and segmented and membrane removed
    • 1 teaspoon chopped fresh cilantro
    • 1 teaspoon seeded and minced serrano chile
    • 2 teaspoons seasoned rice wine vinegar
    • 1 Tablespoon olive oil
    • Kosher salt and freshly ground pepper

    Combine the citrus segments in a bowl. Add all the other ingredients and gently toss to

    combine. Season with salt and pepper.

    Cilantro Crema:

    • 1/4 cup chopped fresh cilantro
    • 1 cup Mexican Crema, crème fraiche or sour cream
    • Lime juice
    • Kosher salt and freshly ground black pepper

    Mix cilantro and crema together. Season to your taste with drops of fresh lime juice, salt

    and pepper

    Method

    1. Prepare a charcoal fire or preheat a stovetop grill.
    2. In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper.  Brush liberally on the Alaska Halibut or Cod fillets. Grill, cooking just until fish is opaque throughout.
    3. To assemble tacos: Place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Crema. Fold over to eat.

    http://www.wildalaskaseafood.com/recipesdb/?recipeId=Mjg5

    Garlic Butter Salmon

    Ingredients

    • 5 cloves garlic, minced
    • 1/4 c. grated Parmesan, plus more for serving
    • Juice of 1 lemon
    • 1 tsp. Italian seasoning
    • 4 tbsp. melted butter
    • kosher salt
    • 3 zucchini, cut into half moons
    • 2 tbsp. extra-virgin olive oil
    • 4 6-oz. salmon fillets
    • Freshly ground black pepper
    • Torn fresh parsley, for garnish

    Method

    1. Preheat oven to 375 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
    2. Make parchment packs: Cut four sheets of parchment. Place 1/4 of the zucchini in the middle and drizzle with 1/2 tablespoon olive oil and fillet of salmon.
    3. Brush salmon with garlic butter marinade and season with pepper.
    4. Bring two sheets together and fold down over salmon, then tightly roll up sides. Repeat until you have four packs. Transfer to a baking sheet.
    5. Bake salmon until cooked through, 15 minutes.
    6. Open packs, garnish with parsley and Parmesan, and serve.

    http://www.delish.com/cooking/recipe-ideas/recipes/a47573/garlic-butter-salmon-recipe/

    Broiled Salmon with Scallions and Sesame

    Recipe from bonappetit.com

    Ingredients

    • 2 garlic cloves, thinly sliced
    • 3 tablespoons fresh lime juice
    • 2 tablespoons soy sauce
    • 2 teaspoons honey
    • 1 tablespoon plus 2 teaspoons vegetable oil
    • ½ teaspoon sesame seeds, plus more for serving
    • 3 8-ounce skin-on center-cut salmon fillets
    • Kosher salt
    • 1 bunch scallions
    • 1 Fresno chile, thinly sliced

    Method

    1. Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.

    2. Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.

    http://www.bonappetit.com/recipe/broiled-salmon-with-scallions-and-sesame

    Salmon Roasted in Butter

    Ingredients

    • 4 tablespoons (1/2 stick) butter
    • 4 tablespoons minced chervil, parsley or dill
    • 1 salmon fillet, 1 1/2 to 2 pounds
    •  Salt and freshly ground black pepper to taste
    •  Lemon wedges

    Method

    1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
    2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
    3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

    http://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter

    Poached Cod with Parsley Sauce

    • 2 tablespoons unsalted butter
    • 1 strip lemon peel (3 inches)
    • 2 tablespoons all-purpose flour
    • 1/4 cup plus 2 teaspoons fresh lemon juice (about 2 lemons)
    • 1/2 cup whole milk
    • 4 cod fillets (5 ounces each), skinned
    • 1/2 cup homemade or store-bought fish or vegetable stock
    • Coarse salt
    • 3/4 cup finely chopped fresh flat-leaf parsley, plus sprigs for garnish
    • 2 tablespoons finely chopped fresh chives

    Method

    1. Melt butter over medium heat in a small saucepan. Add flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in milk in a slow, steady stream; whisk until incorporated. Whisk in stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in parsley and chives.

    2. Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium saute pan or other wide straight-sided pan. Place fillets in liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.

    3. Reheat sauce over medium-low heat, if necessary, and add remaining 2 teaspoons lemon juice. Gently lift fillets from liquid with a slotted spatula; place a fillet on each of four plates. Spoon one-quarter of sauce over each serving, and garnish with a parsley sprig.

    http://www.marthastewart.com/1050393/poached-cod-parsley-sauce