Asian Garlic Grilled Salmon

Summer is here!

So why not get the grill out and have some fun.. :-)  It will be great to enjoy a dinner out in the garden with family and friends on this hot summer evenings.

What I have for you today is a secret restaurant recipe by Red Lobster - Asian Garlic Grilled Salmon served with a sweet and spicy Asian garlic sauce.  You can easily prepare this same recipe using swordfish or mahi-mahi.

Serve your smoke salmon with fresh vegetable salad - recipe at the bottom.

Red Lobster Asian Garlic Grilled Salmon

1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish Ingredients:

4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Place all sauce ingredients in a microwave safe bowl, stir well.
Cover the bowl with a damp paper towel and microwave on full power
for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking
spray and season with salt and pepper. Cook fish 3-5 minutes on
each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves 4
Source : Red Lobster


Fresh Vegetable Salad

Serves 8
1/2 cup cider vinegar 
1/4 cup oil
1/2 teaspoon prepared mustard 
1/2 teaspoon salt 
1/4 teaspoon pepper 
2 -3/4 pounds unpeeled medium red potatoes
3 medium carrots, cut into thin 2-inch sticks
3 ribs celery, sliced
3 green onions with tops, chopped
6 radishes, sliced
4 tomatoes, quartered


Combine vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.

Cook potatoes just until tender. Cool 5 minutes. Cut into bite-size pieces.
Combine in large salad bowl with carrots, celery, onions and radishes. Shake dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato wedges.

Durty Nelly's Seafood Chowder

Don't know about you, but for me, there's nothing more comforting on my sick days than a bowl of steaming hot, thick and creamy seafood chowder hehe ;-)

2 large boiling potatoes, diced
1 1/2 cups diced onion
1 1/2 cups diced carrot
1 1/2 cups diced celery
1/4 cup plus 2 tablespoons butter, divided
1 quart water
1 1/2 tablespoons fish base, preferably Minor's
1 cup whipping cream
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 cup flour
8 ounces boneless firm white fish fillet, such as haddock or cod,
cut into bite-sized pieces
6 ounces shrimp
6 ounces scallops
Salt and pepper

In a large pot of simmering water, boil the potatoes just until
tender. Drain and set aside.

In a large, heavy-bottomed saucepot, sauté the diced onion, carrot
and celery in 2 tablespoons butter until the vegetables are
softened, stirring constantly to avoid coloring. Add the water and
bring to a boil. Reduce to a simmer and whisk in the fish base. Add
the potatoes, cream, dill, thyme and pepper.

In a separate pan, melt the remaining one-fourth cup butter over
medium heat. Add the flour, stirring constantly, and cook for 2 to
4 minutes to make a roux. Whisk the roux into the chowder and
continue to cook until thickened over medium high heat,
approximately 2 to 4 minutes after the mixture has reached a boil.

Add the haddock, shrimp and scallops to the chowder just before
serving, and simmer until the seafood is fully cooked, about 5
minutes. Season with salt and pepper to taste.

Serves 8

Source : LA Times

Ciopinot's 'No Work' Cioppino

This is a 5 star restaurant secret recipe for Cioppino.

I'm sure you are saying "What is Cioppino?"  Well, it's a fish stew
that originated in San Francisco and is considered an
Italian-American dish.

This recipe comes from Ciopinot in San Luis Obispo, California.  On
the menu they call this dish "No Work Cioppino".  Once you have all
simple steps and it makes for a delicious dinner.

1 onion, thinly sliced  
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Salt
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut
into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

In a medium, heavy-bottom pot heated over medium-high heat, add the
oil, then stir in the onions, leeks, garlic, parsley, bay leaf,
oregano, thyme, pepper and saffron. Cook, stirring frequently,
until the onion is translucent and the herbs are fragrant, 6 to 8
minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer
gently to develop the flavors, 30 to 45 minutes. Thin if desired
with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and
1 tablespoon hot sauce, or to taste. The cioppino base can be made
ahead of time to this point; remove from heat, cover and
refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer
gently just until the fish and shellfish are firm and opaque, about
10 minutes. Uncover the pot and remove from heat. Stir in the
chopped cold butter, stirring just until the butter melts to add a
little richness to the broth. This makes about 5 cups cioppino.

Ladle the cioppino into wide bowls, garnishing each serving with
freshly chopped basil and oregano. Serve immediately.

Servings: 4
Source: LA Times