Salmon Salad with Shallot Vinaigrette

Ingredients for salad:
1 lb. mixed greens
4-6 oz. smoked salmon, chopped
1 grapefruit, peeled and chopped
½ cup fennel, chopped
¼ cup shallots, fried

Shallot Vinaigrette:
1 shallot, diced
¾ cup olive oil
¼ cup white wine vinegar
3 Tbsp. lemon juice
2 Tbsp. orange juice
¼ tsp. lemon zest
Salt and pepper to taste

Method:
In a large bowl, add the mixed greens, smoked salmon, grapefruit, fennel, and fried shallots together and toss well.

In a separate bowl, combine diced shallots, olive oil, white wine vinegar, lemon juice, and orange zest and stir evenly.

Add salt and pepper to taste.

Transfer the salad to plate with the shallot vinaigrette and serve.
Serves  4

Smoked Salmon Cream Cheese

Ingredients:
6 oz. salmon, chopped
8 oz. plain cream cheese
2 oz. capers
¼ cup red onion, finely chopped
1 lemon, zested and juiced
Salt and pepper to taste

Method:
In a medium bowl, stir cream cheese until it is no longer in a hard form or soften completely.

Then add the remaining ingredients until creamy and smooth. Spread the smoked salmon cream cheese on toast or flatbread and serve.
Serves  4-6

Bourbon Glazed Salmon

Ingredients:
3 Tbsp. brown sugar
3 Tbsp. bourbon
2 Tbsp. tamari
1 Tbsp. fresh ginger, grated
1 Tbsp. lime juice
3 garlic cloves, minced
¼ tsp. ground black pepper
4 6-oz. salmon fillets
Green onion, diced
Sesame seeds

Method:
Combine first seven ingredients in a shallow bowl. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.

Heat a large nonstick skillet over medium-high heat. Coat pan with oil. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.
Serves 4

Rock Fish Tacos

Ingredients:
Rock fish tacos
8 small corn tortillas
1 large rockfish, skin removed (about 1.5 lb)
Cajun seasoning, to taste

Pico
2 tomatoes, seeded and diced
2 jalapenos
½ cup diced red onion
1/3 cup chopped cilantro
1 cup diced pineapple
½ tablespoon lime juice
Salt and pepper to taste

Chipotle aioli
1 cup mayo
1 lemon, zested and juiced
¼ can chipotle in adobo
1 teaspoon salt

Slaw
1 head cabbage, shredded
2 carrots, shredded
½ red onion, sliced

Method:
Add the olive oil to a large sauté pan over medium high heat. Season the fish with Cajun seasoning, salt and pepper. Add the fish to the pan and cook until cooked through and flaky, about 4-5 minutes.
Separately combine ingredients for the pico, aioli, and slaw.
Divide fish among tacos and serve topped with pico, aioli, and slaw.

Serves 4

Halibut Ceviche

Ingredients:
1 lb. halibut, diced into small cubes
1 cup lime juice
1 cup orange juice
1 red onion, sliced thinly
2 tomatoes, seeded and diced
1 jalapeno, seeded and diced
1 avocado, diced
Salt

Method:
Slice the red onion very thinly, salt generously, and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry. Place fish, onion, jalapeno, orange, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer and more “cooked” the fish will become.

Before serving, toss in the avocado and tomato and gently mix. Taste for salt and add more if necessary.
Serves 4