Tarragon Mustard
Mussel Meat Entrée Salad
Mussel Meat Entrée Salad
Servings 2 People
Ingredients
- 12 oz Coleson's Catch Mussel Meat
- 4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce)
- 1 cup Feta Cheese crumbled
- 1/2 cup pine nuts roasted
- 1/2 cup Cucumber diced seeded and peeled
- 1 cup balsamic vinaigrette
- Vinaigrette recipe:
- 1/2 cup balsamic vinegar
- 1/2 cup pure olive oil not extra virgin
- 1 Tbsp. Shallots minced
- 1 Tbsp. garlic minced
- 1 Tbsp. Basil chopped
- 1/4 cup moist sun dried tomatoes chopped
- 1 Tbsp. Dijon mustard
- Salt & Pepper
Instructions
- Mix vinaigrette recipe ingredients 24 hours before using.
- Marinate the mussels in the vinaigrette for 1-2 hours.
- Then assemble the salad by tossing together with the remaining ingredients.
Notes
This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!
Gravlox
Gravlox
Servings 4 People
Ingredients
- 2 pkgs Coleson’s Catch Salmon Fillets
- 1/4 cup Salt
- 1/2 cup Sugar
- 1 bunch fresh dill chopped
- 2 tsp. white pepper
- Sauce:
- 5 Tbsp Oil
- 2 Tbsp Champagne Vinegar
- 2 Tbsp Sugar
- 2/3 tsp Salt
- 5 Tbsp Dijon mustard
- 5 Tbsp Minced Fresh Dill
Instructions
- Mix salt, sugar, and pepper.
- Place half the salmon, skin side down, in a glass or stainless steel pan and sprinkle half the mixture over the flesh of the salmon.
- Spread the dill over the salmon.
- Sprinkle the other half of the mixture over the remaining salmon flesh, and quickly flip it over top of the salmon in the dish.
- The skin side should be up, the two flesh sides together.
- If the pieces do not match in shape, place the thick side against the thin side.
- Cover the fish with a piece of plastic and then foil.
- Place a light weight, such as a cutting board, on top and refrigerate.
- The salmon will release liquid during the next 48 hours; drain off.
- Turn the salmon twice a day.
Notes
To serve, cut into thin slices and cut off the skin (like lox). Serve with the sauce. Make the sauce by blending all ingredients except dill. Stir in the dill.
Additional Comments: Gravlox will keep for two weeks.
Chilean Sea Bass with Mustard Caper Sauce
Chilean Sea Bass with Mustard Caper Sauce
Servings 2 People
Ingredients
- 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
- Mustard Caper Sauce:
- 1/4 cup dry sherry
- 1 tbsp garlic chopped
- 1 tbsp Shallot or Red Onion chopped
- 1/4 cup Chicken Stock
- 3/4 cup Heavy Cream
- 1 tbsp Roux
- 3 tbsp Dijon mustard
- 3 tbsp capers
- 1 tsp Lemon Juice
Instructions
- Simmer the first 4 ingredients for 5 minutes.
- Add cream and bring to a boil.
- Thicken with roux and simmer 3 minutes.
- Add final ingredients and heat through.
- Adjust salt and pepper to taste.