Cod Fillets Cabbage and Dill

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Cod Fillets thawed
Splash of Oil
Flour to coat
Salt and Pepper
1 Tbsp Butter
¼ c Yellow Onion diced
2 c Green Cabbage shredded
2 Tbsp Fresh Dill chopped
½ c Chicken Broth
½ c cream cheese cut into cubes

Course

Main Dish

Servings

People

Ingredients

12 oz Coleson’s Catch Cod Fillets thawed
Splash of Oil
Flour to coat
Salt and Pepper
1 Tbsp Butter
¼ c Yellow Onion diced
2 c Green Cabbage shredded
2 Tbsp Fresh Dill chopped
½ c Chicken Broth
½ c cream cheese cut into cubes

Instructions

Dry the cod fillets with paper towel, season with salt and pepper and dust with flour. Sauté in oil, set aside.
In a saucepan sauté the onion in butter until clear. Add the cabbage and broth and cover.
Cook until al dente and add the dill and cream cheese turn off heat stir and cover. After a few minutes stir again. The cream cheese should be mostly melted but not all the way.
Place the cod in a shallow bowl and cover with the cabbage.

Mussels on the Half Shell with Yukon Potatoes and Dill

Course

Appetizer

Cook Time

10-12 minutes

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
1 c Yukon Gold Potato finely diced
2 Tbsp Butter
2 Tbsp Shallot minced
¼ c Chicken Broth
2 Tbsp Fresh Dill chopped
⅔ c Sour Cream
Salt and Pepper to taste

Course

Appetizer

Cook Time

10-12 minutes

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
1 c Yukon Gold Potato finely diced
2 Tbsp Butter
2 Tbsp Shallot minced
¼ c Chicken Broth
2 Tbsp Fresh Dill chopped
⅔ c Sour Cream
Salt and Pepper to taste

Instructions

Melt the butter in a large sauté pan. Add potatoes and shallots; sauté until tender.
Add broth, dill, salt, and pepper and toss.
Divide and place on top of mussels.
Bake at 400° for 10-12 minutes or until heated through.
Top with sour cream.

Cold Poached Coho Salmon Fillets with Roasted Garlic Hummus

Course

Main Dish

Servings

People

Ingredients

1 package Coho Salmon Fillets thawed
⅔ c water
1 lemon quartered
½ tsp Salt
½ c garlic cloves tossed in oil peeled
½ c olive oil depending on taste—if you like strong olive flavor use extra virgin—I like it mild and use pure olive oil
1 can garbanzo beans
¼ c Lemon Juice
1 tsp Salt
½ tsp pepper
¼ c Fresh Dill chopped
2 c romaine lettuce shredded
1 Tbsp Lemon Juice
pinch of salt
Garnish suggestions: Tomatoes cucumber, kalamata olive, feta cheese, olive oil drizzle....

Course

Main Dish

Servings

People

Ingredients

1 package Coho Salmon Fillets thawed
⅔ c water
1 lemon quartered
½ tsp Salt
½ c garlic cloves tossed in oil peeled
½ c olive oil depending on taste—if you like strong olive flavor use extra virgin—I like it mild and use pure olive oil
1 can garbanzo beans
¼ c Lemon Juice
1 tsp Salt
½ tsp pepper
¼ c Fresh Dill chopped
2 c romaine lettuce shredded
1 Tbsp Lemon Juice
pinch of salt
Garnish suggestions: Tomatoes cucumber, kalamata olive, feta cheese, olive oil drizzle....

Instructions

In a medium sauté pan, boil the water, squeeze in the lemon juice, add the lemon and salt. Place the salmon fillets flesh side down and simmer covered for 4-5 minutes depending on thickness.
Remove the fish and place on a plate flesh side down and cool. Peel off the skin and chill.
Roast the garlic on a sheet pan in a 350° oven until golden brown, 15-20 minutes. I like to roast it slow so the garlic is cooked through. In a hotter oven, it will brown but still be raw in the middle.
Put the rinsed garbanzo beans, garlic, lemon juice, salt and pepper in a food possessor and puree smooth. Slowly add the olive oil, allowing it to be absorbed by the puree. If it gets too thick add more lemon or water depending on taste.
Add chopped garlic and adjust seasonings.
Chill, overnight is best.
Toss the shredded romaine with salt and lemon juice. Place on 2 plates, put a mound of the hummus in the middle and drape with strips of salmon.
Garnish at will.

Recipe Notes

I used a can of garbanzo beans because that is how they are sold and I would rather have left over hummus than plain beans. If you are going to soak dry beans, you can make less.

Red Skin Potato and Leek Salad

Servings

People

Ingredients

2 c red skin potatoes diced
1 c Leeks diced
4 hard-boiled eggs diced
1/2 c Black Olives sliced
2 Tbsp Fresh Dill chopped
1/2 to 3/4 c Mayonnaise
Salt and Pepper

Servings

People

Ingredients

2 c red skin potatoes diced
1 c Leeks diced
4 hard-boiled eggs diced
1/2 c Black Olives sliced
2 Tbsp Fresh Dill chopped
1/2 to 3/4 c Mayonnaise
Salt and Pepper

Instructions

In a saucepan cover the potatoes and leeks with just enough salted water to cover and simmer until tender but firm, drain and cool.
Add other ingredients and chill.