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Coho Salmon Fillets with Roasted Fennel Root

Print Recipe
Coho Salmon Fillets with Roasted Fennel Root
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Coho Salmon Fillets - Flash Frozen
Instructions
  1. Pre heat oven to 400°
  2. Season salmon fillets with salt then coat with olive oil.  
  3. In a bowl toss the fennel, onion and carrot with salt, pepper and olive oil.
  4. Chop the caraway seed, garlic and zest until it is a paste, adding a little olive oil. Place the salmon flesh side down on one side of a greased sheet pan and spread the fennel mixture out along side it.  
  5. Roast in the oven stirring the vegetables occasionally until tender and slightly brown.
  6. Once the salmon flesh is golden, turn it over and spread a bit of the caraway past on top.
  7. Toss the rest of it with the vegetables and continue to cook.
  8. If the salmon is thin it might be done before the vegetables, if so, remove it.  
Recipe Notes

Serve with a side salad.

Filed Under: Finfish, Moderate Flavor, Salmon, Spring Recipes

Rice Salad

Print Recipe
Rice Salad
Course Salad
Servings
People
Ingredients
  • 3 cups cooked rice
  • 1/4 c Green Bell Pepper diced
  • 1/4 c Red Bell Pepper diced
  • 1/4 c Red Onion diced
  • 1 Tbsp Lemon Zest
  • 1 Tbsp Mint chopped
  • Salt and Pepper
  • 1/2 c olive oil
Course Salad
Servings
People
Ingredients
  • 3 cups cooked rice
  • 1/4 c Green Bell Pepper diced
  • 1/4 c Red Bell Pepper diced
  • 1/4 c Red Onion diced
  • 1 Tbsp Lemon Zest
  • 1 Tbsp Mint chopped
  • Salt and Pepper
  • 1/2 c olive oil
Instructions
  1. Mix all ingredients and chill overnight.

Filed Under: Salads and Side Dishes Tagged With: Simple, Summer Seafood Recipes

Moroccan Prawns

Print Recipe
Moroccan Prawns
Course Appetizer
Servings
People
Ingredients
  • 1 lb peeled and de-veined prawns
  • 24 Green Pimento Stuffed Olives
  • 2/3 c White Wine
  • a pinch of saffron
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest finely grated
  • 2 Tbsp Parsley chopped
  • Salt and Pepper
  • 1 large red onion
Course Appetizer
Servings
People
Ingredients
  • 1 lb peeled and de-veined prawns
  • 24 Green Pimento Stuffed Olives
  • 2/3 c White Wine
  • a pinch of saffron
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest finely grated
  • 2 Tbsp Parsley chopped
  • Salt and Pepper
  • 1 large red onion
Instructions
  1. Bring the white wine, saffron and garlic to a boil. Let it cool, then add the lemon zest and parsley.
  2. Form the prawns into circles putting an olive in the center.
  3. Place the items on the stick in an onion, prawn, and onion pattern.
  4. Cover with the marinade and chill overnight.
Recipe Notes

Don't leave the prawn with the shells and tails on-- they catch on fire.

Filed Under: Shrimp Tagged With: Simple, Summer Seafood Recipes

Spinach Salad with Lemon and Basil Dressing and Olive Tray

Print Recipe
Spinach Salad with Lemon and Basil Dressing and Olive Tray
Course Salad
Servings
People
Ingredients
  • 4 c Spinach Leaves
  • 2/3 c Cucumber sliced
  • 2/3 c quartered artichoke hearts
  • 2/3 c Feta cheese dressing:
  • 1/3 c red wine vinegar
  • 2/3 c olive oil
  • 1 Tbsp garlic chopped
  • 3 Tbsp Basil chopped
  • 3 Tbsp Lemon Zest
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
Course Salad
Servings
People
Ingredients
  • 4 c Spinach Leaves
  • 2/3 c Cucumber sliced
  • 2/3 c quartered artichoke hearts
  • 2/3 c Feta cheese dressing:
  • 1/3 c red wine vinegar
  • 2/3 c olive oil
  • 1 Tbsp garlic chopped
  • 3 Tbsp Basil chopped
  • 3 Tbsp Lemon Zest
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
Instructions
  1. Dressing:
  2. Mix all ingredients. Will keep chilled for weeks.
Recipe Notes

A side dish of olives will provide more garnishes. Your favorite deli will have many to choose from. Select at least three.

Filed Under: Salads and Side Dishes Tagged With: Simple, Winter

Chickpea, Lemon and Garlic Soup

Print Recipe
Chickpea, Lemon and Garlic Soup
Course Soup
Cook Time 5 minutes
Servings
People
Ingredients
  • 2 c cooked chickpeas
  • 1/2 c Yellow Onion diced
  • 1/4 c olive oil
  • 4 c Chicken Broth
  • 2 Tbsp garlic chopped
  • 1/4 c Lemon Juice
  • 1 Tbsp Lemon Zest
  • 1/4 c Dill chopped
  • Salt and Pepper
Course Soup
Cook Time 5 minutes
Servings
People
Ingredients
  • 2 c cooked chickpeas
  • 1/2 c Yellow Onion diced
  • 1/4 c olive oil
  • 4 c Chicken Broth
  • 2 Tbsp garlic chopped
  • 1/4 c Lemon Juice
  • 1 Tbsp Lemon Zest
  • 1/4 c Dill chopped
  • Salt and Pepper
Instructions
  1. Sauté the onions in the olive oil, add all ingredients and bring to a boil.
  2. Simmer for 5 minutes and adjust seasoning.
Recipe Notes

As a side dish, cook using only 1 c of chicken broth to make it thicker. Or you may add prawns for a better presentation.

Filed Under: Salads and Side Dishes Tagged With: Simple

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