+ RECIPES
Our Favorite
SEAFOOD DINNERS
YOU DON’T HAVE TO LIVE ON THE OCEAN TO ENJOY SEAFOOD! WE’VE ROUNDED UP OUR FAVORITE RECIPES FROM FRIENDS, READERS AND OUR RECIPE BOX. ENJOY!
Smoked Garlic Lemon Shrimp BY DAVE BOATWRIGHT
1 pound of shrimp, preferably 26/30 (large, raw, peeled, tail-on) One lemon 1 tbl black pepper 1 tbl salt 2 tbl minced garlic 1 tsp chili flakes (optional) Put rinsed shrimp in a bowl, cut lemon in half and squeeze juice into the bowl. Add salt, pepper, garlic, and chili flakes.
Mix everything together and then lay the mixture in a cast iron skillet. Place the skillet in the smoker at 225 degrees (in the oven at 250 or a on a grill on low heat) and cook until the shrimp barely start to turn pink. Pour in 2 tbl of cooking wine (I use Mirin) and 8 tbl (one cube) of butter, sliced into chunks. Keep on cooking until the shrimp are done, usually 15-20 more minutes. The shrimp will be a uniform pink. Garnish with a bit of chopped parsley, or my favorite, cilantro. It’s fun to just bring the skillet in and serve it right out of that!
Easy Baked Herb Salmon BY KRISTINA CASE
1 1/2 lb piece of fresh (not frozen) salmon cut into 3-4 equal sections 2 tbl butter, melted 1 tbl olive oil 3 cloves garlic, minced 2 tbl fresh lemon juice Fresh lemon slices 2 tsp chopped fresh thyme leaves 1 tbl fresh parsley, chopped and divided 1/2 tsp salt 1/8 tsp black pepper Preheat oven to 400F degrees. Line a baking sheet with parchment paper or Silpat® liner. Arrange salmon, skin side down. Letting the salmon come to room temperature before baking will make it cook more evenly. In a small bowl, combine melted butter, olive oil, minced garlic, lemon juice, chopped thyme, and ½ tablespoon chopped parsley. Spread butter mixture over top of salmon. Bake for 15-20 minutes- just until salmon is cooked and flaky. Remove from oven and serve with slices of lemon on top of each section and sprinkle with remaining fresh parsley.
SALMON BUYING TIPS Although May & June are the months you’ll see more salmon in grocery stores because that’s when it's caught fresh, stores carry salmon all year round. I buy it at the butcher’s counter rather than the freezer. You might pay a little more, but it’s worth the flavor. My favorites are King which is rich and high in fat or Sockeye, a leaner, bright red flesh that has great flavor. If you prefer a milder flavor, go with Coho or Atlantic.
February-April 2021 | ogdenconnection.com 53
