Salad

Louis Kemp Crab Delights Flake Style surimi seafood Number of Servings:  4 Ingredients:  1 cup dried, cheese-filled tortellini 2 Tbsp. sour cream ¼ cup mayonnaise 2 Tbsp. chopped parsley 1 ½ tsp. fresh chopped dill 1 Tbsp. fresh lemon juice ½ cup asparagus, blanched & cut in 1-inch pieces ½ cup thinly sliced radish ½ cup thinly sliced celery 2 Tbsp. sliced green onion 1 – 8 oz. package Louis Kemp Crab Delights® Flake Style Instructions:  Cook tortellini per instructions on package, drain & rinse with cold water to chill. In a large bowl, whisk together next 5 ingredients until blended well. Gently toss in remaining ingredients & chilled tortellini until well coated.Source: Trident Seafoods

Try this refreshing salad for a quick lunch or a light dinner, this recipe will sure become one of your favorites! Number of Servings:  1 Ingredients:  1 can (3 oz.) StarKist® Chunk White Tuna in Water, drained 2 cups fresh spinach ¼ cup diced celery ½ cup diced peaches, packed in juice, drained 2 Tbsp. light mayonnaise 2 Tbsp. sliced green onions 1 Tbsp. pecan chips Instructions:  Put spinach on plate and top with tuna, celery and peaches.Thin mayonnaise with a little water, milk or juice from peaches and drizzle over the salad. Garnish with green onions and pecan chips.Source: StarKist Co.

Keep cool this summer with this delightful salad with fresh salsa, herbs and fennel Number of Servings:  3 Ingredients:  1 lb. shrimp, 7-10 per lb., peeled and deveined, tails left on 1 head fennel 1 lemon ½ bunch flat leaf Italian parsley 7 sprigs mint 2 sprigs tarragon 2 sprigs dill 1 tablespoon capers, rinsed in water 2 cloves garlic 2 flat anchovies extra virgin olive oil salt and pepper for seasoning Instructions:  Begin by filling a large bowl with cold water and lots of ice cubes. Then sprinkle a generous amount of salt onto the floating ice. This will be for dropping the hot poached shrimp into immediately after cooking. For poaching liquid:

In a pot add two quarts water, 1/2 cup salt (preferably Kosher), and four sprigs of mint. Squeeze half of a lemon into the water and drop the squeezed half into the pot. Bring to a boil, drop all shrimp into the pot and turn heat down to medium. Let shrimp cook for three to four minutes, until just cooked through. You do not want the shrimp to cook so much that they curl up tightly and turn rubbery. Immediately remove shrimp from water and plunge into ice water bowl. This will shock the shrimp, and prevent any further cooking. For salsa verde:
Make sure herbs are washed of all grit and dried thoroughly. Pick all herbs from stems, and finely chop them. Add them to a mixing bowl. Mince the garlic and anchovy as much as possible, turning it into a paste. Finely chop the capers. Add everything into the bowl with the herbs. Crack a generous amount of black pepper into the bowl. Begin to stir everything together with a spoon while pouring about 1/2 a cup of extra virgin olive oil into the mix. The sauce is meant to be a bit oily. Almost like the consistency of a loose pesto sauce. Add salt to taste. Allow sauce to sit and get to know itself at room temperature for a few hours before serving.

 For the salad:

Pick the frawns, (the delicate green dill like looking ferns), from the fennel stalks, rough chop them, and save. Discard the stalks. Cut the fennel in half the long way and cut out the tough stem from the bottom of both halves. Slice the fennel as thin as possible; a French or Japanese mandolin comes in very handy for this part. In a bowl toss the fennel, the remaining frawns, a healthy squeeze of lemon juice, a healthy tablespoon or two of the olive oil, and season with salt. On a salad plate add a pile of the fennel salad. place the cooled and dried shrimp around the border off the salad. Spoon on generous amounts of the salsa verde directly onto the shrimp, and serve. Serves two to three. Created by Chef Sam Filloramo, Courtesy of Tropical Aquaculture Products, Inc.

Pickled King Crab Italian Salad Number of Servings:  4 Ingredients:  1 12 oz Jar Pickled King Crab 1 Small can Artichoke hearts 1/4 cup Carrots, shredded 1/4 Cup green olives, sliced 2 Tablespoons red onion, chopped 2 cups Giardineiria vegetable salad, drained 1/2 lb cooked pasta, bowties Dressing- 2 tbs olive oil 1 tbs Red wine vinegar 2 tsp coarse ground pepper 1/2 tsp salt 1 tsp Italian seasoning Instructions:  Cook pasta, drain and chill. Drain crab, set aside liquid. Mix together crab, artichoke hearts, carrots, olives, onion and giardiniera salad. Mix with pasta. in a sparate bowl, whisk dressing ingredients together, except for reserved crab liquid. Pour dressing over salad adding reserved crab liquid as desired.

A simple but tasty recipe Number of Servings:  2 Ingredients:  2 – 8 oz Storm® Norwegian Salmon filets 2 – teaspoons olive oil Salt and freshly ground pepper to taste Dressing 1 – tablespoon Dijon mustard 1 – teaspoon sugar ½ - garlic clove, minced ½ - cup olive oil 1/4 - cup balsamic vinegar Salt and freshly ground pepper to taste Sauce 2 – tablespoons Dijon mustard 2 – tablespoons mayonnaise 1 – tablespoon honey Dash cayenne pepper 2 – tablespoons dill, fresh, finely minced Salt and freshly ground pepper to taste Salad 8 – oz mixed baby lettuce 4 – tablespoons tomatoes, small, diced 4 – tablespoons red onions, small, diced 2 – tablespoons capers Instructions:  Prepare barbecue or gas grill (medium-high heat).Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill and additional 2 minutes. Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more.For the dressing – Add the balsamic vinegar, mustard, garlic and sugar in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and freshly ground pepper. (Can be prepared the day before. Cover and chill. Let stand at room temperature 15 minutes: re-whisk before using.)For the sauce – In a small bowl whisk together the Dijon mustard, mayonnaise, honey, dash of cayenne pepper, dill and season with the pepper and salt to taste. Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.In the meantime toss the salad with the dressing and arrange on the top half of a dinner palate. Place the salmon on the lower half of the plate. Drizzle mustard dill sauce over the salmon filet and garnish with the diced tomatoes, red onions and capers. Enjoy!Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California   

Number of Servings:  4 Ingredients:  24 oz Squat Lobster Chunks 1/2 cup mayonnaise 1/4 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 stalk celery - diced small 1 teaspoon orange zest - minced 1/4 cup fennel - diced small salt and pepper to taste 24 slices of beets 18 pieces crackle bread 8 ounces avocado - puree 1/2 lemon juiced 30 orange segments 1/4 cup chives - minced cracked black pepper Instructions:  Boil frozen lobster chunks until cooked and chill. Add mayonnaise, mustard, Worcestershire sauce, orange zest, fennel, salt and pepper. Mix to break up chunks. Mix avocado with lemon juice and season. To make plate, place 6 slices of beets in center of plate in a round form, over laying each slice. In a round mold place 4 ounces of lobster salad in mold and press, top with 1 1/2 ounce of avocado. Place mold over center of beets and press lobster out of mold onto beet center. Garnish plate with chives, pepper and orange segments. Place 3 thin pieces of crackle bread into lobster cake, standing upright. Source: Ambassador Seafoods

Number of Servings:  4 Ingredients:  1 package (16 to 19 oz.) refrigerated or frozen cheese-filled torellini 2 cups fresh or frozen broccoli 1 can (14 3/4 oz.) or 2 cans (7 1/2 oz. each) Alaska salmon, drained and chunked 1 small tomato, seeded and diced* 3/4 cup (3 oz.) shredded parmesan cheese 8 oz. regular or reduced-calorie Italian dressing with cheese *Substitute 1/2 cup sun-dried tomatoes, julienne cut, for added flavor. Instructions:  Cook torellini according to package directions. Drain; rinse in cold water. Transfer to large bowl. Microwave broccoli on HIGH 1-2 minutes, add to pasta. Stir in salmon, tomato, cheese and dressing. Source: Recipe courtesy of Alaska Seafood Marketing Institute.

Enjoy this classic summetime shrimp recipe. Shrimp is a great way to keep your diet healthy! Eating seafood twice a week is good for your heart, your brain and your entire body! Number of Servings:  4 Ingredients:  12 large shrimp, peeled (16-20 count) 1/2 cup prepared raspberry vinaigrette salad dressing, divided 5 cups torn fresh spinach 1/3 cup pecan halves, toasted 8 ripe strawberries 8 fresh asparagus spears, but into 2-inch pieces Instructions:  Toss shrimp with 1/4 cup salad dressing; cover and refrigerate at least 30 minutes. Drain; thread shrimp onto skewers. Grill, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done. Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining 1/4 cup salad dressing. Serve at once.

Tip: Any smoked fish may be used. Number of Servings:  4 Ingredients:  1 1/2 pounds small red potatoes 1/2 pound green beans, cut into 2-inch pieces 2 tablespoons minced red onion 1/2 cup vinaigrette dressing, divided 2 tomatoes, quartered 4 ounces hot-smoked trout or salmon, chunked 4 hard-cooked eggs, quartered 8 pitted Kalamata olives Instructions:  Cook potatoes in boiling water until tender, about 10-15 minutes; drain. Let cool slightly. Cut warm potatoes into 1/4-inch thick slices; place in medium bowl. Cook green beans in boiling water until tender, about 5 minutes; drain. Add green beans and onion to potatoes. Pour 1/4 cup dressing over vegetables; toss to coat. Let stand 15 minutes or chill until serving. Arrange potato mixture, tomatoes, trout or salmon, and eggs on serving platter or individual serving plates; garnish with olives. Drizzle with remaining dressing.

Number of Servings:  2 Ingredients:  4.5 oz. pkg chunked Morey's Wild Alaskan Smoked Salmon or whatever seasoning you prefer Packaged caesar salad kit Shredded parmesan cheese Instructions:  Prepare Caesar salad as directed on the package. Add chunked Morey's Wild Alaskan Smoked Salmon to the salad mix. Top with shredded Parmesan cheese and serve. *Optional: Use romaine lettuce, caesar salad dressing, and croutons. Source: Morey's Seafood International LLC