4 Salmon Fillets (8 oz.), skinless
1 Cup Nino's Spinach Dip
1 Tbsp. Dill, chopped
1 Cup Salvaggio's Italian Bread Crumbs
1/2 Cup Parmesan Cheese, grated or shredded
1. Season salmon fillets with salt & pepper and place (former) skin side down on a non-stick baking pan.
2. Mix together the spinach dip, chopped dill and Italian bread crumbs.
3. Spread a 1/2" thick layer of the spinach dip mixture on top of each salmon fillet, edge to edge.
4. Sprinkle tops of each mixture with the Parmesan cheese.
5. Bake at 375F approximately 20 minutes or until the salmon is firm, opaque and cooked through.
2) SPICY YELLOW FIN TUNA WITH SPRING GREENS AND TERIYAKI DRESSING
1 pkg. Nino's Spring Mix Greens
2 - 6 oz Yellow Fin Tuna Fillet
2 Tbsp. Nino's Cowboy Seasoning Rub
2 Tbsp. Vegetable Oil
1 ea. Red Bell Pepper
1/2 Cup Matchstick Carrots
1/2 Cup Bean Sprouts
1/2 Cup Red Onion, thinly sliced
1/2 Cup Yellow Squash, outer 1/4" only, julienned
1/2 Cup Crisp Chow Mein Noodles
For the DRESSING:
3/4 Cup Teriyaki Sauce
1/4 Cup Sesame Oil
1 Tbsp. Ginger, fresh, minced
2 tsp. Garlic, fresh, minced
1 ea. Jalapeno, minced (with seeds)
1/4 Cup Cilantro, chopped
1. Season Yellow Fin tuna steak on both sides with the Cowboy Seasoning Rub.
2. Heat a small, non-stick skillet with the 1 Tbsp. vegetable oil and sear on both sides to brown and create a crisp crusted surface. Cook tuna to your desired doneness, (Medium Rare to Well Done), then cool.
3. Once cool, break apart Tuna into 1/2" to 1" pieces.
4. Toss all salad garnish ingredients together including the tuna and Spring mix.
5. Combine all dressing ingredients together in a separate bowl and whisk well.
6. Pour dressing over greens and toss.
7. Garnish with Chow Mein Noodles and serve.
3) PAN SEARED AND ROASTED COD FILLET WITH PORTOFINO SAUCE
Cod, Halibut, Scrod, Orange Roughy, Chilean or Black Sea Bass all work wonderfully with this savory sauce reminiscent of the Mediterranean. Enjoy with a side of grilled asparagus or rapini and rice or potato side.
2 - 8 oz Cod Fillets, Boneless, Skinless
1/4 Cup Flour, Seasoned with Salt & Pepper
2 TBSP Olive Oil, Extra Virgin
2 Cloves Garlic, Fresh, Chopped
4 ea. Shrimp, Peeled & De-veined, Chopped
1 ea. Roma Tomato, Trimmed, Chopped
2 TBSP Green Onion, Chopped
1/2 tsp Chili Powder
Pinch Saffron Threads
1 Cup Seafood Stock (Kitchen Basics or other)
1 tsp Cornstarch
1 TBSP Water
To Taste Salt & Pepper
1. Lightly flour top and bottom of each Cod fillet with seasoned flour.
2. In a medium size, non- stick fry pan over medium high heat, pan fry Cod fillets on both sides until lightly brown, then transfer fillets onto an oven-proof pan and place into a pre-heated 350 F oven for approximately 20 minutes or until fully cooked through. (Time depends on the thickness of your fillets).
3. Return the fry pan to the heat (leave the oil in the pan) and add garlic and green onion. Sauté one minute.
4. Add tomato and shrimp and sauté 2 more minutes.
5. Add chili powder, saffron and Seafood Stock. Bring to a simmer and reduce all resulting liquids by half.
6. Mix together cornstarch and water and slowly drizzle into the simmering liquid until you obtain a medium bodied consistency to your sauce.
7. Season sauce with salt and pepper to taste.
8. Remove fully cooked fish from the oven, plate and divide the Portofino Sauce between both fillets. Enjoy!
You can indeed use a number of other delicious fish including: Halibut, Chilean Sea Bass, Black Sea Bass, Scrod or even Orange Roughy...they all work very well.
4) CHILLED, SALMON STUFFED JUMBO PASTA SHELLS WITH CREAMY CUCUMBER DILL DRESSING
FOR THE STUFFED SHELLS:
1 Doz. Large Pasta Shells
As Needed Boiling Salted Water
1 Lb. Salmon Fillet
2 Stalks Green Onion, chopped
1 Pinch Celery Seed
1 Pinch Granulated Garlic
To Taste Salt & Pepper
1 pkg. Nino's Spring Mix Greens
FOR THE DRESSING
1/2 Cup Nino's Dill & Onion Dip
1/2 Cup Nino's Fresh American Ranch Dressing
3/4 Cup English Cucumber, peeled, seeded
1 Clove Fresh Garlic, Chopped
To Taste Salt & Pepper
1. Cook pasta shells in (gently) boiling salted water until al dente. Rinse in cold water and drain off all water.
2. Cook salmon fillet by any method you wish (broiling, sautéing, steaming, or even microwaving), chill, then chill, break into 1/2" pieces and add green onions, granulated garlic, celery seed, salt & pepper.
3. Stuff each pasta shell until full and set aside.
4. Serve salad with a nest of Spring Mix Greens topped with 3 Salmon Stuffed Shells napped with the Creamy Cucumber Dill Dressing.
FOR THE DRESSING:
1. Blend all of the dressing ingredients together until smooth and creamy.
This salad also goes well with shaved fennel, red onions, hard cooked eggs and capers.
5) GRILLED STRIPED SEA BASS WITH SIMPLE BASIL PESTO AIOLI
1 Each Striped Bass, Medium or 2 Fillets
As Needed Non-Stick Vegetable Spray
1/2 tsp. Kosher or Sea Salt
1/2 tsp. Black Pepper, freshly ground
FOR AIOLI SAUCE
1/4 Cup Mayonnaise
1 Tbsp. Basil Pesto
2 Tbsp. Sour Cream
1 tsp. Lemon Juice
1 pinch Salt & Pepper
1. Pre-heat a George Forman style electric griddle on medium high.
2. Lightly spray each Striped Bass fillet on each side with non-stick vegetable spray then season with salt and pepper.
3. Open griddle, place fillets side by side and close.
4. While fish is cooking, whisk together all Aoili Sauce ingredients in a small bowl.
5. The fish, depending on fillet thickness, will take approximately 3 to 5 minutes to fully cook through. Check doneness by opening the griddle and testing the flesh for firmness, opaqueness and ability to flake when gently separated with a fork.
6. Remove fillets from griddle and place on a serving plate.
7. Top with approximately 2 Tbsp. of the Basil Aioli in a band across each fillet.
6) TEX-MEX TORTILLA CRUSTED SALMON
4 - 8 oz Fillets Salmon, Boned and Skinned
1 Cup All Purpose Flour
1/2 Cup Milk
2 each Eggs, Extra Large
3 Cups Corn Tortilla Chips, crushed small
1/4 Cup Cilantro Leaves, Fresh, chopped
1/4 Cup Poblano Chile Pepper, minced
1/2 Cup Red Onion, minced
1/2 Cup Red Bell Pepper, minced
2 Tbsp. Sun-Dried Tomato, minced
2 Cups Vegetable (Canola) Oil, for frying
1. Trim the salmon fillets of any excess bell fat and dredge each in the seasoned flour.
2. Beat together the eggs and milk to make an egg wash.
3. Combine tortilla chips, cilantro, poblano chile, onion and red bell pepper and toss.
4. Dip floured salmon fillets in the egg wash, then into the tortilla mixture to coat on all sides. Set each breaded fillet on a sheet of plastic film and reserve.
5. Heat oil in a shallow skillet to approximately 350 F and pan fry the breaded salmon fillets on each side until golden brown and the fish is thoroughly cooked through.
6. Season with salt & pepper.
7. Serve with Nino's Santa Fe Style Black Bean & Corn Salsa
7) SEARED MAPLE AND HICKORY CURED SALMON WITH WILTED SPINACH
This recipe brings out the sweetness of salmon with a marvelous accent of maple and spice. Served over a bed of wilted spinach, it is worthy of any fine dining restaurant but surprisingly easy to make.
4 - 6 oz. Salmon Fillets, skinless, boneless
1/2 Cup Pure Maple Syrup
1/4 Cup Nino's Hickory Seasoning Rub
1 Tbsp. Parsley Flakes
1/4 Tbsp. Black Pepper, Ground
1 Tbsp. Dijon Mustard
As Needed Non-Stick Vegetable Pan Spray
1 Tbsp. Salted Butter
1- 10 oz. Pkg. Baby Spinach Leaves
1/2 Cup Sweet Onion, Chopped
1 Tbsp. Garlic, chopped
1/2 Cup Red Bell Pepper, chopped
1. Make marinade by mixing together maple syrup, hickory seasoning, parsley flakes and black pepper in a non-reactive casserole dish or bowl.
2. One by one, place salmon fillets in marinade, and thoroughly coat on both sides. Leave all the fillets in the marinade (covered and under refrigeration), for 24 hours to achieve maximum flavor.
3. To cook, pre-heat a large non-stick sauté pan on medium high heat. Remove the salmon fillets from the marinade and spray on each side with non-stick vegetable spray. (Save the remaining marinade)
4. Place the fillets in the pan and cook on both sides for approximately 3 to 5 minutes or until the flesh is firm, opaque and flakes easily with a fork. Remove the fillets and reserve on a plate for later service.
5. In the same pan, add 1 Tbsp. of butter and saute onion and garlic for 1 minute while stirring.
6. Add spinach and sauté briefly until it just begins to wilt.
7. Season the spinach with salt and pepper and then remove the pan from the heat.
8. Divide the spinach equally between 4 serving plates and place one salmon fillet on top of each spinach serving.
9. Place the pan back on the heat and add the remaining marinade. Bring to a simmer and add the Dijon mustard. Stir briefly and baste/drizzle a tablespoon or two of the marinade/sauce over each salmon fillet.