Chef Eddie’s Seafood Salad

2          lb.        Mussels, cooked, shelled
2          lb.        Clams, cooked, shelled
2          lb.        Shrimp, cooked, shelled, deveined, chopped
½         c.         Calamata olives, chopped
2          ea.        Tomatoes, chopped
1          ea.        Small red onion, chopped
½         c.         Red bell pepper, roasted, skinned, chopped
½         c.         Garbanzo beans
½         c.         Basil, chopped
1          c.         Asparagus, blanched, chopped
2          TB       White truffle olive oil
2          ea.        Lemons, juiced
1          TB       Garlic, chopped
1          pinch    Crushed red pepper flakes
to taste             Kosher salt and black pepper

1. In a large mixing bowl, combine all of the above ingredients.

2. Serve upon a bed of mixed field greens.

Mo’Rockin’ Spice Mix

1          TB       Paprika
1          tsp        Cayenne pepper
1          tsp        Granulated garlic
1          tsp        Mint, dry
½         tsp        Onion powder
1          tsp        Thyme, dry
½         tsp        Crushed red pepper flakes
1          tsp        Kosher salt

1. In a small mixing bowl, combine all of the above ingredients.

2. Sprinkle over any fish, meat, poultry, or vegetables.

Mo’Rockin’ Salmon with Quinoa Salad

4          ea.        6-oz. filets of salmon
1          TB       Extra virgin olive oil
1          TB       Mo’Rockin’ spice mix
to taste             Kosher salt

Note:                Preheat oven to 400º

1. In a large mixing bowl, gently toss the salmon filets with the olive oil, spice mix, and salt.

2. In a medium-sized sauté pan, sear the salmon on both sides until golden brown.

3. Bake for 4-6 minutes or until medium to medium-well.

4. Serve atop quinoa salad (recipe follows).

2          c.         Quinoa, cooked
2          ea.        Green onions (scallions), chopped
1          ea.        English cucumber, chopped
¼         c.         Cilantro, fresh, chopped
1          ea.        Avocado, chopped
1          c.         Black beans
2          ea.        Limes, juiced
½         c.         Corn kernels
1          ea.        Serrano chile, chopped
1          bunch   Mixed field greens
1          ea.        Tomato, chopped
2          TB       Extra virgin olive oil

1. In a large mixing bowl, combine all of the above ingredients.

2. Serve underneath the above salmon recipe, or any other grilled or seared fish.

Smoked Salmon Wrapped Halibut

4          ea.        6-oz. filets of halibut
3          TB       Dill, fresh, chopped
8          slices    Smoked salmon
1          TB       Capers
1          clove    Garlic, chopped
2          tsp        Extra virgin olive oil
to taste             Kosher salt and black pepper

Note:                Preheat oven to 400º

1.  In a small mixing bowl, combine dill, capers, garlic, and olive oil.

2. Spread over one side of the halibut filets.

3. Wrap the filets with the smoked salmon, season to taste with salt and pepper.

4. In a large sauté pan, sear the wrapped filets until golden brown.

5. Bake for 4-6 minutes or until medium to medium-well.

6. Serve over quinoa salad.

Eddie’s Seafood Hints 

1. Steam lobsters in about 2 inches of water; do not boil.  Allow 5-6 minutes per pound.
2. When purchasing Ahi tuna, ask for sushi- or sashimi-grade tuna.  Never buy tuna that is frozen or pre-packaged.  Tuna should be bright red in color, never grey.
3. Do not use shellfish if the shells are open before cooking.
4. If your seafood has a strong fishy or ammonia-like scent, stay away!
5. Remember to only flip your fish once when cooking, to ensure the maximum juiciness.

“Share the Passion.”