Smoked Salmon Chowder

Every so often my husband and I will go to the beach in Lincoln City and have dinner at Chinook Winds Casino. They have what has to be the best smoked salmon chowder I have ever consumed. When we spent this last 4th of July in Seattle, we found that Ivar's on the board walk also had some pretty amazing salmon chowder. When we were window shopping in Seattle we found a store that sold smoked salmon chowder in a pouch. We bought it and decided to add a few extra goodies to it, it turned out fantastic!

1 - 12oz. - Pouch SeaBear Smoked Salmon Chowder
1 1/2 C. - Half & Half (milk can be used, and thicken with cornstarch)
1 C. - Fresh Corn Kernels (optional)
6 - Slices of Bacon (cooked & crispy) (optional)
1/8 Tsp. - Red Pepper Flakes (optional)
1 - 15 oz. - Can Diced Potatoes (optional)
1/2 Tbs. - Parsley (optional)
1 Tbs. - Johnny’s Garlic Seasonings (optional)
Salt and Pepper to taste

Place into a saucepan the chowder mix, half & half, corn, potato, parsley, Johnny’s, salt/pepper and red pepper flakes. Heat gently over medium heat for about 15 minutes or until chowder is hot. Simmer the chowder longer if you would like a thicker soup. Ladle into serving dishes and garnish with the chopped bacon, enjoy!

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Tilapia Shrimp Po'Boys

Our last Super Bowl installment for this year is a fabulous one for sure; we both really loved this recipe. I'm sure this will also be a huge hit at your gathering, your friends and family will scream for more. I really hope you try one if not all of these fabulous ideas this Sunday for the game; they are all so quick, easy, affordable, and fantastic.

1 Tbs. - Butter
4 - Tilapia Fillets
12 Large - Shrimp (peeled, deveined)
1 1/2 Tbs. - Johnny's Salmon Seasoning
4 - King's Hawaiian Snacker Sub Rolls
1/4 C. - Mayo
1 Tsp. - Lemon Pepper
1/4 Tsp. - Dill
1/8 Tsp. - Lemon Juice

Melt butter in a frying pan over medium heat, sprinkle Tilapia and shrimp with the salmon seasoning. Cook the fish for about 5-8 minutes or until flaky and brown. Remove the Tilapia from the pan and set aside, cook the shrimp in the same frying pan for about 2-4 minutes or until they turn pink. In a small bowl mix the mayo, lemon pepper, dill, and lemon juice until well combined. Spread both sides of the snacker rolls with some of the mayo mixture then top with a piece of fish, layer 3 shrimp down the center of the fish and top with the other roll. These little Po'Boys would be fabulous with the addition of maybe some coleslaw or Pico De Gallo, no matter what you top yours with they will be a big hit for sure.

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Seafood Chowder

My husband in my opinion makes the best chowder in the world....He has made me so many variations over the years but this time he threw caution into the wind and went all out with his Seafood Chowder. It was over the top incredible; it had such fabulous texture and flavor. This chowder makes any freezing cold night warm, I can't wait until he makes me more to enjoy and devour. I love you honey with all my heart and soul; we make an incredible team in life, love, marriage and cooking.

1 1/2 C. - Fresh Corn Kernels
1 Small - Diced Onion
1 Tbs. - Minced Garlic
1/2 Lbs. - Diced Bacon
2 6.5oz Cans - Clams in liquid
4 Small - Tilapia Fillets
1 C. Medium - Shelled Clean Shrimp (Deveined)
3 Medium - Yukon Taters (cubed)
1 Tsp. - Salmon Seasoning
1 Tsp. - Garlic Lemon Seasoning
3 Tbs. - Butter
1 Qt. - Heavy Cream
1/2 Tsp. - Pepper
1/2 Tsp. - Herb De Provence
1/2 Tsp. - Parsley
1/4 Tsp. - Cayenne
1/2 Tsp. - Cilantro
1/4 Tsp. - Nutmeg
Salt

Boil taters in salted water until fork tender, about 15 minutes. In a frying pan over medium high heat cook the bacon until crispy; remove to a plate lined with paper towel to drain. In the bacon grease cook the onion and corn just until the onion is translucent. When the taters are cooked drain off the extra water leaving 1 cup in the soup pot. Remove the corn and onion from frying pan add a little EVOO to sauté the fish and shrimp with just a pinch of salt. When the fish is translucent and the shrimp is pink toss in the clams with juice and cook for 3 minutes. Add the seafood to the taters along with the corn, onions, and bacon. Add butter, cream and all of the seasonings then simmer on low for about 30 minutes. Taste and re-season with salt and pepper if needed. If not thick enough add a thicken agent, like sprinkling in Wondra, or make a mixture of Cornstarch or Flour with water, thicken to your desired consistency. Serve in big bowls with crackers or as we did in an edible bread bowl.

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Tilapia Soft Tacos

My sister in law Cheryl was so kind to get me a subscription to the Food Network magazine for my birthday, I was looking through it the other day and I saw a great fish taco recipe. The taco looks so good, light and refreshing, perfect for one of these hot June nights we have been getting. I used the concept of the recipe but my husband and I changed the way the fish was done. This was my first time to ever eat a fish taco; I loved it a great deal. The flavor was simply incredible and it was extremely easy to prepare.

3 - Eggs (beaten)
1 C. - Flour
2 C. - Fresh Grated Parmesan Cheese
4 - Tilapia Fillets
2 Tbs. - Johnny's Garlic Season
Soft Tortilla Wraps
Lettuce Shreds
Pica De Gallo
Pace Pineapple Mango Chipotle Salsa

Place 3 shallow dishes on the counter, in one place the eggs, in another the flour and Johnny's in the last is the Parmesan cheese. Dip one piece of fish into the egg then into the flour, shake off the excess and dip into the egg again then into the cheese pressing firmly to get a good coating. Do the same with the remaining fish. Cook on a preheated electric skillet at 325 degrees for 5-8 minutes on each side or until the cheese is golden brown and crispy. Lay out one tortilla wrap and on one side lay down some lettuce shreds, place 2 pieces of fish on top then spoon on some salsa and pica de gallo.

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Salmon Cakes

Here at Dunkin Cooking The Semi – Homemade Way we decided to step out of our box and try our hand at something a little different, we had a few recipes to choose from but the winner was a moist, flaky and very flavorful salmon cake. We were very amazed at just how easy and simple they really are to prepare, I always thought they would be more difficult to make but I guess you really never know until you just give it a try.

Salmon Cakes:

2 - Eggs (beaten)
1 C. - Milk
2 Tbs. - Lemon Juice
3 C. - Coarsely Crushed Garlic Club Crackers
2 Tsp. - Onion (minced)
2 Tsp. - Garlic (chopped)
½ Tsp. - Dill Weed
¼ Tsp. - Salt
¼ Tsp. - Pepper
2 Cans - Salmon (14 ¾ oz) Drained, Bones & Skin Removed
3 ½ Oz. - Box Panko Crumbs


Kicked Up Tarter:

¼ C. - Tarter Sauce
1 ½ Tbs. - Dijonnaise
1/8 Tsp. - Cayenne

In a large bowl beat the eggs, milk, lemon juice, onion, garlic, salt, pepper, dill weed and crackers. Add the salmon and mix well. Shape into 12 3-in cakes and coat with the panko crumbs. Place onto a well greased baking sheet and bake at 350 degrees for 30-40 minutes . Once done baking, cook in a deep fryer at 350 degrees for about 30 seconds per side or until golden and crispy. While the cakes are cooking and draining on paper towel mix your sauce ingredients together. Serve your salmon cakes with a dollop of the kicked up sauce.

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Salmon Delight

I was at the store the other night to buy some milk and while I was heading through the meat and fish department I saw some lovely salmon fillets on sale. When I saw them I immediately put together an entire dinner in my head. Of course I had to listen to myself and buy the salmon along with the other items I would need to make this wonderful restaurant style dinner at home. My dinner turned out even more wonderful than I had imagined it would, my husband simply loved it right down to the last bite.

The Fish:

2 - 6 oz. Salmon Fillets
2 Tbs. - EVOO
½ Tbs. - Garlic Salt (¼ Tbs. Per side)
1 Tbs. - Jerk Season (½ Tbs. Per side)

The Sauce:

2 Tbs. - Hoisin Sauce
1 Tbs. - Peanut Sauce
1 Tsp. - Soy Sauce
1 Tsp. - Johnny's Garlic Season
1 Tsp. - Seasoned Rice Vinegar
1 Tbs. - Water

The Pasta:

1 - 14.5 oz. - Chicken Broth
1 C. - Acini Di Pepe #44

The Broccolini:

1 Lbs. - Broccolini
1 Tbs. - Chopped Garlic
½ Tsp. - Sea Salt
EVOO

Trim the ends of the Broccolini and lay out flat onto a baking sheet lined with parchment paper. Drizzle with EVOO, garlic and salt, mix with your hands to combine. Bake in 400 degree oven for 12-15 minutes. While the Broccolini is roasting heat a frying pan over medium heat with 2 Tbs. Of EVOO. Lay the fish out and press the seasoning into both sides of the fish. Pan sear the fish for 5 minutes a side or until it is brown and crispy. In the mean time bring the chicken stock to boil and cook the pasta for about 8-10 minutes or until just tender. When the fish is ready remove it from the pan to rest, using a paper towel wipe out the excess oil but leave behind the little brown bits to flavor the sauce. Turn the heat down on the frying pan to medium low and add the water, Hoisin, peanut sauce, soy, johnny's, and rice vinegar. Cook just until warmed. To plate your delicious meal lay down some of the pasta with one piece of salmon on top then drizzle it with your sauce. Lay some of the roasted Broccolini next to your salmon and watch your family enjoy every last bite.

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