Moroccan Salmon

2 Tablespoons brown sugar
1 Tablespoon chili powder
1 Tablespoon cumin
1/4 to 1/2 Teaspoon salt, if desired

Mix everything in a small bowl. Pat onto fish. Bake until internal temp is 145 degrees.

Recipe courtesy of Patty Noyes

Sesame-Ginger Salmon

1 garlic clove, crushed with press
1 Tablespoon low sodium soy sauce
1 Tablespoon sesame oil
1 Tablespoon OJ or Sherry
1 1/2 teaspoons grated, peeled, fresh ginger
1 teaspoon honey
1/4 cup thinly sliced green onions, divided

Salmon fillet, with skin

Spray with cook spray a shallow dish large enough to hold salmon, whisk together garlic, soy sauce, sesame oil, OJ or sherry, ginger and honey; whisk in 2 Tablespoons of green onions.

Place fish into marinade flesh side down. Marinate for 3 hours or overnight. Remove fish from dish. Discard marinade. Turn fish into dish, skin side down.

Bake @ 350 degrees or until internal temperature reaches 140 degrees, about 20-25 minutes, depending on the size of the fillet.

Let rest for 5-10 minutes covered with foil. Temp will climb with carry over cooking. Serve with remaining green onions and toasted sesame seeds.

Note: We like to double the marinade, use only half and save the other half separate from what you marinate the fish with and serve on the side when you are ready to enjoy this dish.

Mustard Roasted Fish

4 8 ounce fish fillets

Kosher salt & fresh ground pepper
8 ounces crème fraiche
3 Tablespoons Dijon mustard
1 Tablespoon whole grain mustard
2 Tablespoons minces shallots
2 teaspoons drained capers

Preheat oven to 425 degrees
Place fish in an oven proof baking dish, skin side down. Sprinkle with salt and pepper.

Combine crème fraiche, both mustards, shallots, capers, a little salt and pepper in a small bowl. Spoon evenly over fish (completely covering fish)
Bake 10 to 15 minutes depending on the thickness of the fish, until it’s barely done.
(The fish will flake easily at the thickest part when it’s done)
Do Not Overcook It!
Serve with the sauce spooned over the top.

Coquille St. Jacques

Serves 4

1 1/2 LBS Sea Scallops sliced in half crosswise
1 cup of white wine or chicken broth
8 teaspoons butter
2 tablespoons minced onion or (dried)
1 1/2 tablespoon of flour
1 cup of heavy whipping cream or half & half
1 cup of shredded cheddar cheese

Topping:

3/4 cup Panko crumbs
3 tablespoons butter, melted
Paprika

Bring scallops, wine, butter and onion to boil in a small skillet. Reduce heat; cover and simmer for 1-2 minutes or until scallops are firm and opaque. Using a slotted spoon, remove the scallops and keep warm.

Bring poaching liquid to a boil; cook until liquid is reduced to about half. Stir in flour until smooth; gradually add cream. Bring to boil; cook and stir until thickened. Remove from heat. Stir in cheese until melted. Return scallops to skillet. Pour into 6 oz ramekin or custard cups.

Combine panko crumbs and butter in a small bowl; sprinkle over the top of scallop mixture. Sprinkle with paprika. Bake, uncovered at 400 degrees for 4-5 minutes or until golden brown.

Notes: Coquille St. Jacques is one of our favorite scallop recipes. Serves 4

Finnan Haddie

Serves 4
Finnan Haddie is smoked haddock where it originated in Findon, Scotland in the early and mid 1600’s.

1 lb finnan haddie
1 quart milk

To flake finnan haddie:

Cover finnan haddie with milk and soak for 1 hour in refrigerator. Bring it to a a boil and reduce to a gentle simmer for 25 minutes. Drain off milk and flake.

Medium bechamel sauce (here’s a link to a recipe on Epicurious)

3 Tbls sherry
1/2 cup light cream
Dash of nutmeg
3 egg yolks, beaten
1 quart milk

Add flaked finnan haddie to bechamel sauce with the nutmeg. Bring to a boil, add sherry, and cream mixed with the beaten egg yolks. Do not cook after adding eggs. Serve on toast points.

Serves 4