Chef John's Salmon Cakes
I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?
Grilled Fish Steaks
My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It's very simple.
This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.
Chef John's Baked Lemon Pepper Salmon
You don't need the broiler to make great salmon fillets. A hot oven can produce tender, moist, flaky meat every time. This recipe uses lots of lemon juice and black pepper.
Rockin' Oysters Rockefeller
This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'
Coconut Shrimp I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Sesame Seared Tuna
Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.
Dinah's Baked Scallops
This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
Seared Scallops with Jalapeno Vinaigrette
This is an incredibly basic but extremely versatile dressing.