Tag Archives: Seafood

Appetizers, Salad dressings, Salads, Seafood

Crab Cakes with Rémoulade Sauce and Baby Spinach Salad with Lemon Vinaigrette

I’m coming full circle to finish up my first week of posts, which started with potato cakes and salad and is ending with crab cakes and a simpler, lighter spinach salad. I admit that there are plenty of crab cake recipes out there that are faster to make than this one, but I like that this one sneaks in some vegetables (always a consideration when feeding two little ones). You’ve probably already guessed that we like to eat as much salad as we can in the summertime, while greens are fresh from the garden or market and, in this case, with pretty edible flowers too. The potato cakes and crab cakes were big hits with both of my children — what kid doesn’t like to eat with their hands instead of a fork?

crab cakes with rémoulade sauce

Crab Cakes with Rémoulade Sauce
adapted from The Barefoot Contessa Cookbook by Ina Garten

Makes about 24 small cakes to serve as appetizers or 8 to 10 large ones for a main course

Don’t be put off by the long list of ingredients for the crab cakes, it comes together quicker than you might think, especially if you use a food processor to dice the vegetables (just be careful not to overdo it, you don’t want them to turn to mush). If you have any leftover vegetable mixture, use it with some chopped ham to make a Denver omelette. And as for the rémoulade sauce, store-bought tartar sauce would be a perfectly fine substitute. If you can’t get the Old Bay Seasoning called for here, you could make your own, or just leave it out altogether. And of course you could make this with fresh crab, which is what the original recipe calls for.

We had a couple crab cakes left over that we had for lunch the next day, and surprisingly, they were much better the second day. Consider making them ahead of time and leaving overnight.

2 tablespoons (30 g) unsalted butter
2 tablespoons olive oil
3/4 cup (1 small onion) small-diced red onion
1 1/2 cups (4 stalks) small-diced celery
1/2 cup (1 small pepper) small-diced red pepper
1/2 cup (1 small pepper) small-diced yellow pepper
1/4 cup (5 g) minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound (225 g) canned crab meat, drained
1/2 cup (25 g) plain dry breadcrumbs
1/2 cup (120 ml)  good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
4 tablespoons (60 g) unsalted butter, for frying
1/4 cup (60 ml) olive oil, for frying

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow peppers, parsley, capers, Tabasco, Worcestershire sauce, Old Bay Seasoning, salt, and pepper in a large frying pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

In a large bowl, break the crab meat into small pieces and toss with the breadcrumbs, mayonnaise, mustard, and eggs. Add about three-quarters of the cooked vegetable mixture and mix well, then judge whether you need to add more of the vegetable mixture – you don’t want the cakes to be too loose. Alternatively, you could add more breadcrumbs. Cover and chill in the refrigerator for 30 minutes (or overnight to let the flavors develop). Shape into about 2 dozen bite-sized or 8 to 10 larger crab cakes.

Heat the butter and olive oil for frying over a medium heat in a large frying pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels. Keep them warm in a 250°F (120°C) oven and serve hot with the rémoulade sauce.

Rémoulade Sauce
Makes 3/4 cup (175 ml)

1/2 cup (120 ml) good mayonnaise
2 tablespoons small-diced pickles or cornichons
1 teaspoon coarse-grained mustard
1 tablespoon white wine vinegar
pinch sea salt and freshly ground black pepper

Place all the ingredients in a food processor fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not puréed.

***

Baby Spinach Salad with Lemon Vinaigrette

To make this salad for 2 adults, I used 2 or 3 handfuls of washed baby spinach, lightly dressed in lemon vinaigrette and topped with halved cherry tomatoes, Parmesan shavings, croutons and edible flowers from our garden (borage, chive and marigold).

Lemon Vinaigrette
from Bon Appétit, December 1998

Makes about 3/4 cup (175 ml)

1/2 cup (120 ml) good-quality olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/2 teaspoon sugar

Whisk all the ingredients in a bowl to blend (or shake to combine in a screw-top jar). Season to taste with salt and pepper. This can be made 1 day ahead and chilled, just bring to room temperature before using.

30-minute meals, Asian food, Pasta and noodles, Seafood

Orange and Soy Salmon with Soba Noodles and Roasted Broccoli

On my way home from picking the kids up at day care yesterday, I realized that I’d forgotten to buy green beans, which I’d planned to make for dinner that night. What I did have, though, was a head of broccoli, so I went online to search for a roasted broccoli recipe and found this one with soy sauce and sesame seeds, a perfect complement to the salmon I’d started marinating earlier that afternoon. I’d never roasted broccoli before, but when the first search result that came up was “the best broccoli of your life”, I had to try it. My 15-month-old baby certainly seemed to think so — he couldn’t get enough of it, as well as the salmon.

The best thing about this dinner is that broccoli and salmon are two of the top 10 super foods, so it packs a real punch for one plate. It also doesn’t hurt that aside from marinating the salmon (which takes 5 minutes to pull together earlier in the day), the whole dinner takes less than half an hour to make from start to finish, helped by the fact that the salmon and broccoli cook at the same temperature and for the same amount of time.

You could serve this dinner either by combining the roasted broccoli and soba noodles and then serving the salmon fillet on top, or by keeping the three dishes separate.

Roasted Orange and Soy Salmon
from Bon Appétit, April 2003

Serves 4

1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) soy sauce
4 x 6 oz (170 g) salmon fillets, with skin

Mix the wine, orange juice and soy sauce in a glass baking dish large enough to hold all the salmon. Place the salmon, skin side up, in the dish. Cover with plastic wrap and refrigerate for 2 hours, turning occasionally.

Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Shake any excess marinade off the salmon. Transfer the salmon to the baking sheet, skin side down. Roast until the fish is opaque in the center, about 14 minutes. Sprinkle the salmon with salt and transfer to plates.

***

Roasted Broccoli with Soy Sauce and Sesame Seeds
adapted from VeggieGardener.com

Serves 4

2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
1 lb (450 g) fresh broccoli (1 large or 2 small heads), broken into florets
1 tablespoon sesame seeds, toasted

Preheat oven to 450°F (230°C).

In a small bowl, whisk together the olive oil, soy sauce and sesame oil (or shake to combine in a screw-top jar).

Place the broccoli florets in a bowl and toss well with the soy dressing. Arrange the florets in a single layer on a baking sheet and roast for 10 minutes. After 10 minutes, stir and continue roasting for 5 minutes more, or until the broccoli is tender-crisp and slightly browned on the edges.

While the broccoli roasts, toast the sesame seeds in a dry pan over a very high heat for 30 to 60 seconds, taking care that they don’t burn. When the broccoli is done, put it back into the bowl, add in the sesame seeds, and toss again. Serve hot.

***

Soba Noodles
from Bobby Flay

Serves 4

1 lb (450 g) soba noodles, cooked al dente
1/2 cup (120 ml) soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, finely chopped
1 tablespoon minced fresh ginger
1 tablespoon olive oil
2 teaspoons sesame oil
1/4 cup (5 g) chopped fresh cilantro
salt and freshly ground black pepper
3 scallions, finely chopped

Place the noodles in a large bowl. Whisk together the soy sauce, lime juice, garlic, ginger, olive oil and sesame oil. Pour over the noodles, add the cilantro and toss to combine. Season to taste with salt and pepper. Garnish with scallion.

Potatoes, Salads, Seafood

Honey Mustard Salmon with Roasted Asparagus and Creamy Lemon and Herb Potato Salad

Honey Mustard Salmon

Serves 3 to 4

3 tablespoons soy sauce or tamari
2 tablespoons honey
juice of 1/2 lemon
1 teaspoon Dijon mustard
1 lb (450 g) wild salmon fillet
lemon wedges, to serve

Preheat the oven to 425°F (220°C).

In a baking or roasting pan, whisk together the soy sauce or tamari, honey, lemon juice, and mustard. Marinate the salmon in the mixture, skin side up, for 15 to 30 minutes. Drain off the marinade, turn the salmon skin side down in the pan, and roast for 15 minutes or until desired doneness. Serve with lemon wedges.

***

Salmon, potato salad, asparagus

Roasted Asparagus

Serves 2

1 bunch asparagus spears
good-quality olive oil
salt and freshly ground black pepper

Preheat the oven to 425°F (220°C).

Snap the tough ends off the asparagus spears. Lay the spears in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 5 to 10 minutes, until tender, depending on size of spear.

***

Creamy Lemon and Herb Potato Salad 

Serves 6

Instead of potatoes, try using cooked, shredded chicken to make a tasty summertime chicken salad.

2 lb (900 g) new potatoes
zest and juice of 1 large lemon (about 3 tablespoons lemon juice)
1/2 cup (150 ml) mayonnaise or crème fraîche
4 scallions, thinly sliced
2 celery stalks, diced
a handful of fresh parsley, chopped
a handful of fresh basil, chopped
2 tablespoons chopped fresh dill
salt and freshly ground black pepper

Bring the potatoes to boil in a large pot of water. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 to 15 minutes (check after 10 minutes – you don’t want them to be too soft, as they need to hold their shape in the salad). Drain well and allow to cool slightly.

Cut the potatoes into halves or quarters, depending on how big they are (you want them to be in bite-sized pieces) and put into a large bowl. Whisk the lemon zest and juice with the mayonnaise or crème fraîche. Pour over the potatoes and toss well to coat. Add all the remaining ingredients and gently toss together. Season to taste with salt and pepper.

Asian food, Cakes, Pasta and noodles, Salads, Seafood

Vietnamese Fish and Noodles with Asian Slaw and Lemon Yogurt Cake

Finding new ways to use unusual varieties and quantities of produce is one of the best parts of our weekly Community Supported Agriculture (CSA) subscription. This week’s challenge: multiple bulbs of kohlrabi and a grocery bag full of fresh dill. The resulting Asian-inspired menu was both tasty and economical.

Vietnamese Fish and Noodles
adapted from Rare Earth Farm, July 2009 newsletter

1/2 lb (225 g) thin noodles
2 tablespoons Nuoc Mam (fish sauce)
1/2 teaspoon turmeric
2 teaspoons ground ginger
2 teaspoons powdered garlic
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 lb (450 g) fish fillet, cut into medium pieces
1 cup chopped green onions
1 cup chopped dill
1/2 cup chopped basil
4 tablespoons roasted peanuts, chopped

Cook noodles according to the packet directions, then divide into four serving bowls and set aside.

In a bowl, combine the Nuoc Mam, turmeric, ginger, garlic, pepper and 1 tablespoon of the oil. Add the fish and stir until all the pieces are coated. Place in the refrigerator and allow to marinate for 30 minutes.

Heat the remaining oil in a wok or heavy frying pan until it begins to smoke, then stir-fry the fish for 2 minutes. Remove from the heat, then stir in the onions and half of the dill.

Top the noodles in each bowl with the fish. Cover with the remaining dill and basil, then sprinkle with peanuts. Serve with additional Nuoc Cham sauce and serve immediately.

Fresh Dill

***

Asian Coleslaw
adapted from Richard Palm, Pastry Chef at the American Club

2 kohlrabi, peeled and shredded
2 carrots, peeled and shredded
3 red radishes, cut into small julienne
1 tablespoon honey
2 tablespoons rice wine vinegar
1/4 teaspoon sea salt
3 tablespoons olive oil
2 tablespoons roasted sesame oil
1/4 teaspoon chili paste
1 tablespoon minced cilantro

Mix the kohlrabi, carrots and radishes together in a medium-sized bowl and set aside. Whisk the honey, vinegar and sea salt together. Add the oils, cilantro and chili paste and mix well. Pour the vinaigrette over the vegetables and either chill or serve right away.

***

Lemon Yogurt Cake
adapted from Barefoot Contessa at Home by Ina Garten

Makes 1 loaf

For a real treat, top this no-fail cake from Ina Garten with fresh blueberries.

1 1/2 cups (200 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (200 ml) plain whole-milk yogurt
1 1/3 cups (300 g) sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup (80 ml) freshly squeezed lemon juice

for the glaze:
1 cup (100 g) confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350°F (175°C). Grease an 8.5 x 4.25 x 2.5‑inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup (200 g) of the sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup (80 ml) lemon juice and remaining 1/3 cup (100 g) sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes, then turn out of the tin and carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake once it has completely cooled.

Potatoes, Seafood

Crème Fraîche-Roasted Salmon with Lemon Roast Potatoes and Steamed Green Beans and Mangetout

Crème Fraîche-Roasted Salmon
from Bon Appétit, June 2009

Serves 4 to 6

2 lb (900 g) center-cut wild salmon fillet with skin (about 1 1/4 inches thick)
salt and freshly ground black pepper
1/4 cup (60 ml) crème fraîche

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil.

Place the salmon, skin side down, on the baking sheet and sprinkle with salt and pepper. Spread the crème fraîche over the salmon.

Roast the salmon until it’s opaque in the center, about 12 to 14 minutes. To test for doneness, cut a small slit in the thickest part of fillet; all but the center of the fillet should be opaque (the salmon will continue to cook after the fillet is removed from the oven).

Using a spatula, transfer to a platter and serve.

***

Lemon Roast Potatoes
from Rachel’s Favourite Food by Rachel Allen

Serves 4 to 6

6 large potatoes, peeled, or approx. 24 new potatoes, unpeeled
olive oil
salt and freshly ground black pepper
2 lemons

Preheat the oven to 425°F (220°C).

Set a pot of water to boil. If using large potatoes, chop them into 3/4- to 1‑inch cubes. If using new potatoes, just cut them in half, or for very small ones, leave whole.

Pour a generous slug of olive oil — enough to coat all the potatoes, plus a little extra — into the baking dish/roasting tray you’ll be using, and put this in the oven to warm up the oil. This is an essential step – the hot oil sears the outside of the potato, which makes them crispy on the outside, but fluffy on the inside. Don’t skip it!

When the water is boiling, parboil the potatoes for 5 minutes, then drain. Remove the baking dish with the now-hot oil from the oven and tip the potatoes into it, stirring them to coat them all over in the oil. Sprinkle over some salt and pepper.

Slice the lemons quite thickly, then cut those slices into 1/2- to 3/4‑inch chunks. Put them into the baking dish with the potatoes and, using your hands, slightly squeeze the lemon with the potatoes to release a bit of the juice. Leave them in the dish to cook along with the potatoes.

Bake for 20 minutes and serve. You can eat the lemon bits if you like, but they’ve also now given the potatoes a fresh citrus flavour.