Smoked Salmon Omelets w/Baked Potato Wedges

Recipe of the Week - September 30th 2007

We enjoy a nice breakfast on Sunday Mornings. What better way to start the day than a nice omelet and some crisp oven baked potato wedges!

Ingredients:
Smoked Salmon Bagel Toppers or Wild Ocean Seafoods® Smoked Salmon Can Fillets
Eggs
Cheese
Tom Douglas Chinese 12 Spice Rub
Yukon Gold or Red Potatoes

Prep Time: (20 Minutes)
Thaw the Smoked Salmon Bagel Toppers in the refrigerator overnight or Open & Drain a Can of Wild Ocean Seafoods® Gourmet Smoked Salmon Can Fillets.
Grate your cheese
Beat Eggs in a mixing bowl (2-3 per omelet)
Quarter potatoes & boil for 15 minutes or Microwave whole for 4 minutes.

Cooking Time: (20 Minutes)
Toss the quartered potatoes in olive oil & Tom Douglas Chinese Spice Rub & place on a pan in the oven. A cookie sheet works well. Bake @ 350-375F for 20 minutes turning once with tongs or spatula.
If you are using Smoked Salmon Bagel Toppers, remove the skin (it will come off in one piece) and crumble or slice the salmon. Using Smoked Salmon Can Fillets, just break up with a fork.
Start you omelets in a pan or pans, adding the smoked salmon & cheese when the omelet has partially set up.
Flip the omelet closed.

Plating:
Place omelet on one side of plate
Add potatoes & season w/Salt & pepper to taste

Enjoy!

Pan Seared Scallops with Pancetta and Caramelized Spaghetti Squash

Recipe of the Week - September 23rd 2007

This is an easy to make appetizer or main course that is sure to impress your guests! The combination of flavors is sure to make this a new favorite!

Ingredients:
Wild Ocean Seafoods® Giant Sea Scallops (U15 Count or 16/20 Count)
Spaghetti Squash
Pancetta
Red Pepper
Tom Douglas Seafood Rub

Prep Time (30 Minutes):
Spaghetti Squash -
Preheat oven to 425 degrees
Cut squash in two and clean out seeds,
Place both halves face down on a baking dish.
Bake for 30 minutes – or until tender
Remove from oven and tent with Aluminum foil
Before starting Scallop dish fork fluff the Spaghetti squash
Dice 1 Red Pepper & place to the side.

Cooking Time (15 Minutes):
Pancetta – Fry the pieces of Pancetta until crisp in a fry pan with a drizzle of Olive Oil. Remove & reserve on a heated plate.
Spaghetti Squash - Place the Spaghetti Squash in the same pan with a little additional Olive Oil to caramelize.
Scallops – Using a separate pan, drizzle a small amount of Olive Oil & heat on Medium. Lightly coat the Giant Sea Scallops with Tom Douglas Seafood Rub. Pan Sear the Scallops on both sides until done. Don’t over cook the scallops, just a couple of minutes per side.

Plating:
Plate the Spaghetti Squash, then group the Pancetta on top of the Spaghetti Squash. Gently place each of the Scallops on top of the Pancetta Drizzle outer edge of the plate with Olive oil and sprinkle a little more of the Tom Douglas Seafood Rub around the plate Sprinkle the diced red pepper and serve.

Enjoy!

Plank Opakapaka w/ Stir Fry Vegetables, Sesame Noodles & Grilled Pineapple.

Recipe of the Week - September 16th, 2007

Ingredients:

Wild Ocean Seafoods® Opakapaka Fillets (6/7oz, or 12/14oz)
Tom Douglas Peri Peri Rub
Pineapple
Soba Noodles or thin Spaghetti (Barilla or Ronzoni Pasta works best)
Mixed Vegetables for Sir Fry
Soy Sauce
Sesame Seeds
Green OnionsFreshly Ground Black PepperOlive Oil
Alder or Cedar Grill Plank

Preparing the Plank:
Remove the plank from the plastic wrap.
Place the plank in a sink, clean dish tub or pot & fill with water.
Place something heavy on the plank to completely submerge it in the water. (Local Northwest Native Americans suggest a big rock or your old “pet rock”)
Soak the plank for a minimum of 1 hour, but overnight or all day is best if you want to re-use the plank the maximum number of times.

Prep Time (15-20 Minutes)
Thaw the Opakapaka Fillets in the refrigerator overnight or run under cold water to thaw.
In a mixing bowl, place 2 tsp of Tom Douglas Peri Peri Rub & 3 tbsp of Olive oil. Mix together.
Remove the Opakapaka Fillets from the package & place on a plate skin side down.
With a knife, score the fillets at a 45 degree angle every ½ inch.
Coat the meat side of the Opakapaka Fillets with the Tom Douglas Peri Peri Rub & Olive Oil. We use a basting brush.
Cook your Soba Noodles or thin Spaghetti in boiling water. If using Thin Spaghetti, add Soy Sauce to the boiling water instead of salt before placing the pasta in the water. Cook al dente. Rinse the noodles & toss with sesame oil & sesame seeds.
Slice the green onions thinly and toss with the pasta. Refrigerate
Chop your vegetables to sauté with olive oil and or your favorite stir fry sauce.
Slice your Pineapple into 3/8 inch cross sections & lightly sprinkle with brown sugar or Peri Peri Rub (Sweet or Spicy Sweet)

Cooking Time: (10-15 Minutes)
Pre-heat your BBQ. If charcoal, place the fire to one side. If gas, light both burners on high for 10 minutes.
Place the Grill Plank on the hot coals side of the BBQ for 5 minutes or until it begins to smoke or directly over one burner on the gas BBQ until smoking.
Move the Grill Plank to the indirect heat side of the Charcoal grill or turn off the burner on the gas grill under the plank.
Drizzle a small amount of olive oil on the Grill Plank.
Place the Opakapaka Fillets skin side down on the Grill Plank & close BBQ lid. The Opakapaka will be ready when there are white lines thru the fillets & they have become flakey when touched with a fork. Do not overcook! The fillets will still be cooking when you remove them from the plank.
Place the Pineapple rounds on the grill after the Opakapaka has been cooking for 7-8 minutes. spice/brown sugar side down, turn in 2 or 3 minutes, then remove 2 or 3 minutes later.
Saute your vegetables with olive oil and or your favorite stir fry sauce.
For oven cooking, just pre-heat the oven to 350 degrees. With the Grill Plank on the rack.

Plating:
Remove the Cooked Opakapaka Fillets from the plank, moving the directly to the plate.
Remove Pineapple rounds from grill & place on the plate.
Turn off the BBQ.
Place the Plank in cold water to extinguish. (The Plank is generally good for up to 5 “firings”)
Add your Stir Fry Vegetables to the plate.
Add the Sesame Noodles to the plate.

Enjoy!

Grilled Plank Salmon w/ Long Grain & Wild Rice

Recipe of the Week - September 10th, 2007

Ingredients:

Wild Ocean Seafoods® Boneless Wild Salmon Fillets (4/6oz, 8/9oz or 16oz King, Sockeye or Coho)
Tom Douglas Salmon Rub
Long Grain & Wild Rice Mix (Zatarains or Farmhouse Brands work very well)
Freshly Ground Black Pepper
Olive Oil
Whole Lemon
Spring Salad Mix
Alder or Cedar Grill Plank

Preparing the Alder Plank:
Remove the plank from the plastic wrap.
Place the plank in a sink, clean dish tub or pot & fill with water.
Place something heavy on the plank to completely submerge it in the water.
Soak the plank for a minimum of 1 hour, but overnight or all day is best if you want to re-use the plank the maximum number of times.

Prep Time (15 Minutes)
Thaw the Boneless Wild Salmon Fillets in the refrigerator overnight or run under cold water to thaw.
In a mixing bowl, place 2 tsp of Tom Douglas Salmon Rub & 4 tbsp of Olive oil. Mix together.
Remove the Salmon Fillets from the package & place on a plate skin side down. With a knife, score the fillets at a 45 degree angle every ½ inch.
Coat the meat side of the Salmon Fillets with the Tom Douglas Salmon Rub & Olive Oil. We use a basting brush,
Cut your lemon into 4-6 wedges and set aside.

Cooking Time (15-20 Minutes)
Pre-heat your BBQ. If charcoal, place the fire to one side. If gas, light both burners on high for 10 minutes.
Place the Grill Plank on the hot coals side of the BBQ for 5 minutes or until it begins to smoke or directly over one burner on the gas BBQ until smoking.
Move the Grill Plank to the indirect heat side of the Charcoal grill or turn off the burner on the gas grill under the plank.
After the rice has been placed on simmer, wait 5 Minutes then get ready to grill!
Drizzle a small amount of olive oil on the Grill Plank. Spread w/ Basting Brush.
Place the Salmon Fillets skin side down on the Grill Plank & close BBQ lid. The Salmon will be ready when there are white lines thru the fillets & they have become flakey when touched with a fork. Do not over cook! The fillets will still be cooking when you remove them from the plank.
For oven cooking, just pre-heat the oven to 350 degrees. With the Grill Plank on the oven rack.

Cooking time should be 10-15 minutes

Plating:
Remove the Cooked Fillets from the plank, moving the directly to the plate.
Turn off the BBQ.
Place the Plank in cold water to extinguish. (The Plank is generally good for up to 5 “firings”)
Add the Long Grain & Wild Rice to the plate, cracked pepper to taste.
Place the Summer Mix Greens on the plate and add lemon wedges.

Enjoy!

Wild Ocean Seafoods - September Seafood

Another summer has come & gone! We have been really busy as the Salmon are coming in right now. This time of year the processing facility is “crammed to the gills” and we are working almost around the clock! Summer used to be our “slow time” as most people are attending summer events, vacations, and generally “out & about”. Many of our winter staff were in Alaska fishing or crabbing during the summer. Until they return we operate with a reduced processing crew and just a couple of people in packaging. I would like to thank all of our customers for their support as the normally slow summer felt like December! Now that our winter crew is back, we can give our processing & packaging team some help and a well deserved break!

Recipe of the Week – We have to admit that posting recipes for the past few months (year) has been a “chore to ignore”. In an effort to improve this situation, we are going to add one recipe per week to our Recipe of the Week Page and later archive them on our recipe page at http://www.wildoceanfisheries.com/. Unfortunately, since we have moved to our new Online Store, most recipe links for existing recipes to the products still point to our older venue at ProStores. We will be working updating those links as well.

Wild Salmon Update:

Sockeye Salmon - The Wild Sockeye Salmon from Bristol Bay, Alaska are significantly larger than last year. It looks like another great year for Alaska Sockeye Salmon! We have some great fillets in stock in all sizes!

King (Chinook) Salmon – We are introducing a new size for our Wild King Salmon! At the request of Martha Stewart’s Blueprint Magazine, we are now offering 3lb Wild King Salmon Boneless fillets. Blueprint will be featuring Wild King Salmon recipes for holiday family dinners an upcoming issue (November – January time period). We just sent 7 fillets to Martha Stewart Living for photos & the test kitchen. The King Salmon is the only species large enough to obtain an entire 3lb or larger fillet often enough to guarantee availability.

Coho (Silver) Salmon – Silvers are still a little early, with the main catch just staring to come in. We have some great Coho in limited supply until the end of September, when we expect the majority of the season’s catch to begin arriving.

Crab Update:

Dungeness Crab – We are still experiencing shortages with Dungeness Crab. This situation will continue until mid October. Whole Cooked Dungeness Crab & Crab Sections are available in the smaller quantities, but 30lb Party Packs & 25lb Cluster Cases require 1 week advanced notice.

Alaska King Crab – This has certainly been a big seller for us in 2007! Our Jumbo & Super Jumbo King Crab Legs are ideal for you classic “surf & turf” fall occasions.

Hawaiian Fish Update:

Opakapaka (Hawaiian Pink Snapper) – This is one of my favorite fish! I typically grill this fish with a little olive oil & Tom Douglas Peri Peri Rub. I prefer “spicy” if you want a similar flavor but less “spicy” try Tom’s Masala Rub.

Shutome (Hawaiian Swordfish) – We just posted our first “Recipe of the Week” featuring Swordfish Steaks & Wild Gulf Prawns. I love swordfish and take the trim cuts home. We made this recipe using those steaks & some U15 Jumbo Prawns.

Shibi (Hawaiian Yellowfin Tuna) - Our first shipment sold out in 3 days! We are offering Yellowfin Tuna as Steaks & Loins. The Loin Portions are cut in 2 to 3lb Loin Sections. These are ideal for Grilled or Pan Seared Tuna Recipes where the center section remains very rare to sashimi in texture. Yellowfin Tuna Steaks are available in 6/9oz portions, very similar to our Swordfish Steaks.

Mahi Mahi (Dolphinfish) – This is the FISH, not “Flipper”! We will begin shipping in Mahi Mahi Fillets in Mid September.

Opah (Hawaiian Moonfish) – This will also arrive in the Mid September to Mid October time frame. They will be offered in or standard 4/6oz & 8/9oz Fillet Sizes.

Grilled Swordfish Steaks & Prawns - August 31, 2007

Recipe of the Week - August 31, 2007

Grilled Swordfish Steaks w/Grilled Prawns & Peppers over Rice. This is an easy flavorful recipe that can be either grilled or pan sauteed!

Ingredients:
Hawaiian Swordfish (Shutome) Steaks 6/9oz(One or two per person)
Wild Gulf Shrimp U15 or 16/20 Count (4-8oz per person)
Long Grain Rice (1/4 Cup Per Person Uncooked)
Tom Douglas Peri Peri Rub
Tom Douglas Spicy Tokyo Rub
Soy Sauce
Freshly Ground Black Pepper
Olive Oil
Green, Yellow & Red Bell Peppers

Prep Time (15 Minutes)

Thaw your Swordfish Steaks & Wild Jumbo Gulf Shrimp in the refrigerator overnight or run under cold water to thaw.

In a mixing bowl, place 2 tsp of Tom Douglas Tokyo Rub & 5 tbsp of Olive oil. Mix together.

Core & Slice the Bell Peppers. We like the effect & taste of using all three in equal amounts, but you could substitute one or two varieties instead.

Slice 1/4 of each pepper for every 2 persons. Place in mixing bowl.

Peel & De-vein the Wild Jumbo Gulf Shrimp & place in bowl with the peppers olive oil & rub.

Toss the Prawns & peppers with the spice/olive oil mix & put in refrigerator.

Remove the Sword Steaks from the package & place on a plate.

Coat one side of the Swordfish Steaks with Tom Douglas Peri Peri Rub.

Cooking Time (20 Minutes)

Pre-Heat your Grill

Wash, Rinse & place your rice in a pot or rice cooker.

After the rice has been placed on simmer, wait 10 Minutes then get ready to grill!

In a grill pan, place your Wild Prawn & Pepper Mixture. This will be turned once in 3-5 minutes.
Place the Swordfish Spice Side Down on the Grill 2 or 3 minutes later. Season the side without the rub to taste with salt & pepper.

Turn the Swordfish when the fat is visible leaving 1/3 of the way thru the steak.

Toss or flip the prawns & peppers with tongs when they are seared on one side.

Assembly (Plating)

Place the cooked rice on one side of each plate.

Make a "swirl" of Soy Sauce on the Rice

Remove the Grill Pan from the Grill and place the Prawns & Peppers on the rice.

Remove the Swordfish Steaks & place next to the Rice & Prawns

Enjoy!