Recipe: Asian Marinated Grilled Salmon

This tasty recipe combines zesty Asian flavors like ginger and soy sauce with tangy lemon juice and sweet honey to form a perfect sauce to complement the flavor of salmon. A quick and easy recipe, this is great on the grill, and also a snap to clean up. Serve with grilled vegetables and a fresh green salad for a quick, delicious, healthy summer meal!

Asian Marinated Grilled Salmon

Ingredients:

(Photo credit: mccun934)

3 pounds salmon filets (skin on)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1/2 cup lemon juice
2 tablespoons honey
1/2 teaspoon grated ginger root
1/2 tsp chopped fresh basil
1 shallot, finely chopped

Directions:

• In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, and lemon juice. Stir in the honey, ginger, basil, and shallot until combined well.
• Place salmon (skin side down) in a glass baking dish and drizzle with the soy mixture. Cover dish with plastic wrap and refrigerate for 30 minutes. 
• Set grill temperature to medium.
• Put the salmon, skin side down, on heavy duty aluminum foil pieces. Drizzle some of the marinade mixture over the salmon, then seal the packet. 
• Put on grill, skin side of salmon down, and grill for 15 minutes. 
• Remove packets from grill, let sit for 5 minutes, then open the packets and remove the salmon using a metal spatula to separate the salmon meat from the skin, leaving the skin attached to the foil.

The Pacific Northwest's Fish Ambassador - The Salmon

When you travel to the Pacific Northwest, one fish you'll be looking for on the menu is salmon. No self-respecting restaurant in this region would have a menu without salmon!

Salmon might be considered the Pacific Northwest's 'Fish Ambassador' -  it's plentiful, sustainable, nutritious, and delicious. And, salmon is versatile, too. You don't have to wait for dinner to enjoy salmon. You can find recipes suitable for a breakfast and brunch buffet, too. Salmon is excellent in omelets, crepes, mousse, or tarts. Serve salmon cold in salads and sandwiches. Grilled, poached, or baked, salmon is one fish that fits nicely on every table.

But, before you run off and buy yourself some Pacific Salmon, you may want to know a little bit about what you can expect to find. As you approach the fish counter, you may be surprised to see several varieties of salmon. As a matter of fact, there are seven types of 'anadromous salmon' in the northwest. (Anadromous fish are born in fresh water, then move out to the sea to live most of their life, then return to fresh water to spawn.)

Let's take a look at these seven types of salmon so you have some idea what you might find at the fish counter.

Coho (silver) salmon (Oncorhynchus kisutch). (Photo credit: Wikipedia)

Coho Salmon
This may be a familiar name to many people since the coho salmon was actually introduced into the Great Lakes some time ago. The distinguishing marks of the coho salmon are their large black spots on the upper back and tail. The coho salmon is a popular game fish because it's a good fighter and it tastes good, too. However, over-fishing has caused this salmon to become endangered, so limits now exist to help bring back the population.

Chinook Salmon
This salmon is a biggie, weighing in sometimes at 100 pounds. However, an average catch will be around 25 pounds. Also called King salmon or blackmouth (due to the black coloration in the mouth), this fish has a wide range, from southern California all the way up north to the Arctic. Chinook salmon is considered a prize fish, which has both recreational and commercial value. As long as the juvenile chinook has unpolluted inter-tidal areas with plenty of large logs forming shade and quiet pools, the species can thrive. This species has long been a staple of the Native American diet and economy.

Pink Salmon
You probably recognize the name of this salmon species immediately, especially if you have ever bought canned salmon. The pink salmon is the most abundant species in the northwest. It is also the smallest of the salmon species, weighing on average about 4 pounds. Pink salmon are carnivorous, so will eat insects, crustaceans, and other fish, and also stand a chance of being eaten themselves. They do spend less time in freshwater environments, so are exposed less than other salmon species to the effects of pollution; but not entirely. The pink salmon's numbers are still dropping. This species will be found in heaviest spawning populations in areas north of Oregon, and recreational fisheries do exist in Washington and Alaska, where over 90% of the commercial catch comes from.

Sockeye Salmon
The sockeye salmon spawns in freshwater lakes and streams, then migrates to the ocean to mature. Today, large spawning populations are limited to north of the Columbia river up to Alaska. Dams on the Snake River and Columbia River have destroyed the sockeye salmon population that once flourished and supported large commercial and tribal fisheries. The sockeye salmon harvested in Alaska is now the largest commercial catch of the seven Pacific salmon species. The bright red flesh and excellent taste make the sockeye salmon a most desired, and valuable, fish.

Chum Salmon

Chum salmon (Photo credit: Wikipedia)

Interestingly, Native Americans in the northern regions of the Pacific Northwest use chum salmon as food for the dogs that pull their sleds. The chum salmon juvenile is somewhat smaller than other salmon juveniles, so they are more susceptible to predators at this age. You're less likely to see this salmon at your grocery store, even in the northwest. The oil content (which is so highly praised in salmon for health) is lower than other species of salmon. Also, the majority of chum salmon are harvested in Alaska. And, although the Columbia River in Washington was at one time a great resource for chum salmon, commercial fishing here has dropped off severely.

Steelhead
 Also known as rainbow trout, steelhead can return to spawn up to nine times during their lifetime. The name "rainbow" comes from the coloration of the spawning males sporting a dark pink stripe along both sides. This species has two spawning seasons; winter and summer. Steelhead have a long juvenile phase, up to 4 years, which requires a natural habitat of protection in streams and lakes with downed trees and vegetation enough to hide from predators. This fish is a fine recreational catch because of its great fighting fury and its excellent taste. Steelhead caught for sport is mostly done in streams and rivers, not in the ocean. However, most states have limited steelhead fishing in fresh water to catch/release only.

Coastal Cutthroat Trout
Also referred to as sea trout, this particular species of salmon can spawn more than once. However, even with this prolific species, their numbers are declining due to poor ocean conditions and habitat problems. Distinguished by their bright red streaks on the lower jaw, these fish can reach about 20 inches long and weight up to 4 pounds.  During the ocean stage of their life, this fish prefers coastal marshes and swamps as a holding and feeding area because they have abundant small fishes for the sea trout to feed on.

Now, when you shop for salmon, you'll have a new appreciation for the variety in this one species of fish. You may not be able to find each and every species, but with this information you will be able to ask some questions to determine which salmon is actually in front of you. No matter which salmon is available, I know you'll enjoy some good eating!

Recipe: Crab & Corn Chowder

Dungeness crab is one of the most popular seafoods in the Pacific Northwest - and with good reason! Its tender, flavorful and slightly sweet meat is great in many dishes, including this creamy and delicious corn chowder. This makes a great side dish, or main dish when served with crusty bread and a green salad with a glass of crisp white wine!

Crab & Corn Chowder

Ingredients:

(Photo credit: Wikipedia)

1 quart chicken broth
1 quart fresh corn kernels (substitute frozen if you can't get fresh)
2 Tbsp. butter
1 large onion, chopped
1/4 cup dry white wine
1 1/2 tsp. kosher salt
1 1/2 cups whole milk
1/3 cup chopped fresh chives
1/2 lb. cleaned lump crab meat

Directions:

• Add 2 cups chicken broth and corn to food processor; pulse until the mixture is a coarse puree; set aside.
• Put a large soup pot over low heat, add the butter. Once butter has melted, add the onion, stir and cook for 4 or 5 minutes until onion is softened slightly.
• Pour the corn puree from the food processor into the pot, then add the wine, remaining 2 cups broth, and salt. Bring mixture to a boil and reduce heat. Simmer for 10 minutes, stirring frequently, until the corn is tender. 
• Add milk and simmer for 5 minutes or until heated through.
• Now add the chives and crab meat, stir, and cover pot. Remove from heat and let sit for 5 minutes or until crab is warmed. 
• Serve warm with crusty bread.

Recipe: Batter Fried Razor Clams

Mmmm, clams....  When it comes to the delicate flavor of clams, the simpler the recipe, the better. This one hits the spot when you're looking to indulge with something fried.... Simple, and delicious is the best way to describe these fried clams. They're easy to make at home - no frying equipment needed but your trusty cast iron skillet!

Batter Fried Razor Clams

Ingredients:

Razor clams. (Photo credit: queenkv)

15 razor clams
high heat cooking oil
1 cup all purpose flour
1 cup cracker crumbs
3 whole eggs
salt to taste

Directions:

• Clean and rinse the clams as needed; make sure you drain and dry them well.
• Stir together the flour, cracker crumbs, and eggs in a bowl until you have a batter.  Let batter rest for 5 minutes.
• Now put the clams in the batter, stir around to coat well.
• Get out a large heavy cast iron skillet and pour in enough oil so you have about 1/2 inch in the skillet.  Heat over medium high heat until oil sizzles when a drop of water is dropped in.
• Carefully pick up a few clams, let the batter run off a little, then gently place in the hot oil. Fry undisturbed for 1 minute, then carefully flip over and fry another minute or until batter is golden brown.
• Remove to a paper towel covered rack and immediately sprinkle with salt to taste. Serve warm.

Explore the Variety Of Healthy Pacific Northwest Seafood

The locals of the Pacific Northwest region rely heavily on nature's abundance for their meals. With the ocean at their door, this region enjoys a generous supply of seafood. A temperate, stable environment ensures the people of the region will be provided with a wide variety of fresh seafood. Year after year, these sustainable resources are harvested and enjoyed throughout the Pacific Northwest region.

(Photo credit: Nemo's great uncle)

There are many types of seafood indigenous to the areas of Washington and Oregon, as well as parts north including Alaska. The fresh, cold water seafood most plentiful in these areas are dungeness crab, Alaskan king crab, halibut, and Pacific salmon. Mussels, oysters, clams, and shrimp are also found on the dinner table around this region.

Of course, each seafood has its own season. The best time to buy any seafood depends on where you are located. For instance, dungeness crab is at its peak in December and January if you are in Washington or Oregon, but you'll want to wait until June to buy if you're in Alaska or British Columbia. Want some coho salmon? Mark your calendar for June to October. Too hungry for salmon to wait? Sockeye salmon is at its peak in May. But, you don't really have to remember all this. Just make friends with your local fishmonger. Ask him or her what's fresh and what's best and shop accordingly.  

The people of the Pacific Northwest love their seafood because it's plentiful and it tastes great. What more could you ask for, right? How about some fantastic health benefits, too.

Fish contains 'omega 3 fatty acids,' which is the super nutrient for heart health, lower blood pressure, and lower cholesterol. Certain types of fish, such as salmon, herring, and albacore tuna, contain more of the omega 3 than other fish. Mussels, scallops, and shrimp also provide a moderate amount of omega 3s, which is more than we can say for a lot of food. You may be surprised that a good can of Pacific sardines is a healthier choice than many other canned or prepared foods.

Once you choose your seafood, you'll want to know how to prepare it. If you want to cook like a local, you'll quickly learn the locals of this region live by this motto; “the simpler, the better.” They take their seafood seriously, and are more interested in the quality and freshness of the seafood than in what other ingredients you're going to add to it. Get it fresh and keep it simple and you will be cooking like a local.
The people in the Pacific Northwest enjoy the resources nature provides. They like uncomplicated dishes and realize that a meal doesn't have to be fancy in order to be good. The focus is on freshness. Anything you do to the seafood after that is just for fun.  In other words... enjoy!

Recipe: Grilled Shrimp With Lemon Truffle Oil Vinaigrette

Whether you're in the Pacific Northwest, or the Southeastern U.S., shrimp is always on the menu! This extremely simple recipe is absolutely delicious no matter where you are - and it's a snap to prepare. Serve over salad greens with grilled vegetables and hot buttered garlic bread on the side and a glass of white wine, and dinner will be ready in 30 minutes or less!

Grilled Shrimp With Lemon Truffle Oil Vinaigrette

Ingredients:

(Photo credit: Neeta Lind)

16 large shrimp (raw, cleaned)
3 Tbsp. olive oil
1/4 cup fresh lemon juice
1/3 cup white truffle oil
2 Tbsp. chopped fresh parsley
2 Tbsp. minced sweet onion
salt and pepper to taste

Directions:

• Prepare shrimp: Butterfly the shrimp with a sharp knife, cutting along the top curve (where you took the vein out), cutting just short of going all the way through. 
• Then lay the shrimp flat in a shallow dish, insides facing up, and drizzle the olive oil over evenly. Set aside.
• Prepare vinaigrette: In a separate bowl, whisk together the lemon juice, truffle oil, parsley, and onion. Season with salt and pepper and set aside.
• Grill: Oil a grilling pan and set the grill heat to medium high. When grill is heated, carefully set the shrimp on grilling pan and cook for about 3 minutes total time, flipping once. Remove shrimp immediately to a platter.
• While shrimp is still warm, drizzle the vinaigrette over the shrimp.
• You can serve the shrimp on top of a salad or by themselves as a meal with other sides, or as an appetizer.

Recipe: Clam Digger Chowder

Littleneck clams are popular in the Northwest, and for good reason: they're delicious!  This tasty Pacific Northwest-style clam chowder will have you coming back for seconds...and thirds! Fresh clams are always best, but you can use canned if you have to - you would need about two 10-oz cans.

Clam Digger Chowder

Ingredients:

(Photo credit: Wikipedia)

1 tablespoon cooking oil
1 shallot, minced
1/2 cup dry white wine
1/4 cup all purpose flour
1 cup chicken broth
1 cup clam juice
1 pound red potatoes, scrubbed and cut into 1/2 inch chunks
3 to 4 cups freshly steamed clams
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons Old Bay seasoning
2 cups half and half
fresh chopped parsley
warmed sourdough bread

Directions:

• Heat the oil over medium heat in a large soup pot. Once oil is hot, add the shallots and cook 1 minute, stirring constantly. Continue stirring and slowly add the wine and allow to cook for 1 minute. Gradually whisk in the flour and cook for another 30 seconds.
• Now gradually add in the chicken broth. Let the mixture begin to simmer and then add the clam juice. 
• Add the potatoes to the pot, put a lid on it and allow to simmer slowly on low heat for 15 minutes; stirring occasionally. 
• Add the clams, salt, pepper, and Old Bay seasoning. Bring mixture to a simmer, then remove from heat and add the half and half, stirring, then cover saucepan and let sit for 5 minutes.
• Put clam chowder into serving bowls, sprinkle with parsley and serve with warmed sourdough bread.

A Pacific Northwest Shellfish Primer

When traveling the Pacific Northwest region, it's very likely you will indulge in a few varieties of shellfish. It wouldn't be a trip to the area without at least one crab, oyster, shrimp, or clam meal. Along with salmon, shellfish is probably one of the best reasons to visit this region.

Even though you may enjoy shellfish in other areas of the country, or world, there are always going to be differences worth noting. Let's take a quick tour of the shellfish of the Pacific Northwest to learn a little about these delicious, and natural, resources.

Dungeness Crab

Enjoying Dungeness Crabs. (Photo credit: Wikipedia)

Ask anyone who frequents this region and they will have one piece of advice for you; "First, get yourself some Dungeness crab. Anything else can wait." If you don't sit down to a meal of Dungeness crab, you have not officially been to the Pacific Northwest. This large, sweet, meaty crab is perfect for a leisurely gathering around a big table. Dungeness crab goes through a series of "molts" on its way to adulthood. You'll find plentiful Dungeness crab offshore in coastal waters and surrounding estuaries. In these protected waters, the temperatures are often more mild. This warmer water, teamed with abundant food supplies, can grow some very fine, large Dungeness crab. The Dungeness crab plays several roles in the life-cycle of the waterways up and down the Pacific coast, both as prey and predator. For commercial and recreational use both, the Dungeness crab forms a vibrant part of the area's economic fabric; and a delicious one!

Pacific Oyster

This large, exotic oyster was introduced to the west coast of America from Japan. Because it needs warmer waters to spawn and live, this species depends on stable, protected estuaries to survive. Adult oysters prefer firm, rocky bottoms. They will attach themselves to debris or even other oyster shells. The shells of the Pacific oyster are very rough with large ridges, and can grow to be about 10 inches long. You can still find wild oyster beds in Washington State, but most Pacific oysters you eat in restaurants or 'oyster bars' will be from oyster farms.

Littleneck clams. (Photo credit: Wikipedia)

Pacific Littleneck Clam

Because the Littleneck clam is also called "steamer and butter clam," you might suspect this is one clam that is good eating; and you'd be right. This clam is very popular, both as a commercial product and for recreation, probably because it is so tasty and easy to harvest. Coastal towns from California to Alaska have relied on this clam at times for economical survival. Pacific Littleneck clams are sold in the shell, and can be found canned or frozen, as well. Juvenile clams can move around using its foot, and prefer deeper waters. Adults, however, travel to shallower waters, where they remain sedentary, almost waiting for us to gather them up to enjoy.

Bay Shrimp

Although Bay shrimp have enjoyed the spotlight on dinner tables for hundreds of years, now this shrimp is cultivated more commonly to use as bait. However, on the recreational front, Bay shrimp is often harvested for eating. They have a thin shell and a solid body, offering plenty of meat and an easy peel. The Bay shrimp is very dominant all along the Pacific coastline, and forms an important part of the food chain, feeding many species of sporting fish. The Bay shrimp flourishes, in part, because of its adaptability. You'll find this shrimp in muddy bays, or sandy bottomed estuaries, or even in deeper off-shore waters.

Part of traveling to other regions is learning about the foods indigenous to the area. If you ate nothing else but these four shellfish species, you would have a proper introduction to the flavors that make the Pacific Northwest special.

Recipe: Creamy Salmon And Sweet Pea Pasta Salad

This fresh summer pasta salad combines sweet peas with salmon for a delicious, cool and creamy summery dish great for a quick lunch or a potluck side dish. It's a great way to use up leftover grilled salmon from last night's dinner. Use fresh peas from the garden if you have them, but frozen will also work just fine.

Creamy Salmon And Sweet Pea Pasta Salad

Ingredients:

16 ounces seashell shaped pasta
1/4 cup mayonnaise
1 cup plain yogurt
1/4 cup green onions, chopped
1 Tbsp. fresh parsley, chopped
1 garlic clove, minced
2 Tbsp. lemon juice
1 cup cooked flaked salmon
10 ounces frozen petite sweet peas, thawed

Directions:

• Cook pasta according to package directions; drain and set aside.
• In a blender, add the mayonnaise, yogurt, onion, parsley, garlic and lemon juice; blend for 1 or 2 minutes or until smooth. 
• In a large serving bowl, add the cooked pasta, fish, and peas, then pour the creamy mixture from the blender over the top, toss to combine, and serve.

Recipe: Cedar Planked Salmon With Dijon Dill Glaze

Nothing says Pacific Northwest like salmon, and this simple and delicious recipe creates a marvelous melt-in-your-mouth dinner perfect for grilling out this summer along the coast - or wherever you find yourself. Remember to choose wild-caught salmon; farmed salmon is full of antibiotics and artificial coloring, and is fed on corn, which reduces the content of healthy Omega-3 fatty acids and makes the fish less healthy for you to eat. Use fresh, simple, quality ingredients for a fresh, simple, quality meal!

Cedar Planked Salmon With Dijon Dill Glaze

Ingredients:

(Photo credit: naotakem)

1 1/2 lbs. wild-caught salmon filets
1 Tbsp. olive oil
salt and pepper to taste
1/2 tsp. lemon zest
1/3 cup Dijon mustard
2 Tbsp. chopped fresh dill
1/2 cup mayonnaise
1 cedar plank, soak for 2 hours in clean water, then drain

Directions:

• Preheat grill to medium-high heat.
• Generously brush the salmon skin with olive oil. Season with salt and pepper all over.
• Make the glaze by whisking together the lemon zest, mustard, dill, and mayonnaise.
• Evenly spread the glaze all over the salmon. Put the salmon on cedar plank and put the plank in the middle of the hot grill. Cover the grill and cook for 20 to 30 minutes or until salmon is cooked through.
• Remove plank and let cool slightly before removing.

Discover The Diverse Natural Resources Of Washington State

The hot days of summer are a great time to vacation along the coastline - especially in the cool Pacific Northwest! They're also a great time to cook up some tasty Northwestern-style cuisine, which we will share with you this month in a special series of articles and recipes designed to introduce you to the delicious foods of this unique region of the United States. Read - and eat - on!

When you think of Washington State, do you think of Seattle, the Space Needle, and abundant seafood? If so, you are correct, but only in part. Washington is a large state with a very versatile landscape. If you travel from east to west across Washington State, you may think you've crossed countries, even continents!

The west coast of Washington State is in the Maritime climate zone, meaning it stays cool in the summer and has relatively mild winters. The state is divided by the Cascade Mountains, resulting in a vast difference between the west coast and the central and eastern parts of Washington.

Puget Sound and Olympic Mountains from Space Needle, Seattle, Washington, United States (Photo credit: Wikipedia)

Most of the eastern side of Washington is in the Steppe climate zone, meaning it has hot summers and cold winters. You'll even find a Desert climate zone in the central part of eastern Washington.

These climate zones, created in part by the Cascade Mountain divide, means that while the Seattle/Olympia area (west coast) will have an average rainfall per year around 38 inches, Spokane/Pullman (east coast) will have an average rainfall per year around 16 inches, and the desert zone has on average less than 10 inches of rainfall per year.

Then there is an actual rainforest situated in the Olympic Mountains which has rainfalls on average of 140 inches per year. The city of Olympia, the state capital, is at the southern end of Puget Sound and, just like her northern neighbor, Seattle, receives a fair share of rainfall.

All this rain makes for lush green fields and forests, perfect for growing crops and keeping the waterways well stocked with a wide variety of fish and other seafood.

However, that doesn't mean eastern Washington is barren. On the contrary. As glaciers were receding thousands of years ago, they carried with them fertile top soil that settled to form rich farmland, along with rivers and streams that feed the eastern valleys.

The diversity of this state's topography and climate results in a wide variety of crops; in fact over 200 different crops!  Washington's most valuable commodity is the apple, followed by milk, wheat, potatoes, and cattle.

Red raspberries. (Photo credit: Wikipedia)

Along with these valuable commodities, Washington State also leads the nation in production of many other crops - over 90% of all raspberries, over 75% of all hops and all spearmint oil, and about 50% of all cherries, concord grapes, and pears. In rich eastern farmlands you'll also find onions, peaches, barley, alfalfa, corn, garbanzo beans, blueberries, and plenty of forestry products.

We may be most familiar with the abundant seafood that comes from the Pacific Ocean, Puget Sound, and a multitude of waterways. We also are surely familiar with the bags and bags of apples we see in our grocery store marked "Washington State."  We may even have sampled a sweet Walla Walla onion at some point. But that just scratches the surface of this state's abundance.

With its naturally mild climate to the west, and its rich glacier fed soils to the east, Washington State has much more to offer than we may see at first glance. If you get a chance, travel this state and get to know (and enjoy!) her diverse natural resources.

Be sure to check back later this week for some tasty recipes using foods of the Pacific Northwest region!

Recipe: Crispy Zucchini Blossom Croutons

Happy 4th of July! Today we've got an interesting recipe for you. This is a delicious and unusual way to use the edible blossoms of zucchini and summer squash to make your summer salads even more special! These make an unforgettable addition to a summer dinner party - such as your 4th of July feast.

Crispy Zucchini Blossom Croutons

Ingredients:

Zucchini blossoms(Photo credit: Wikipedia)

10 to 12 small zucchini blossoms
1 cup flour
salt and pepper
2 eggs
1 Tbsp milk
2 cups Panko
salt and pepper

Directions:

• Pick small zucchini blossoms that are growing on a long stem, not at the end of a tiny zucchini. Immediately rinse under water, gently and quickly, then lay out on a towel and pat dry.
• Cut the stem off to within a half inch of blossom. Take a sharp paring knife and trim off the pointy leaves from just above the stem, the ones that surround the blossoms at the bottom. 
• With your sharp knife, make a slice from the bottom of the blossom up through the petals until you can lay the blossom out 'butterfly' style.
• Remove the stamen or pistil and gently wash off any pollen that may still be in the inside of the blossom. Close the blossoms back up and lay them on a clean platter or tray.
• Mix the flour and salt and pepper together in a bowl; then dust over the blossoms, turn them over, and dust the other side.
• In a shallow dish, whisk together the egg and milk.
• In another shallow dish, sprinkle the Panko and season with salt and pepper.
• Now, take each flour dusted blossom and first dip in egg-milk mixture, let excess drain off, then roll in Panko mixture, and set back on tray.
• When all are dipped and ready, prepare a skillet for frying. Add frying oil, such as peanut oil, to about 1/2 to 3/4 inch deep, just high enough so blossoms are covered by half. Turn heat to high and when oil is very hot, take blossoms and start putting them slowly into oil, one at a time, without crowding the pan. Flip blossoms when they are golden brown and continue frying until browned on both sides.
• Remove immediately to a paper towel covered cooling rack.
• Sprinkle blossoms with more salt before they cool.
• Serve these 'croutons' on top of a prepared green salad using a variety of mixed greens.

Recipe: Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

One of our favorite summer foods - tomatoes - is coming soon! Tomatoes can be used in hundreds of different recipes, and are abundant in summer salads. This summer, try this new twist on a tomato salad, using fresh herbs, goat cheese, and zucchini blossoms for a beautiful, sophisticated gourmet garden treat!

Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

Ingredients:

4 oz soft goat cheese, room temperature
2 Tbsp fresh basil
2 Tbsp fresh marjoram
8 medium size zucchini blossoms, freshly picked
3 Tbsp extra virgin olive oil
kosher salt to taste
5 cups garden grown cherry or grape tomatoes, cut in half
1 Tbsp fresh chives

Directions:

1. Preheat oven to 350 degrees and oil a large baking sheet.
2. Gently rinse off zucchini blossoms, then trim any sharp points from the bottom leaves that hold the petals in place and trim the stem to 1/2 inch. Now, slide a sharp knife lengthwise to lay the blossom open 'butterfly' style and remove the stamen or pistil (depending on if you chose male or female blossoms.) Gently pat dry.
3. In a large bowl, mix together the goat cheese with 1 tablespoon of the basil and 1 tablespoon of the marjoram; form into 8 equal size balls.
4. Lay 1 ball inside each of the open blossoms, then close blossom over the cheese ball and lay, cut side down, on prepared baking sheet.
5. Drizzle or brush each blossom with 1 1/2 tablespoon of olive oil and flavor with kosher salt, then bake for about 6 to 9 minutes - when you see the cheese bubble up over the blossom and start to ooze out and brown around the edges, they're done. Remove and set aside while you prepare the tomatoes.
6. In a large bowl, toss the tomatoes with the remaining 1 1/2 tablespoon olive oil, the remaining basil, the remaining marjoram, and the chives.  Sprinkle with kosher salt and freshly ground pepper to taste, then arrange on plates.
7. Top with the baked zucchini blossoms, add more kosher salt if desired, and serve while blossoms are still warm.