Recipe: Thai Lime Ginger Seafood Chowder

Thai food is my absolute favorite cuisine! I love all the fresh and zesty flavors, and how well all the fresh ingredients go together to make something amazing.

This recipe may look like it has a lot of ingredients, but most of them are herbs and spices, so it's actually pretty easy to make. You should be able to find fresh ginger, lemongrass, and fish stock at any Asian store.

Oh, and for an interesting flavor twist, use 2 kaffir lime leaves, cut in thin strips, instead of lime zest - if you can find them at the store, or if you have your own kaffir lime tree like I do!  :-)

Thai Lime Ginger Seafood Chowder
(Serves 4-6.)

Ingredients:

Thai seafood soup. (Photo credit: Wikipedia)

3 Tbsp peanut oil
1 yellow onion, minced
1 Tbsp minced garlic
2 tsp grated lime zest
2 tsp minced lemongrass
1 Tbsp fresh ginger, peeled and grated
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground black pepper
1 1/2 cups fish stock
2 cups coconut milk
1/4 cup fresh cilantro, pureed with 1 Tbsp water
1 Tbsp lime juice
1 Tbsp brown sugar
Salt to taste
2 small cucumbers, peeled and quartered lengthwise, seeded, then cut into small chunks
1 lb fish fillets, use white fish that is firm, cut into 2 inch chunks
1/2 lb medium size shrimp, peeled and de-veined
1/2 lb small sea scallops
1/2 lb lump crab meat
1/2 lb clam strips

Directions:

• In a large soup pot over medium heat, add peanut oil and onion, and cook stirring about 4 to 5 minutes or until just getting translucent.
• To soup pot add garlic, lime zest, lemongrass, ginger, coriander, cumin, and black pepper, cooking and stirring for 3 to 4 minutes until fragrant.
• Add fish stock, coconut milk, pureed cilantro, lime juice, and brown sugar and bring to a boil, then reduce heat to low and simmer slowly for about 4 to 5 minutes, then season with salt to taste.
• Add to the soup pot the cucumbers and the fish and simmer slowly for 8 to 10 minutes or until fish is opaque, then add the remaining seafood and simmer an additional 5 to 8 minutes or until the shrimp have turned pink.  Serve hot with salad on the side and crusty bread.

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.

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.

Recipe: Grilled Scallops With Ginger Cucumber Mango Salsa

If you like seafood and grilling out, now is the season to get the grill going, and this tasty, healthy summer recipe will give your tastebuds a real treat! The spicy combination of cilantro and ginger, with the cool cucumber, tangy lime, and sweet mango, provides a perfect foil for the mild sweetness of sea scallops. (But feel free to try this salsa with chicken or other fish as well - it's pretty versatile.)

Grilled Scallops With Ginger Cucumber Mango Salsa
Ingredients:

2 mangoes, diced small
2 small cucumbers, peeled and diced small
1 Tbsp fresh grated ginger root
2 tsp fresh lime juice
1 Tbsp extra virgin olive oil
1/2 cup fresh cilantro, chopped
1/2 tsp salt
1/8 tsp black pepper
1 1/2 lbs sea scallops

Directions:

1. In a glass bowl, put the mangoes, cucumbers, ginger, lime juice, olive oil, cilantro, salt and pepper; toss to combine well. Set aside while you grill the scallops.
2. Lay scallops out on a work surface and dry with paper towels; sprinkle with salt and pepper on both sides.
3. Grill scallops either inside or outside - if inside put a little olive oil in a ridged grilling pan over medium-high heat.  When hot, put scallops in, cooking until seared well, then turn and cook the other side. They should be good and golden brown and cooked through.  This should take 2 to 3 minutes on each side, depending on the size.
4. Spoon generous portions of the salsa on serving plates, then arrange scallops on top of each plate. (You can also extend this meal with cooked white or brown rice, depending on your diet.)