Patchwork Salmon Salad

March 2, 2010 by Firehouse Chef
Filed under Barbeque, Buffet, Dinner, Easy, Easy Seafood Recipes, Grilled, Lunch, New Seafood Recipe, Salad, Sauce

Ingredients to make Patchwork Salmon Salad

1/4 c. frozen orange juice concentrate, thawed
1 T. + 1-1/2 tsp. white wine vinegar or cider vinegar
1 T. chopped fresh basil OR 1 tsp. dried basil leaves
1-1/2 tsp. olive oil
1 (8-oz.) salmon fillet (about 1-in. thick)
4 c. torn mixed greens
3/4 c. sliced strawberries
10-12 thin cucumber slices, cut into halves
1/8 tsp. coarsely ground black pepper

Directions to make Patchwork Salmon Salad

Step 1:Ãƒâ€šÃ‚Â Whisk together the first 4 ingredients. Set aside 2 T. juice mixture. Reserve remaining mixture to use as salad dressing.

Step 2:Ãƒâ€šÃ‚Â Preheat grill for direct grilling. Grill salmon, skin side down, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with a fork, brushing frequently with 2 T. juice concentrate mixture.

Step 3:Ãƒâ€šÃ‚Â Cool slightly. Toss together greens, strawberries and cucumber slices. Place on 2 serving plates. Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper. You are now ready to serve this delicious salmon recipe.

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Image Source: srett

Tags: Basil, BBQ, Chilled, Citrus, Cucumber, Dinner, Fillet, fish, Fruit, Grilled, healthy, Herbs, Juice, light, Lunch, Orange, Quick, Salad Dressing, Salad Greens, salmon, Sauce, Seafood, Strawberrry, Vegetables, Vinegar

Shrimp Asparagus Salad

September 29, 2009 by Firehouse Chef
Filed under Appetizer, Boiled, Buffet, Dinner, Easy, Easy Seafood Recipes, Lunch, Main Course, New Seafood Recipe, Starter

Ingredients to make Shrimp Asparagus Salad

1 lb Shrimp shelled and cleaned
1 1/2 lb Cleaned asparagus
1 Thin lemon slice
1/4 c Sliced green onion
2 tb Minced parsley
1 md Diced tomato
Lettuce leaves
1 oz Grated Monterey jack cheese

DRESSING
1/2 c Salad oil
4 tb Vinegar
1/4 ts Salt
Dash cayenne
1/8 ts Pepper
1 tb Parsley
1 tb Basil
1 tb Oregano
1 tb Chervil

Directions to make Shrimp Asparagus Salad

Step 1:Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice.

Step 2:Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.

Step 3:DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.

Image Source: FotoosVanRobin

Tags: Aparagus, Basil, Cayenne, Chervil, Chilled, Citrus, Easy, fish, Green Onion, healthy, Herbs, Lemon, Lettuce, Lunch, Monteray Jack Cheese, Oil, Oregano, Quick, Salad, Shrimp, Simple, Spice, Stove Top, Tomato, Vegetables, Vinegar

Avocado with Shrimp Remoulade

September 15, 2009 by Firehouse Chef
Filed under Easy Seafood Recipes

Ingredients to make Avocado with Shrimp Remoulade

1/4 c Tarragon vinegar
2 tb Horseradish mustard
1 tb Catsup
1 1/2 ts Paprika
1/2 ts Salt
1/4 ts Cayenne pepper
1/2 c Salad oil
1/4 c Minced celery
1/4 c Minced green onions
2 lb Shrimp, cooked and peeled
4 md Avocados

Directions to make Avocado with Shrimp Remoulade

Step 1:In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper. Slowly add oil, beating constantly with electric mixer. Stir in celery and onions. Pour sauce over shrimp. Marinate 4 to 5 hours in refrigerator.

Step 2:Halve and peel avocados. Lift shrimp out of sauce and arrange on each avocado half. Serve with sauce.