Salad Recipes

Ingredients

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1–2 medium tuna steaks (sushi grade)

1 egg

4 tablespoons of everything bagel seasoning

1 ½ tablespoons sesame seeds

2 teaspoons coarse black pepper

¾ teaspoon sea salt

Directions 

1. In a flat bottomed bowl, mix together everything bagel seasoning, sesame seeds, coarse black pepper, and sea salt. Set the bowl aside, and beat 1 egg in another small bowl.
2. Pat dry the tuna steaks, then coat it in egg and dredge it in the everything crust mixture.
3. Set the coated tuna steaks to the side and in a cast-iron skillet head 2 to 3 tablespoons of sesame oil on high/medium-high heat.
4. When the oil is hot, place your tuna steaks in the pan, moving them carefully so that the everything coating stays intact. Cook for 30 seconds per side, including the edges.
5. Remove the steaks from the skillet and slice thinly with a sharp knife, cutting across the grain of the tuna. 
6. Serve immediately. Pairs well with rice and a sauce of ginger, lime, wasabi, and soy sauce.

Recipe and photo courtesy of the Seafood Nutrition Partnership

Ingredients

Vinaigrette

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lime juice

1 tablespoon freshly squeezed lemon juice

2 tablespoons rice-wine vinegar

¼ teaspoon Dijon mustard

½ teaspoon sugar

⅔ cup blended oil (75% canola, 25% olive oil)

Salt and freshly ground black pepper

Salad

1 small red onion, thinly sliced

1 cup rice-wine vinegar

8 cups arugula

1 clementine, peeled and segmented

Wahoo

4 (2-ounce) wahoo filets

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons canola oil

Directions

Vinaigrette

1. In a small bowl, combine the citrus juices, vinegar, mustard, and sugar. Whisk in oil slowly to emulsify. Season with salt and pepper.

Salad

1. Marinate the sliced onion in the rice-wine vinegar for at least 1 hour. Drain and add the onions to a bowl along with the arugula and clementine segments.
2. Toss with ½ to ¾ cup citrus vinaigrette.

Wahoo

1. Season the wahoo with salt and pepper and brush with olive oil.
2. Add the canola oil to a hot sauté pan. The oil should be smoking a little bit. Place the wahoo one at a time into the pan and cook until golden brown on each side, about 3 to 5 minutes per side.
3. Serve immediately with salad and enjoy!

Recipe adapted from One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook.

Ingredients

8 littleneck clams, rinsed of sand

4 large sea scallops, muscle removed

3 ounces calamari (squid) rings

3 ounces monkfish, skinned and cut into bite-size pieces

½ cup large diced tomato

½ cup julienned cucumber

¼ fennel bulb, julienned; reserve a few fronds for garnish

4 basil leaves chiffonade; plus a couple of whole leaves for garnish

1 scallion cut lengthwise into thin slices; reserve the green top for garnish

½ cup extra virgin olive oil

2 garlic cloves, sliced

½ teaspoon sea salt

Black pepper to taste

1 cup water

1 large baguette

Directions

1. Remove crust from the bread and cut it into ½ - inch cubes. Lightly toast bread cubes in a 350 degrees Fahrenheit oven and set aside. You’ll need about ½ cup of toasted bread cubes for the recipe.
2. Heat a large sauté pan. Add olive oil. Season scallops and monkfish with salt and pepper. Sear until browned on the outside, remove from the oil and set aside.
3. Add garlic and brown slightly, then add calamari and toss quickly.
4. Add clams and water, season lightly with salt and pepper. Cover until clams begin to open.
5. Return scallops and monkfish to the pan. Cook covered until all clams open, about 1 minute. You may have to add more water if the clams do not open. Make sure that you have about a ½ cup of liquid left when the dish is finished.
6. Put cut vegetables into a large bowl with basil. Season with salt and pepper, add bread cubes, and toss.
7. Just before serving, toss in the hot seafood and half of the cooking liquid. Portion onto plates, garnish with scallion sprigs and fennel fronds.
8. Pour remaining seafood broth around each plate.

Recipe credit: Chef Jim Weaver, New Jersey chef, 2004 Great American Seafood Cook-off

Ingredients

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¼ cup toasted hazelnuts, coarsely chopped

10 ounces shaved Brussels sprouts (store-bought or done at home on a mandoline)

5 dates, pitted, coarsely chopped

Kosher salt and freshly ground black pepper

2 ounces parmesan, shaved

Extra-virgin olive oil

Crushed red pepper flakes (optional)

1 pound dry sea scallops, thawed if frozen and patted dry, tough side muscle removed

Directions

1. In a medium bowl, toss the hazelnuts, Brussels sprouts, dates, and lemon juice; season to taste with salt and pepper.
2. Add the parmesan and 3 tablespoons of extra-virgin olive oil and toss gently; season with red pepper flakes (if using).
3. Heat 1 tablespoon of oil in a large well-seasoned cast iron skillet or a nonstick skillet over medium-high heat.
4. Ensure the scallops are well-dried and season both sides with kosher salt and black pepper. Add the scallops to the skillet, avoiding overcrowding, and cook about 1 ½ to 2 minutes per side or until the scallops are just beginning to turn opaque. Avoid overcooking.
5. Serve the scallops over the shaved Brussels sprout salad.

Recipe and photo courtesy of the Seafood Nutrition Partnership.

Ingredients

Asian Vinaigrette

1 tablespoon finely grated fresh ginger

2 cloves garlic, minced

1 green onion, minced

2 tablespoons cilantro leaves, minced

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon canola oil

1 tablespoon sake or rice wine

Pan Seared Scallops

12 large sea scallops

1 tablespoon canola oil

Salt and pepper

½ cup sesame seeds

4 cups mesclun salad mix

Directions

1. In a bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy sauce, 1 tablespoon of canola oil, and sake. Whisk the ingredients together to make the Asian vinaigrette. Set aside.
2. Season the scallops with salt and pepper. Place the sesame seeds on a plate and pat down the top and bottom sides of each scallop into the sesame seeds.
3. In a sauté pan, over medium-high heat, add the remaining tablespoon of canola oil. When the oil is hot, add scallops, placing them crusted-side down. Sear for approximately 1 minute, or until sesame seeds are brown. Turn and sear on the other sesame-crusted side for 1 minute.
4. Place on top of the mesclun salad mix and drizzle with your Asian vinaigrette dressing.

Recipe by Chef Dominador Valeros of Hampton, VA and courtesy of the Virginia Sea Grant “Chefs’ Seafood Symposium” archives.

Ingredients

Vinaigrette

2 tablespoons pepitas, toasted and crushed

1 ounce tuna bottarga (dried caviar, or any other bottarga will do, chopped)

¼ cup freshly squeezed lime juice

¾ cup extra-virgin olive oil

¼ cup pumpkin seed oil

Salt and freshly ground black pepper to taste

Tuna Ceviche

½ pound skipjack tuna, cleaned of skin and blood line

2 tablespoons pepitas (pumpkin seeds), toasted and crushed

Salt and freshly ground black pepper to taste

Directions

Vinaigrette

1. With the blade running, add pepitas, bottarga, and lime juice to the food processor.
2. Add the oils and process until incorporated. Season with salt and pepper.

Tuna Ceviche

1. Make sure the tuna is very cold and dice tuna into ¼ -inch cubes using a very sharp knife.
2. In a stainless-steel or glass bowl, mix the diced tuna with ½ of the vinaigrette, salt, and pepper
3. Refrigerate for 20 minutes.
4. Add remaining vinaigrette to the chilled ceviche. Adjust the seasonings again.
5. Serve chilled, garnished with crushed pepitas.

Recipe credit: Chef Guillermo Pernot from One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook

Ingredients

1½ pounds sockeye salmon filet, skinned

1 tablespoon coriander seeds

1 tablespoon fennel seeds

½ cup, plus 2 tablespoons extra-virgin olive oil

3 cups thinly sliced fennel bulb

½ cup very thinly sliced red onion

6 tablespoons seasoned rice-wine vinegar

Kosher salt

½ cup parsley leaves, gently packed

½ cup cilantro leaves, gently packed

¼ cup tarragon leaves, gently packed

¼ cup spearmint leaves, gently packed, torn if large

Coarse sea salt

Directions

1. Trim the salmon of any gray fat and pull out pin bones with fish tweezers or needle-nosed pliers.
2. Holding a knife at a 30 degree angle to the cutting board, cut the salmon into six wide slices, about ½ inch thick. Arrange the slices in a shallow baking dish.
3. Lightly crush the coriander and fennel seeds in a mortar and pestle or by putting them in a skillet and using the bottom of a heavy pot to crush them.
4. Sprinkle the crushed seeds over the fish, then pour on ½ cup olive oil. Marinate the fish in the refrigerator for at least 1 hour.
5. Toss the fennel bulb and onion with the vinegar and let the salad sit at room temperature while the fish is marinating.
6. Preheat the oven to 225 degrees Fahrenheit.
7. Remove the fish from the oil and use your fingers to wipe off most of the marinade, but allow some of the oil and crushed seeds to remain on.
8. Arrange the filets on a baking sheet and sprinkle lightly with kosher salt. Bake for 15 to 20 minutes, or until the fat between the layers of fish just begins to turn opaque and the fish flakes slightly when nudged with your finger. It will appear to be underdone because the color will be vivid, but it will be fully cooked.
9. Meanwhile, finish the salad: tip the bowl with the fennel and onion to drain any excess liquid. Toss in the herbs, drizzle with remaining olive oil, and toss again.
10. Spread the salad onto plates and carefully place a fish filet in the center of each. Sprinkle the fish with a pinch of sea salt. Serve right away.

Recipe credit: Jerry Traunfeld, Executive Chef of The Herbfarm in Woodinville, Washington