Fish & Shellfish

Grilled Dungeness Crab Stuffed Avocados

Greta Holmstrom

Building & Planning

2 large avocados
1 small sweet onion, finely diced
1/4 cup cilantro, finely diced
1 pound fresh cooked Dungeness Crab meat
8 slices bacon

Preheat grill to medium-high heat.

Cut avocados in half and remove pit. Gently combine sweet onion, cilantro and crab meat. Scoop mixture into cut side of avocado halves, filling the pit cavity and creating a mound about the size of the missing avocado. Wrap each stuffed half with two pieces of bacon, using toothpicks to secure.

Place stuffed avocados on grill and heat until bacon is done to your liking - probably 20-25 minutes.


New Mexico Style Fried Clam Tacos

Fried Clams.jpg

Nick Fazio

Building & Planning

For the Clams: Wild Razor Clams (cleaned and trimmed) 2 c flour

1 TBSP Garlic Powder
Salt to taste
Black Pepper to taste
2 TBSP New Mexico Red Chile Powder (ok to use McCormick Chili Powder if you can't get the real stuff)
1 whole egg
1 c milk
2 c plain, unseasoned, fine breadcrumbs
For the tacos: White Corn Tortillas
Small Flour Tortillas
Sharp Cheddar Cheese
Fresh Tomatoes (1 whole, diced small) Fresh Iceberg Lettuce (1/4 head, shaved thin) 1/2 c sour cream
2 limes
For the Salsa (you'll have extra for chips!): 4 Roma tomatoes
1 white onion (yellow onion is fine)
2 jalapeños
2 limes
1 bunch fresh cilantro
Splash of white vinegar
1 tsp white granulated sugar

Salt and Pepper to taste (don't be shy!) In 3 separate shallow dishes, mix the spices and flour, beat the egg with the milk, and spread out the crumbs. Dredge your clean clam filets first in the seasoned flour, then in the wet mixture, and finally in the breadcrumbs. Fry clams in hot vegetable oil in a frying pan, on medium, until the are golden brown and crispy (2-3 minutes per side max). Let them drain any excess oil on paper towels.

On the grill, or in the oven, caramelize the tomatoes and jalapeños whole, and the 2 halves of the onion. They should be heavily roasted (you will see black on all the veggies). Quickly run your knife through the veggies to chunk them up into small pieces (careful: hot!), leaving the jalapeño stems out. Combine them in a food processor, with the cilantro and the juice from two limes. Burr-mix the veggies until you get your desired texture (I like mine to look like rough soup). Stir in the salt, pepper, sugar and vinegar until just right!

Squeeze the juice of one lime into your sour cream and whip briskly with fork to combine. Now you have lime crema! Stack your different types of tortillas and wrap each stack in foil. Let them warm up in the oven at 350 degrees for about 10 minutes (they should still be soft when you take them out of the oven).

Assemble your tacos! Layer your tortillas with the clam filet first, with as much of the toppings as you like (I go kinda easy on the toppings, I want the CLAM to stand out). The contrasting flavors and textures of the two different tortillas are awesome and the salsa and crema are a must. Small dabs of each. You should have one lime left over to cut into wedges and squeeze on top for some extra brightness.

Enjoy these delicious (and muy autentico) New Mexican style clam tacos.

One for the Grill

One for the grill.jpg

Blain Lux

Corrections

Clam Digging Success

Will Tastad

Building & Planning

Chinook Salmon







clam digging.jpg

Laura Gressett

Building & Planning

My 24 lb chinook salmon this September 2016.

Beer Batter Trout

Laura Gressett

Building & Planning

Trout Fillets

Pancake Mix

1 Can Stale Beer (open 6-8 hours) 1 Tablespoon Sugar

Salt

Canola Oil

Lemon

Dry fillets. Make thin batter (as it thickens on standing). Dip fillets in batter and fry quickly until golden brown in 1 inch hot oil. Turn fish. Remove from oil and rest on paper towels. Serve immediately with lemon.

The Hunt for Salmon is On!

Laura Salmon.jpg

Stephanie Dunn

Human Resources

Salmon fishing is opening up in the bay - if we would just stop monkey'n around, we might find one!

Grilled Salmon with Strawberry Jalapeno Salsa

Laura Gressett

Building & Planning

Ingredients: Grilled Salmon

 4 salmon fillets

 kosher or sea salt & black pepper to taste

Strawberry Jalapeno Salsa

 1 lb fresh strawberries; diced

 1 jalapeño; seeded, deveined and finely diced

 1/2 cup cilantro leaves; chopped & loosely packed

 1/3 cup purple/red onion; diced

 1 lime - juiced668.jpg

 Kosher or sea salt and black pepper to taste

Instructions: Salsa

1) In large bowl combine all of the ingredients for the salsa and stir together until combined. Let rest.

Grilled Salmon

2) Preheat grill to medium high heat

3) Season the salmon fillets with salt and pepper

4) Oil the grill grates or spay with cooking spray - then place salmon fillets on the grill each side for approximately 3-4 minutes or until desired degree of doneness is reached

5)  Top the salmon with strawberry salsa and serve

One Pan Salmon Dinner

Laura Gressett

Building & Planning

Serves 2

2 cups Broccoli Florets
2 cups Carrots, sliced
1 cup Cremini or Portobello Mushrooms, thick sliced
2 Tablespoons Olive oil
2 Teaspoons Kosher or Sea Salt
2 Teaspoons Ground Black Pepper 2 Salmon Fillets (3 to 5 oz each)

Sauce:

¾ Cup Brown Sugar
3 Tablespoons Soy Sauce or Bragg Liquid Aminos
½ Cup Honey
2-3 Tablespoons mustard (any variety)
2 Tablespoons Sesame Seeds (optional)

Preheat oven to 400 degrees

On rimmed baking sheet, combine broccoli, carrots, mushrooms, olive oil, salt and pepper. Mix thoroughly to make certain all vegetables are coated. Arrange in center of tray in a flat layer. Lay the 2 salmon fillets on top of vegetables.

In medium bowl: Combine brown sugar, soy sauce, mustard, honey and sesame seeds. Whisk until there are no lumps. Spread glaze over salmon fillets.

Bake 12 minutes.

Remove salmon from vegetables onto plates. Toss the vegetables in roasting juices and transfer to plates. Glaze salmon with any remaining juices. Excellent with a side of wild or brown rice.

Smoked Salmon Corn Chowder

smoked salmon chowder.jpg

Stephanie Dunn

Administrative Services

Ingredients

  • ¼ lb. peppered bacon, sliced in small pieces
  • 1 cup coarsely chopped onion
  • 4 cups peeled potatoes cut in cubes
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram, crushed
  • 1/8 teaspoon freshly ground pepper
  • ½ pound smoked salmon broken into chunks (add more if desired)
  • 2 17-ounce cans cream-style corn
  • 1 17-ounce can whole-kernel corn, drained
  • 1 12-ounce can evaporated milk (or low fat milk if preferred) Directions
    1. In a Dutch oven or kettle, cook bacon until crispy. Add onion until the onion is translucent.
    2. Stir in potatoes, water, salt, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
    3. Add the smoked salmon, cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

    Salmon Filet

    Salmon.jpg
    Laura Gressett
    Building & Planning
    Drizzle salmon generously with Bragg's Liquid Amino Seasoning - let sit for 5 to 10 mins.
    Baste with Dijon Mustard
    Sprinkle generously with No-salt seasoning
    Drizzle with fresh lemon
    Bake at 400 degrees for approximately 20 mins, or until salmon is no longer dark pink.
    Let sit for 5 mins prior to serving.
    Enjoy with your favorite salad and greens.

    Salmon2.JPG