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88
Lobster Thermidor
Serves: 1
1 (4-6 ounce) lobster tail, shell
removed and cut into 1-inch
pieces
2 tablespoons butter
2 tablespoons heavy cream
2 tablespoons shallot, minced
½ teaspoon dry mustard
Chopped parsley
Directions:
1. Mix all ingredients in oven-safe
dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 10-11 minutes.
Grilled Salmon & Fresh BasilLemon Salmon with
Mango Salsa
Serves: 4
3 tablespoons lemon juice
¼ cup fresh basil leaves, minced
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 garlic clove, minced
¼ teaspoon black pepper
4 (6-ounce) pounds salmon filets
Directions:
1. Combine lemon juice, basil,
olive oil, soy sauce,
Worcestershire sauce, garlic and
pepper in resealable plastic bag;
mix well.
2. Add salmon to marinade and
seal bag.
3. Marinate in refrigerator for 30-60
minutes.
4. Remove salmon from bag;
discard excess marinade.
5. Place salmon on 3-inch rack.
6. Cook at 350°F for 5-6 minutes.
Serves: 4
Salmon Ingredients:
4 (6-ounce) salmon fillets
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon grated lemon zest
2 teaspoon Dijon mustard
½ teaspoon black pepper
Salsa Ingredients:
1 ripe mango, peeled and diced
2 green onions, finely chopped
¼ cup red bell pepper, chopped
2 tablespoons fresh cilantro,
chopped
2 tablespoons lime juice
Directions:
1. In small bowl, whisk together
lemon juice, olive oil, lemon zest,
mustard and pepper.
2. Place fish in baking dish and
pour marinade over fish.
3. Marinate and refrigerate for 20
minutes.
4. While fish is marinating, mix all
salsa ingredients together in
small bowl; refrigerate until ready
to serve.
5. Place salmon on 3-inch rack and
cook at 350°F for 5-6 minutes per
side.
6. Pour mango salsa over salmon
and serve.
Tip: For frozen salmon, cook for 7-9
minutes per side.
Tip: For well-done salmon, add 2
minutes to cooking time.
Seafood
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