A Reyes Holdings Company
Curried Hash Brown Crusted Salmon
Ingredients
Step 1 12 oz. Bountiful Harvest Dehydrated Hash Browns, refreshed RFS Item 31868 4 oz. coconut, shredded 8 Hidden Bay Atlantic Salmon Fillets, 5 oz. each RFS Item 51742 8 oz. SilverBrook Grade AA Unsalted Butter, melted RFS Item 73410
Step 2 13.5 oz. coconut milk 10 oz. heavy cream 1 tsp. red curry paste 1/2 tsp. salt 1.5 oz. basil infused oil
Directions
Step 1 1. Gently combine the hashbrowns and coconut together in a bowl. 2. Season the salmon fillets with salt and pepper; brush with melted butter. 3. Firmly pat 2 oz. of hash brown mixture onto the buttered side of the salmon fillet. Drizzle 0.5 oz. butter on top of the hash browns. 4. Transfer salmon fillets using a flat spatula to a sheet pan and refrigerated for 1 hour or until needed for service.
Step 2 1. Combine the coconut milk, cream and curry into a shallow skillet. 2. Reduce the sauce over medium high heat until slightly thickened or reduced to 16 oz. Season with salt. 3. For each serving, saute 1 salmon fillet with the hash brown side down for 3 to 4 minutes over medium heat unitl the hashbrowns become golden and crispy. 4. Gently turn the fillet over and continue cooking in the skillet or a hot oven until the fish is flaky and opaque. 5. To serve, ladle 2 oz. of the curry sauce in a dish, top with a salmon fillet and drizzle with 1 tsp. of the basil infused oil.
Yield: 8 servings
Spicy Shrimp & Crab Fiesta Salad
40 Hidden Bay Cooked Black Tiger 16-20 P&D Tail-On Shrimp, grilled RFS Item 78822 1 1/4 lbs. crab meat (backfin, claw or special) 5 lbs. Markon Ready-Set-Serve Insalata Blend RFS Item 79844 2 1/2 lbs. Markon First Crop Cherry Tomatoes RFS Item 67164 10 oz. yellow and red bell pepper, julienned 1 1/4 lbs. mushrooms, quartered 10 oz. sliced black olives 1 quart Culinary Secrets Southwest Ranch Dressing RFS Item 28420 20 sprigs Markon First Crop Wash & Trim Fresh Parsley
1. For one serving, in a medium sized bowl, gently toss 4 oz. of mixed greens, 1/2 oz. each of black olives, red and yellow pepper, and 1 oz. mushrooms with 2 fl. oz. of Culinary Secrets Southwest Ranch Dressing.
2. Transfer salad mixture to a large chilled serving bowl and top with 2 grilled shrimp and 1 oz. crab meat. Garnish plate with 2 oz. cherry tomatoes and a fresh parsley sprig.
Yield: 20 servings
Hawaiian Green Salad
6 cups Markon Ready-Set-Serve Chopped Romaine RFS Item 76340 1 cup Markon First Crop Flavor Packed Golden Pineapple, chopped RFS Item 61722 1 cup red bell peppers, sliced 18 Hidden Bay 21-25 P&D Tail On Shrimp IQF RFS Item 16450 1/4 cup honey 1/4 cup apple cider vinegar 1/4 cup canola oil 1 Tbsp. shallot, chopped 2 tsp. dijon mustard 1 tsp. poppy seeds 1/4 tsp. kosher salt 1/8 tsp. black pepper, freshly cracked
1. Toss romaine, pinapple, peppers and shrimp.
2. Mix honey, vinegar, oil, shallot, mustard, poppy seeds, salt and pepper in a food processor.
3. Drizzle dressing over plated salads.
Yield: 6
Cheese, Crab & Spinach Stuffed Chicken
1-8 oz. SilverBrook Chicken Breast, lightly pounded RFS Item B0798 2 oz. extra virgin olive oil 1/4 cup. Markon Ready Set Serve 1/4" Diced Yellow Onion RFS Item 78338 1 cup Markon Ready Set Serve Spinach RFS Item 78279 2 oz. snow crab meat, squeezed dry 2 oz. San Pablo Queso Blanco White American Cheese, grated RFS Item 71926 salt and ground black pepper, to taste seasoned flour, as needed
4 oz. orzo pasta, cooked al dente 1 oz. extra virgin olive oil 1 Tbsp. fresh basil, chopped salt and ground black pepper, to taste
2 oz. Prepared Roasted Red Pepper Marinara Sauce
1. Heat a 6" nonstick saute pan over medium high heat. Add 1 oz. olive oil, saute onion until transparent; add the spinach and crabmeat, season and cook until dry. Cool. Fold the grated cheese into the mixture.
2. Place chicken on a cutting board and season with salt and pepper. Place the spinach mixture in the center of the chicken. Roll the chicken breast around the filling, tucking the ends in before completing the roll. Secure the seam with tootpicks. Dust the chicken with seasoned flour, coating well.
3. Heat 6" saute pan over medium high heat; add 1 oz. olive oil. Brown the chicken evenly on all sides. Transfer to preheated oven and cook for 5 minutes - or until an instant read thermometer registers 160 F. Remove from oven and let chicken rest for 5 minutes.
4. Heat a nonstick 6" saute pan over medium high heat, add the olive oil and then orzo pasta, season to taste and heat through.
5. Remove toothpicks from chicken, slice into three pieces. Place pasta in center of dinner plate. Top with sliced chicken and drizzle Red Pepper Marinara around the plate.
Yield: 1 serving
Seafood Spiral Pasta Salad
3 3/4 lb. Hidden Bay Chunky Salad Style Imitation Crabmeat (RFS Item 57780) 5 lbs. Villa Frizzoni Rotini Pasta, cooked and chilled (RFS Item 25490) 10 oz. red bell pepper, julienned 10 oz. yellow bell pepper, julienned 10 oz. green bell pepper, julienned 5 oz. red onion, 1/4" diced 1 1/4 quarts Culinary Secrets Creamy Caesar Dressing (RFS Item 28502) 3 3/4 lbs. Markon Ready Set Serve Romaine Lettuce (RFS Item 76204) 20 cherry tomatoes 20 parsley sprigs
Directions (for one order)
1. In medium sized stainless steel bowl, combine 3 oz. of Hidden Bay Imitation Crabmeat, 4 oz. Villa Frizzoni Rotini, 1/2 oz of each red, yellow and green bell pepper, 1/2 oz. of red onion, and 1 1/2 oz. Culinary Secrets Creamy Caesar Dressing.
2. Layer the bottom of a chilled serving bowl with 3 oz. of Markon Romaine Lettuce then top with crabmeat and pasta mixture. Garnish with a cherry tomato and parsley sprig. Serve with an additional side of Culinary Secrets Creamy Caesar Dressing.
Mediterranean Shrimp Lettuce Wrap Featuring Culinary Secrets Athena Feta Dressing
1/4 cup Culinary Secrets Athena Feta Dressing (RFS Item #13740) 3 Markon Lettuce Jammers (RFS Item #90828) 1/4 cup cucumber, seeded, peeled and medium diced 8 oz. Hidden Bay Cooked P&D Tail-Off IQF Salad Shrimp (RFS Item #53068) 2 Tbsp. red onion, thinly sliced 1/4 cup vine-ripened tomato, diced 2 Tbsp. sliced green or black olives Salt and pepper - to taste Green onion, sliced on the bias - to garnish Feta cheese, crumbled - to garnish
1. Clean and wash Markon Lettuce Jammer leaves, store in refrigerated cooler until ready for service; pick the largest, most attractive leaves.
2. In small bowl, combine cooked shrimp, cucumber, tomato, red onion and olives with a small amount of feta cheese. Add Culinary Secrets Athena Feta Dressing to mixture as well as salt and pepper to taste - toss to evenly combine and coat.
3. Place the Markon Lettuce Jammer leaves in triangular fashion on chilled serving plate; fill each with approximately 1/2 cup of the shrimp mixture.
4. Garnish with additional feta cheese and sliced green onions. Serve immediately.
Serves: 1
Roasted Hidden Bay Atlantic Salmon with Gnocchi
24 oz. butter, softened 3 oz. lemon juice 2 Tbsp. garlic, finely chopped 2 Tbsp. lemon zest 2 Tbsp. rosemary, finely chopped 12 oz. olive oil 84 oz. Gnocchi, blanched 6 oz. fennel, julienne 2 Tbsp. parsley, finely chopped 2 Tbsp. thyme, finely chopped salt and fresh ground pepper - to taste
12-6 oz. Hidden Bay Atlantic Salmon Fillets (RFS Item 61994)
1. To prepare lemon butter: combine butter, lemon juice, garlic, lemon zest and rosemary. Place on parchment paper and roll tightly. Refrigerate until firm.
2. For each serving: heat 1 oz. of oil until almost smoking. Add 7 oz. gnocchi and shake pan, allowing gnocchi to turn golden brown on all sides. Add 3/4 oz. fennel, 1/2 tsp. parsley and 1/2 tsp. thyme. Season with salt and pepper to taste. Add 1 1/4 oz. of reserved lemon butter and melt. Season one salmon fillet with salt and pepper and pan roast to desired doneness. Top with another 1 1/4 oz. lemon butter. Serve salmon over gnocchi.
12 Servings
Tropical Coconut Rice with Grilled Hidden Bay Shrimp
4 cups water 2 cups coconut milk 3 cups uncooked long grain wild rice 1" fresh ginger 1 cup pineapple tidbits 1 cup shredded coconut, toasted 3 Tbsp. fresh cilantro, minced 2 Tbsp. olive oil 1 cup red bell pepper, minced 1 cup red onion, minced 1 cup cashews, chopped and toasted 60 20-25 P&D Tail-off Hidden Bay Shrimp (RFS Item 54164)
1. Bring water and coconut milk to boil. Stir in rice and ginger. Cover. Reduce heat to low and simmer 20 minutes until liquid is absorbed. Transfer to bowl.
2. Add pineapple, coconut and cilantro to rice, stir to combine.
3. Heat olive oil in pan. Add vegetables and saute until softened. Add vegetables and cashews to rice, stir to combine.
4. Place grilled shrimp on bed of coconut rice. Garnish with fresh cilantro. (Makes 12 servings)
Seared Alaska Halibut Fillets in Escabeche
1/2 cup extra-virgin olive oil 6 5 to 6 oz. Boneless, skinless Alaska Halibut fillets, about 3/4-inch thick 2 medium white onions, sliced 1/4-inch thick 3 medium carrots, peeled and cut into 1/4-inch cubes 6 garlic cloves, peeled and quartered 3 bay leaves 6 sprigs fresh thyme 6 sprigs fresh marjoram leaves, roughly chopped 3 whole cloves 1/4 tsp. fresh ground black pepper 2-inch piece Cinnamon stick, preferably Mexican canela 1/4 cup cider vinegar 1 cup water or broth Salt, as needed 3 to 4 fresh or pickled jalapeno chiles, stemmed, seeded and cut lengthwise into thin strips
Browning the Halibut: In a large heavy skillet, heat the olive oil over medium-high. Pat the halibut fillets dry with paper towels, then lay them in a single, uncrowded layer in the hot oil (you may need to do this in batches depending on the size of your pan and fillets). Brown richly on one side, 3 to 4 minutes, then flip the fillets over and brown the other side, letting the halibut cook until it flakes under firm pressure, 2 or 3 minutes more. Remove the fillets to a plate and set aside.
The Escabeche: Reduce the heat under the pan to medium and add the onions, carrots and garlic. Stir regularly until the onions are translucent and carrots almost soft, about 5 minutes. Add the bay leaves, thyme, marjoram, cloves, black pepper, cinnamon, vinegar and water or broth. Cover and simmer over medium-low heat for 15 minutes to bring the flavors together. Taste and season with salt, usually about 3/4 teaspoon, then stir in the jalapeno strips.
Serving: If you want to serve the dish warm, simply lay the fillets over the simmering escabeche, cover and gently heat for 4 to 5 minutes. It's easiest to serve the warm dish by placing a piece of halibut on each of 6 dinner plates, then spooning a portion of the brothy excabeche over each one, arranging the branches of herbs decoratively on top. To serve the dish cool, place a piece of halibut on each of the 6 dinner plates and spoon the escabeche over it all. As it cools, the fish and vegetables will absorb much of the liquid.
Advance Preparation: When serving the dish warm, you can brown the halibut and simmer the escabeche several hours in advance. Rewarm the halibut and escabeche just before serving. When serving the dish cool, it's best served the day it's made, but it will keep a day or two in the refrigerator; the dish is best when allowed to come to room temperature before serving.
Chipotle Glazed Alaska Salmon with Spicy Peanut Salsa
4 Garlic Cloves 2 Guajillo or Ancho chiles, stemmed, seeded and torn into large pieces 2 cups Salted peanuts, skinless, roasted 5 canned Chipoltle chiles, removed from liquid Salt (to taste) 1/2 cup Honey 8 5 to 6 oz. Hidden Bay Salmon Fillets (RFS Item 52782) Fresh cilantro, chopped roughly, for garnish
For the Salsa: In dry skillet, roast garlic over medium heat, turning occasionally until soft and blackened in spots, about 15 minutes. Remove and let cool; peel. In the same skillet, toast the chiles, using a spatula to press them against the heated surface until aromatic - you may see faint whisps of smoke. Cover with hot water and rehydrate for 20 to 30 minutes. Drain and transfer to a blender with the garlic, peanuts, and 3 of the canned chipotles. Pour in water to the level of peanuts and blend to a smooth puree. If necessary, stir in more water to give the mixture the consistency of an easily spoonable salsa. Season with salt, usually about 1/2 teaspoon.
For the Salmon: Heat a broiler. In a food processor combine the remaining 2 chipotle chiles with the honey and 1/2 teaspoon salt. Puree. Lay the fillets on a lightly oiled baking sheet and position 4 inches below broiler. Broil 2 minutes, flip the pieces of fish and return to broiler for 2 more minutes. Brush heavily with the glaze, return under the broiler and cook until as done as you like, usually 2 more minutes for medium to medium-rare salmon. Serve with the peanut salsa and a sprinkling of chopped cilantro.
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