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Coconut Shrimp

For 24 coconut shrimp use:
• 24 (about 1 lb) large shrimp - try using our Large Shrimp
• 1 large egg
• 1 cup all-purpose flour
• 1 cup beer
• 1 1/2 teaspoons baking powder
• 2 1/2 cups flaked coconut
• 3 cups frying oil

Combine the egg, beer, baking powder and 2/3 cup flour in a large bowl. Place coconut and 1/3 cup flour in two separate small bowls. Holding the shrimp by its tail, dip it in the flour, then shake off the excess. Dip the little guy in the beer batter then roll it in the coconut. Place coconut shrimp on a baking sheet or tray lined with wax paper and refrigerate for 30 minutes. Heat oil to 350 degrees and deep fry until the shrimp are golden brown.

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Salmon Cakes

• 2 cups fresh bread crumbs
• 2 eggs, beaten
• 1/4 cup fresh parsley, chopped
• 1/4 cup chopped green onions
• 2 teaspoons minced fresh dill weed
• 2 teaspoons Old Bay seasoning
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground black pepper
• 1 (14.75 ounce) can salmon, drained or 1 portion fresh poached or steamed salmon
- try using our fresh Salmon Portions (you'll need 2-4 of these 6 oz portions)
• 2 tablespoons butter

1. In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, Old Bay, lemon juice and black pepper. Mix well.
2. Add salmon and mix with hands, flaking salmon into small pieces. Make 8 patties with your hands, each about ½-inch thick.
3. Place remaining 1/2 cup bread crumbs on a plate and coat both sides of the salmon cakes with bread crumbs.
4. Melt butter in a large skillet. Cook salmon cakes in butter over medium heat for about 3 minutes or until golden brown and crisp. Turn once, adding more butter if necessary, and cook about 3 minutes on other side.

Makes about 6 patties. For more, simply double the recipe.

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Pan-Seared Halibut Salad w/ Shallot-Mustard Vinaigrette

• 2 halibut steaks - try our Halibut Steaks
• Salt and pepper
• Garlic powder (or 2 cloves fresh garlic, minced)
• Drizzle olive oil

Mixed greens
• ½ small red onion, chopped
• ½ lb crimini mushrooms, sliced
• Baby carrots, chopped

Shallot-Mustard Vinaigrette
• 2 cloves shallot, minced
• 2 cloves garlic, minced
• Mustard (preferably something nice and spicy)
• ¼ cup red wine vinegar and/or balsamic vinegar
• 2 TBS Olive oil
• 1 tsp Herbs de Provence (or dried oregano/basil mixture
• Salt and pepper
• Pinch of sugar

For the vinaigrette, put oil in the bottom of a medium mixing bowl with shallots and garlic. Let sit for a couple of minutes. Add the rest of the ingredients and whisk. The flavors will mingle and be wonderful. Taste it to see if it’s too sweet, tart, etc. and adjust accordingly. It’s always easier to add more little by little than to take away…

Pat dry the halibut. Season with salt and pepper. Add oil and garlic to med-hot pan – hot but not smoking – and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Set aside.

While the halibut is cooking, add salad greens to bowl with vinaigrette and toss. Then you can transfer the greens to a proper salad bowl and add the rest of the salad makings, or plate the salads individually.

When the halibut has cooled a bit, serve atop the salad as a whole piece or you can flake the halibut on top of the salad.

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Baked Salmon

• Salmon fillet or steaks - try using our Fresh Salmon Fillets
• 3 TBS butter
• Lemon juice
• Soy sauce
• Salt and pepper

Preheat oven to 325?F.

Tear off two pieces of aluminum foil large enough to accommodate your salmon. The second piece is to protect from leakage. If you have to make two packages, that is fine too.

Place the salmon on top of the two sheets of foil. Fold the edges up around the salmon to create a vessel so the liquid doesn’t drizzle out the sides. Drizzle soy sauce and lemon juice on the salmon. Then season with salt and pepper. Add butter in slices on top of the salmon. Wrap it up in the foil and put it all in the oven.

Bake at 325?F for 25 minutes or until just cooked. Serve on a bed of wild rice.

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