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Salmon en Papillote with Summer Vegetables

Ingredients

Directions

~ Marla Meridith

Recipe: Curry Shrimp Salad

Ingredients

Directions

~ Marla Meridith

Creamy Toasted Sesame Salad Dressing & Dip

1 Cup Dressing

1/2 cup Toasted Sesame Oil
1/4 cup Mayonnaise (vegan or regular)
2 tablespoons Soy Sauce or Tamari (wheat free)
1 tablespoon Honey
1 tablespoon Lemon Juice
1 teaspoon Fish Sauce
2 teaspoons Sriracha Hot Sauce
2 tablespoons diced Chives (fresh or dried)
1/4 cup Toasted Sesame Seeds
Garlic Salt & Black Pepper to taste

Whisk all ingredients together. Adjust any ingredients to taste. Refrigerate & use within a week.
Toasted Sesame Seeds
Place raw sesame seeds in a fry pan. Heat over medium high heat. Seeds will start to become fragrant. Stir frequently until you achieve the color you desire. Lower temperature if seeds start to burn. Watch carefully! Remove from pan & let cool.

~ Marla Meridith

Creamy Toasted Sesame Salad Dressing & Dip

Ingredients

Directions

~ Marla Meridith

Creamy Toasted Sesame Salad Dressing & Dip

1 Cup Dressing

1/2 cup Toasted Sesame Oil
1/4 cup Mayonnaise (vegan or regular)
2 tablespoons Soy Sauce or Tamari (wheat free)
1 tablespoon Honey
1 tablespoon Lemon Juice
1 teaspoon Fish Sauce
2 teaspoons Sriracha Hot Sauce
2 tablespoons diced Chives (fresh or dried)
1/4 cup Toasted Sesame Seeds
Garlic Salt & Black Pepper to taste

Whisk all ingredients together. Adjust any ingredients to taste. Refrigerate & use within a week.
Toasted Sesame Seeds
Place raw sesame seeds in a fry pan. Heat over medium high heat. Seeds will start to become fragrant. Stir frequently until you achieve the color you desire. Lower temperature if seeds start to burn. Watch carefully! Remove from pan & let cool.

~ Marla Meridith

Pasta with Salmon & Creamy Blue Cheese Sauce

Pasta with Salmon & Creamy Blue Cheese Sauce | recipe on MarlaMeridith.com

Isn’t there some rule somewhere that seafood should not be pared with cheese?

I tend to disagree. Try this salmon with blue cheese sauce and you will too.

4 Servings

8 ounces (227 g) Linguine, cooked
1 pound King Salmon (or your favorite Salmon)
Garlic Salt
Smoked Paprika
Black Pepper
handful chopped Cilantro or Italian Parsley
2/3 cup (145 g) Sour Cream
2/3 cup (75 g) Blue Cheese Crumbles + extra for topping

Cook pasta according to package directions. Add a splash of olive oil to a large frying pan. Season salmon with some garlic salt, smoked paprika & pepper. Pan sear salmon over medium high heat until cooked about 80%, about 6-8 minutes flipping one time (it should be really pink in the center.) Remove salmon from the pan, take the skin off and roughly chop or flake the fish with a fork.
Heat the same pan over medium heat add the sour cream & blue cheese. Cook for a few minutes until creamy, stirring a few times with a silicone spatula. Gently fold in the chopped salmon to make the sauce. Add the pasta to the pan. Season to taste and serve with chopped cilantro or parsley.
–Notes
I used a spinach/chive pasta that went really well with this sauce. Feel free to experiment with your favorite pasta.

~ Marla Meridith

Pasta with Salmon & Creamy Blue Cheese Sauce

Ingredients

Directions

~ Marla Meridith

Pasta with Salmon & Creamy Blue Cheese Sauce

Pasta with Salmon & Creamy Blue Cheese Sauce | recipe on MarlaMeridith.com

Isn’t there some rule somewhere that seafood should not be pared with cheese?

I tend to disagree. Try this salmon with blue cheese sauce and you will too.

4 Servings

8 ounces (227 g) Linguine, cooked
1 pound King Salmon (or your favorite Salmon)
Garlic Salt
Smoked Paprika
Black Pepper
handful chopped Cilantro or Italian Parsley
2/3 cup (145 g) Sour Cream
2/3 cup (75 g) Blue Cheese Crumbles + extra for topping

Cook pasta according to package directions. Add a splash of olive oil to a large frying pan. Season salmon with some garlic salt, smoked paprika & pepper. Pan sear salmon over medium high heat until cooked about 80%, about 6-8 minutes flipping one time (it should be really pink in the center.) Remove salmon from the pan, take the skin off and roughly chop or flake the fish with a fork.
Heat the same pan over medium heat add the sour cream & blue cheese. Cook for a few minutes until creamy, stirring a few times with a silicone spatula. Gently fold in the chopped salmon to make the sauce. Add the pasta to the pan. Season to taste and serve with chopped cilantro or parsley.
–Notes
I used a spinach/chive pasta that went really well with this sauce. Feel free to experiment with your favorite pasta.

~ Marla Meridith

Norwegian Salmon Gravlax with Dill Mustard Sauce

Ingredients

Directions

~ Marla Meridith

Crispy Avocado Wedges with Crab Salad

Ingredients

Directions

~ Marla Meridith

Guacamole & Shrimp Ceviche Toasts

I’m so excited about 2 things today. #1 this recipe. These Guacamole & Shrimp Ceviche Toasts are the most delicious appetizer for practically any celebration you may have coming up! #2 My Carnival cruise is booked!
I leave in a few weeks on a 7 day Western Caribbean cruise. I came up with this islandy recipe to get pumped & to take you on a flavor journey with me!

24 toasts. Assume 2 per person

16 raw shrimp, peeled & deveined (26-30 count)Recipe
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon chopped cilantro
1 plum tomato, chopped + 1 sliced for topping
1/4 cup diced red onion
pinch of salt & pepper
2 ripe avocados + 2 tablespoon fresh lemon juice
french baguette, slice into 24 1/2 inch slices

Preheat oven to 400 degrees F with the rack in the middle. Arrange on a baking tray in a single layer, brush top side with olive oil. Toast about 5 minutes.
Ceviche: In a small glass bowl add the shrimp, olive oil & lemon juice. Add a pinch of garlic salt. Mix gently so all combine well. Chill mixture in the fridge for 20 minutes. Shrimp should be white when well marinated.
Guacamole: Mash avocados with lemon juice. Season with garlic salt & pepper. Add onion & tomato.
Assemble: Top each baguette with guacamole, tomato slice, shrimp ceviche & cilantro.

~ Marla Meridith

Guacamole & Shrimp Ceviche Toasts

Ingredients

Directions

~ Marla Meridith