By Samantha McLeod
In conjunction with Seafood Month and the 9th annual B.C. Shellfish and Seafood Festival, that is ongoing in the Comox Valley on Vancouver Island until June 21, Coast Fresh brings you the final installment month of unique seafood recipes created by food blogger Samantha McLeod. Seafood, farmed or wild, provides an abundance of beneficial nutrients when eaten on a regular basis. The following recipes make enough for four servings.
Prosciutto Wrapped Salmon
Ingredients:
• Juice of ½ a lemon
• ½ teaspoon course black pepper
• 1 teaspoon finely chopped chives
• 6 very thin slices of aged prosciutto
• ½ tablespoon canola oil and 1 teaspoon butter
• ½ cup creamy Caesar dressing
Method:
1. Drizzle the lemon juice onto the salmon fingers and set aside.
2. On a flat dinner plate, scatter the pepper and chives and roll the fingers through to pick up the seasonings.
3. Roll each salmon finger into a thin slice of prosciutto and set aside.
4. Heat the oil and butter in a skillet on medium heat and add the fingers. Fry the wrapped salmon well for about 5 minutes over medium heat - roll them around to ensure crisping of the prosciutto and consequent cooking of the salmon.
5. Remove from the pan and drain on paper towels. Serve with a small bowl of creamy dressing.
Mussels and Chorizo Paella
Ingredients:
• 2 tablespoons Camelina oil
• 1 small onion, thinly sliced
• 1 tablespoon minced garlic
• 1 teaspoon course ground black pepper
• I whole chorizo, diced
• 2 chicken breasts cut up into 1-inch cubes
• 2 large ripe tomatoes, diced
• 2 cups raw rice, rinsed and drained
• 2 cups warm chicken broth
• ½ teaspoon saffron
• 2 cups white wine
• 1 pound fresh mussels, cleaned and scrubbed and set aside in cold water
• 1 cup chopped parsley
• Tossed green salad to serve with the Paella.
Method:
1. Preheat the oven to 380 degrees Celsius.
2. Place a Dutch oven (cast iron cookware) on the stovetop - set to medium heat -. Warm the oil and add the onions and cook until caramelized.
3. Add the garlic, pepper and chorizo and cook gently for 5 minutes.
4. Now add the chicken cubes and sauté to sear in the juices.
5. Add the tomatoes and rice and stir well to coat the rice grains.
6. Now pour in the chicken broth and sprinkle the saffron into the pot, stir and bring to a quick simmer.
7. Add the white wine, stir well, and bring to a gentle simmer. Cover with the heavy lid and place into the preheated oven. Bake for 12 minutes.
8. Remove the Dutch oven and add the drained mussels and chopped parsley. Replace in the oven and continue cooking for 3 minutes.
9. Remove from the oven and let it rest for a minute.
10. Remove the lid, discard any unopened mussels, and give it a good stir to redistribute all ingredients. Serve with a tossed green salad.
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