Rich and flavorful seafood dishes overcome weather woes

As I enjoyed a smoked salmon/caper sandwich on a hot crusty buttered roll the other evening, I got to thinking how versatile, savory and satisfying seafood is. This led me to explore some former recipes featured during the past years for special favorites. Here’s the outcome, with a special veggie and salad go-with. Enjoy!

Lemon and Nut-Crusted Halibut

1/2 cup walnuts, fairly finely chopped

Finely grated zest of 1 lemon

1 tablespoon fresh ground pepper

2 teaspoons chopped thyme leaves (or rosemary, fennel, tarragon)

1 tablespoon olive or nut oil

4 fillets fresh halibut, skin and bones removed

Preheat oven to 350 degrees. Combine nuts, lemon zest, pepper and herb of choice and spread over a platter or large plate. Place halibut onto mixture, pressing well to coat. Heat oil in an oven-proof pan and cook halibut, crusted side down, for 1-2 minutes until nuts are golden brown. With large spatula, turn halibut over and cook for another minute. Flesh should be moist and tender inside. Serve immediately. Note: Halibut cooks quickly, so do NOT overcook. When turning over, make sure oil is evenly distributed on fry-pan surface. This is delicious!

You don’t have to spend a fortune on fresh salmon with this unique and tasteful dish!

Salmon/Rice Pilaf w/Peas and Mint

1 tsp. butter

3.3 lb. pouch or 3-4 6-oz. cans skinned and boned, solid-pack Red or pink Alaskan salmon, drained, liquid reserved

4 oz. diced bacon (real or soy)

2 cups yellow or red onion, finely diced (1/4-in.)

1 Tbsp. minced garlic

2 lb. long grain white rice *

2 tsps. EACH ground cumin and chili powder

2 1/2 cups hot water

1 lb. frozen petite peas, thawed

1/2 cup fresh mint and/or parsley, finely chopped

Salt and fresh ground pepper to taste

In large bowl gently break salmon into large chunks, Set aside, along with drained juices in separate containers.

In large saucepan over medium heat melt a teaspoon of real butter and cook bacon until just browning; add onion and garlic and cook, stirring, for 4-5 minutes until bacon is crisp and onions and garlic are soft. Stir in rice, cumin and chili powder; cook 2-3 minutes stirring occasionally. Pour water and reserved salmon liquid into pot, stirring to combine. Cover, bring to a boil, immediately reduce heat and simmer 40-45 minutes, until rice is tender and liquid is absorbed. Gently fold peas, salmon chunks and mint or parsley into rice, heating through in open pan, and seasoning to taste with salt and pepper. Serve in a pretty bowl and decorate with lemon wedges, if you like.

• You may use any rice you prefer with the exception of Jasmine, which would not be apropos for the ingredients.

Pasta stands in for rice in our next offerings

Pasta w/Shrimp and Rosemary

1 large head broccoli, stems trimmed, cut into small florets

1 red bell pepper, halved lengthwise, seeded, thinly sliced crosswise

1 pound linguini or spaghetti

1/4 cup olive oil

2 tablespoons minced fresh garlic

2 teaspoons minced fresh rosemary

1 teaspoon dried crushed red pepper

1 pound uncooked medium shrimp, peeled, deveined

Cook broccoli florets and bell pepper in large pot of boiling salted water until crisp-tender, about 3 minutes. With slotted spoon transfer to bowl of ice water to cool briefly, then drain.

To boiling water remaining in pot, add pasta and cook until al dente. With ladle, remove and save 1/2 cup cooking liquid before draining pasta.

Add oil, garlic, rosemary and dried red pepper to same pot; stir 10 seconds over medium heat. Add shrimp, sauté, stirring until cooked through, about 4 minutes. Return broccoli and bell pepper to pot, stirring well, then pasta and reserved cooking liquid; toss all to combine, season with salt and pepper as needed, serve.

Note: This recipe is delicious without the shrimp as a vegetarian dish.

King Crab Fettuccini

(For 4 - enlarge as needed)

2 or 3 King crab legs, heated in oven or in boiling water until warm through; flesh removed and cut into bite-size pieces

2 tablespoons real butter

2 tablespoons flour

1 cup half-and half

1/2 cup heavy cream

1/3 cup shredded Parmesan cheese

6-ounce pkg. fettuccini, cooked, drained, covered

1 tablespoon finely chopped fresh parsley leaves

In heavy saucepan, melt butter, stir in flour until creamy; gradually stir in half and half, stirring with gravy whisk until well incorporated. Mix in heavy cream, then stir in Parmesan. Cook and stir on low heat until smooth. Fold in crab meat, stir and heat about 3 minutes. Add fettuccini into the sauce, lifting and mixing gently until well incorporated. Pour onto a platter in into pasta bowl and top with the parsley. Serve immediately.

Note: You can, if you wish, substitute large steamed prawns or tender chunks of smoked salmon; read on for another possibility.

Now, the perfect go-withs for any of the featured entrees. Asparagus is in the markets now, so enjoy this tasty possibility, along with a chilled crispy-sweet salad for an incomparable presentation.

Asparagus with Lemon-Rosemary Vinaigrette

(For six)

1-2 lemons

2 pounds asparagus, trimmed

2 tablespoons finely chopped fresh rosemary

2 garlic cloves, finely minced

1 cup olive oil

Squeeze lemons for 1/3 cup of juice. Peel one, (yellow part only) and cut into very thin strips. Cook lemon peel in large pot of boiling salted water 3 minutes. 
Transfer to plate; return pot w/water to boil. Add asparagus and cook until crisp tender, about 4 minutes, drain and refresh under cold water. Drain again and cool. Whisk lemon juice, rosemary and garlic in small bowl; gradually add olive oil. Season to taste with salt and pepper. Arrange asparagus prettily on platter, spoon vinaigrette over evenly; sprinkle with lemon peel. Serve.

Mixed Greens Salad w/Pears & Orange/Ginger Vinaigrette

(Serves 8)

2 heads butter lettuce OR mixed red or green leaf lettuces, rinsed well, patted dry

4 or 5 ripe pears, rinsed, cored, sliced as pictured

1/2 teaspoon EACH sea salt and ground black pepper

1/4 cup orange-ginger vinaigrette (recipe follows)

Garnish: Several clusters of chive spears w/blossoms

Dressing: (To be made the day before)

Orange-Ginger Vinaigrette:

( about 1 1/2 cups)

1/2 cup fresh orange juice

1/2 cup virgin olive oil

1/4 cup honey

1/4 cup champagne vinegar

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

1/2 teaspoon fresh grated ginger or finely slivered dried ginger “coins”

In a medium bowl combine all ingredients and whisk to combine. Place in airtight container and refrigerate at least 24 hours before use.

At serving time, arrange greens and pear slices on individual chilled salad plates with a cluster of chives, and a drizzle of the dressing. Have remaining dressing in a server for those who want a little extra.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 9 a.m. to 4 p.m.