Mojo

This Mojo recipe from Cuba!: Recipes and Stories from a Cuban Kitchen by Dan Goldberg is for garlic-lovers, but one of our regular customers described the Mojo sauce of his youth as having a fair amount more citrus. Either way, this sauce will become a favorite and you'll find excuses to use it. (Seriously. Make a double batch, as you will put it on everything!! It's great on seafood, rice, veggies...)From the Author: "Mojo is one of the primary flavoring ingredients in Cuba. At its most basic it's composed of garlic, citrus juice, oregano, and oil. Bottled sour orange juice is common throughout the Caribbean, but if you have trouble sourcing it, regular orange juice with added lime juice is a good substitute. Sunflower oil is the most common fat in Cuba, aside from lard and butter, but in this recipe we're using olive oil to further enhance the flavor of mojo-dressed recipes such as baked fish, fried plantains, and grilled chicken."

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Miso Marinated Halibut

Whether you love black cod, salmon or halibut best, try your favorite in this wonderfully decadent dish. Our miso marinated halibut is adapted from the classic Japanese preparation popularized by chef Nobu Matsuhisa. I've enjoying this dish in seafood restaurants for years, but never tried my hand at it until now. It just seemed so fancy! But when we created our Asian Tea Rub, I knew it would be a perfect flavor match, and it is. The umami-goodness of the miso marinade plays perfectly with the smoky tea and subtle spices. Serve this dish with a simple side of rice and vegetables for an impressive and delicious meal.

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Seattle Salmon Rub

We eat lots of salmon here in the Northwest and never tire of finding fabulous new ways to enjoy it. Among them all, Seattle Salmon Rub remains at the top of the list. Our signature blend with pan-Asian sparkle combines bright notes of orange and star anise with a savory base of toasted cumin and coriander with just enough salt and sugar to make the perfect crust. For this recipe we've cooked the fish on alder and cedar planks for the ultimate Northwest flavor experience.

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Szechuan Compound Butter

This delicious Szechuan compound butter neatly captures the elusive flavor of Szechuan pepper. The mild peppery bite is in perfect balance, and the tingly aftertaste lingers in the most pleasant way. A hint of lemon and scallion complete the flavor profile.We enjoyed a generous dollop on a couple of New York steaks with a simple green salad on the side, and the Szechuan sensation was the highlight of the meal. This compound butter would also be delicious on seafood, chicken or grilled vegetables.

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FODMAP Friendly Salmon Chowder

This salmon chowder recipe is missing some surprising ingredients! Onions and garlic are two of the most challenging foods to eliminate for the FODMAP diet, and two of the most critical! Enter Asafoetida, the perfect spice to add flavors of onion and garlic without using the vegetables themselves. This intensely pungent spice fills the gap nicely when you have to eliminate these essential ingredients. It infuses loads of flavor into this chowder alongside Herbes de Provence and Urfa Biber. You won't believe we've left out the onion and garlic.Baking the sweet potato and roasting the vegetables before adding them to the soup intensifies their flavor, and we've added a sprinkle of spice to each step to really spread the flavors around.

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Salmon Gravlax with Dill Pollen

I love making gravlax because it is such a versatile dish. The cured salmon slices can be used to make elegant hors d'oeuvres, they can be served with a few simple sides to make a nice cool lunch on a hot day, the scraps are great in an omelette for breakfast, and being "cured-but-not-cooked" makes gravlax perfect for coaxing a timid diner into trying more adventurous raw dishes. Most recipes call for fresh dill and while that works just fine, using Dill Pollen creates explosive "pops" of dill flavor that are hard to imitate with other methods. Using some Beet Powder in the sugar mixture adds a beautiful reddish hue to the outer crust of the filet, and the transition from bright salmon orange to deep beet red allows a creative cook to arrange the slices into stunning displays. So this summer when you come home from your fishing trips, try a salmon recipe that just can't be beet.

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Sassy Bourbon-Honey Salmon Fillets

We love salmon here in the Pacific Northwest, and never tire of finding new ways to enjoy it. Lemon & dill? BORING. One of our favorite "out of the box"blends to use is our Sassy Steak Spice. It's bold, exotic, and it hits all the flavor highlights - a little bit smoky, a little bit sweet with just a bit of herbs and heat - which perfectly compliments our favorite fish. We used grilling planks for an alder wood accent to finish it off, but you can also use a grill pan indoors. Love smoky flavors? Use our Upper Left Madrona Smoked Honey to add another layer of smoky flavor.

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Pacific Seafood Halibut Escabeche

The first of the season Alaskan halibut has arrived, and we are thrilled! Considered the world’s premium whitefish, first of the season halibut are the best quality because the fat content of the fish is at its absolute peak. To celebrate the arrival of this delicacy from the icy north, we created an escabeche using our Pacific Seafood. What is escabeche? It's the name for a number of dishes Latin American cuisines where the fish or veggies are cooked or pickled in a vinegar-based sauce, and may also include citrus, paprika and other spices. This simple, but delicious, preparation is a luscious showcase of some of Spring's first fresh flavors.

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Piment d'Espelette Fish Stew

This hearty stew hits it on all notes, the high acid of the tomatoes and wine play against the sweetness of the deeply caramelized onion and fennel, the brine-y olives render the seafood right at home, and the Piment d'Espelette... oh, the Espelette! The perfect balance of heat and complexity that clarifies this bounty of flavor, and unites it all in delicious harmony. If my fish-monger has them, I'll often throw in a few oily little fish, too, like fresh anchovies or sardines... Just sear them whole, skins and all, in a bit of olive oil and add to the serving dishes.

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