Recipes
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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Cajun Cobb Salad
I won't kid you, this Cajun Cobb salad has a lot of ingredients that require individual prep, but it is SO worth the effort! A Cobb salad is wonderful in its own right, but when you add layers of flavor with Cajun blackened shrimp, caramelized vegetables with Herbes de Provence and a generous splash of peach-infused white balsamic vinegar it becomes something spectacular.
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Besar Shrimp Skewers
To celebrate the last gasp of summer, this combination of exotic spices on seafood served with pineapple will transport you straight to the tropics. The bright layers of citrus and spice blend perfectly into the coconut oil and onto the shrimp. If you don’t have time to skewer, just add the shrimp and pineapple to your indoor grill pan and serve on a platter with toothpicks. You can also turn this into a main dish by serving with steamed or grilled vegetables and rice.
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Voodoo Shrimp and Grits
Have you ever eaten something so good that it induces a trance? Well, check out our Voodoo Shrimp and Grits. This classic dish features our all-star spice blend Voodoo, a robust seasoning which includes onion, garlic, whole mustard seeds, thyme and allspice on a base of peppercorns and sea salts. We are excited to share Voodoo Shrimp and Grits just in time for Mardis Gras. French for Fat Tuesday, Mardi Gras refers to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. With no shortage of richness, this recipe could be the inspiration for your own Mardi Gras ritual.
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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.
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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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Elliott Bay Seasoned Crab Cakes
The first time I ever had a crab cake, I was thirteen and accompanying my dad on a business trip to San Francisco. We dined in the fanciest restaurant I'd ever been to, and I ordered the crab cake appetizer. It was tender, moist, perfectly seasoned, and it blew me away. I've attempted many times since to recreate it, with varying degrees of success. However these beauties, elegantly spiced with our Elliott Bay Seasoning and a generous handful of tarragon, put that first memorable cake to shame! Do be sure to use Panko, the Japanese bread crumbs, for this recipe to get that lighter-than-air crust.
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