This is our very favorite recent culinary discovery. Simply heat this beautiful plank of pure, natural, mineral-rich Pink Sea Salt in your oven – or use it on your grill or stove top – and use it to sear seafood, meats and even vegetables. If you don’t feel like cooking, you can chill it for use in serving sushi, appetizers, cheeses, fresh fruits and even cold desserts.
The possibilities are almost endless!
The experience will entertain your guests and the wonderful, subtle flavor that the salt plank imparts is AMAZING – we guarantee. We include complete preparation and cooking instructions to make your next meal with family and friends a success.
Seafood on skewers – there’s nothing that says summer grilling like meat on a stick. Lamb, beef and chicken are most familiar on the barbecue, but not surprisingly some of our favorites are seafood! Halibut in large, sweet chunks – wild Alaskan salmon with its beautiful red color & amazing flavor – prawns still in the shell to hold in the moisture – ahi tuna for a quick sear – even scallops, for the more adventurous type!
Skewers are also an easy way to make sure you’re getting the best flavor out of summer vegetables. Take your pick from the garden:
green, grey or yellow summer squash
red, yellow or white onions
any color of bell peppers
spicy chilies, pearl onions or garlic cloves
strawberries or pineapple chunks
If you’d like to enjoy your dinner with even more veggies, pile your skewers on top of a bed of your favorite greens.
Arugula (or rocket) has a spicy peppery flavor
Romaine lettuce is crunchy and thick with a crisp flavor
Butter lettuce is similar to iceberg lettuce
Curly endive is visually interesting with a slightly bitter flavor
Spinach, collar greens, or swiss chard are good options raw or slightly wilted
What’s your favorite way to enjoy the bounties of summer?
½ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup fresh lime juice
1 cup olive oil
2 tbsp. lime and lemon zest
salt and pepper
6 ounces wild Alaskan halibut, cut into cubes (cooked)
16 cooked spot prawns
1 avocado, cut into thin wedges
1 large pink grapefruit, cut into sections
1 large orange, cut into sections
1 mango, cut into cubes
edible flowers for garnish, if desired
1. In a blender, combine orange, lemon, and lime juices. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper and reserve.
2. Add lemon and lime zest and pour over remaining ingredients and divide among 4 cocktail glasses. Garnish with edible flowers and serve.
We hope you are enjoying SeaBear’s Seafood Recipes! Feel free to email or mail us your favorite way to serve prawns, wild Alaskan halibut, or any other seafood you would like to share.
Eating with forks, knives, and other utensils is over-rated! Who doesn’t enjoy eating with their hands? Just imagine it – a thick and delicious artisan bread; your favorite wine, beer, or iced tea; and Wild Salmon Skewers on the Grill. We think it sounds like a great way to spend a weekend afternoon in your backyard, on the beach, out at the park, or anywhere a grill is allowed.
Chef Dominique recommends taking cubes of wild salmon with lemon juice and skewering them with cubes of fresh zucchini.
Serve with rice, pasta, or a salad for a complete meal. As alternative ideas, you could also combine:
The following cut into 3/8” cubes; 1 cup of each item:
* Red Tomato
* Yellow tomatoes (or other Heirloom tomatoes of various colors)
* Avocado (after peeling, rub the avocado with ½ a lemon to keep it green)
* Red Onions
½ cup of Walnuts pieces
2 Table spoons of lightly chopped cilantro
For the Vinaigrette:
* 1/4 cup olive oil
* 1 teaspoon Dijon
* 1 teaspoon Balsamic
* 1 teaspoon Apple vinegar
* 1 teaspoon of lemon juice
* 1 teaspoon of chopped garlic
* Salt and pepper to taste
In a bowl, place Dijon, salt, pepper and garlic. With a wire whisk whipping briskly, add oil slowly. Stop half way, add 1/2 the vinegar and the lemon juice continue slowly with the oil. Taste, add the desired left over vinegar only until the dressing is to your liking.
Place smoked salmon, tomatoes, avocado, red onions, walnut and cilantro in a bowl. Add ½ of vinaigrette, fold gently. Taste and add more dressing if desired. Serve on a bed of greens such as Frisée, Arugula, and/or Escarole.