Flavor Trends, Strategies and Solutions for Menu Development

Course: Seafood

Thai Curry “Quick” Alaska Cod with Instant Basmati Rice

Print Recipe Thai Curry “Quick” Alaska Cod with Instant Basmati Rice Course Entree, Seafood Servings Ingredients 2 Alaska cod fillets (6 oz. each)½ red bell pepper, thinly sliced1 tbsp fresh ginger, thinly sliced1/8 cup green onion, cut thin½ teaspoon soy sauce1 steam bag for microwave Thai Red Curry Butter: ¼ cup unsalted butter, softenedtbsp Thai red curry paste½ tsp lime juicePinch kosher salt “Instant” Basmati Rice: 1 cup Basmati riceKosher salt for seasoning1 tbsp unsalted butter1 tbsp green onion, minced Course Entree, Seafood Servings Ingredients 2 Alaska cod fillets (6 oz. each)½ red bell pepper, thinly sliced1 tbsp fresh...

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Lemon-Sumac Alaska Pink Salmon Bowl

Print Recipe Lemon-Sumac Alaska Pink Salmon Bowl Course Salad, Seafood Cuisine Lunch Servings Ingredients For the lemon-sumac vinaigrette: (makes 1 cup) 2 lemons zested and juiced2 lemons, zested and juicedJuice of one orange1 tsp kosher salt½ tsp ½ tsp. freshly ground black pepper2 tbsp Sumac½ cup extra-virgin olive oil¼ cup vegetable oil For the brown rice and chickpeas: ¼ cup unsalted butter½ yellow onion, diced4 ribs celery, peeled and diced2 garlic cloves, minced1 tbsp kosher salt1 tbsp Freshly ground black pepper1 tbsp fresh thyme, chopped1 cup frozen peas1 cup cooked brown rice1 12 oz. can chickpeas, drained and rinsed...

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