No matter what time of day, seafood can be the basis of a delicious meal. This month, we’re sharing three recipes for seafood: smoked salmon from the Stephen Taber for breakfast, crab cakes from the Mary Day for lunch, and scallop and shrimp kebabs from the American Eagle for supper. Enjoy!
CURED SALMON BREAKFAST from the Stephen Taber
One of the greatest accomplishments of the galley this year is the cured salmon breakfast. The Captain’s instincts extend well beyond the helm, and when he mentioned this breakfast concept to me, I had to give it a try.
8 oz cured salmon
2T capers, rinsed and chopped
½ small red onion, minced
1T fresh dill, chopped
8 oz cream cheese, softened
fresh cracked black pepper, to taste
1 loaf pumpernickel bread
8 scrambled eggs
There are a couple of ways to make and serve this breakfast. Typically, I bake and slice the bread, scramble the eggs, and put capers, red onions, and cream cheese into bowls. Captain Noah comes down and slices the salmon very thinly and on a bias while sipping his morning coffee. He drizzles a touch of Fiore olive oil, cracks some black pepper, and sprinkles fresh dill over the salmon platter.
An alternative to serving the salmon and accoutrements separately, you can chop the salmon and mix it with the capers, red onion, dill, cream cheese and black pepper. Serve it as a spread for the warm pumpernickel bread. I usually serve it both ways, saving the end pieces and trim for the spread.
CRAB CAKES from the Mary Day
2 T butter
1 slice bread, cubed
½ cup cream
8 oz crabmeat
1 T lemon juice
2 T fresh parsley, minced
1 tsp Worcestershire sauce
Sauté butter and scallions for a few minutes; add bread and sauté a few minutes more. Add the rest of the ingredients to the scallion sauté. Chill well. Form into small cakes, roll in breadcrumbs (or not!) and fry in oil. Makes about 2 dozen.
SCALLOP AND SHRIMP KEBOBS WITH TRI-COLORED COUSCOUS - American Eagle
Native sea scallops are the stars of the show in this colorful seafood favorite. The chef aboard American Eagle makes his own gingery soy sauce, but you could use store-bought if you are short on time. Serves 4.
12 large sea scallops
12 large shrimp
¼ cup soy ginger sauce (see recipe below)
8 chunks green pepper
8 chunks red pepper
8 chunks red onion
4 bamboo skewers, soaked overnight in water
1 package tri-colored couscous
Lemon sliced and minced parsley, for garnish
Preheat the oven to 425 degrees. Toss the scallops and shrimp with the soy ginger sauce and marinate for about 10 minutes. Place 3 scallops, 3 shrimp and 2 chunks of each vegetable on each skewer, alternating the shellfish and the vegetables. Place on a lightly greased baking sheet or roasting pan and bake at 425 degrees for 15-18 minutes, until the vegetables are tender and the shellfish is just cooked through. While kebobs are baking, prepare the couscous according to package instructions. Spread the prepared couscous onto a platter. Arrange the kebobs over the couscous. Garnish with minced parsley and slices of fresh lemon.
Soy Ginger Sauce – makes two cups
½ cup soy sauce
½ cup sesame oil
½ cup rice vinegar
¼ cup honey
1 thumb-sized chunk fresh ginger, peeled and chopped or more to taste
6 cloves garlic, peeled
Combine all ingredients in a blender and blend until smooth. Strain through a mesh strainer. Will keep, refrigerated, indefinitely.
For more information about recipes from the galleys of the Maine Windjammer Association click here.