Seafood Salad for all Occasions

Seafood Potato Salad

Ingredients:

• 8 ounces frozen cooked shrimp. thawed and deveined
• 1 can (6 to 7 ounces) tuna, drained
• 3 cups cooked potato, cooled and cut into small cubes
• 1/2 cup minced onions
• 1/2 cup minced sweet pickles
• 1 cups minced celery
• 1/4 cup diced sweet red pepper
• 3 hard-cooked eggs, chopped
• 1 tablespoon lemon juice
• 1 cup mayonnaise

Method:

1. Combine all ingredients except greens; season to taste and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

Salmon Fillets en Papillote with Mushroom

Salmon en Papillote

Ingredients:

• 8 oz Salmon fillets
• 1 blanched carrot, cut into long sticks
• 1/2 fennel bunch sliced cut into long sticks
• 2 mushroom, sliced
• 1 blanched potato, cut into thin wedges
• 1 zucchini cut into lont stick
• 1/2 tomato
• 2 sprigs of thyme
• 1 teaspoon balsamic vinegar
• 2 table spoon olive oil
• Salt and freshly ground pepper

Method:

l Preheat oven to 375°F.

3 Prepare a parchment paper papillote; brush it with oil and lay the fish in the center of one side of folded parchment. Place the stick of Zucchini, potato wedges, fennel slices, carrots, mushroom and tomato around the salmon fillet.

4 Season with salt, freshly ground pepper, a little olive oil. Fold over the other side of the parchment paper oval and crimp edges firmly together.

5 Place papillote on a baking sheet and cook for 8-10 minutes and serve immediately.

Stir-Fried Shrimp with Broccoli

Ingredients:

• 8 oz raw shrimp
• 4 oz broccoli
• 1 tablespoon corn flour
• 2 tablespoons dry white wine
• 2 tablespoon sake or dry cherry
• 2 tablespoons tomato puree
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 teaspoon sesame oil
• 6 tablespoons peanut oil
• 3 gloves minced garlic
• 2 tablespoons vegetable oil
• 2 tablespoons chipped scallion

Method:

1- Divide the broccoli into small florets. Blanch them in boiling water for 1 minute, then drain well.

2- Heat a large skillet very well, add the garlic and shrimp, then keep stirring about 2 - min. Blend the cornflour with the dry white wine. Pour over the shrimp and stir well.

3- Combine the sake or sherry, tomato puree, sugar, soy sauce, sesame oil and 4 tablespoons peanut oil in a small bowl and add it to the shrimp and stir for 30 sec.

4- Add the ginger, garlic and spring onion to the mixture and stir fry for 1 minute.
5- Add the broccoli florets and toss for 1 minute. Serve immediately.