Main Ingredient: Seafood
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Seafood Cucumber Stacks with Lemon Cream and Chives
These refreshing hors d’oeuvres are equally delicious made with salmon, trout, shrimp or crab, so pick a seafood that’s best for your budget. For vegetarians, a slice of baked tofu is a perfect substitute for the seafood.
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Cajun Rainbow Trout
Here’s a quick recipe for those who don’t like any fishiness in their seafood. The sweet, delicate taste of trout is complemented well by Cajun spice for a healthy, flavorful entrée. Enjoy it with a sliced tomato salad and a fresh baguette with sweet cream butter.
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Grilled Salmon Spread with Fennel and Chives
Serve this creamy spread on grilled or toasted bread alongside grilled vegetables for a filling lunch or enjoy with crudités and crackers as the start to any summer meal. Use leftover salmon from making the Grilled Salmon and Lemons with Herbs and skip the first step all together.
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Grilled Salmon and Lemons with Herbs
Serve this salmon right away then use leftovers to make green salads, pasta salads, omelets or sandwiches. The key to turning the salmon on the grill is to do it gently but swiftly, using two spatulas, if needed. Or, grill salmon in a fish basket or use a rimless baking sheet to help you flip the salmon and slide it back onto the grill to cook on the second side.
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Rosemary-Lime Wild Alaska Salmon Kabobs
These light kabobs are a perfect complement for summer salads or on top of a bed of couscous or quinoa pilaf.
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Wild Alaska Salmon and Avocado Salad
This easy and quick salad is a great way to use leftover cooked salmon. Serve a spoonful atop a green salad with crispbread or large whole grain crackers.
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Mini Wild Salmon Cakes
Fresh wild-caught Alaska salmon is one of the most amazing flavors of summer and Whole Foods Market is particularly careful about where it comes from. For a decade, we’ve been offering seafood from MSC-certified sustainable fisheries and wild Alaska salmon is just one example. Supporting a long-term supply of seafood is worth it, and like most everything so incredible there are ways to take just a small delectable amount and stretch it so more people can enjoy it.
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Poached Halibut with Ginger and Cilantro
Poaching is a tasty, healthy way of cooking seafood since it doesn't require any oil and preserves all of the flavorful juices that are released during cooking.
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Sautéed Catfish with Parsley and Tomato Salad
Fresh parsley leaves, sweet cherry tomatoes and tart lime juice make a lively little salad for topping mild-flavored catfish. Substitute some of the parsley with cilantro, if you wish.
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Chilean Sea Bass en Papillote
En papillote is French for cooking “in a paper pouch” and is a perfect quick-and-easy technique for a healthful weeknight meal: simply layer vegetables and fish on parchment paper, seal tightly and bake. These individual pouches can be made several hours in advance and refrigerated until ready to cook. And clean up is a snap! Serve with a side of rice or quinoa.
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