Dive into a delicious seafood dinner party with some of our favorite seafood recipes!
Appetizers
Appetizer #1: Smoked Salmon Dip and Crackers
- 4 oz Lummi Island Wild smoked salmon, roughly chopped
- 1 cup (8 ounces) cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp fresh lemon juice
- 2 Tbsp capers, drained
- ¼ Tsp Tasbasco
- 2 Tbsp fresh chopped dill
- 2 Tbsp fresh chopped chives
- Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended.
- Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped.
- Serve as a dip with crackers or bagel chips, or as a spread with bagels.
Appetizer #2: Salmon Roe Deviled Eggs
- 7 oz Lummi Island Wild King Salmon Roe Ikura
- 12 Large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp fresh chives, chopped
- 2 tsp fresh tarragon, minced
- 2 tsp fresh dill, minced
- 1/4 tsp freshly ground black pepper
- Slice eggs in half lengthwise and carefully remove yolks.
- Place yolks in medium bowl and mash with fork until smooth.
- Add mayonnaise, mustard, chives, tarragon, dill, pepper. Mix.
- Pipe or spoon the filling into the eggs halves.
- Spoon ½ Tbsp Salmon Roe Ikura on top of egg filling.
- Garnish with more fresh herbs.
- Refrigerate for at least one hour prior to serving. Enjoy!
Appetizer #3: Bacon Wrapped Scallops
- 20 oz Lummi Island Wild Scallops, rinsed and patted dry
- 12 to 16 ounces thin sliced bacon (not center cut), strips cut in half crosswise
- Sea salt & freshly ground black pepper
- Large lettuce leaves, for serving (optional)
- Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray.
- Wrap each scallop with a piece of bacon and secure with a wooden toothpick.
- Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper.
- Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.
- To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of spicy mayonnaise for dipping.
Entrees
Blueberry Habanero Salmon Fillet
From our friends at San Juan Island Sea Salts:
- Lummi Island Wild Salmon Sockeye Salmon Fillet
- 3 Tbsp Mayonnaise
- San Juan Island Sea Salt Blueberry Habanero Spice Blend
- Preheat barbecue
- Smother salmon with a thin layer of mayo. This will keep the fish moist and will add a touch of creaminess. Then sprinkle with Blueberry Habanero Blend, about 2 Tbsp.
- Barbecue salmon on aluminum foil keeping the thinnest part of the fish over lower heat. Depending on the heat of your barbecue and the size of the filet, cooking times will take about 7-11 minutes. Check the thickest part of the fish for doneness.
- Garnish with lemon wedges.
- Enjoy!
Sweet Chili Glazed Salmon
Fish Tacos
Fish Tacos are versatile, easy and fun! Check out our crew’s favorite recipes on our Taco Time Recipe Page
If you’re looking for a perfect side dish to serve with these entrees, we recommend:
- Grilled Veggies – Throw some sliced squash, bell peppers, asparagus, and/or onions on your grill until medium tender.
- Cooked Quinoa, Brown Rice, or your favorite whole grain.
- Blackberry Wild Salmon Salad
- Roasted Cauliflower/ Broccoli/ or Kale
