It’s Our Summer Seafood Recipe Round-Up!

As you might expect, the Skipper Otto team ends up cooking and eating a lot of Canadian sustainable seafood. You might even say we’re experts on what makes a fantastic seafood recipe. We thought we’d share some of the recipes we’re loving this month so you can take advantage of our diligent research. We hope you enjoy, and please share your favourite seafood recipe for your Skipper Otto seafood with us too! We’re always ready and willing to try recipes that our members share with us, like the ceviche and grilled scallops recipes shared to us by our member Emily De Sousa in Hamilton (thanks @seasidewithemily)!

Spot Prawn Ceviche

Ingredients

• 1 package of spot prawns
• 4 tbsp. of olive oil
• Juice of 4 limes
• 1 jalapeño, finely diced
• 1/2 a cucumber, diced
• 1/2 sweet onion, diced
• 1 avocado, diced
• 1/2 a tomato, diced
• 1/2 tbsp of sea salt
• 1/2 tbsp of fresh ground pepper
• 1 bunch of cilantro

Directions

1. Run cold water over spot prawn package to thaw. Peel the shells off the prawns, and cut into 1-inch pieces. Put into a large shallow bowl.
2. Add onion, tomatoes, jalapeño, and cucumber. Mix together.
3. Add olive oil, lime juice, salt, and pepper. Mix well. (Optional: if you have the time, you can let this marinate in the citrus juice for an hour or two before serving or serve immediately).
4. Add avocados and cilantro just before serving.
5. Serve on its own or with lightly seasoned tortilla chips.

Sockeye Salmon Poke Bowl

Ingredients

• 1 lb sockeye salmon
• 1/2 cup sweet onion, chopped
• 2-3 green onions, sliced
• 1 avocado cubed
• 2 tbsp soy sauce
• 1 1/2 tbsp sesame oil
• 1/2 – 1 tsp sriracha sauce
• 1/2 tbsp sweet rice vinegar
• 1 tbsp lemon juice
• 4 tbsp mayo
• 2 tbsp nori flakes

Directions

1. Mix sauce ingredients together – sesame oil, soy, sriracha, vinegar, lemon juice and mayo.
2. Skin sockeye and cut into 1 inch cubes. Place in a medium sized bowl.
3. Add sauce ingredients, sweet onion, green onions and avocado, to the sockeye and gently mix.
4. Sprinkle with nori.

Grilled Spiny Pink Scallops with Mignonette

Ingredients

• 12 – 15 scallops
• 1/3 cup of olive oil
• 1/4 cup of freshly squeezed lemon juice
• 1/4 cup of dry white wine
• 1/2 of a shallot, diced
• 1 garlic clove
• 1 tsp. of fresh ground pepper
• 1 tsp. of sea salt
• Fresh parsley to top

Directions

1. Whisk all ingredients (except scallops) together to make your mignonette. Set aside.
2. Put frozen spiny pink scallops directly onto the hot grill.
3. When the shells pop open, they’re ready! You can cook them longer if you prefer a firmer consistency.
4. Top each scallop with a spoonful of mignonette and serve.

For another recipe featuring these scallops, read this!

Our Favourite Poke Bowl Sauce

Ingredients

• 2 tbsp tahini 
• 1 tbsp soy sauce 
• 2 tsp toasted sesame oil 
• 1 tbsp rice wine vinegar 
• 1 tbsp olive oil 
• 1 tsp honey 
• 1/2 tsp chili flakes 
• ½ tsp freshly grated ginger 
• 1-2 tbsp water to thin, if desired 

Directions

Combine all ingredients in a bowl or jar and mix well. Pour over poke bowls, which can be made with any grain as a base, your favourite vegetables, and of course, some raw chinook or sockeye salmon cut into cubes!

Salmon Mini Quiches

We originally shared this seafood recipe for Mothers’ Day, but we love it anytime!

Ingredients & Equipment:

• 1 muffin tray
• 12 muffin wrappers, or, well-greased pan
• 200g lox, smoked, candied or cooked salmon
• 1 doz eggs
• 1 can coconut milk
• 10 tsp cream cheese (or ricotta, goat’s cheese, cottage cheese – any light cheese you love)
• ½ minced red onion
• 4 tbsp chopped capers
• 3 tbsp chopped dill (or 2 tbsp dried)
• salt and pepper to taste (whatever you would add in scrambled eggs)

Instructions:

1. Preheat oven to 350f. Whisk together eggs, coconut milk, salt and pepper
2. Chop onions, capers and dill
3. Start with salmon. Rip fish into bite sized pieces and place in muffin cups.
4. Add 1-2 tsp of cheese you chose
5. To each cup, add a pinch of onion, caper and dill
6. Pour egg mixture over top, as high as you can without spilling
7. Place in oven and bake for 20-30 minutes, until the edges start to brown
8. Mini-quiches will look beautifully fluffed up like a soufflé, then will likely collapse when you take them out of the oven. Don’t worry about it! They still taste great!

Share Your Seafood Recipe Inspo!

Have some a delicious seafood recipe we should try next month? Send it to [email protected] so we can feature it!