This is flavorfully spicy without being too hot. It is great over rice or over crusty bread.







Ingredients:  
1 shallot chopped
3 large garlic cloves, chopped
1 Tb peanut oil
1 stalk lemon grass cut into 3" pieces and smashed
1 can coconut milk (14 oz)
1 Tb Thai red curry paste
2 Tb fish sauce
1 Tb brown sugar
3 lbs mussels (scrubbed & beards)
1/4 cup roughly chopped basil
2 limes

Directions:
1. Saute shallot and garlic in oil in a large pot over medium heat until fragrant, 1 to 2 minutes.  Add lemongrass and cook 1 to 2 minutes more.
2. Pour in coconut milk, stir in curry past, fish sauce, and sugar.  Increase to high and bring to a boil.
3. Add mussel, stir until well coated and cover.  Cook, stirring occasionally, until mussels open, 5 minutes.  
4. Stir in chopped basil and spoon over rice, discarding any unopened mussels.  Garnish with wedge of lime. 

The secret to getting rich flavor from this simple and low fat dish is to layer the clam flavors by using several variations. 





Ingredients:
1 lb whole wheat linguine
1 6 oz bottle of clam juice
1/4 cup of olive oil
3 cloves of minced garlic
1/4 tsp crushed red pepper
1 tsp anise seeds
2 6 1/2 oz cans of minced clams
18 small hard shelled clams, scrubbed
1/2 cup dry white wine
1/2 cup fresh chopped parsley

Directions:

1. Cook linguine to al dente according to the package directions and drain and toss with a splash of olive oil.
2. Meanwhile, heat the remaining oil, garlic, crushed red pepper, and anise seeds in large skillet over medium heat.  Saute until the garlic is gold but not yet brown. 
   
3. Add the clam juice, canned clams, fresh clams, and white wine.
   
4. Increase the heat to high and bring to a boil.  Cover and cook for 5 to 7 minutes until the clams open.  Remove the whole clams with tongs and set aside. 
5. Reduce heat to low.  Add pasta and fresh parsley and toss until coated. 
   
6. Serve pasta and top with fresh clams.

Serves 6.  Total time: 20 minutes.

This a good recipe for previously frozen wild pacific salmon when fresh isn't available or affordable.  I think it is a particularly good use for sockeye's strong flavor profile.  

This has a distinct asian flavor profile that goes well with stir fried veggies and brown rice.


Ingredients:
4 TB sesame seeds
4 Salmon fillets (4 oz to 6 oz each)
Pinch sea salt
Pinch black pepper
3 Tb Fish sauce
1 Tb canola oil
1 Tb sesame oil

Directions:

1. Preheat broiler.
2. Place sesame seeds in small dry skillet and good over medium heat for 2 to 3 minutes to lightly toast and transfer to shallow plate.
3. Season fillets lightly with sea salt and pepper.  Brush the top of each fillet generously with fish sauce.  Place each fillet skin side up in sesame seeds.  Press to coat.
4. In a large nonstick skillet heat oil over medium high heat.  Place fillets in pad skin side down and seed side up.  Cook for 3 minutes until bottom edges are firm.
5. Using a spatula, transfer fillets, skin side down and seed side up onto broiler pan.  Broil for 3 minutes until seeds are browned and fish flakes easily with a fork.

Total time: 30 mintues.  Hands on time: 30 minutes. Serves 4.

I like this dish because the grilled chicken and chickpeas provide a nice source of lean protein in a dish that feels light and flavorful for the summer.  Flat bread rounds out a good meal.

Ingredients:
    3 Tbs lemon juice (divided)
    3 Tbs olive oil (divided)
    3 tsp minced garlic (divided)
    1 tsp salt (divided)
    1 tsp pepper (divided)
    1 1/2 tsp ground cumin (divided)
    2 boned, skinned chicken breasts (1 lb total)
    2 tsp tahini
    1 can chickpeas, drained and rinsed
    2 large tomatoes, chopped
    1/2 red onion, thinly sliced
    1/2 chopped red pepper
    3 chopped cucumbers
    1/2 cup chopped fresh parsley
    6 oz cubed feta cheese
    1/2 cup kalameta olives

Directions:
    Heat grill to high.  Create a marinade by mixing 1 Tbs each lemon juice, olive oil, 1 tsp garlic, 1/2 tsp each salt, pepper, and cumin.  Coat chicken with marinade and let sit for 5 minutes. 
    Grill chicken, turning once, until it is cooked through and browned, about 10 minutes.  Let rest, covered for five minutes and slice.
    Whisk together remaining 2 Tbs each lemon juice and olive oil, 2 tsp garlic, 1/2 tsp each salt and pepper, and 1 tsp cumin with the tahini in a large bowl to make dressing. 
    Add vegetables, cheese, chicken and toss with dressing in large bowl.
    Divide into portions and sprinkle with parsley.  
    Serve with flat bread.
   

This recipe is varied from one I got at Central Market.  It is a nice use of local peaches and the last of the summer basil in the yard.  Unique flavor and great with Italian food.

Total Time 40 mintues.  Hands on time 10 minutes.

Ingredients
    1/2 cup dry white wine
    1/2 cup sugar
    16 leaves of basil
    4 medium peaches, peeled and sliced
    Pint vanilla ice cream.

Directions
    In a small saucepan, heat wine and sugar over medium heat and stir until sugar dissolves.  Add basil and remove from heat.
    Steep for at least 30 minutes.  Strain syrup, pressing basil on screen to release as much flavor as possible.
    Scoop small serving of vanilla ice cream into bowl, top with peach slices, and sprinkle with tablespoon of syrup. 
    Save extra syrup for other use.

Note:  In the future I might add some fresh berries to the mix.