Northwest Seafood Salad

NORTHWEST GRILLED SALMON

Steps:

• 1. Take a large piece of heavy duty aluminum foil and place flat on the counter. Put your piece of salmon skin side down. (I prefer mine without the skin) Bring the edges up a little so you won't have any spillage.
• 2. Cut the butter into little pats and dot the top of the fish. Place the brown sugar on top and spread evenly over fish. Sprinkle the soy sauce, worcestshire sauce and garlic powder over the top as well.
• 3. Fold up the long sides of the foil and roll down to seal, then do the same to the other sides. Make sure it is sealed very well so that the yummy juices won't leak out.
• 4. Put on medium-high grill and let cook for about 15-20 minutes, depending on your grill. Once aluminum puffs up it should be done.

SEAFOOD COBB SALAD

Steps:

• To boil: bring large stockpot of water to boil; add in 2 tablespoons of Creole seasoning; add shrimp; cook for 5-8 minutes until they're pink/orange; drain and refrigerate till cool
• To blacken: pat shrimp dry with paper towel; lightly season with Creole seasoning; heat DRY cast iron skillet to medium high heat; place seasoned shrimp in a single layer and cook for 2-3 minutes per side, until shrimp are slightly pink and browned; refrigerate till cool
• Rinse and pat dry; use kitchen scissors and cut a slit down the top of the shell lengthwise; Place on ungreased baking sheet
• Turn oven to 500ºF or "broil" setting; place lobster on middle rack and broil for 5-8 minutes, until the flesh turns slightly pink; remove and allow to cool. Once cooled, remove shell and scoop out lobster meat; set aside
• Place in a fine meshed colander and drain; do not rinse
• Combine all dressing ingredients into large bowl; mix well and refrigerate
• Dice red onion, halve cherry or grape tomatoes, slice cucumber; prepare bacon and drain on paper towel
• Cut bacon (once cooled) into tiny pieces; set aside
• Plate mixed greens on plates or shallow bowls
• Add equal amounts of seafood, onion, bacon, blue cheese, tomatoes and cucumbers to each plate
• Slice avocado and place equal amounts on each plate
• Serve with Remoulade dressing on the side

PACIFIC NORTHWEST SALAD

Steps:

• In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
• Cut 2 of the pears ito 1/2" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
• Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.

NORTHWEST SEAFOOD SALAD

Steps:

• Sesame Dressing: Combine all ingredients in a jar. Shake well to mix; set aside. Salad: Cook shrimp in boiling water for 2 minutes or until they are pink. Drain well and transfer to a small bowl. Cool slightly. When they are cool, spoon 3 tablespoons dressing over shrimp and refrigerate until serving. Cook scallops in boiling water until white and opaque. Drain well and chill. Place snow peas in a colander and pour boiling water over them. Drain well. Transfer snow peas to a salad bowl and add cucumbers and celery. Toss slightly and chill. To assemble, add scallops and shrimp to the salad bowl. Pour Sesame Dressing over all and toss to coat. Garnish each serving of this colorful main dish salad with a lemon quarter. Let it be the focus of a summer party.