SIMPLY SHRIMP, SALMON, AND FISH STEAKS
Author: Leslie Glover Pendleton
Publisher: HARPER COLLINS PUBLISHING, Jun 2000
Easy, delicious, & healthful ways to enjoy your favorite seafood plus side dishes to make a meal. 8x9 inches, 218 pgs.
Celebrated as much for their exceptional taste as their vibrant health benefits, these versatile gifts from the sea have now made their way into nearly every supermarket in the country. But while high-quality fish is easy to find, many cooks are baffled by its preparation. Simply Shrimp, Salmon, and (Fish) Steaks reveals how easy it can be to turn the catch of the day into a flavorful, satisfying, and healthful meal.
Leslie Glover Pendleton begins with helpful hints for selecting the very best fish and shellfish, and goes on to offer a delicious range of dishes that can be made using America's favorite seafood: shrimp, salmon, swordfish, halibut, and tuna. Pendleton builds on familiar ingredients and simple techniqus (no filleting or scaling here), but the results are such spectacular creations as Orange-Glazed Shrimp with Gingered Cucumber Salsa, Roasted Swordfish Cuban-style, and Crisp Salmon on Lentils with Fried Onions. Most of these incredibly tasty dishes can be made in less than thirty minutes, making it easier than ever to add fish to your culinary repertoire. Pendleton completes Simply Shrimp with more than thirty appealing accompaniments to the fish to create a full meal. Each and every recipe is flawlessly written, giving even the most inexperienced cooks confidence to prepare perfect seafood and side dishes with minimal time and effort.
So rejoice, because the bounty of the sea can now become the bounty of your table. Cooking fish at home has never been easier--or more delicious.
ABOUT THE AUTHOR
Leslie Glover Pendleton is the author of One Dough, Fifty Cookies (William Morrow, 1998), and a recipe developer for the Gourmet Books division of Random House. Formerly a food editor at Gourmet, she continues to write for Gourmet, Cooking Light, Eating Well, and Health magazines. She lives in Silver Spring, Maryland.
Cilantro Shrimp with Peanut Dip
Serves 8 as a first course or 4 as a main dish
These tasty Southeast Asian-inspired shrimp make an unusual hors d'oeuvre. Serve the sauce in individual dipping pots when serving as a main course. Basmati or jasmine rice with Gingered Spaghetti Squash make it a meal.
2 pounds raw medium to large shrimp, peeled
2 cups lightly packed fresh cilantro sprigs
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 cup chunky-style peanut butter
1 teaspoon sugar
1/2 teaspoon curry powder
2 tablespoons fresh lime juice
2 tablespoons light soy sauce
1 to 2 tablespoons water
1/8 teaspoon cayenne pepper
Put the shrimp in a bowl.
In a blender puree the cilantro, lime juice, oil, and salt and stir it into the shrimp. Cover and refrigerate for at least 30 minutes, up to 8 hours.
In a small bowl whisk together the ingredients for the sauce, adding enough water to reach the consistency of a thin mayonnaise.
Preheat the broiler, with the oven rack set on the top level.
Spread the shrimp in a single layer in a large jelly-roll pan and broil the shrimp for about 5 minutes, turning them once, until they are cooked through.
Serve the shrimp with the peanut sauce.
Note: Alternatively the shrimp can be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.
Sauted Salmon with Asparagus and Chickpea Vinaigrette
When we are in Vermont, the only quality fish I can be sure to get are shrimp, salmon, and swordfish. I thought fresh salmon would be a treat for a friend from the coast of South Africa, who is used to plenty of fresh fish but had not had any since his move to Vermont. In my modest kitchen in the north, I came up with this version of crisp sauted salmon using a dash of dark Vermont maple syrup. After one bite he looked up at me with a shocked look and said quietly, "This is the best fish I have ever tasted." The combination of vegetables, acidic sauce, and rich, silky salmon combine to make this my favorite salmon dish.
1/2 pound asparagus, trimmed
1/4 cup fresh lemon juice
1/2 cup olive oil plus 1 tablespoon for cooking salmon
1 tablespoon pure maple syrup or 1 teaspoon honey
coarse kosher or sea salt
freshly ground black pepper
1 cup canned chickpeas, white beans, or black beans, rinsed well
3 tablespoons minced fresh chives or scallions
1 1/2 pounds center-cut skinned salmon fillet, cut crosswise into 4 portions.
Cut the asparagus into one-inch pieces at an angle. In a pot of boiling salted water, blanch the asparagus for 1 to 2 minutes or until tender but crisp. Drain and rinse briefly under cold water.
In a bowl, whisk together the lemon juice, 1/2 cup oil, the syrup, and salt and pepper. Stir the asparagus, chickpeas, and chives into the lemon mixture.
Season the salmon with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over moderate heat and saut the salmon for 5 to 7 minutes on each side or until crisp and cooked through. Add the asparagus mixture to the skillet just to warm the sauce. Divide the salmon and sauce among four plates and serve.