Spring is finally here! Although this year's winter season was quite mild, on the East Coast, I am very happy to welome in my favorite time of the year. Nature's colors are so vibrant and beautiful and are enjoyed by all living creatures. My favorite vegetables, asparagus and fiddleheads, are in season and make the perfect side dish and/or ingredient for many types of seafood and seafood salads.
Crab and Asparagus Salad
1 pound of backfin crab meat
1 cp of steamed asparagus, chopped
1 tablespoon of fresh chives, chopped
1 tablespoons of finely chopped green onions
1/2 cup of extra virgin olive oil
1 tablespoon of fresh lemon juice
2 tablespoons of tarragon vinegar
salt and pepper to taste
romaine lettuce leaves, whole (for garnish)
Combine oil, chives, green onions, lemon juice, tarragon vinegar in a bowl and mix thoroughly; set aside; using a separate large salad bowl, add crab and sparagus; drizzle with oil mixture; toss gently until well coated; serve on top of lettuce leaves.
Salmon with Grilled Asparagus
4 salmon filets, cleaned
juice of one lemon
2 tablespoons of garlic oil
salt, to taste
Combine oil and lemon juice; brush fish on both sides with oil mixture; grill over medium hot coals for about 10 minutes, turning once halfway through; remove; place on top of grilled asparagus spears when ready to serve.
Grilled Asparagus
Jumbo Asparagus, peeled
extra virgin olive oil
salt and pepper, to taste
Remove bottom portion of asparagus (about one third from top); toss with olive oil; season to taste; grill until done.
Citrus and Herb Tuna with Steamed Fiddleheads
Tuna
Four tuna steaks
1/4 cup of orange juice
1 teaspoon of fresh mint
1 teaspoon of fresh parsley
3 cloves of finely minced garlic
2 tabespoons of oil
salt and pepper, to taste
Heat oil in a large skillet; combine mint, juice, parsley, onion powder, and garlic; set aside; quickly sear tuna on each side until almost done; deglaze pan with orange juice mixture and finish cooking; place on top sauce and top with fiddleheads.
Fiddleheads
1 pound of fiddleheads
1/4 pound of lemon butter, melted
salt and pepper, to taste
Steam fiddleheads for approximately 10 minutes; season with salt and pepper; drizzle with lemon butter.
I certainly hope that you will try some of these sensational seafood recipes with your family and friends. Until my next article...Bon Appetit!
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