Father’s Day

June 15, 2009

I would like to wish a happy Father’s Day to all the Dads. This Father’s Day is extra special to me as my wife and I just brought the newest member of our family into the world- Dominic Dulcich. Dominic – named after my dad – was born April 24 weighing seven pounds, six ounces and was welcomed by his four wonderful older brothers and sisters. He is happy, healthy and we can’t wait to introduce him to Pacific Seafood family and our seafood products!

If you will be doing any cooking for the fathers in your life, here is a recipe I suggest:

Baked Sockeye Salmon:
¾ cup mayonnaise
2 tablespoons freshly grated garlic
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly chopped dill weed
1 teaspoon Tabasco sauce
Dash of vermouth
Salt and pepper
4 small dill sprigs, for garnish
2 pounds of salmon fillet, skinned, deboned and cut into 4 equal portions

Combine all of the ingredients except for the salmon. Thoroughly coat both sides of each fillet portion with baste.

To bake or grill on a cedar plank: 400⁰ F for 20 to 30 minutes
To bake in an over: 400⁰ F for 15 to 18 minutes
To sauté: Sauté in a dry pan using just the baste over medium heat

Serve with steamed asparagus, and pasta with browned butter and freshly parsley.

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One Response to “Father’s Day”

  1. Seeing that you are fond of cooking outdoors, here is a recipe for shrimp that draws crowds to our home!

    10 large sized shrimp
    1 Fennel bulb
    Pancetta Ham
    1/4 cup of light soya sauce
    2 tsp of crushed garlic
    1 Jalapeno pepper shredded, seed and all
    2 tbs of chopped dill weed
    10 Grilling sticks

    Marinate the shrimp in the soya sauce, garlic, dill and jalapeno pepper overnight.
    Cut the pancetta ham into 10 inch wide strips;
    Slice the fennel bulb into i inch pieces, not too thick…..about 1/4 inch
    Remove shrimp from fridge and prepare a working station.Mix them well once with tongs to get good sauce coverage.
    Wrap each shrimp in a slice of pancetta ham and place the fennel slice between the ham and shrimp; weave the grilling stick ( satay kind of sticks) through the shrimp lengthwise and this will keep it from rotating as you attempt to turn them on the grill.
    Grill till ham looks crispy but not burnt.Make sure the shrimp are a nice healthy pink.

    Serve with a mixture of cocktail sauce and hot mustard .

    Bon Apetit!

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