The summer salmon fishing seasons are now in full swing, and outdoor cookbook author Tiffany Haugen who has a passion for preparing Pacific Northwest seafood will show you how to wow you friends at the dinner table.
Haugen will be contributing some of her delicious recipes for the Reel Time Northwest Fishing blog. Each of her recipes will be related to the “catch” of the week.
She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting. Tiffany’s recipes have been posted regularly on Wednesdays with many other Seafood Recipes of the Week or tips and advice on how to prepare some of the best local fish and seafood.
This season we have weekly recipes and advice from June through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Tom Douglas; Anthony’s Restaurant; tackle shop owners; local seafood-market owners; and fishing guides and charter services.
Salmon and Spinach Swirls
1 pound salmon
2 cups fresh spinach leaves
1/4 cup dried cranberries or cherries
1/4 cup walnuts or pecans, chopped
1 tablespoon olive oil
2 cloves garlic, pureed
Salt and pepper to taste
Additional oil for frying
Remove skin from salmon. Slice salmon fillet length into 3-6 strips.
In a small bowl, mix oil, garlic, salt and pepper. Brush olive oil mixture on salmon strips. Press fruit and nuts into strips. Layer with spinach and roll into a swirl, securing with a toothpick.
Place on a baking sheet. Bake in a preheated 375 degree oven 10-15 minutes.
Recipe Alternative: In a large skillet, heat 1/4-inch oil on medium-high heat. Cook salmon 2-4 minutes per side or until fish is no longer opaque. Serve over whole wheat couscous, brown rice or salad greens.
The Haugen’s latest book is Cooking Seafood with a wide range of creative recipes including the one mentioned above, and another book is Smoking Salmon & Steelhead.