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We came up with this frittata recipe during a sailing trip from Sitka to Juneau for the kickoff of the spring Folk Fest. This recipe was originally created with Dungeness crab but any crab or even smoked salmon can be used. After an intense weather filled evening the night before we decided to pull into Taku harbor just before Juneau to get out of the waves and drop some crab rings. Everything in the fridge had been thrown around and the cracked eggs had to be used before they went bad. As we prepared the frittata the crew pulling the crab rings would pull up and hand us fresh crab through the galley window. This recipe can be adapted to whatever size cast iron you have and is good with a wide range of different ingredients

You will need a well seasoned cast iron pan (12″) and preheat your oven to the high broil setting.

  • 8-10 eggs
  • 1 medium onion
  • 1 cup asparagus
  • 2 medium tomatoes
  • 3/4 cup mushrooms
  • 3 cloves garlic
  • 1 1/2 cup of cooked and picked crab meat
  • 1/4 cup parsley
  • 1/2 cup feta
  • 4 tablespoons Old Bay seasoning
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup crème fraiche or sour cream
  • 1/4 cup micro greens
  • 1/2 lemon for juice
  1. Get a cast iron ripping hot and set your oven to the broil setting. Make sure the top rack is as close to the top of the oven it can get while still being able to fit the cast iron.
  2. In a bowl whisk the eggs, half of the Old Bay, precooked crab, feta, and parsley together. Set aside.
  3. Cut the asparagus, tomato, onion, mushroom to bite size pieces and mince the garlic. Add all of that to a bowl and coat in olive oil with the rest of the Old Bay.
  4. In the hot cast iron pour the contents of the vegetable bowl into the pan. Once you get a little bit of color on the asparagus and the onion is starting to get opaque pull from the heat and pour on to a baking sheet that is covered in paper towels. Allow the excess liquid to get absorbed by the paper towel and quickly pat the veggies down. You do not want excess liquid from the mixture going into the frittata or it will not properly hold its structure.
  5. While the veggies are resting, use a dry paper towel and clean your cast iron pan and put it back on to high heat.
  6. Once the veggies have drained off some liquid and cooled a little bit add to the egg mixture.
  7. Add the butter to the hot cast iron pan and once the butter starts to foam add the combined egg/veggie mixture to the pan.
  8. DO NOT STIR. You want the veggies suspended in the eggs.
  9. Cook on the stove-top for about 5-7 minutes. Once you see the sides of the mixture start to pull away from the pan put the pan uncovered into the broiler for about 7-10 minutes
  10. To check if it is done remove the pan and give it a little jiggle or poke the middle with a toothpick. If liquid comes out or does not look like the consistency of set Jell-O return to the oven. The high heat of the broiler will cook the eggs off well before you burn the top.
  11. Once it is set remove from the oven.
  12. With a baking sheet or plate that is slightly larger than the cast iron cover the cast iron and carefully flip the cast iron over. The frittata will easily slide out of the cast iron and come out onto the plate. This can be done by yourself but is much easier with an extra set of hand
  13. Squirt a little bit of fresh lemon juice over the frittata and cut into pie size pieces. Add a dollop of crème fraiche or sour cream to each piece with a light dusting of Old Bay and twirl of micro greens.
  14. Can be served hot or cold.

 

Fish is a very versatile protein.  This salmon cake recipe alludes to the Thai cuisine with the garlic-ginger-soy sauce-peanut combo.  Thai cuisine is really flavorful and that is why we latched on the idea of creating a Thai inspired salmon cake.  Of course Thai food utilized a lot of seafood so our product do well for this region.  We hope you like this one as much as we do.  Of course we utilize sriracha sauce and you can control the amount of spiciness with this ingredient.  If you want something with more kick, just add a little bit more.  If you have a sensitive palate for the spicy, feel free to reduce the amount.

 

 

 

This is what you need for this one:

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained

 

Mix together the first six ingredients in a small saucepan over medium heat until well blended and it is about to boil.  Pull off the heat and let cool.  There will be left over with this sauce and that is intentional to have for dipping sauce or mixint with mayo if you put these cakes on a bun and make a sandwich.

 

Add the mayo, bread crumbs, lime juice, cilantro, green onion, and 1/4 cup of the cooled sauce you just made.  Hold off on the salmon for now.

 

Mix it together very well and it should look like this.

 

Mix in the salmon burger meat and it look like this.

 

Form into patties and it should make 6-8.  Place the patties on a lined or grease cookie sheet and broil on the top rack of your oven for 5 minutes.  If they are a smaller patty or meatball, you only need to cook for 2-3 minutes.  That is it you are done.

 

They come out of the oven looking like this.

 

You can slather the patties with the remaining peanut sauce.  If not, you can mix it with a little may and use it for a sandwich.

 

But the cake can be eaten on its own as well.

 

The combination of the ginger, garlic, and soy sauce make this great but the touch of the peanut flavor make it irresistible.

 

 

recipe card

Thai Peanut Salmon Cakes

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained

Mix together the first ingredients in a small saucepan over medium heat.  Blend well until right before it begins to boil then remove from heat.  Let cool.  Combine the rest of the ingredients except for the salmon meat with 1/4 cup of cooled peanut sauce in a bowl and mix well.  Add salmon meat and mix until combined.  Form into 6-8 patties and place on a greased or lined cookie sheet.  Set your oven to broil and place patties on the top rack in the oven.  Broil for 5 minutes and it is done.  If you make patties half the size or into meatballs it will only take 2-3 minutes.

If you are like regular people, you hesitate a bit when you enter the unknown.  Things like skydiving, ice climbing, tightrope, scuba diving, etc can give you reason to hesitate.  Scallops.  Preparing scallops can be one of those unknowns.  But really, cooking seared scallops should not be a hesitation.  Can we tell you they are easy as pie?  Side noteWe’re not sure why that is a saying because pie crusts can be a bit tricky.

Garlic Infused Seared Scallops | Alaska Home Pack

 

You don’t see scallops on your plate as often as you see chicken or beef.  But really, they can beat out the the two in the easiness of preparation.  It doesn’t take long nor require much effort and you end up with tender tasty scallops filling your belly.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Yes they are that good. So let’s get started.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Here is what you need:

1 1/4 lbs scallops (the amount in each pouch you receive in your Home Pack)
1/4 cup clarified butter (will show you how to make it from regular butter)
5 cloves garlic
1 large lemon zested
1/4 cup Italian parsley chopped
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1/4 tsp red pepper flakes
pinch of sweet paprika
1 tsp olive oil

Garlic Infused Seared Scallops | Alaska Home Pack

 

 

Before we start anything, here is how to prepare clarified butter.  Take into account you will loose about 25% in volume in order to make clarified butter.  So if you start with 1 cup of butter you will usually make about 3/4 cup of clarified butter.  Melt your butter down in a saucepan on low heat.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Once it is liquefied, turn up the heat to medium and let it to simmer to a low boil.  This will create a foam at the top which is the water coming to the surface.

Garlic Infused Seared Scallops | Alaska Home Pack

 

To make the process go a little faster you can skim the foam off and then continue to cook until there is no foam.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Pull off the heat and pour off the clear gold liquid leaving the milk solids that are left on the bottom.  (To make ghee you continue to cook increasing the heat a little bit more and let it foam a second time.  After the second foam and straining out the milk solids, you have ghee.)  Allot to cool.  Now you are set to go.

Garlic Infused Seared Scallops | Alaska Home Pack

 

First you want to rinse your scallops to make sure they are completely thawed.

Garlic Infused Seared Scallops | Alaska Home Pack

 

In order to get a good sear, it is important to dry your scallops completely.  Best way to do that is patting them dry with paper towels.  One good thing is our scallops we send out in your Home Packs are “dry”.  This means they have not been treated with sodium tripolyphosphate (STPP) which is a chemical that allows seafood to retain water.  That retained water is what inhibits a good sear.

Garlic Infused Seared Scallops | Alaska Home Pack

 

 

Put your scallops in a medium bowl and add enough clarified butter to coat.  Then add the black pepper, salt, crushed red pepper, and paprika.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Mix well to evenly coat.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Heat your cast iron skillet on medium high heat.  Add a little clarified butter to coat the heated pan.  Place the scallops in the pan and allow for space.  You may need to do it in two or three batches.  Keep the scallops on one side for two minutes and flip and cook for another two minutes.  There should be a dark brown crust on both sides.  Pull off the heat and repeat for another batch.

Garlic Infused Seared Scallops | Alaska Home Pack

 

When all the scallops are seared, remove the pan from the heat and return all the scallops to the pan.  Add clarified butter and garlic.  Push the garlic around scallops to infuse the the flavor for 2 minutes.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Chop the parsley well and zest the lemon.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Squeeze half the lemon over all the scallops and move the scallops around so it combines with the butter.  Sprinkle with the minced parsley, lemon zest and drizzle of olive oil.

Garlic Infused Seared Scallops | Alaska Home Pack

 

That is it your scallops are done.  You don’t need to cook the scallops for very long.  That is the only thing that first timer may do wrong is over cook the scallops and they become like rubber balls.  When you pull them off you may think that they are still raw.  Do not work you want them to be like that.  They will continue to cook after you pulled them off the heat.

Garlic Infused Seared Scallops | Alaska Home Pack

 

I hope that now the slight glimpse of hesitation is gone and get right to it.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Your taste buds will thank you for it.

Garlic Infused Seared Scallops | Alaska Home Pack

 

Recipe Card

1 1/4 lbs scallops
1/4 cup clarified butter
5 cloves garlic
1 large lemon zested
1/4 cup Italian parsley chopped
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1/4 tsp red pepper flakes
sweet paprika
1 tsp olive oil

Rinse your scallops to make sure they are fully defrosted.  Pat them completely dry with paper towels to get a good sear (moisture is not your friend when searing).

Heat your large cast iron skillet on medium heat.

In a medium bowl drizzle olive oil or clarified butter to coat it all over.  Sprinkle with sea salt, freshly ground black pepper, red pepper flakes and paprika.  Toss to coat evenly.

Add a little drizzle of clarified butter to the hot skillet, just enough to coat the bottom.  Add the scallops making sure not to overcrowd the pan (may need to do this in batches) and sear for about two minutes on each side until nicely seared.

Remove and finish searing the remaining scallops.  Remove pan from heat and return all the scallops to the pan.  Add clarified butter and garlic.  Push the garlic around scallops to infuse the the flavor for 2 minutes.

Squeeze half the lemon over all the scallops and move the scallops around so it combines with the butter.  Sprinkle with the minced parsley, lemon zest and drizzle of olive oil.  Serve with crusty bread or al dente noodles.

 

 

Do you believe at love at first bite?  We think you will with these Salmon cakes.  If you know someone who has an aversion to seafood they may very well make an exception here.

Italian Salmon Cakes | Alaska Home Pack

 

The combination of garlic, basil, Parmesan, and sun-dried tomatoes make this a fantastic party in your mouth.

Italian Salmon Cakes | Alaska Home Pack

 

Here is what you need to get started.

½ cup mayonnaise

¾ cup shredded parmesan cheese

¼ cup fresh basil minced

2 cloves garlic minced

½ tsp garlic powder

¼ cup sun dried tomatoes chopped

½ tsp Italian seasoning

¼ tsp pepper

½ tsp fresh lime juice

¼ tsp salt

½ cup panko bread crumbs

1 lb salmon burger, thawed and excess water drained

Italian Salmon Cakes | Alaska Home Pack

 

Add all the ingredients in the bowl except for the salmon burger.

Italian Salmon Cakes | Alaska Home Pack

 

Mix those ingredients well.  We do this so the salmon stays somewhat chunky instead of puree-like, so that you don’t loose the salmon texture.

Italian Salmon Cakes | Alaska Home Pack

 

Before mixing in the salmon burger make sure excess water is drain off or else they become too soft and gloopy.

Italian Salmon Cakes | Alaska Home Pack

 

Find the baking sheet either grease or line and grease.  We found this new tin foil where no grease is necessary. How about we give Reynolds Wrap a big high five on that?  <slap>

Italian Salmon Cakes | Alaska Home Pack

 

Form the mix into cakes.  These are on a 1/4 sheet pan which is half of what you would normally have in the kitchen.

Italian Salmon Cakes | Alaska Home Pack

 

You will want to place the pan on the top rack of the oven that is set on “broil”.  These larger patties will take about 5 minutes (depending on the oven).  So check at minute 3 or 4 just to be sure.  You want the edges to have a good brown color.

Italian Salmon Cakes | Alaska Home Pack Italian Salmon Cakes | Alaska Home Pack

 

There you have it.  it is that simple and everyone will love it.

Italian Salmon Cakes | Alaska Home Pack

 

Yes, this is love at first bite for sure.

Italian Salmon Cakes | Alaska Home Pack

 

Italian Salmon Cakes | Alaska Home Pack

 

Italian Salmon Cakes | Alaska Home Pack

 

 

Recipe Card:

Italian Salmon Cakes


Makes 6-8 (3 oz) cakes

½ cup mayonnaise

¾ cup shredded parmesan cheese

¼ cup fresh basil minced

2 cloves garlic minced

½ tsp garlic powder

¼ cup sun dried tomatoes chopped

½ tsp Italian seasoning

¼ tsp pepper

½ tsp fresh lime juice

¼ tsp salt

½ cup panko bread crumbs

1 lb salmon burger, thawed and excess water drained

 

Mix together all the ingredients well, except for the salmon.  This will help avoid over-mixing the salmon burger.  Blend in the salmon burger (be sure to drain off excess water) until just combined.  Form into cakes or balls.  Makes at least 6 cakes.  Bake under broil setting on the top rack in the oven for about 4-5 minutes, pan fry over the stove, or grill over BBQ.

 

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