Happy Thanksgiving everyone. Here is an oldie but goodie if you are looking for something a bit different on Thanksgiving.
I was thinking the other day about an alternative to the traditional Thanksgiving Dinner. In honor of Hook, Line & Skillet, I decided to make fish the main course, while infusing some traditional elements of the holiday dinner.
I decided on stuffed salmon. People generally like it and the word “stuffed” brings to mind “stuffed turkey”. Trust me it works. I also prepare boiled potatoes with sage and nutmeg; parmesan broiled asparagus and a shrimp and cranberry sauté.
I start by preparing the stuffing. This is very simple.
Easy to make!
Sauté ½ of a small onion finely chopped and one finely chopped garlic clove in two tablespoons of butter. Combine the sautéed onions and garlic in a bowl with 1 cup bread crumbs (best if day old stuffing bread is used), 8oz of lump crab meat, 2 tbsp chopped parsley. Salt and pepper to taste. Set aside.
Next, take one large filet of Alaskan wild sockeye salmon. Yes, that’s the healthy one.
Sharp Knife Needed
With a sharp knife, butterfly the filet creating a pocket for the stuffing. Spoon the stuffing in the fish pocket and place on large olive oiled baking pan. Lightly oil the filet, salt and pepper and garnish with rosemary twigs and lemon slices. Place in an oven preheated to 350 for 25-35 minutes.
Pretty!
Prepare the potatoes. Again very simple and the nutmeg adds a very exotic taste.
Nutmeg and Sage?
Start with small red potatoes boiled till tender, drain the water and while still hot add 2 tbsp butter, 2 tbsp chopped parsley, pinch dried sage, pinch nutmeg. Salt and pepper to taste. Toss gently.
Prepare the asparagus. The combo of cheese, lemon and butter really make them yummy.
The Cheesier the better.
Blanch asparagus until it just starts to be come tender. Drain thoroughly and stack in baking dish. Place 3 pats of butter on asparagus then cover the asparagus with grated parmesan cheese. Sprinkle about 1tsp of lemon juice on the asparagus. Place under broiler till the cheese begins to brown. Remove and serve.
Prepare the shrimp and cranberry sauté. Another infusion of traditional Thanksgiving with a twist.
Thanksgiving Fusion
Sauté ¼ small onion thinly sliced, 1 small garlic clove chopped in 2 tbsp of butter, add 1/2lb of peeled and de-veined shrimp, once shrimp is cooked add 1 cup dried cranberries, 1 cup of cranberry sauce and 1tbsp of lemon juice. Salt and pepper to taste. Garnish with parsley.
Put it all together and serve up to 4 people.
The finished product
The big plate
The little plate
Doesn’t that look great? And it’s healthy. The fun part about this dinner is that it can be made any time of the year for any type of celebration.
Have a Happy Thanksgiving.
Pete
Filed under: Recipes, The Skillet Tagged: | asparagus, boilded potatoes, crab meat stuffing, cranberry, fish dinner, shrimp, stuffed salmon, Thanksgiving