Visit the owners of Wild For Salmon, fisherman who bring wild Alaska seafood right to Bloomsburg for sale. Find out how they catch it and see them prepare Smoked Salmon Pasta and Seafood Kabobs .
Smoked Salmon Pasta Salad
Ingredients:
- 1/2 cup extra-virgin olive oil
- 1/3 cup white wine vinegar
- 1 medium shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon dried basil leaves
- Salt and pepper, to taste
- 1 pound dried whole wheat penne pasta
- 4 ounces smoked salmon, cut into bite-size pieces
- 1/2 cup pitted Kalamata olives, chopped
- 1 cup packed baby spinach, chopped
- 2 tablespoons chives, finely chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 cup grated Parmesan cheese
Method:
Put oils, vinegar, shallots, garlic, mustard, basil, and salt and pepper into a bowl and whisk to make a dressing. Set aside.
Cook pasta according to package directions. Drain well and transfer to a large bowl. Add 2 tablespoons of the reserved dressing and toss to coat. Add salmon, olives, spinach, chives, parsley and cheese, pour on remaining dressing and toss well. Season with salt and pepper and serve.
Seafood Kabobs
Ingredients:
1lb Wild Caught Wild For Salmon Sockeye Salmon
1lb Wild Caught Weathervane Sea Scallops
1lb Wild Caught Shrimp
3 Large Bell Peppers
¼ cup Olive Oil
Salt and pepper to taste
8-10 Grilling Skewers
Cooking Directions:
Assemble the skewers rotating Salmon, Scallops, Shrimp and Peppers. Heat grill to medium heat. Place skewers onto grill and brush with olive oil and salt and pepper. Cook for 8-10 minutes or until the Salmon, Scallops and Shrimp is cooked through