MAY
16

Cajun Salmon with Mango Salsa

Cajun Salmon and Salsa

With summer on the way, it’s out with heavy comfort foods and in with light, vibrant dishes full of bright colors and fresh flavors.  This week’s recipe features sockeye salmon, known for its deep red flesh and considered to have the richest flavor of all the varieties.  Full of vitamin D and omega-3s, this wild Alaska salmon is a delicious and heart-healthy choice, containing even more nutrients than other kinds of salmon.

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1213 Hits
SEP
07

Grilled Susitna River Coho Salmon with Peach Salsa


Grilled Salmon topped with Peach Salsa

See if you can say this three times fast… Oncorhynchus Kisutch. That's the scientific name for Coho Salmon and this week we’ve whipped up something extra special for your dining pleasure – a sassy summertime salsa, featuring the lovely peach, "Queen" of the summer fruits, paired with Coho Salmon flown in fresh from the Cook Inlet of the Susitna River in Alaska.

We simply can't get enough peaches around here! Lucky for us, Illinois and Michigan hit a bumper crop…and they are delicious. You can enjoy this salsa on its own with your favorite tortilla chips, but we especially like it atop grilled salmon.

This week’s recipe: Grilled Susitna River Coho Salmon with Peach Salsa

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865 Hits
AUG
31

Bacon and Date Wrapped Shrimp with Cilantro Lime Sauce

 

Bacon wrapped shrimp in cilantro lime sauce

Labor Day is a great opportunity to have one last summer soiree as we prepare for fall and the fun of football tailgating. This week's recipe is a party-perfect crowd pleaser that can be prepared in a snap. So, whether it's Labor Day or Game Day, forget about work for a few hours and arrange a date with some shrimp and bacon. Your guests will be wowed from the first bite.

This week's recipe: Bacon and Date Wrapped Shrimp with Cilantro Lime Sauce

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753 Hits
JUL
13

Crab and Grilled Shrimp Tacos with Homemade Guacamole


Crab and Shrimp taco with fresh guacamole

Craving more quick and easy weeknight menu ideas? We’ve got you covered. This week, we’re taking the cooking al fresco, because with weather as nice as this, you’ve gotta be outdoors!

This week, we’re whipping up Grilled Shrimp and Crab Tacos, served with homemade guacamole. Your friends will be clamoring for invites to this fiesta…but it tastes so good, you might not want to share!

As always, you can pick up everything you need for this weeknight meal at your local Sunset Foods. So get your grocery list together and follow us to delicious.

This week’s recipe: Crab and Grilled Shrimp Tacos with Homemade Guacamole

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1030 Hits
APR
28

Baked Alaskan Halibut with Asparagus

Alaskan Halibut Season

The season of Spring is upon us and at Sunset Foods, we can’t think of a better way to celebrate than by firing up the grill!

Spring ushers in fresh produce – like beautiful, bright green bunches of vitamin-rich asparagus. Grilled or steamed, it’s the perfect spring side dish.

You know what goes great with asparagus? Alaskan Halibut. Its sweet, delicate flavor and firm, hearty texture make it a versatile choice for grilling, broiling or pan-frying. Or give this easy weeknight recipe a whirl:

Baked Alaskan Halibut with Asparagus

Ingredients:

1 lb asparagus spears

1 package dry stuffing

Salt and pepper

4 halibut steaks or fillets

11 oz can chicken broth

¼ c. melted butter

2 TBS flour

2 c. milk (room temperature)

4 oz shredded cheese (flavor of your choice)

Directions:

  1. Pre-heat oven to 350°F
  2. Line bottom of a 9×12 baking dish with asparagus spears
  3. Cover with dry stuffing
  4. Season fish with salt and pepper; arrange on top of stuffing
  5. Combine chicken broth with the melted butter
  6. Whisk flour into broth/butter mixture
  7. Slowly whisk milk into flour/broth/butter mixture
  8. Pour over the fish
  9. Sprinkle with cheese
  10. Cover pan with aluminum foil and bake for 45 minutes
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DEC
08

Recipe of the week: Oven-baked Scrod

Oven Baked Scrod Entree

Tired of the same old stuff for dinner, but scared of venturing out into new dishes? Working with new foods doesn’t have to be complicated—you just have to keep it simple. Here is a scrod recipe that is easy, delicious and will leave your family begging for more. Combining bread crumbs, lemon peel and a dash of paprika, this is guaranteed to make your tastebuds water. And with New Bedford Boston Scrod on sale at Sunset this week for $9.98 a pound, branching out into new territory doesn’t have to be expensive, either. Try out this recipe and let us know how it goes! We guarantee you won’t be disappointed.

Did you know? Scrod is just a term for young cod. It is a great, versatile food that can be used in a variety of dishes. And it’s also a great source of omega-3 fatty acids, which are good for your skin, hair and overall health.

INGREDIENTS:

1/2 cup seasoned dry bread crumbs
1 teaspoon grated fresh lemon peel
1 teaspoon paprika
1 teaspoon dried dill weed
3 tablespoons all-purpose flour
2 egg whites
1 tablespoon water
1‑1/2 pounds Boston scrod or orange roughy fillets, cut into 6 pieces (1/4 pound each)
2 tablespoons margarine, melted
Tartar Sauce
Lemon wedges

PREPARATION:

1. Preheat oven to 400°F. Spray 15X10-inch jelly-roll pan with nonstick cooking spray. Combine bread crumbs, lemon peel, paprika and dill in shallow bowl or pie plate. Place flour in resealable food storage bag. Beat egg whites and water together in another shallow bowl or pie plate.

2. Add fish, one fillet at a time, to bag. Seal bag; turn to coat fish lightly. Remove fish; dip into egg white mixture, letting excess drip off. Roll fish in bread crumb mixture. Place in prepared jelly-roll pan. Repeat with remaining fish fillets. Drizzle margarine evenly over fish. Bake 15 to 18 minutes or until fish flakes easily when tested with fork.

3. Prepare Tartar Sauce while fish is baking. Serve fish with lemon wedges and Tartar Sauce.

Makes about 6 servings. We like it with green beans, but the sky’s the limit in terms of side dishes. Enjoy!

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966 Hits
OCT
14

Recipe of the Week: Bay Scallops and Applewood Bacon with Port Reduction

Bacon Wrapped Scallops

Let’s Celebrate Bacon

Today, we celebrate the wonderful flavor of bacon, arguably America’s favorite food, by sharing this delicious recipe for all bacon lovers to enjoy!

This dish features our Dreymiller and Kray Smoked Bacon as well as our fresh bay scallops. Whether you are simply looking to try something different for dinner or having a special dinner date, this recipe is easy and sure to please. It is great served with some greens and/or with a baked butternut squash topped with nutmeg, cinnamon, and butter.

Bay Scallops and Applewood Bacon with Port Reduction

Ingredients:

For port reduction:

  • 2 cups Ruby Port (500 ml)
  • 1/2 cup superfine granulated sugar
  • 1 1/2 teaspoons whole black peppercorns
  • 3-5 fresh mint leaves, torn into bits

*This reduction is quite sweet on the palate, so vary the amount of sugar based on personal preference.

For scallops:

  • 6 thin crosswise slices applewood-smoked bacon (1/4 lb), cut into thirds
  • 18 bay scallops
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • Special equipment: wooden picks

Preparation:

Make Port reduction:

 

Bring Port, superfine sugar, peppercorns, and mint to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved. Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes). Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 20 minutes. Transfer to a bowl and cool to warm.

Cook scallops:

 

Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.

Pat scallops dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each scallop and pierce scallop with a wooden pick to secure.

Heat oil and butter in cleaned skillet over moderately high heat until hot but not smoking, then sauté scallops, turning over once, until bacon is browned and scallops are opaque, about 5 minutes total. Transfer to a plate and serve with Port reduction for dipping.

Enjoy!

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SEP
07

Swordfish like you've never tasted before

You’d be crazy not to try this delicious, healthy recipe! All ingredients are available at your local Sunset Foods.

Marinated Swordfish Steak Entree

If this doesn't make your mouth water, we don't know what will!

GRILLED MARINATED SWORDFISH

Ingredients

  • 2 cloves garlic
  • 1/3 cup white wine
  • 1/4 cup lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 swordfish steaks
  • 1 tablespoon chopped fresh parsley (optional)
  • 4 slices lemon, for garnish (optional)

Directions

1. In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.

2. Preheat an outdoor grill for high heat, and lightly oil the grate.

3. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.

Hope you enjoy this delicious and nutritious meal as much as we have!

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