Eat Local Seafood Recipes

Just in time for SeaFeast, September is Sustainable Connections’ Eat Local Month! Get your seafood feast started early with one of these favorite recipes from our local fisherpeople of Bellingham Dockside Market.

Garlic Shrimp Alfredo

From Icy Fresh Seafood

Ingredients

• 1 lb side stripe shrimp*, frozen

• 1 lb pasta

• 2 Tbsp unsalted butter

• 1 head garlic, minced

• 2 cups heavy cream

• 1 1/2 cup Parmesan cheese, freshly grated

• Salt & pepper to taste

• Italian parsley, chopped, for garnish

Directions

1. Cook pasta according to package for al dente pasta.

2. Place frozen shrimp under cold running water to wash off salted water glaze.

3. Add a handful to a pot of well-salted boiling water and cook until floatings (~ 1 minute).

4. Transfer shrimp to an ice bath to avoid stop over cooking. Continue with this process until all shrimp are cooked.

5. Place a medium skillet over medium heat. Melt butter, then stir in minced garlic. Cook until garlic is soft and fragrant (~1-2 minutes).

6. Slowly add heavy cream to skillet and whisk until cream comes to a boil. Reduce heat to low and simmer 3-5 minutes or until it starts to thicken.

7. Stir in Parmesan cheese, salt and pepper until smooth and thick.

8. Add cooked shrimp and pasta. Season with salt and pepper. Garnish with chopped parsley.

**The choice to leave the shells on or take them off is totally up to you. Try peeling and cooking the shrimp slightly frozen, or leave the shells on so everyone can enjoy peeling their own.

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Easy Pesto Salmon

From Sea to Shore Seafood Co.

Ingredients

• 2 (6 oz) wild-caught salmon fillets (fresh or defrosted)

• 1/3 cup basil pesto (store-bought or homemade)

Directions

1. Heat the oven to 375F.

2. Line a baking sheet with parchment paper.

3. Add the salmon fillets to the baking sheet skin side down.

4. Divide pesto evenly among fillets and spread out to fully coat the tops of the salmon.

5. Bake the salmon in the pre-heated oven for 10-12 minutes, depending on thickness of the fillets

6. Remove salmon from oven and serve.

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Miso Glazed Black Cod

from Sound Leader Seafoods

Ingredients

Marinade:

• 1/3 cup dry sake

• 1/3 cup mirin

• 1/3 cup red miso

• 3 Tbsp brown sugar, packed

• 2 Tbsp soy sauce

• 1 tsp fresh ginger, grated

Fish:

• 4 black cod fillets

• 2 Tbsp green onion, chopped, for garnish

Directions

1. In a medium bowl mix together sake, mirin, red miso, brown sugar, soy sauce and ginger until marinade is smooth and well balanced.

2. Place cod fillets and marinade in a large air-tight bag, squeezing out as much air as possible. Place the bag in a bowl and refrigerate for 8-24 hours, turning the bag occasionally.

3. Turn on broiler and arrange the rack one level down from the top. Place cod fillets in a oven-proof pan and broil for approximately 5 minutes or until the top of the fish is caramelized and dark brown. Top with chopped green onions and serve.