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Mar 24 2009

Enjoying More Seafood at Home

Published by at 10:30 pm under Cooking at Home

After a weekend of eating out in Houston, it was nice to come home and have home-cooked meals again. The day we got back, we made a run to Costco to re-stock. While we were there, we decided to buy a filet of salmon for dinner – or should I say, steelhead salmon.

I wanted to use a different seasoning for the salmon, so I grabbed creole seasoning in the cupboard - purchased from Fresh & Easy. Creole seasoning offers Southern-style taste, and we wanted our salmon to have that cajun vibe.

I wanted to use a different seasoning for the salmon, so I grabbed creole seasoning in the cupboard - purchased from Fresh & Easy. Creole seasoning offers Southern-style taste, and we wanted our salmon to have that cajun vibe.

The salmon from Costco is labeled as steelhead salmon - which in reality is not real salmon. It's actually in the trout family, so don't be fooled. In any case, we seasoned both sides with the creole seasoning and some dried parsley.

The salmon from Costco is labeled as steelhead salmon - which in reality is not real salmon. It's actually in the trout family, so don't be fooled. In any case, we seasoned both sides with the creole seasoning and some dried parsley.

Sear it in the pan for about 2-3 minutes each side on extremely high heat. Finish off in a pre-heated 350 degree oven for about 5-8 minutes. It depends on the size and cut of the fish.

Sear it in the pan for about 2-3 minutes each side on extremely high heat. Finish off in a pre-heated 350 degree oven for about 5-8 minutes depending on the size and cut of the fish.

Add some lemon on the steelhead salmon and enjoy!

Add some lemon on the steelhead salmon and enjoy!

To continue our seafood-fest, we made scallops last night for dinner. Scallops is one of my favorite seafood, so it was definitely a treat!

We used “dry” scallops from Japan. The term “dry” basically means its been untreated with phosphates and kept in its natural state. On the other hand, “wet” scallops will contain sodium tripolyphosphate, which enables the scallops to absorb water. Hence, you are paying more for the extra water weight on these scallops and it will eventually leach out during cooking. Just remember that dry scallops sear better and taste better!

Towel-dry the scallops first, then coat them with a flour mixture: flour, cayenne, salt & pepper

Towel-dry the scallops first, then coat them with a flour mixture: flour, cayenne, salt & pepper

The flour helps the scallops brown up in the pan. Sear them until they're browned, approximately 3-4 minutes on each side. We then placed it in the oven to finish the cooking process - 350 degrees for about 4 minutes. Scallops are very quick to cook.

The flour helps the scallops brown up in the pan. Sear them until they're browned, approximately 3-4 minutes on each side. We then placed it in the oven to finish the cooking process - 350 degrees for about 4 minutes. Scallops are very quick to cook.

It came out just right! The texture was moist and tender; dinner was a success!

It came out just right! The texture was moist and tender; dinner was a success!

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