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Enjoy a few or all these recipes from our award winning seafood cookbooks!

This page features the following recipes:

  • CALIFORNIA WALNUT STUFFED SALMON
  • OVEN-BAKED SALMON WITH WALNUTTY GREMOLATA SAUCE
  • WALNUT CRUSTED SALMON BITES
  • SHRIMP STUFFED CELERY
  • SHRIMP-CASHEW FRUIT SALAD
  • WALNUT-CRUSTED MAHI-MAHI
  • SMOKY SALMON CREAM CHEESE SPREAD
  • STUFFED TOMATOES WITH SHRIMP
  • SHRIMP AND RICE PILAF
  • SALMON RIGATONI
  • SUMMERTIME GRILLED SHRIMP SALAD

SUMMERTIME GRILLED SHRIMP SALAD

Serves 4
Substitutions: Salmon, Lobster
 
1 lb. large shrimp, peeled, deveined
5 C. fresh spinach, torn
¼ C. walnuts, halved, toasted
8 strawberries, halved
8 asparagus spears, cut into 2” pieces
½ C. vinaigrette salad dressing
 
  1. Toss shrimp with half of the vinaigrette dressing (1/4 C.) in small glass bowl. Cover and marinate in refrigerator for 15 minutes.
  2. Remove shrimp form marinade. Thread on skewers. Grill on fine wire mesh rack for 2 minutes per side or just until pink.
  3. Mix spinach, walnuts, strawberries, and asparagus, and toss with remaining 1/4c. vinaigrette salad dressing. Divide onto 4 salad plates.
  4. Remove shrimp from skewers and lay on salad.
  5. Serve while shrimp are hot.
 
Temp: medium-high
Heat Source: direct
Calculations per serving:
            221 calories, 7 gm total fat, 1 gm saturated fat, 172 mg cholesterol, 272 mg sodium
Diabetic exchanges:
            1 vegetable, ½ fruit, 3½ meat
Seafood Grilling by Evie Hansen, pg. 85
 

WALNUT-CRUSTED MAHI-MAHI

Serves: 4
Substitutions: Sea bass, halibut, grouper
 
1 lb. mahi-mahi fillets
olive oil
1/8 tsp. each salt and pepper
½ C. Chardonnay
heavy-duty aluminum foil
 
CRUST:
1 C. walnuts, finely chopped
1 T. fresh basil, chopped
1 T. fresh chives, chopped
1 T. olive oil
1 T. lemon juice
 
  1. Lightly coat mahi-mahi with olive oil. Sprinkle with salt and pepper. Refrigerate.
  2. Mix all crust ingredients in a small bowl.
  3. Remove mahi-mahi from refrigerator and place meat-side down on grill for 4 minutes.
  4. Turn mahi-mahi over and place on a sheet of heavy-duty aluminum foil, skin-side down. Fold up sides and ends of foil, about an inch, to make a boat. Pour chardonnay over mahi-mahi.
  5. Sprinkle top of mahi-mahi with walnut crust. Close grill lid or cover mahi-mahi loosely with foil.
  6. Grill for approximately 4 more minutes until internal temperature reaches 145ºF.
Temp: medium-high
Heat Source: direct
Calculations per serving:
            346 calories, 23gm total fat, 2gm saturated fat, 42mg cholesterol, 154mg sodium
Diabetic exchanges:
3½ meat, 2 fat
Seafood Grilling by Evie Hansen, pg. 139

SALMON RIGATONI

Prep Time: 10 minutes
Cook Time: 45 minutes
Yeilds: 6 servings
 
1 lb. salmon fillet, bonless and skinless, cut into 1-inch chunks
8 oz. rigatoni pasta
1 26-oz. jar Classico Tomato & Basil Sauce
¾ C. red wine
¼ C. lemon juice
½ lb. mushrooms, cut into chunks
½ lb. broccoli crowns
½ tsp. black pepper
½ tsp. garlic salt
½ tsp. paprika
¼ lb. sharp cheese, grated
 
  1. Preheat oven to 350ºF.
  2. Cook rigatoni very al dente. Drain. Place in single layer in an oiled 9x13 baking pan.
  3. Mix tomato sauce, wine, lemon juice in a bowl. Set aside.
  4. Lay mushrooms, broccoli and salmon over rigatoni. Sprinkle with pepper and garlic salt.
  5. Pour sauce evenly over pasta, vegetables and salmon.
  6. Sprinkle with paprika. Top with cheese.
  7. Bake, covered for 45 minutes.
 
Tip: Al dente means to be cooked, but still firm
Nutrients per serving:
            Calories 279, Omega 3s 817mg, Total fat 9g, Saturated fat 3g, Protein 22g, Total Carbohydrates 33g, Cholesterol 148 mg, Sodium 548 mg, Fiber 3g
Seafood Omega 3s for Healthy Living by Evie Hansen, Pg 124
 

SHRIMP AND RICE PILAF

Prep time: 10-15 minutes
Cook time: 20-25 minutes
Yields: 4 servings
 
1 lb. cooked shrimp, peeled, deveined
¾ C. jasmine rice, uncooked
1 ½ C. water
1 T. butter
3 T. onion, chopped
2 ½ C. tomatoes, chopped
3 celery stalks, chopped, save celery leaves
1 bay leaf
½ tsp. brown sugar
¼ tsp. salt
¼ tsp. paprika
¼ C. Parmesan cheese, grated (optional
 
  1. simmer rice in a small covered pot for 15 minutes.
  2. melt butter in a 2-quart saucepan. Add onion, tomato, celery and leaves, seasoning. Simmer 10 minutes.
  3. Remove celery leaves. Gently stir in shrimp until well mixed
  4. top with grated cheese, if you’d like.
 
Substitutions: Blend brown or wild rice in place of the jasmine rice for added color and nutrition.
Nutrients per serving:
            Calories 232, Omega 3s 297mg, Total fat 5g, Saturated fat 2g, Protein 15g, Total Carbohydrates 33g, Cholesterol 94mg, Sodium 287mg, Fiber 2g

Seafood Omega 3s for Healthy Living by Evie Hansen,  Pg 125

STUFFED TOMATOES WITH SHRIMP

Prep time: 5-10 minutes
Cook time: NONE
Yields: 8-10 servings
 
STUFFING
½ lb. cooked salad shrimp, chopped
½ C. low-fat cream cheese, softened
1 T. Mrs. Dash Original Blend or Italian Seasoning
1 T. fresh lemon juice
1/3 C. crushed, canned, unsweetened pineapple, thoroughly drained
2 T. walnuts, finely chopped
¼ tsp. salt
1/8 tsp. Tabasco sauce, to taste
 
VEGETABLES
15 cherry tomatoes – or –
3 celery stalks, cut into 2-inch pieces – or –
1 english cucumber, sliced – or –
   bell pepper strips
dash of paprika
 
  1. mix stuffing ingredients in a bowl.
  2. fill tomatoes (or other vegetables listed) with stuffing
  3. garnish with paprika.
  4. arrange on a serving platter.
 
SUBTITUTIONS: canned salmon or crab meat, surimi
TIP: Garnish with caviar for an Omega-3-packed appetizer.
Nutrients per serving:
            Calories 80, Omega 3s 292mg, Total fat 5g, Saturated fat 3g, Protein 8g, Total Carbohydrates 1g, Cholesterol 65mg, Sodium 170mg, Fiber 0g
Seafood Omega 3s for Healthy Living by Evie Hansen,  Pg 70
 

SMOKY SALMON CREAM CHEESE SPREAD

Prep time: 5-10 minutes
Cook time: none
Yields: 24 T. (1 ½ C.)
 
1 7 oz. Can sockeye salmon, boneless, skinless, drained
1 8 oz. pkg. Low-fat cream cheese
1 ½ tsp. fresh lemon juice
1 tsp. horseradish (optional)
3 T. green onion, sliced
¼ C. nuts, chopped
¼ C. parsley, chopped
 
  1. Mix all ingredients except nuts and parsley in a bowl.
  2. Refrigerate for several hours to blend flavors
  3. roll in parsley or crushed nuts to make salmon cheese balls or logs
  4. Servie an impressive appetizer tray by filling celery sticks, hollowed-out cherry tomatoes, or hard-boiled eggs (yolks removed), or top cucumber slices or toasted party bagels with spread.
 
SUBSTITUTIONS: cooked albacore tuna, crab or clam meat
Nutrients per Tablespoon:
Calories 35, Omega 3s 140mg, Total fat 3g, Saturated fat 2g, Protein 2g, Total Carbohydrates 0g, Cholesterol 10mg, Sodium 75mg, Fiber 1g
Seafood Omega 3s for Healthy Living by Evie Hansen,  Pg 70

SHRIMP-CASHEW FRUIT SALAD

Yields: 8 servings 
1 lb. cooked salad shrimp
2 apples, cut into chunks
1 cup pineapple chunks, drained
¼ cup cashews, chopped 
Dressing1
 cup lite mayonnaise
1 tsp. lemon juice
1 tsp. sugar
¾ tsp curry powder 
  1. Combine shrimp and fruit.
  2. Mix mayonnaise, lemon juice, sugar and curry in a small bowl.
  3. Sprinkle shrimp and fruit with cashews. Add dressing and mix well.
 Substitutions: Crab, lobster meat, canned salmon, canned tuna
Options: Walnuts, peanuts, sunflower seeds.
Calculation per Serving: 131 calories, 4 mg total fat, 1 gm saturated fat, 112 mg cholesterol, 164 mg sodium
Diabetic exchanges: 1 fruit, 2 meatSeafood Twice a Week by Evie Hansen, Pg.106 


SHRIMP STUFFED CELERY

Yields: 8-10 servings 
½ lb. cooked salad shrimp
½ C. lite cream cheese
1 T. lemon juice
1 T. Mrs. Dash Original Blend seasoning
1/3 C. crushed unsweetened pineapple
2 T walnuts, chopped
1/8 tsp. salt
1/8 tsp. hot pepper sauce (Tabasco)
3 celery stalks, cut into 3-inch pieces
Dash paprika 
  1. Combine all ingredients except celery and paprika in a bowl.
  2. Fill celery stalks with mixture. Sprinkle with paprika.

SUBSTITUTIONS: canned salmon, crab eat, imitation crab, shrimp
CALCULATIONS PER SERVING: 61 calories, 2 gm total fat, 1 gm saturated fat, 51 mg cholesterol, 179 mg sodium
DIABETIC EXCHANGES: 2 servings are free, 3 servings equal ½ bread, 1 meat.
Seafood Twice a Week by Evie Hansen, Pg. 59


WALNUT-CRUSTED SALMON BITES WITH APRICOT GINGER DIPPING SAUCE
Get a double dose of omega-3s with these crunchy, fun-to-eat salmon bites.  Baked in a walnut, crumb and cilantro mixture, these delicious morsels are complemented with a tangy
Apricot Ginger Dipping Sauce.
 
1/4 cup apricot jam
2 tablespoons white balsamic vinegar or white wine vinegar
3/4 cup chopped California walnuts
3/4 cup pankow bread crumbs (available in Asian markets) or regular, seasoned breadcrumbs
2 tablespoons chopped cilantro
non-stick cooking spray
1 lb. skinless salmon fillet, cut into 1-inch cubes
 
1. Preheat oven to 400ºF.
2. Whisk together jam and vinegar; set aside.
3. In a blender or food processor, combine walnuts, bread crumbs and cilantro.  Process a few turns until blended but still a coarse texture.
4. Coat a baking sheet with non-stick cooking spray.
5. Brush salmon pieces with the jam mixture.  Coat evenly with the walnut bread crumb mixture.  Place on prepared pan and bake for 12 minutes.
 
Apricot Ginger Dipping Sauce
Makes about 3/4 cup
 
1/2 cup apricot jam
4 teaspoons low sodium soy sauce
1 teaspoon white balsamic vinegar
2 tablespoons water
2 tablespoons finely chopped California walnuts
1 tablespoon thinly sliced green onion, white and pale green part
1 teaspoon minced ginger
 
1. In a small bowl, whisk together all ingredients.  Serve with crispy salmon bites.

8 SERVINGS: 1 SERVING = 2 BITES

(without dipping sauce)
Per appetizer serving:  270 calories, 18g protein, 16g carbohydrates, 1g dietary fiber, 15g total fat, 3g saturated fat, 48mg cholesterol, 128mg sodium
(with dipping sauce)
Per serving:  334 calories, 19g protein, 30g carbohydrates, 1g dietary fiber, 16g total fat, 3g saturated fat, 48mg cholesterol, 237mg sodium

Recipe provided courtesy of the Walnut Marketing Board

Contact:  Lisa Henry or Jennifer Plant, Torme & Company, 415-956-1791

Oven-Baked Salmon with Walnutty Gremolata Sauce

 The sauce can be made while the salmon is cooking and works well with hot or room temperature fish. Make the sauce ahead for a party or stir it together at the last minutes for supper in a hurry.

1 tablespoon extra virgin olive oil

1 lb wild salmon filet (divided into 4 pieces)

kosher salt

freshly ground black pepper

1/2 cup walnuts, toasted and finely chopped

1/3 cup extra virgin olive oil

1/3 cup freshly squeezed lemon juice

1/4 cup freshly minced parsley

2 tablespoons finely minced lemon zest

2 cloves garlic, minced

1. Preheat the oven to 350 degrees F. Coat the bottom of a 10-inch square baking dish with the olive oil.

2. Arrange the salmon steaks in the prepared pan. Season generously with salt and pepper. Bake just until opaque when flaked with a fork, about 12 minutes.

3. Meanwhile, in a small bowl, combine the walnuts, olive oil, lemon juice, parsley, lemon zest and garlic; stir well. Set aside or refrigerate, tightly covered, for up to 12 hours. Bring to room temperature before serving.

4. To serve, spoon the sauce evenly over the top of the warm salmon steaks. Garnish with a parsley sprig and serve immediately.

Serves 4

 

This recipe was created on behalf of the Smart Menu© campaign, which aims to change the way America eats while providing individuals with the knowledge to make smart food choices. 

Recipe Courtesy of Tina Salter

Contact: Torme Lauricella Public Relations; (415) 956-1791; walnuts@torme.com

RECIPE MAKEOVER

 

 

ORIGINAL*

SMART RECIPE

 

Salmon with Remoulade Sauce

Salmon with Walnutty Gremolata Sauce

Calories

860

490

Total Fat

72g

41g

Saturated Fat

12g

6g

Cholesterol

245mg

70mg

Sodium

1990mg

540mg

Total Carbohydrate

2g

5g

Dietary Fiber

0g

1g

Protein

52g

27g

*Source for original: Joy of Cooking: 75th Anniversary edition copyright 2006
California Walnut Stuffed Salmon

This entrée packs a “mega punch” with walnuts and salmon both being rich in omega-3 fatty acids. The addition of brown rice and spinach rounds out the nutritional balance and flavor.

 

2 tsp       olive oil                                  10 mL

1/4 cup   minced onion                          50 mL

1            clove garlic, minced                   1

4 cups    chopped spinach                       1 L

1/2 tsp    each, salt and pepper                2 mL

1 cup      cooked brown rice                  250 mL

2 tsp       lemon zest                              10 mL

1/4 cup   shredded old Cheddar cheese    50 mL

1/2 cup   chopped California Walnuts   125 mL

1 lb        salmon fillet, skinned and      454g                                                                                                    
             pin bones removed


 

1. In large non-stick skillet, heat oil over medium heat. Add onions; cook until tender but not browned, about 5 minutes. Stir in garlic, spinach, salt and pepper and cook just until spinach starts to wilt, about 3 minutes. Remove from heat.
2. Add cooked rice to spinach and stir in lemon zest until well combined.
3. Spread spinach mixture evenly over salmon and sprinkle with cheese and walnuts. Roll up gently using toothpicks or butcher’s twine to secure.
4. Place salmon on a parchment lined rimmed baking sheet and bake in 375F (190C) oven until fish is cooked through, about 15 – 20 minutes.
5. Transfer to cutting board and let rest 10 minutes before slicing. Serve with steamed seasonal vegetables or green salad.
Makes 4 servings.
 

Nutritional information per serving
Calories 378, Protein 24 g, Total fat 24 g (Polyunsaturated fats 11 g, Monounsaturated fats 7 g, Saturated fats 5 g), Cholesterol 57 mg, Carbohydrate 17 g, Fibre 4 g, Sodium 419 mg


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