Cooking for Solutions

Yesterday and today I have been doing some recipe testing for the Cooking For Solutions event that happens every year at the Monterey Bay Aquarium.

Being a Sustainable Seafood Ambassador for the Monterey Bay Aquarium, I will be cooking and speaking for the event (Saturday and Sunday followed by book signings for my brand spanking new cookbook, with the addition of competing in an Iron Chef style event on Saturday!). I am creating two recipes: one for grilled Alaska Salmon and one for grilled Alaska Snow Crab.

With the rains rolling in today, I’m taking a bit of a backseat on the grilling, but I did manage to play around a bit with a salmon marinade that includes fresh dill, mint, garlic, lemon zest, salt, pepper, and olive oil served with a tzatziki sauce; a cajun-style spice rub salmon; and a salt, pepper, lemon zest, thyme rub with grilled lemon zest asparagus. All are something to build on.

But, what about the crab? Is there anything more delicious than crab with garlic butter? If so, please let me know because I have not been able to find anything that rivals it. I have tried several different dipping sauces as well as an appetizer with marinated candy striped beets, avocado, a dollop of creme fraiche and arugula micro greens.

I also tried a spicy tomato gazpacho with avocado, crab, and the arugula micro greens.

Both were… well, alright,but… hey, it’s no garlic butter.

So, what are your favorite flavor combinations using grilled salmon, or snow crab?

(Now, if only Latte paired well with crab….)

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3 thoughts on “Cooking for Solutions

  1. I’m no chef, but one of my fave salmon preps is to soak 6-8 oz portions in a simple brown sugar corning brine and then give it a cold-smoke session in the smoker. The key is to add a teaspoon or so of whole allspice (not ground) and a few bay leaves to the brine. When it’s time to grill I just usually rub the fish down with salt and pepper. The subtle allspice, smoke and grilling flavors are great together.

  2. Pingback: Cookies for Breakfast? | Chef Nathan Lyon

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