TERIYAKI SALMON WITH ASIAN GREENS & SNAP PEA SALAD

INGREDIENTS
6 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Sockeye or Atlantic Salmon
4 heads baby bok choy
1 1/2cups snap peas
1 Tbsp. finely-minced ginger
1 Tbsp. finely-minced garlic

4 whole kumquats sliced into small wheels (4 Tbsp. of diced orange will work, too)
1 1/2 Tbsp. olive oil
Salt to taste

INGREDIENTS
6 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Sockeye or Atlantic Salmon
4 heads baby bok choy
1 1/2cups snap peas
1 Tbsp. finely-minced ginger
1 Tbsp. finely-minced garlic
4 whole kumquats sliced into small wheels (4 Tbsp. of diced orange will work, too)
1 1/2 Tbsp. olive oil
Salt to taste

PREPARATION METHOD
Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Cut bok choy in half lengthwise and wash. Warm half the oil in a sauté pan over medium-high heat, until it smokes just slightly. Place bok choy cut-side down in pan and allow to cook and sear for 4-5 minutes. Remove from pan, salt lightly. Then, turn heat to high and add remaining oil, ginger, garlic, and snap peas to pan. Allow to color slightly, but be mindful not to burn the garlic. Toss every 30 seconds or so over the course of 2 minutes. Add kumquats (or orange) and cook for one more minute. Return bok choy to pan and serve with Sesame and Seaweed Teriyaki Wild Sockeye or Atlantic Salmon.

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Thanksgiving is a time to gather with loved ones to express gratitude for the blessings of the year, and enjoy a delicious meal. While turkey, stuffing, and mashed potatoes are staples of the holiday, why not add some seafood to the menu this year? Scholars believe that a bounty of seafood was served at the first thanksgiving so try this delicious Roast Cod Bruschetta appetizer on your table this holiday!

Ingredients:
• 1 large fillet of Bristol Cod, portioned
• 3 large Roma Tomatoes, finely chopped
• ½ large red onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp of kosher salt
• ½ tsp of freshly cracked pepper
• 1 tsp of sugar
• 1 Tbs of olive oil
• 1 Tbs of fresh basil leaves, chopped
• 1 large baguette, sliced
• 16-20 spinach leaves
• ¼ cup of fresh parmesan cheese

Start by adding the tomatoes, red onion, garlic, salt, pepper and sugar in a medium bowl, stir and set aside.

Preheat the oven to 475 degrees. Portion the cod fillet into smaller individual size portions and place the cod on a baking sheet, drizzle both sides with olive oil and season with salt and pepper. Bake fish for 8-10 minutes. Place the slices of baguette on a baking sheet and drizzle both sides with olive oil and season with salt and pepper and put bread in the oven for the final 3 minutes of cooking time.

Heat skillet over medium-high heat, add olive oil and the tomato mixture. Cook and stir for about 10 minutes or until most of the liquid has absorbed and the sauce has thickened.

Assemble the bruschetta, place a piece of fish on each slice of bread, add some spinach leaves, top with sauce, sprinkle with parmesan cheese and place back in the oven for an additional minute or two, garnish with fresh basil, then serve and enjoy!

#codfish #seafoodlover #holidayrecipes #instafood #thanksgiving

We’re on a mission to make seafood your favorite protein. #bristolofmaine

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Thanksgiving is a time to gather with loved ones to express gratitude for the blessings of the year, and enjoy a delicious meal. While turkey, stuffing, and mashed potatoes are staples of the holiday, why not add some seafood to the menu this year? Scholars believe that a bounty of seafood was served at the first thanksgiving so try this delicious Roast Cod Bruschetta appetizer on your table this holiday! Ingredients: • 1 large fillet of Bristol Cod, portioned • 3 large Roma Tomatoes, finely chopped • ½ large red onion, finely chopped • 4 garlic cloves, minced • 1 tsp of kosher salt • ½ tsp of freshly cracked pepper • 1 tsp of sugar • 1 Tbs of olive oil • 1 Tbs of fresh basil leaves, chopped • 1 large baguette, sliced • 16-20 spinach leaves • ¼ cup of fresh parmesan cheese Start by adding the tomatoes, red onion, garlic, salt, pepper and sugar in a medium bowl, stir and set aside. Preheat the oven to 475 degrees. Portion the cod fillet into smaller individual size portions and place the cod on a baking sheet, drizzle both sides with olive oil and season with salt and pepper. Bake fish for 8-10 minutes. Place the slices of baguette on a baking sheet and drizzle both sides with olive oil and season with salt and pepper and put bread in the oven for the final 3 minutes of cooking time. Heat skillet over medium-high heat, add olive oil and the tomato mixture. Cook and stir for about 10 minutes or until most of the liquid has absorbed and the sauce has thickened. Assemble the bruschetta, place a piece of fish on each slice of bread, add some spinach leaves, top with sauce, sprinkle with parmesan cheese and place back in the oven for an additional minute or two, garnish with fresh basil, then serve and enjoy! #codfish #seafoodlover #holidayrecipes #instafood #thanksgiving We’re on a mission to make seafood your favorite protein. #bristolofmaine

Did you know that you can find our sea scallops @hannafordmkts and they are on promotion all week long!

The original Thanksgiving 🦃 menu featured plenty of fish and shellfish 🐟 🦞🍤🦐 🦀 and scallops, so add some to your table this week. Find them at a Hannaford near you or get them frozen via @instacart 🛒

And keep an eye 👀 on their weekly flyer for upcoming promotions through the end of the year.

#eatwell #seafood #scallops #seascallops

We’re on a mission to make seafood your favorite protein #bristolofmaine

Open
Did you know that you can find our sea scallops @hannafordmkts and they are on promotion all week long! The original Thanksgiving 🦃 menu featured plenty of fish and shellfish 🐟 🦞🍤🦐 🦀 and scallops, so add some to your table this week. Find them at a Hannaford near you or get them frozen via @instacart 🛒 And keep an eye 👀 on their weekly flyer for upcoming promotions through the end of the year. #eatwell #seafood #scallops #seascallops We’re on a mission to make seafood your favorite protein #bristolofmaine

Did you know that Japanese scallops are one of our specialties? As the largest US importer of Hokkaido Sea Scallops we are eager to share with you these premium scallops. Sourced from an MSC certified fishery, these gems are sweet in flavor, firm in texture and sear up perfectly for this Scallop Scampi recipe.

Enjoy this tasty dish that takes only 30 minutes to create!

Ingredients:
• 1 pound Bristol Sea Scallops patted dry
• Kosher salt & freshly ground pepper
• 12 oz spaghetti
• 1 tablespoon of olive oil
• 4 tablespoons of butter
• 5 cloves garlic, minced
• Juice of 2 lemons
• 12 cup of flat-leaf parsley, roughly chopped

Bring a large pot of salted water to boil. Add spaghetti and cook according to the package directions for al dente. Save ½ cup of cooking water, then drain the pasta.

Heat a large skillet over medium-high heat and add oil. Pat the scallops dry and season the scallops with salt and pepper. Add the scallops to the heated skillet, raise the heat to high and sear until golden brown, about 1 to 2 minutes per side, then transfer to a plate.

Return the skillet to medium-high- heat, add the butter and garlic and stir constantly until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta water to thin out the sauce to evenly coat the pasta. Divide the pasta onto plates and top each with your seared scallops and enjoy!

#hokkaidoscallop #seascallops #scallops #foodie #recipe #seafoodlover #hokkaidojapan #seafoodrecipes #instafood

We’re on a mission to make seafood your favorite protein. #bristolofmaine

Open
Did you know that Japanese scallops are one of our specialties? As the largest US importer of Hokkaido Sea Scallops we are eager to share with you these premium scallops. Sourced from an MSC certified fishery, these gems are sweet in flavor, firm in texture and sear up perfectly for this Scallop Scampi recipe. Enjoy this tasty dish that takes only 30 minutes to create! Ingredients: • 1 pound Bristol Sea Scallops patted dry • Kosher salt & freshly ground pepper • 12 oz spaghetti • 1 tablespoon of olive oil • 4 tablespoons of butter • 5 cloves garlic, minced • Juice of 2 lemons • 12 cup of flat-leaf parsley, roughly chopped Bring a large pot of salted water to boil. Add spaghetti and cook according to the package directions for al dente. Save ½ cup of cooking water, then drain the pasta. Heat a large skillet over medium-high heat and add oil. Pat the scallops dry and season the scallops with salt and pepper. Add the scallops to the heated skillet, raise the heat to high and sear until golden brown, about 1 to 2 minutes per side, then transfer to a plate. Return the skillet to medium-high- heat, add the butter and garlic and stir constantly until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta water to thin out the sauce to evenly coat the pasta. Divide the pasta onto plates and top each with your seared scallops and enjoy! #hokkaidoscallop #seascallops #scallops #foodie #recipe #seafoodlover #hokkaidojapan #seafoodrecipes #instafood We’re on a mission to make seafood your favorite protein. #bristolofmaine
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