• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

OUT WEST:  Food & Lifestyle

  • The Fresh Sheet
  • PNW Trail Reports
  • Recipes
  • Contact Page

Seafood

Out West Smoked Salmon Corn Chowder

January 4, 2021 by Tamara Giebel Leave a Comment

Smoky, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Out West Smoked Salmon Corn Chowder a Pacific Northwest favorite.

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.

The Pacific Northwest is known for seafood, rustic cuisine and well, let’s face it….RAIN. Seattle averages 38 inches annually, which means we like our chowder. We make chowder out of anything from classic manila clam, to geoduck and my favorite, this Smoked Salmon Corn Chowder.

A little bit fancier than the classic clam chowder, we add tender corn, red bell pepper and tarragon together with creamy baby red and white potatoes. Tarragon is a French herb that adds a distinct flavor and pairs so nicely with seafood. It also is known to be a powerful antioxidant that can boost your immune system. Perfect for the winter season.

Ingredients

  • Smoked Salmon – You want the hot smoked salmon as opposed to the cold smoked salmon. It is cured, then cooked with heated wood smoke.
  • Corn – Fresh off the cob is best, frozen would be the next best choice.
  • Potato – Red and white baby new potatoes are best for this dish.
  • White Cooking Wine – Just a simple white wine.
  • Tarragon – My favorite herb to add to seafood dishes giving a light licorice flavor like fennel or anise.
  • Paprika – For color and a little spice.
  • Cream – Heavy cream, sometimes called whipping cream.
  • Chicken Broth – If you have seafood broth, use that, but chicken broth works just as well. I like Better Than Bouillon brand.
  • Red Bell Pepper, Shallot & Celery – Add to the overall flavor.
  • Flour & Butter – Combine to make a roux to thicken the chowder.

If you LOVE seafood, try this OUT WEST favorite FARM STYLE CLAM CHOWDER using fresh clams

This rustic, Farm Style Clam Chowder combines fresh manila clams, sliced baby potatoes, a splash of sherry, cream, tarragon and smokey bacon.

Preparation

  1. Sauté celery, shallot and red bell pepper in one tablespoon butter over medium high heat until just softened.
  2. Add white cooking wine and sauté an additional 1-2 minutes.
  3. Add potatoes and chicken broth, simmer about 10 minutes until tender.
  4. In a separate sauce pan, melt two tablespoons butter over medium heat and stir in flour to create a roux. Turn heat to low and add two ladles of chicken broth from the potato mixture into the roux. Stir quickly and combine with potato mixture.
  5. Stir in smoked salmon, corn, cream, tarragon, paprika, salt and pepper.
  6. Simmer for at least 20 minutes. Serve with crusty French bread.
Smoky, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.
Print Pin

Out West Smoked Salmon Corn Chowder

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Corn Chowder a Pacific Northwest favorite.
Course Appetizer, Main Course
Cuisine PNW, Seafood, Soups, Stews, Chowders
Keyword Chowder
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 3 tbsp butter
  • ⅓ cup flour
  • ½ cup celery diced
  • ½ cup shallot diced
  • ½ cup red bell pepper diced
  • ½ cup white cooking wine
  • 1 ½ cups red and white baby potatoes sliced in rounds
  • 6 cups chicken broth
  • ½ lb smoked salmon roughly broken into pieces
  • 1 cup corn
  • 1 cup cream
  • 2 tsp tarragon dried
  • 1 tsp paprika
  • salt and pepper to taste

Instructions

  • Heat 1 tbsp. butter in a large soup pot over medium high heat. Add celery, shallot and red bell pepper and saute for 1-2 minutes.
  • Add white cooking wine and cook another 1-2 minutes.
  • Add potatoes and chicken broth, simmer for about 10 minutes or until potatoes are fork tender. While potatoes are cooking, make roux.
  • Roux: In a small saucepan heat 2 tbsp. butter over medium heat until melted. Add flour and stir constantly until smooth. Turn heat to very low. Using a ladle, spoon 2 ladles of broth from potatoes into roux and stir quickly and remove from heat.
  • Immediately stir roux into chowder mixture, stirring until combined.
  • Add smoked salmon, corn, cream, tarragon, paprika and salt and pepper and stir until combined.
  • Simmer for at least 20 minutes, stirring regularly. More is better so the flavors combine and next day is even better.

More Soups, Stews & Chowders

Roasting parsnips brings out their earthy sweet flavor in this winter soup. Not only is this Roasted Parsnip Soup with Crispy Fried Shallots easy to make, it’s easy on the budget too.
Out West Cowboy Chili is packed with tender steak, pinto beans and poblano peppers with a touch of liquid smoke for that campfire flavor.

Shop These Products on Amazon

OUT WEST: Food & Lifestyle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Help support my passion by shopping these links:

Filed Under: Pantry Meals, Seafood, Soups, Stews & Chowders Tagged With: Chowder, Pantry Meal, salmon, Seafood Chowder, Seattle Food

The Best Dungeness Crab Cakes

December 29, 2020 by Tamara Giebel Leave a Comment

The Best Dungeness Crab Cakes are packed full of delicious Dungeness crab, a little minced celery, red bell pepper and Panko breadcrumbs.

The best crab cakes have just enough breadcrumbs to hold together the Dungeness crab meat, giving you the full flavor of rich, buttery crab. Packed full of jumbo lump meat that you can see and taste with every bite.

Perfect bite sized as an appetizer. Pair with your favorite dipping sauce like spicy sweet chili sauce, roasted pineapple and habanero or more of a traditional creamy dill sauce. These Dungeness Crab Cakes will disappear at your next party.

For a dinner entrée, I like to serve full size Dungeness Crab Cakes over creamy mashed potatoes topped with sautéed fresh corn off the cob and sugar snap peas. For an Asian inspired twist, serve with sautéed baby bok choy and hoisin sauce.

Dungeness Crab Cakes can be frozen, if desired. Place a small piece of parchment paper between the cakes and freeze in a Ziplock bag. Although, I truly believe fresh is best, sometimes it’s good to have a few frozen items for those emergency situations.

Ingredients

  • Dungeness Crab – Fresh Dungeness crab is found on the west coast and has a rich, buttery taste like no other.
  • Celery – Celery adds a light, fresh taste to the crab cake.
  • Red Bell Pepper – Minced fine, adds color and sweetness.
  • Garlic – One small clove of fresh garlic.
  • Panko Bread Crumbs – Unseasoned Panko is light and adds just enough to bind the Dungeness crab together.
  • Mayonnaise – Plain old regular mayonnaise.

Preparation

  1. Preheat oven to 350 degrees.
  2. Gently fold ingredients together in a large bowl.
  3. Form into either 8 large or 16 mini balls and then press to cake shape.
  4. Place crab cakes on a sheet pan and refrigerate for 15 minutes.
  5. Place pan over medium heat, add oil and brown each side of crab cake.
  6. Remove to sheet pan and place in oven to finish cooking for another 5-10 minutes.
  7. Serve with your favorite dipping sauce or with lemon wedges.
Rich, buttery, Dungeness Crab Cakes are crispy on the outside and flavorful on the inside packed with fresh lump meat, minced celery and red bell pepper.

Dungeness Crab Cakes

Rich, buttery, Dungeness Crab Cakes are crispy on the outside and flavorful on the inside packed with fresh lump meat, minced celery and red bell pepper.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, Main Course
Cuisine Farm to Table, Seafood

Ingredients
  

  • 1 lb. Dungeness crab cleaned and shelled
  • 1/2 cup celery minced
  • 1/4 cup red bell pepper minced
  • 1 clove garlic minced
  • 1 1/2 cup Panko bread crumbs
  • 3 tbsp. mayonnaise
  • 2 tbsp. cooking oil

Instructions
 

  • Preheat oven to 350 degrees
  • Gently mix Dungeness crab, celery, red bell pepper, garlic, Panko bread crumbs and mayonnaise together.
  • Form into either 8 large crab cakes or 16 mini appetizer crab cakes. Cup together in your hands to form a ball first, to make sure all ingredients stick together. Now press out gently to round shape. This recipe uses the least amount of filler possible, so you really want these crab cakes to form a nice shape before cooking.
  • Place crab cakes on a sheet pan and refrigerate for at least 15 minutes to set ingredients.
  • In a large sauté pan over medium heat, cook crab cakes in oil on each side until browned. Work in batches to ensure even cooking.
  • Place browned crab cakes on sheet pan in 350 degree oven for 5-10 minutes to continue cooking.
Keyword Best Crab Cakes, Easy Appetizer

Shop These Products at Amazon

OUT WEST: Food & Lifestyle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Help support my passion by shopping these links:

Related Recipes

  • Dungeness Crab & Poblano Quiche
  • Dungeness Crab Melt
  • Dungeness Crab Tacos
  • Rich, buttery Dungeness crab and poblano peppers baked into an all butter crust
  • Rich, buttery Dungeness crab, sharp white cheddar and fire roasted tomatillo on a grilled sourdough toast.
  • Rich and creamy rolled corn tacos with Dungeness crab piled high

Filed Under: Appetizers, Seafood Tagged With: Best Crab Cakes, New Years Appetizer, Party Food

Pan Seared Cod in Tomatillo Broth

September 9, 2020 by Tamara Giebel Leave a Comment

Easy weeknight Pan Seared Cod in Tomatillo Broth gets it’s crunch from a light cornmeal dusting. Have dinner on the table in less than 30 minutes.

Easy Weeknight Pan Seared Cod in Tomatillo Broth

Pack Big Flavor into Your Weeknight Meals

Don’t be nervous of the ingredient list here! It really does come together in just 30 minutes…it took me 20, so I know you can do it!

I love working with seasonal foods and cod is not only versatile with its mild, buttery flavor…its budget friendly and cooks up quick. Making it the perfect weeknight meal.

Here it is lightly dusted in cornmeal and quickly pan seared for a little crunch and contrast to creamy black eyed peas. The quick zuchinni radish relish is tossed in lime juice for a little bite of freshness.

Cod fillet lightly dusted in cornmeal, pan fried with black eyed peas in a tomatillo broth.
Print Pin

Pan Seared Cod in Tomatillo Broth

Pan seared cod is lightly dusted in cornmeal and served in a roasted tomatillo broth with black eyed peas and lime zested zucchini and radish.
Course Main Course
Cuisine Fusion, Mexican, Seafood
Keyword 30 Minute Dinner, Pan Seared Cod, Weeknight Meal
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4

Ingredients

Pan Seared Cod

  • 1 lb cod fillet cut in 4 pieces
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1/2 tbsp garlic powder
  • 1-2 tbsp vegetable oil
  • 1 lime for serving

Tomatillo Broth

  • 5 tomatillos husks removed
  • 1/2 – 1 serrano pepper
  • 1/2 yellow onion
  • 1 tsp lard, bacon fat or vegetable oil
  • 1 tsp fresh garlic minced
  • 2 cups chicken broth
  • 1 tsp sugar
  • 1 tbsp heavy cream

Zucchini & Radish

  • 1 small zucchini diced
  • 5 radish diced
  • 1 tbsp fresh cilantro
  • 1 lime juiced
  • 1 tsp vegetable oil
  • salt and pepper to taste

Black Eyed Peas

  • 1 15 oz can of black eyed peas drained
  • 2 slices bacon
  • 1/2 cup yellow onion diced
  • 1/2 cup chicken broth
  • salt and pepper to taste

Instructions

Zucchini & Radish

  • Combine zucchini, radish, lime juices, salt, pepper and vegetable oil in a bowl and set aside.

Tomatillo Broth

  • Place tomatillo, serrano pepper and onion n a sheet pan and broil until charred.
  • Remove from baking sheet to blender and blend until smooth.
  • Heat lard, bacon grease or vegetable in a small saute pan over medium high heat. Add garlic for 30 seconds, being careful not to burn. Add blended tomatillo mixture, chicken broth, sugar and heavy cream. Reduce to low and simmer until ready to serve.

Black Eyed Peas

  • Cook bacon in a small saute pan until fat is rendered. Remove bacon.
  • Add onion and saute until softened.
  • Add black eyed peas, broth and salt and pepper to taste. Return bacon to pan.
  • Reduce heat to low until ready to serve.

Pan Seared Cod

  • Combine cornmeal, flour and garlic powder in a large dish.
  • Press each side of cod fillet in cornmeal mixture.
  • Heat a couple tablespoons of vegetable oil in a cast iron skillet or medium saute pan over medium high heat.
  • Cook each side of cod fillet for about 2 minutes or until just firm to the touch and opaque. It will just start to flake when pressing finger into cod.
  • Remove and season with salt and pepper.
    Plate: Ladle of tomatillo broth, spoonful of black eyed peas, place seared cod on top of black eyed peas, garnish with zucchini and radish. Serve with lime.

Make It Even Easier

Need a little quicker version of this fresh recipe? There are simple ways to make this weeknight meal even easier:

  • Skip the homemade Tomatillo Broth and use store bought. If you can’t find it, use green enchilada sauce mixed with a tbsp of heavy cream.
  • Serve over your favorite rice instead of Tomatillo Broth.
  • Roll it all up in a tortilla for a fresh take on fish tacos.

Similar Recipes:

  • Snapper in Spicy Tomato Broth
  • Roasted Cod with Spinach and Mushrooms
  • Lightly coated snapper in a spicy tomato broth
  • Buttery cod in a light broth with spinach and mushrooms

Filed Under: Mexican, Seafood Tagged With: 30 Minute Meal, cod, Meatless Monday, weeknight dinner

Grilled Scallops & Smoked Citrus Shallot Field Greens

July 20, 2020 by Tamara Giebel Leave a Comment

Sweet, buttery Grilled Scallops Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.

Baby, It’s Hot Out There

For those hot Summer days, Grilled Scallops & Smoked Citrus Shallot Field Greens is where it’s at. Refreshing orange and lemon with a hint of smoke and minced shallot drizzled lightly over buttery, grilled sea scallops. Served on stick over field greens, fresh pea pods and nasturtiums. So light, but so very elegant and absolutely PERFECT for Summer dinner.

Buttery grilled scallops, smoked citrus shallot field greens
Print Pin

Grilled Scallops & Smoked Citrus Shallot Field Greens

Sweet, buttery Grilled Scallops and Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.
Course Appetizer, Dinner
Cuisine Seafood
Keyword 15 minute dinners, Farm to Table, Light Meal
Prep Time 5 minutes
Cook Time 6 minutes

Equipment

  • 4 wooden skewers

Ingredients

  • 16 large sea scallops patted dry
  • 1 handful fresh sugar peas halved
  • 6 cups mixed field greens
  • 8 nasturtium flowers

Smoked Citrus and Shallot Dressing

  • 1/4 cup shallot minced
  • 1/4 cup fresh lemon juice
  • 1/2 cup fresh orange juice
  • 1 tbsp honey
  • 2 drops liquid smoke
  • 1 tsp whipping cream
  • 2 tbsp light olive oil

Instructions

  • Place 4 prepared (patted dry) scallops on each wooden skewer. Season with salt and pepper, drizzle with a few spoonfuls of Smoked Citrus and Shallot Dressing. Place skewers on grill and don’t touch until you see the scallop turn opaque half way through. Flip to opposite side and finish cooking until just opaque. Do not over cook. They turn hard and rubbery if over cooked.
  • In the meantime, place field greens and pea pods in a serving dish. Toss with Smoked Citrus and Shallot Dressing, saving a couple spoonfuls for the scallops.
  • Remove scallops from grill and place over field greens, drizzle with remaining dressing and garnish with nasturtiums.

Smoked Citrus and Shallot Dressing

  • Combine shallot, lemon juice, orange juice, honey, liquid smoke and cream. Whisk in olive oil.

Edible Flowers

Yes! You CAN eat those flowers. Nasturtiums are one of a few edible flowers that add a beautiful, farm to table feel to your dish. They are very delicate, have a sweet, but spicy flavor and are possibly the easiest flower to grow in your home garden. I always grab a few packets of seeds early Spring and drop them in the soil next to a trellis or climbing garden art.

Here are a few other edible flowers:

  • Zucchini Blossoms – Delicate and sweet, perfect for filling with creamy goat cheese and lightly frying
  • Pansies – Grassy with a hint of mint flavor, goes well in a field greens salad or in shaken cocktails
  • Violets – Sweet and floral flavored, often seen sugared on desserts, tossed in greens or in cocktails
  • Roses – Floral with a hint of sweetness, used in jellies, teas and salads
  • Sage Flowers – Sweet, yet savory, perfect in fresh lemonade
  • Lavender – Perfumed and sweet, pairs well with cream based desserts and refreshing drinks
  • Calendula – Earthy, sometimes pungent floral with honey flavor, used to add color and depth to your dish
  • Nasturtiums – Sweet and spicy like pepper, goes well in my Grilled Scallops & Smoked Citrus Field Greens and rolled in rice paper for fresh rolls

Notes:

Liquid smoke is one of those things where a little goes along way. This recipe calls for 2 drops of liquid smoke and I mean just two drops. We don’t want to over do it on this. It will over power the other flavors, so be gentle.

Similar Recipes:

  • Scallops with Banza Tropical Rice Guajillo Mango Sauce
  • Sweet & Spicy Citrus Salmon
  • Pan Seared Cod in Tomatillo Broth
  • Seared scallops with Guajillo Mango Sauce
    Seared sea scallops placed on a bed on Banza tropical rice with mango, coconut and lime in a guajillo mango sauce
  • A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon
    A variety of citrus add to the flavor and presentation
  • Easy Weeknight Pan Seared Cod in Tomatillo Broth

Filed Under: Appetizers, Salads, Seafood Tagged With: Citrus Scallops, Grilled Seafood

Mexican Corn Salmon

May 22, 2020 by Tamara Giebel Leave a Comment

Inspired by Mexican street corn, this grilled Mexican Corn Salmon is slathered in a fresh corn tossed with mayonnaise, lime juice, spices and  Cotija cheese.

Packed with flavor, Mexican Corn Salmon brings the southwest to the northwest. I take the freshest salmon fillet and slather it with mayonnaise and spicy Tajin Mexican Seasoning, grill to perfection and finish off with a mixture of fresh corn off the cob, lime juice, more Tajin Mexican Seasoning, and confetti cilantro. Top with crumbled Cotija cheese and it’s READY to eat!

You’re going to love the bright, fresh flavors..and that mayonnaise you may be raising your brow to. It keeps everything moist and delicious without even knowing it’s there. Not a cilantro fan? Try Confetti Cilantro.

Confetti Cilantro vs. Cilantro

I recently came across Confetti Cilantro and fell in love with the delicate feathery leaves and mild flavor. If you have a family member that won’t eat cilantro, try this variety and they may just love it.

Cilantro is a member of the parsley family and is also known as coriander or Chinese parsley. I tend to use cilantro in most of my dishes and love the fresh flavor it adds. Cilantro can be used in it’s entirety, both the leaves and stems are edible. Add it to salsas, salads, stir fry or as a garnish.

Grilled salmon with fresh corn, cilantro and cotija cheese
Print Pin

Mexican Corn Salmon

Grilled salmon
Course Main Course
Cuisine Mexican, Seafood
Keyword Grilled salmon, Mexican street corn
Prep Time 10 minutes
Cook Time 8 minutes
Servings 4

Ingredients

Grilled Salmon

  • 1 lb salmon fillet skin on, bones removed
  • 1 tbsp mayonnaise
  • 1/2 tbsp Tajin Mexican Seasoning with Lime

Mexican Corn Topping

  • 1 1/2 cups corn cut off cob about 2 ears of corn
  • 1 tbsp mayonnaise
  • 1 tbsp fresh cilantro
  • 1 tbsp Tajin Mexican Seasoning with Lime
  • 1 tsp lime juice
  • 1/4 cup Cotija cheese crumbled

Instructions

Grilled Salmon

  • Prepare grill. If using a charcoal grill, place charcoals towards one side of grill and make an indirect area on opposite side.
  • Coat flesh side of salmon fillet with mayonnaise, then season with Tajin Mexican Seasoning.
  • Place salmon fillet skin side down on grill over indirect heat. Close grill cover and cook between 5-10 minutes. Salmon fillets vary in thickness and will require different cooking times. Check your salmon after a few minutes. When salmon turns just barely opaque, it is done. Remove to a serving platter and top with Mexican Corn (see below).

Mexican Corn Topping

  • Heat corn kernels over medium heat for a few minutes until just warm.
  • Combine corn with mayonnaise, cilantro, Tajin Mexican Seasoning and lime juice.
  • Place corn mixture evenly over salmon fillet and crumble Cotija cheese over the top.

Similar Recipes:

  • Sweet & Spicy Citrus Salmon
  • Pan Seared Cod in Tomatillo Broth
  • Scallops with Banza Tropical Rice and Guajillo Mango Sauce
  • A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon
    A variety of citrus add to the flavor and presentation
  • Easy Weeknight Pan Seared Cod in Tomatillo Broth
  • Seared scallops with Guajillo Mango Sauce
    Seared sea scallops placed on a bed on Banza tropical rice with mango, coconut and lime in a guajillo mango sauce

Filed Under: Mexican, Seafood Tagged With: Mexican street corn, salmon

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 7
  • Go to Next Page »

Primary Sidebar

Meet Out West’s Tamara Giebel

OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

READ MORE

Let’s Get SOCIAL

  • Instagram
  • Facebook
  • Pinterest

AS SEEN ON

Be sure to check out my Recipe Feature right along side the best Saveur, Sunset Magazine and the Cooking Channel:

https://wildalaskancompany.com/blog/summer-rockfish-recipes

OUT WEST: FOODS IN SEASON

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.

Fruits:

Cranberry / Lemon

Grapefruit / Orange

Vegetables:

Brussel Sprout / Kale / Cabbage

Broccolli / Cauliflower / Potato

Herbs:

Sage / Rosemary/ Curry Leaf

Thyme / Oregano/ Horseradish

Seafood:

King Crab / Herring

Pacific Cod / Dungeness Crab

Out West FOOD & LIFESTYLE

OUT WEST ☆ Food & Lifestyle

TRENDING

Roasted Cod with Spinach and Mushrooms
Tropical Tumeric Ginger Smoothie
Farm Style Clam Chowder
Asian Fusion Fish Sandwich
Poblano Corn Tortilla Soup
Grilled Pacific Rock Fish Tacos
Port Wine Braised Beef
Chipotle Shredded Beef Torta
Classic Cottage Pie
Sweet & Spicy Citrus Salmon

Copyright © 2021 Out West Food and Lifestyle on the Foodie Pro Theme