Lobster Medallion Salad with Mustard Vinaigrette

2 cups dry white wine
2 cups chicken broth
4 SeaMazz frozen lobster tails, thawed
12 cups mâche or mixed salad greens
4 hard-boiled eggs, sliced
VINAIGRETTE
1/2 cup Dijon mustard
1/4 cup whole-grain mustard
1/3 cup white balsamic vinegar
1/4 cup finely chopped green onions
1 tablespoon sugar
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh Italian parsley
Salt and pepper to taste
Method

1. Place wine and chicken broth in a saucepan and bring to a boil. Add lobster tails and simmer until opaque in the center, about 10-12 minutes. Drain and let cool. Remove lobster meat from shells and slice into medallions.
2. To prepare the vinaigrette, combine all ingredients in a bowl. Set aside.
3. To assemble salad, place mâche or mixed greens on 4 plates. Top with lobster medallions and sliced eggs. Drizzle 1-2 tablespoons vinaigrette over each salad. Add salt and pepper to taste.

Makes 6-8 servings.
Optional: Garnish with assorted sweet peppers.

Black Pepper Shrimp

3 pounds SeaMazz large (U-15) easy-peel shrimp, thawed
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper
Method

1. Preheat oven to 450°F.
2. Peel, rinse and drain shrimp, then place in a shallow baking pan.
3. In a saucepan,melt butter. Add garlic and sauté for 3-4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until they are well covered.
4. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again. You must use a heavy hand with the pepper.
5. Serve shrimp with pasta or warm bread and salad.

Makes 6 servings.
Tip: This recipe works wonderfully with larger U-8 or U-6 shrimp,where available. Adjust your cooking times accordingly.

Teriyaki Shrimp

1 pound SeaMazz large (U-15) easy-peel shrimp, thawed Vegetable oil cooking spray
MARINADE
1 tablespoon fresh lime juice
1/4 cup dry sherry
1/4 cup olive oil
1/4 cup prepared teriyaki sauce
Method

1. Peel, rinse and drain shrimp, then place in a resealable plastic bag.
2. To prepare the marinade, combine all ingredients in a glass bowl or measuring cup. Pour over the shrimp, seal the bag and refrigerate for at least 2 hours or overnight.
3. One hour before grilling, start soaking wooden skewers.
4. Preheat grill.
5. When ready to cook, thread shrimp on the skewers, leaving a little space between each shrimp. Place skewers in a grill basket sprayed with cooking spray.
6. Grill over high heat for about 5 minutes on each side, or until just cooked through. Serve hot or cold.

Makes 2-3 servings.
Tip: This recipe works wonderfully with larger U-8 or U-6 shrimp,where available. Adjust your cooking times accordingly.

Spicy Salmon Salad with Red Grapes

4 6- to 8-ounce Kirkland Signature* frozen salmon portions, thawed
2 teaspoons powdered ginger
2 teaspoons garlic powder
1 teaspoon cayenne pepper
4 teaspoons brown sugar
4 teaspoons dark soy sauce
6 tablespoons canola oil
8 cups arugula or mixed baby salad greens
2 cups red seedless grapes, halved
VINAIGRETTE
1 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons tangerine or orange juice
1/2 teaspoon Dijon mustard
1 teaspoon sugar
Salt
Freshly cracked pepper
Method
1. With a sharp chef ’s knife, cut each salmon portion into four strips, for a total of 16 strips. Lay the strips on a plate and pat with paper towels to dry.
2. In a bowl, combine ginger, garlic powder, cayenne and brown sugar. Add soy sauce and mix well. Using the back of a spoon or a pastry brush, lightly brush the spice mixture onto the salmon strips.
3. Heat canola oil in a large nonstick skillet and sauté salmon strips over medium to medium-high heat for about 3 minutes on each side, or until browned (can be done in 2 batches). Set aside.
4. In a large bowl, toss arugula with grapes and set aside.
5. To prepare the vinaigrette, combine all ingredients in a jar and shake well.
6. To assemble salads, drizzle arugula and grapes with vinaigrette to taste and toss (remainder can be saved for another time). Divide salad among 4 plates.
Top each serving with 4 strips of spicy salmon and drizzle with a little of the vinaigrette just before serving to tie the flavors together.
Makes 4 servings.
Tip: Try this dish with a bold, spicy Gewurztraminer from California.

Crispy Salmon Cakes with Lemon-Caper Mayonnaise

1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 7-ounce cans Kirkland Signature* Canned Salmon, drained and flaked
1 large egg, lightly beaten
LEMON-CAPER MAYONNAISE
6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon peel
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
Method

1. Prepare Lemon-Caper Mayonnaise: Combine all ingredients in a small bowl; cover and chill.
2. To prepare the salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté for 4 minutes, or until tender.
3. In a medium bowl, combine onion mixture, 1/2 cup crackers,mustard, black pepper, salmon and egg.
4. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill for 20 minutes.
5. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties and cook for 5 minutes on each side,or until lightly browned.
6. Serve the salmon cakes with Lemon-Caper Mayonnaise.

Makes 4 servings

Baked Salmon Fillet with Walnut Sauce

2 fresh Kirkland Signature* Salmon Fillets (1 1/2-2 pounds each)
3 tablespoons canola oil, plus more for greasing baking dish
1 large white onion,minced
2 large red bell peppers, cored and diced
3 tablespoons Hungarian or Spanish paprika
2 tablespoons tomato paste
1 cup walnut halves
1 teaspoon salt
1 teaspoon freshly ground black pepper
24 ounces sour cream
Juice of 1 lemon
Lemon wedges, for garnish
Method
1. Preheat oven to 400°F. Place salmon in an oiled baking dish.
2. Heat 3 tablespoons oil in a skillet and add onions. Turn the heat to low, cover and cook, stirring occasionally, until onions become soft and pasty (do not brown).
3. Add bell pepper and cook until soft. Stir in paprika and tomato paste and remove from the heat.
4. Briefly toast walnuts, being careful not to burn. Let cool briefly, then add walnuts, salt, pepper and sour cream to onions and bell peppers. Mix well.
5. Spread sauce thickly over the salmon.Drizzle with lemon juice. Bake salmon for about 10 minutes per inch of thickness of fish and sauce (about 15 minutes). Serve with lemon wedges.
Makes 6 servings.
Tip: This recipe goes wonderfully with an Alsatian Riesling.

Chicken Breasts Stuffed with Dried Fruit and Goat Cheese

1 tablespoon butter
1/4 cup finely chopped onion
1/4 cup pitted and coarsely chopped dates
1/4 cup coarsely chopped dried apricots
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1/4 cup crumbled soft fresh goat cheese
Kosher salt and freshly ground black pepper
4 Foster Farms* boneless, skinless chicken breast halves
4 thick bacon slices
2 tablespoons olive oil

1. Preheat oven to 350°F.
2. Heat butter in a small skillet over medium heat. Add onion and cook, stirring, until soft and lightly browned, 5-6 minutes. Set aside to cool.
3. Put dates and apricots in a food processor and pulse until finely chopped. Add parsley, thyme and reserved onions; pulse briefly to combine.
4. Transfer to a small bowl, gently fold in goat cheese and season to taste with salt and pepper.
5. Set chicken breasts on a cutting board. Use a thin, sharp knife to slice a pocket in the thicker side of each chicken breast, not cutting all the way through. Stuff the breasts, spreading the stuffing evenly.
6. Wrap 1 strip of bacon crosswise around each chicken breast. Tie with kitchen string in a few places, being sure to secure the bacon. Season with salt and pepper.
7. Divide oil between 2 large skillets and heat over medium-high heat. When pans are hot, put 2 chicken breasts in each skillet (or use 1 skillet and cook in batches). Sear until nicely browned, 3-4 minutes per side. Transfer chicken to a baking sheet.
8. Bake until chicken is cooked through, 12-15 minutes, turning breasts over about halfway through baking time.
9. Remove chicken from the oven, cut off the string and serve immediately.
Makes 4 servings.