Seafood

We have been getting absolutely amazing seafood from a place in town called Port Orford Sustainable Seafood. Everything is line caught and wild. The King Salmon is fantastic. I've made several things from it:

 

Sushi:

 

 

 

Smoked Salmon Breakfast Bowls:

 

 
 

 Smoked Salmon Spread:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Smoked Salmon Breakfast Bowl Recipe:

SERVINGS
Makes 2 bowls

INGREDIENTS
1 cup brown rice
5 baby red potatoes, quartered
8 oz. smoked salmon
1/2 cup sliced mushrooms
2 cups fresh spinach leaves, washed and dried
2 eggs
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/8 teaspoon smoked paprika
1 tablespoon chopped parsley
Butter
Salt
Pepper

DIRECTIONS
1. Bring rice, 1 1/2 cups water, and 1/4 teaspoon of salt to a boil in a saucepan. Cover and reduce heat to a simmer. Cook for 45 minutes. Turn off heat and let rest, with the lid still on, for another 10 minutes. Fluff with a fork before serving.
2. Meanwhile preheat oven to 425 degrees. Line a small baking sheet with foil. Toss potatoes with 2 teaspoons olive oil, salt and pepper. Spread across baking sheet in a single layer. Roast in the oven for 30 minutes, tossing them half way through to ensure even cooking.
3. Heat a sauté pan over medium-high heat. Add one tablespoon of butter. Swirl the pan to ensure the melted butter coats the bottom. Add sliced mushrooms in a single layer, trying not to crowd them. Season with 1/4 teaspoon of salt and cook for 3 minutes, until browned and then given the a quick stir and cook for another 2 minutes. Transfer mushrooms to a bowl. Return pan to heat and add 1 teaspoon of olive oil. Add spinach leaves, lower heat to a simmer and cook until leaves have wilted. Season with salt and black pepper, to taste.
4. Add 4 cups of water to medium-sized, deep-sided saucepan. Bring water to a rolling boil and gently lower the eggs into the pot. Lower heat to a simmer and cook eggs for 6 minutes. Remove the eggs and rinse under cold water for a minute to shock them. Carefully crack and peel the eggs. Set aside.
5. Whisk together mayonnaise, lemon juice and smoked paprika until thoroughly combined. Season with salt, to taste.
6. To assemble the dish, spoon 1 tablespoon of the sauce on the bottom of two bowls. Distribute 1/4 cup brown rice into each. Top each with mushrooms, spinach, roasted potatoes, and 4 oz. smoked salmon. Place the eggs in a bowl and, using a sharp knife, cut them in half, lengthwise. Garnish with chopped parsley, salt, and freshly ground black pepper.

Smoked Salmon Spread Recipe:

INGREDIENTS:
8 oz. cream cheese, softened
1/4 cup Greek yogurt
1 teaspoon dried dill (or fresh if you have it)
1 tablespoon prepared horseradish
1/4 teaspoon freshly ground pepper
6 oz. smoked salmon, minced
1/4 cup finely minced red onion

DIRECTIONS:
Add Cream cheese, sour cream, dill, horseradish, salt, and smoked salmon in an food processor mix until creamy. Add the onion and stir. Chill and serve with crudités or crackers crack fresh pepper over top.