The Daily Southerner, Tarboro, NC

Food

August 22, 2012

Bounty of the Sear

TARBORO — I'm currently working in Charleston. Probably until about the end of November. Of course that means great seafood. I can go down and buy it within a few hours of it coming off the boats. I love it! There is absolutely nothing that I love more than good seafood. Besides, I need the Omega 3's that come from eating seafood. So do you!

Our first recipe doesn't come from the docks in Charleston. It comes from my previous assignment in Portland Oregon. Salmon is not a North Carolina or South Carolina fish. But, it's still great and I love it. This is a great recipe with the caramelized cauliflower.

The second recipe is my all-time favorite food in the world. In fact, several years ago, friend gave me a few pounds of this for my birthday. It's snow crab legs. They are easy to make and delicious to eat. Food Lion puts them on sale fairly regularly.

The next dish is lump crab with penne paste. It's another really easy dish to make. You don't have to use penne pasta, that's just my favorite. You can use any pasta that you like. I have even made this using spaghetti noodles.

The fourth recipe is shrimp scampi. My family loves this one. I used to make this at the hospital for the night shift staff but I made it on top of linguine noodles and it was great.

The last recipe is prosciutto wrapped scallops. If you can't find prosciutto, you can use bacon. Smokey bacon works best.

Lemon Grilled Salmon with Caramelized Cauliflower

    

Salmon

2/3 Cup Sea Salt

1 Cup Sugar

2 Tsp White Pepper

2 Tbsp Lemon Zest

2 Salmon Fillets

Combine the salt, sugar and pepper in a small mixing bowl. Coat the salmon fillets with the zest. Pour a thin layer of salt/sugar mixture on a cookie sheet lined with parchment paper. Place the salmon fillets on the salt/sugar mix. Pour the remaining mixture over the salmon. Allow to sit refrigerated for 2-1/2 hours. Rub the cure off the salmon using dry paper towels. Do not rinse. Split the salmon fillets in half horizontally. Grill the salmon, turning once, until cooked to desired doneness.

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