Just how easy? How about three steps and you’re resting easy? Because summer is the official season of kicking back. You want to make the most of it. That means less time in the kitchen and more time firing up the backyard grill (then hanging by the pool). Which makes light, healthy seafood the perfect summer pairing.

The Burger, Reinvented

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Ingredients

  • True North Atlantic Salmon Cakes
  • Hamburger buns

 

Toppings

  • Cheese
  • Tomatoes
  • Lettuce
  • Purple lettuce
  • Sprouts
  • Cucumbers
  • Pickles
  • Capers
  • Onions

 

Aioli Ingredients

  • 3/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

 

Directions

  1. In a bowl mix aioli ingredients, or one of these dips. Set aside.
  2. Grill True North Salmon Cakes 3 to 5 minutes on each side.
  3. Place salmon cake on bun, add toppings, spread aioli (or dips).
  4. RELAX

4-Spice Grilled Salmon

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Ingredients

  • 4 6-ounce skinned salmon fillets
  • Salt and black pepper
  • 1 tablespoon ground coriander
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon freshly grated nutmeg
  • 2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter

Directions

  1. Season fillets with salt and pepper. Combine spices and press on top of each fillet.
  2. Heat oil until shimmering, then add salmon, spice side down.
  3. Cook for 2-3 minutes on each sides.
  4. RELAX.

Citrus Salmon Skewers

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Ingredients

  • Triple Citrus Glaze:
  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 cup chicken stock
  • 1 garlic clove, minced
  • 2 tablespoons orange marmalade
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon butter
  • Pinch kosher salt and freshly cracked black pepper
  • 4 6-ounce salmon fillets

Directions

  1. Combine all ingredients in a small sauce pan, heat on low until thickened and slightly syrupy.
  2. Grill salmon 3-4 min per side.
  3. Brush with glaze during final few minutes of cooking and when serving.
  4. RELAX.

Salmon Cilantro Tartare

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Ingredients

  • 8 oz. boneless skinless salmon filet, finely diced
  • 2 tbsp. soy sauce
  • 2 tbsp. mirin
  • 1 tbsp. finely chopped cilantro, plus more for garnish
  • Kosher salt and finely ground black pepper, to taste

Directions

  1. Finely dice salmon.
  2. Combine salmon, soy, mirin, cilantro, salt and pepper.
  3. Place ring mold or cookie cutter to shape.
  4. RELAX.

Ginger Cucumber Salad Scallops

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Ingredients

  • 1 ¼ to 1 ½ pounds cucumber, preferably thin Asian or English variety
  • ½ cup rice vinegar or 1/2 cup white vinegar diluted with 1/4 cup water
  • 2-inch piece of fresh ginger, peeled and minced or grated
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons grapeseed or other neutral oil
  • 1 pound sea scallops (cut in half through their equators if very large) or shrimp, peeled
  • 1 medium to large onion, sliced
  • 2 tablespoons sesame seeds, toasted.

Directions

  1. Using a mandolin, slice cucumbers thinly. Toss with vinegar, ginger, sugar and salt, let stand.
  2. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil and onions. Cook until onion softens, about 5 minutes.
  3. Stir onions into cucumbers, top with scallops, garnish with sesame seeds, and serve.
  4. RELAX.

Scallops with Avocado Salsa

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Ingredients

  • 1/4 cup finely shredded basil leaves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, minced
  • 1 jalapeño—halved, seeded and thinly sliced
  • 1 small garlic clove, minced
  • 2 avocados (10 ounces each) peeled, pitted and cut into 1/2-inch dice
  • Salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • 2 pounds sea scallops
  • 1/4 cup water
  • 4 plum tomatoes, cut into 1/2-inch dice
  • 1 tablespoon balsamic vinegar

Directions

  1. In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeño and garlic. Gently mix in the avocados and season with salt and pepper.
  2. In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside but still rare in the center, about 2 minutes per side. Transfer to platter.
  3. Add water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits, until reduced to 2 tablespoons, about 2 minutes. Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper. Pour the pan sauce over the scallops and serve the avocado salsa on the side.
  4. RELAX

Become a grilling pro.

Visit Seafood School for more grilling tips.