Simple with Lightbox

Broiled Salmon

• 1.33 lbs salmon (wild if possible)
• 2 garlic cloves, minced
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp low sodium soy sauce (or coconut aminos)
• 1 tbsp olive oil
• Salt and pepper

Seafood Pie

• 750g salmon fillet, cut into 3cm cubes
• 500g uncooked prawns, shelled, head and tails removed
• 40g unsalted butter
• 1 leek, white part only, sliced into rings
• 1 carrot, peeled and chopped
• 2 washed potatoes (300g), peeled and cut into 2cm cubes
• 2 tablespoons plain flour
• 2 cups milk
• 3/4 cup (180ml) fish stock
• 1/3 cup (80ml) white wine
• 1/3 cup chopped flat-leaf parsley
• Salt and cracked black pepper
• 3 sheets ready rolled puff pastry, thawed
• 1 egg, lightly beaten

Crab Cakes Dinner

• 4 tablespoons butter
• 8 ounces lump crabmeat
• 6 ounces crabmeat
• 1 tablespoons dry bread crumbs
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper
• 1 large egg
• 1 tablespoon mayonnaise
• 1/2 teaspoon hot sauce
• 1/2 teaspoon ground dry mustard

Broiled Deep Sea Scallops

Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it ideal for cooking. Grated Parmesan: Make sure you use finely grated cheese and not coarsely shredded. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Spices: Garlic powder and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish. Melted butter: I love using creamy European butter, but any butter will be great. Extra-large sea scallops: This recipe is not suitable for small bay scallops.