Intro to Cooking: Summer Seafood & Potato-Crusted Salmon

The average collegiate cook can whip up a packet of Ramen like nobody’s business. If she wants to get fancy, she could probably grill some chicken on the side. But seafood? Summer’s ultimate entrée indulgence isn’t exactly a regular on the typical sorority cookout menu. Sure, it’s pricier, and sure, it has a drastically shorter shelf life, but if you’re looking for something special and seasonal to serve this week, we’ve got the who’s who of surf grub right here!

Scallops
What to get: Fresh sea scallops
Why they’re tasty: A single 4 oz serving carries 33% of  your recommended daily value of vitamin B12, crucial to cardiovascular health
How to serve: Sautéed, with pasta.

Lobster
What to get: Ripe, red Maine lobster
Why it’s tasty: Also high in B12, lobster is the filet mignon of seafood, with very few calories. But it’s also high in sodium and cholesterol, so eat in moderation.
How to serve:  On a roll!

The Recipe: Potato-Crusted Salmon
Salmon is rich in omega-3 fatty acids (the “good” fats) and is an excellent source of protein. Here’s a super easy recipe that incorporates a traditional college favorite: hash browns!

Ingredients

4  cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2  tablespoons snipped chives
2  tablespoons all-purpose flour
Salt and freshly ground pepper
4  8-ounce skinless salmon fillets
1  cups vegetable oil
1 1/2 teaspoons fresh lemon juice
1  teaspoons Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
4  ounces herb salad mix (6 cups)

    Instructions

    1. In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.

    2. In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.

    3. Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.

    Enjoy a healthy, seemingly fancy meal!

      CC Beauty Live: And The Winner Is…
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