Filtering by Category: Seafood

Salmon with Balsamic Vinaigrette

2 tablespoons OLIVE & VINE Honey Spiked Ginger balsamic vinegar

1 teaspoon grainy or Dijon mustard

3 tablespoons OLIVE & VINE Meyer Lemon or Persian Lime olive oil

1 teaspoon finely minced shallot

1 small clove garlic, finely minced

2 teaspoons each finely chopped parsley, basil and mint

1/8 teaspoon salt

freshly ground black pepper, to taste

1 1/4 pounds salmon filet


Preheat oven to 450 F.

Place all the ingredients, except the salmon, in a bowl and whisk until blended.

Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 12 minutes per inch of thickness, or until cooked through.

Spoon the remaining vinaigrette over the fish and serve immediately. 

Steamed Salmon with Asparagus in Parchment

2 salmon fillets, 5 ounces each, or 1 large fillet

1 tablespoon OLIVE & VINE extra virgin olive oil of your choice (see variations below)

1/8 teaspoon salt

1/8 teaspoon lemon pepper

4 -6 lemon slices

8 asparagus stalks

1 small shallot, sliced

1 tablespoon capers, drained and rinsed

1/2 teaspoon fresh chives, finely chopped

parchment paper


Preheat oven to 450F.  

Place each salmon in the center of a 12 inch x 16 inch piece of parchment paper. Brush with olive oil and season with salt and pepper. Place two - three lemon slices on each fillet.

Add asparagus, shallot, caper and chives to top of each fillet.

Fold and crimp the long ends of the parchment paper until tightly sealed. Repeat with the short ends.

Place on a baking sheet and bake for 15 minutes. Remove from oven and allow to rest for 5 minutes before opening. Open slowly to avoid burning your hands from the hot steam.

Variations: Substitute an infused olive oil such as OLIVE & VINE Meyer Lemon,or Persian Lime. Experiment with adding fresh herbs such as dill or basil and substitute lime for lemon slices depending on which oil you use.

From Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar (cookbook is available in the store).

Seared Albacore Tuna With Cherry Tomato Compote

1-1/2 pounds albacore tuna loin (or other fresh fish such as halibut, snapper, sea bass, grouper, salmon)

3 tablespoons OLIVE & VINE extra virgin olive oil of your choice, divided

salt and freshly ground pepper to taste


Prepare a medium hot grill. Rub the tuna with 2 tablespoons of olive oil and liberally salt and pepper. Grill about 3 minutes on each side over indirect heat for medium rare. (Tuna should be seared but left raw in the center, so don't overcook!). Cut into serving pieces and top with the warm Cherry Tomato Compote. Drizzle with remaining tablespoon of olive oil.  


For the Cherry Tomato Compote:

2 tablespoons OLIVE & VINE extra virgin olive oil or Sweet Basil infused olive oil

1 small shallot, minced

1 clove garlic, minced

2 teaspoons capers in brine

1/4 cup white wine

1-1/2 cups mixed cherry tomatoes, halved

2 tablespoons fresh basil chiffonade, or chopped

sea salt and freshly ground pepper to taste


In a saucepan, heat the olive oil over medium heat. Saute the shallot for 2 minutes until translucent. Add the garlic and cook another minute. Add the capers and wine and simmer for 2 minutes. Add the cherry tomatoes and simmer gently another minute. Allow the tomatoes to warm and soften but not break open. Salt and pepper to taste and gently fold in the basil. Serve warm over the seared tuna.

Serves 4.


Citrus Grilled Scallops or Shrimp

2 tablespoons green onions, minced

1 clove garlic, minced

1/4 teaspoon black pepper

1/2 tablespoon chili paste (optional)

1/4 cup OLIVE & VINE olive oil (Blood Orange, Meyer Lemon, Eureka Green Lemon or Persian Lime)

1 pound scallops or shrimp


Combine green onions, garlic, pepper, chili paste and olive oil in a large bowl. Add scallops or shrimp and toss to coat. Marinate in refrigerator for 30 minutes. (Don't over marinate or scallops and shrimp will become mushy.) Thread onto skewers and grill over medium heat for approximately 8 minutes. Turn several times during cooking and brush with leftover marinade. Delicious with rice or pasta that has been drizzled lightly with the olive oil.



Grilled Salmon with Chipotle Lime Sauce

6 6-ounce salmon fillets

6 baby bok choy, steamed

salt and fresh ground pepper to taste

6 lime wedges to garnish

chopped cilantro to garnish

For the Chipotle lime sauce:

2 tablespoons OLIVE & VINE Smoky Chipotle Pepper infused olive oil

2 tablespoons mustard seeds

2 garlic cloves, finely sliced

1/3 cup fresh ginger, chopped

1/2 cup brown sugar

2 teaspoons fish sauce

juice of 6 limes


Warm the Smoky Chipotle Pepper olive oil in a sauce pan to medium heat. Add the mustard seeds and cook until they pop. Turn heat to low and add the garlic. Saute until golden brown. Add the ginger, sugar, fish sauce and lime juice. Set aside.

Season the salmon fillets with salt and pepper and grill to desired doneness. Remove to individual serving plates. Top with steamed baby bok choy. Drizzle with Chipotle Lime sauce and garnish with fresh cilantro and lime wedges. Serves 6.