1 (5 lbs to 8 lbs) whole dressed fresh/frozen salmon, thawed if necessary
Salt & Pepper
2 Tablespoons butter or margarine, softened
1/2 medium onion, sliced
1/2 lemon, sliced
2 or 3 sprigs fresh parsley
The city of Oso, WA and all the mudslide victims are in our thoughts and well-wishes.
Why KING Crab? First off a single King Crab leg cooked and served plain is 130 calories. The body of the crab often offers little meat, however, the legs are packed full of vitamins and minerals, and rich in Omega 3 fats. That means it helps reduce inflammation throughout your body and helps prevent cancer cell growth.
King Crabs are unique not only because of how large they are and how delicious their meat tastes, but also because they only have six legs! Cooking King Crab can be a simple prep, and a delicious healthy meal. One of our favorites is topping a bed of leafy greens with cooked King Crab meat, graced with a light vinaigrette dressing. We have found some other fantastic recipes all over the place – but this one looks especially tasty!
So back to the question, Why King Crab? We say, “Why Not!”
Eat Your 3’s. Our daughters take fish oil daily — we call it their “3’s” for (omega 3 fats). They also eat fish regularly. With heart disease the #1 killer of men (and women) in America, eating more fish is a wise, wise idea. And replacing other protein sources with fish is too. We get our fish from http://www.freshseafood.com and eat it a couple times per week. We also supplement that intake with daily fish oil supplements.
Our Lobster Tails are 100% natural and can be simply stored as fresh as the day they were caught for up to six months. To do so, first dip the tail in water to form a little protective glaze. Then, seal the lobster tail as you bought it—in its shell—in a moisture-resistant wrap or freezer bag. If you can, use a vacuum sealer or high-quality moisture-resistant wrap. Double-wrap the lobster. Remember to label and date the freezer wrapping and place the lobster tail in a freezer set to 0 degrees F or below.
Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 10 Servings
2 tablespoons Olive Oil
1 whole Onion, Diced
1 whole Fennel Stalk Fronds Removed And Fennel Bulb Diced
5 cloves Garlic, Minced
2 teaspoons Fennel Seeds
2 teaspoons Rosemary
2 teaspoons Oregano
2 cups White Wine Continue Reading
Tuesday, April 11, 2006, 12:00 a.m. Pacific
Permission to reprint or copy this article or photo, other than personal use, must be obtained from The Seattle Times. Call 206-464-3113 or e-mail email@example.com with your request.
By Erik Lacitis
Seattle Times staff reporter
DEAN RUTZ / THE SEATTLE TIMES
Sol Amon dons the apron of Pure Food Fish Market, which he has operated for 50 years at Pike Place Market. Amon, who goes by "Solly," has become an institution at the Market and, at 76, has no plans to retire. "I need the business more than it needs me," he says.
4 person (s)
60 min (s)
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