Fishmonger Fish Cooking Combo #1: Alder Wood Grilling Plank & ALL-IN-ONE Gourmet Sauce.
1) Place fish steak or filet on one of our Grilling Planks
2) Spread ALL-IN-ONE Gourmet Sauce over the top of the fish
3) Grill for approximately 15 minutes and you're done

Fishmonger Fish Cooking Combo #2: Grilling Plank, Northwest Salmon Basting Blend & Horseradish Sauce.
1) Place fish steak or filet on one of our Grilling Planks
2) Mix our Northwest Salmon Basting Blend with Pike Place Horseradish Sauce.
3) Spread over the top of the fish
3) Grill for approximately 20 minutes and you're done

Fishmonger Fish Cooking Combo #3: Grilling Plank, Northwest Seafood Seasoning & Tartar Sauce
1) Place fish steak or filet on one of our Grilling Planks
2) Sprinkle Northwest Seafood Seasoning over the top of the fish
3) Spread Pike Place Tartar Sauce over the top of the seasoned fish
3) Grill for approximately 20 minutes and you're done

Fishmonger Fish Cooking Combo #4: Grilling Plank& Our Own Rub
1) Place fish steak or filet on one of our Grilling Planks
2) Sprinkle Pike Place Fish market's "Our Own Rub" over the top of the fish
3) Grill for approximately 20 minutes and you're done

Note: Amounts can vary depending on the size of fish

Wild Smoked Salmon Ideas
Note: Amounts vary depending on desired flavor enhancement.

Fishmonger Wild Smoked Salmon Dip: Pike Place Fish Market Canned Salmon, Tartar Sauce & Horseradish Sauce
1) Place 1-Can of your favorite variety of Pike Place Canned Salmon in a bowl.
2) Mix in approximately 1/3 Jar of Tartar Sauce
3) Mix in approximately 1/4 Jar of Horseradish Sauce
4) Let stand for about 5 minutes and you're done

Fishmonger Wild Smoked Salmon Spread: Pike Place Fish Market Canned Salmon & Alder Smoked Walla Walla Onion Tartar Sauce
1) Place 1-Can of your favorite variety of Pike Place Canned Salmon in a bowl.
2) Mix in approximately 1/3 Jar of Alder Smoked Walla Walla Onion Tartar Sauce
3) Spread over your favorite bread
4) Grill in oven for about 4 minutes and you're done

Fishmonger Wild Smoked Salmon Omelet: Pike Place Fish Market Canned Salmon & Northwest Seafood Seasoning
1) Place 1-Can of your favorite variety of Pike Place Canned Salmon in a bowl.
2) Mix in 4 to 5 Eggs
3) Mix in approximately 3 Tablespoons of Salsa (optional)
4) Sprinkle Northwest Seafood Seasoning over the top
5) Grill in skillet for about 5 minutes and you're done

Market Naturals™ Recipes

NORTHWEST STEAMER CLAMS OR MUSSELS
2 lbs. Fresh Steamer Clams or Mussels
12 oz. Can Clam Juice or Water
2 Cups White Wine
1/2 Fresh lemon or 1 1/2 Tbsp lemon juice
3 Cloves fresh garlic peeled
3 Tbls butter
1 heaping tbls. Northwest Clam & Mussel Boil

Wash Clams or Mussels and put in kettle with other ingredients. Steam (simmer) until shells open - about 6-10 minutes. (Eat only clams or mussels that are open) Spoon the booth from kettle over the top of clams or mussels and serve. Dip in melted butter and serve with crunchy French bread.

Place Salmon in food storage bag. Whisk all other ingredients together. Pour ingredients into bag to coat salmon. Marinate the salmon for 30 minutes or more. Meanwhile, soak a wood plank in liquid (completely submerged) for about 30 minutes or more. Next, place salmon on plank. Put the plank directly on the barbecue grill. Close the lid and cook over medium-high heat for about 20 minutes.

In a large container, whisk together ingredients beginning with cider vinegar through salt. Then whisk in olive oil and pepper. Place chicken in the mixture. Marinate the chicken for 2 Hours or more. Soak a wood plank in liquid (completely submerged) for about 30 minutes or more. Remove plank from liquid. Place chicken breasts on planks. Place planks on grill. Cover grill and let cook until chicken reaches 180 degrees. Remove chicken from boards and eat.

CRAB DIP WITH ZESTY HORSERADISH SAUCE
8 Oz. Cream cheese
1 7-Oz. Can of Crab Meat
1 Tbsp. Milk
2 Tbsp. Finely Chopped onion
1/4 Tsp. Salt & pepper
1/3 - 1/2 Cup Pike Place Fish Market Horseradish Sauce

Soften cream cheese. Blend all ingredients in mixing bowl. Place in small buttered baking dish. Sprinkle 1/3 Cup sliced almonds on top. Bake at 375º for 12 - 15 minutes. Do not over bake. Number of Servings: 8

HORSERADISH ICED SALMON
2 pound salmon fillet, boned and skinned
1 cup Pike Place Fish Market Tartar Sauce
1 cup parmesan cheese
1 medium onion, minced
4 oz. (half cup) Pike Place Fish Market Horseradish Sauce

Preheat oven to 350. Line cookie sheet with foil. Spread salmon fillet, whole, on foil. Mix mayonnaise, parmesan, onion and horseradish together in a small bowl. Frost top side of salmon. Bake for 30-35 minutes until fish flakes easily. If desired, you can place under broiler for a few minutes to brown frosting. Number of Servings: 4-6

SALMON PATTIES
1 (15 1/2 oz.) can salmon, drained and flaked
1 c. cold mashed potatoes
1 egg
1 med.-size onion, chopped fine (about 1/2 c.)
1/2 c. dry bread crumbs
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. vegetable oil
Pike Place Fish Market Tartar Sauce or Alder Smoked Walla Walla Onion Tartar Sauce

In medium-size bowl mix salmon, potatoes, egg, onion, 1/4 cup bread crumbs, salt and pepper. Shape mixture into 4 patties. Coat with remaining 1/4 cup bread crumbs.

Heat oil in large heavy skillet. Add patties and cook over medium heat, turning once, 10 minutes or until heated through and golden brown. Serve with Tartar Sauce. Makes 4 servings.

FRIED TROUT WITH TARTAR SAUCE
10-12 boneless trout fillets
2-3 cups of seasoned seafood flour
1 1/2 cups of milk
1 tablespoon of garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 cups of sunflower oil
Pike Place Fish Market Tartar Sauce or Alder Smoked Walla Walla Onion Tartar Sauce

Heat oil in deep fryer or large, deep heavy pan until very hot (375-400); combine seasoned flour with garlic powder, onion powder and pepper; set aside; soak fish in milk for about 10-15 minutes; coat fish with seasoned flour, shaking off excess; Fry in oil for about 5-10 minutes (depending on the thickness o the fish)until golden brown; drain on paper towels and serve with Tartar Sauce.

CLASSIC CRAB COCKTAIL
1 (8 oz.) block of cream cheese
6 to 8 oz. crab meat
1 jar of Pike Place Fish Market Cocktail Sauce or Wasabi Cocktail Sauce
Rice crackers

Place cheese on bed of lettuce. Place crab meat on top and sides of cream cheese. Pour Cocktail Sauce over crab and cheese making sure to keep outline of cream cheese block.

Serve with rice crackers.

ZESTY SHRIMP AND CRAB COCKTAIL
1 can med. to lg. shrimp, cleaned
1 can crab, cleaned
1 jar Pike Place Fish Market Cocktail Sauce
1 Tbsp. Lemon juice
1 Tbsp. Pike Place Fish Market Horseradish Sauce
1 Tbsp. Worcestershire sauce

Mix Cocktail Sauce, lemon juice, Zesty Horseradish Sauce, and Worcestershire sauce, add shrimp and crab. Refrigerate overnight before serving. Very spicy.

CRAB DIP & CLASSIC COCKTAIL SAUCE
1 can crab meat
2 (8 oz.) cream cheese (box)
1 jar Pike Place Fish Market Cocktail Sauce or Wasabi Cocktail Sauce
Crackers, Triscuits preferred

Drain crab meat. Let cream cheese get soft. Mix with cream cheese. Roll into a ball. Pour Cocktail Sauce over ball. Serve with crackers. Excellent!

Tartar Sauce: Use as a basting marinade for cooking fish. It will keep your fish moist and add a wonderful flavor.

Horseradish Sauce: A great basting marinade. It will give your meal a zesty kick keeping it moist and tender.

Mustards: A wonderful healthy way to add flavor to your meal. Spread over food prior to grilling or baking.

Spice Blends: Simply sprinkle over your food prior to cooking

For More Recipes & Tips


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