Here’s a simple yet sophisticated recipe for Salmon, Mango and Rice Casserole from the folks at Je Mange la Ville.

Ingredients:

2 salmon fillets (about 1 pound total)
2 mangoes, sliced
2 cups cooked brown or white rice
2 cups orange mango juice
1 tbsp lemon juice
1/4 tsp ground ginger
1/3 cup brown sugar
3 tbsp soy sauce
1/4 tsp Worcestershire sauce
1 tsp Asian chili-garlic hot sauce
2 1/2 tbsp corn starch
1/2 cup Panko bread crumbs
Non-stick canola oil cooking spray

How to Make Salmon, Mango and Rice Casserole
See More of Hugging the Coast’s Fish For Friday Recipes

A few weeks ago, we entered and were lucky enough to be one of the winners of a free weekly contest to win a selection of gourmet tuna and salmon products from SAFCOL which has been in business since 1945. (They also have some nice seafood recipes here.)

Recently, a large, heavy box from them arrived…here’s what was in the box:

SAFCOL Gourmet on the Go Chunk Light Tuna:

• 2 Cans Spicy Tuna (Chipotle) 6oz.
• 2 Cans Tuna With Sweet Chili Sauce 6oz.
• 2 Cans Tuna With Tomato Salsa 6oz.
• 2 Cans Tuna With Lemon and Pepper 6oz.
• 2 Cans Tuna Spread 3.4oz.
• 2 Foil Packets Tuna With Spicy Onion in Spring Water 3.5oz
• 2 Foil Packets Tuna With Oven Dried Tomato and Basil in Spring Water 3.5oz

SAFCOL Gourmet on the Go Skinless Boneless Chunk Salmon:

• 2 Cans Salmon With Oven Dried Tomato and Basil in Spring Water 6oz.
• 2 Cans Salmon With Cajun Spice 6oz.
• 2 Cans Salmon With Lemon and Cracked Pepper 6oz.
• 2 Foil Packets Salmon With Lemon and Dill in Spring Water 3.5oz
• 2 Foil Packets Salmon Mediterranean Style in Spring Water 3.5oz

Plus a SAFCOL T-shirt and a calculator.

How To Enter This Free Contest

To get your own free chance to win a selection of seafood products from SAFCOL, all you have to do is sign up for a free membership on Foodbuzz.Com (if you aren’t already a member). Then add SAFCOL as a friend and cast a vote for them using the easy “vote-up” feature to win products and prizes from now throughout July! Two winners are announced every week.

BTW, if you’re a food blogger with a high quality blog, you may also be interested in joining Foodbuzz’s free Featured Publisher Program. You can find out more about it here.

Looking for a sophisticated summertime friendly recipe that won’t heat up your kitchen? Try making Salmon With Figs, Saba and Watercress from Chef David Pasternak for the Washington Post.

Ingredients:

2 tablespoons saba or top-quality balsamic vinegar
1/2 cup extra-virgin olive oil, plus more for coating the fish
Sea salt
Freshly ground black pepper
2 bunches watercress, rinsed and dried
4 6-ounce skin-on salmon fillets (24 ounces total), pin bones removed
8 ripe figs, halved

How to Make Salmon With Figs, Saba and Watercress
See More of Hugging the Coast’s Fish For Friday Recipes

Since this site’s Doug DuCap is going to compete in the Redwood Creek Campfire Classic Semi-Finals this weekend, we thought we’d focus a bit on the joys of outdoor cooking this week…

Cooking with a pie iron is one of the simple pleasures of outdoor cooking. Often made of cast iron, these long handled and inexpensive devices offer campers, RVers, backpackers, and other fans of outdoor cooking a simple and fun way for the whole family to make toasted sandwiches, campfire “pizzas”, cornbreads, and pies over an open fire or briquets.

Commonly available in single (pictured above) or double width (so you can toast two sandwiches or pies at a time), you can find pie irons in the camping, cookout, or kitchen section of most larger stores as well as at a variety of online retailers.

As the folks at ChuckWagonDinner.Com say:

“A Pie Iron is a mold of cast iron or aluminum, with handles. Each side also serves as a small skillet. Bread is placed in first and then the filling into the generous cooking cavity. The two sides close and are then placed over hot coals.

The solid cast iron design holds up to the rigors of the campfire best but must be watched closely to avoid burning. Pie Iron’s are fun to use, and make terrific sandwiches and desserts…Other terms for pie iron fare include: Toasties, Mountain Pies, Hobo Pies, Pudgie Pies and Pie Shams.”

Cast iron pie irons should be seasoned for best performance. You can find out how here.
KOA (Kampgrounds of America) has a delicious list of pie iron recipes, as does PieIron.com.

Also, here’s a few more easy pie iron recipes from ChuckWagonDiner.Com:

• Portabella Melts

• Grilled Salmon Sandwich

• Perfect Pie Iron Pizza

• Chili Cheese Cornbread

• Peanut Butter Cup Melt

• Cherry Cream Cheese Pie

• Grog Cakes

• Fresh Fruit Pies

Looking for a savory and sophisticated recipe you can whip up in 60 minutes or less? Try making this recipe for Simplified Fish Bouillabaisse from the folks at La Tartine Gourmande.

Ingredients:

8 large fresh scallops
8 large fresh shrimps
14 oz white fish (firm and softer such as monkfish and tilapia)
14 oz fresh salmon
Squids and fresh mussels (optional)
10 fingerling potatoes, (I particularly like those ones because they are very tasty and firm)
10 saffron threads
4 roma tomatoes
1 cup chunks of celery root
1 sweet yellow onion
3 garlic cloves
4 1/4 cups fish stock
2/3 cup dry white wine
Fresh coriander
Fresh flat parsley
Fresh tarragon
Fresh grated parmesan

For the rouille:

1 garlic clove
Olive oil
1 egg yolk
1 tsp harissa
1 ts tomato paste
Salt and pepper
1 tbsp fresh lemon juice (optional)2 cups baby spinach
1 tbsp shallot (1/2 shallot)
2 strips smoked bacon
6 tbsp sherry (preferably a cream sherry)
1/3 cup apple juice
12 whole scallops
3 tbsp clarified butter
1/4 tsp Kosher salt - can substitute with 1/8 tsp. table salt
1/4 tsp white pepper
2 tbsp non clarified butter
1 pinch fleur de sel (for garnish)

How to Make Simplified Fish Bouillabaisse
See More of Hugging the Coast’s Fish For Friday Recipes

• What is the difference between Atlantic and Pacific Salmon? from Wisegeek.Com

• What types of salmon are there? From Virtual WeberBullet.Com

• How do I choose between various types of smoked salmon and what do they taste like? from The Nibble

• How do I smoke my own salmon? from What’s Cooking America

• Since some fishing licenses granted require me to limit my catch to a particular type of salmon, how can I identify the salmon I have caught? from Ezinearticles.Com

• Where can I find photos of all the kinds of salmon to make it easier to identify them? from King County DNR

What about a recipe?

How about Mustard-Broiled Salmon With New Potato Salad from RealSimple.Com?

Long considered a delicacy in Japan for their purported aphrodisiac qualities, the red sea urchin is a popular fixture on the menus of many British Columbia sushi restaurants. Sea urchins both red and the more common green are also used in Italian and Greek cuisine.

According to BC Seafood Online, the porcupine-like red sea urchins are still harvested by hand the traditional way using stainless steel rakes to pick the urchins from the rocks or via deep sea diving. However, on the East Coast, trawlers are often used.

Here’s a great photo blog that shows more information about urchin harvesting.

Chow.Com states that the red sea urchin is found throughout northern Europe and the Mediterranean. Red, green, and purple sea urchins are harvested on the American Pacific coast. Green sea urchins are commercially harvested on the American Atlantic coast. The largest American producers are California for red urchins and Maine for green urchins. Peak season for red urchins is October to May; peak season for green urchins is November to March.Fresh urchin roe and whole urchin are available year round with a peak period of September to April. Urchin roe is also available frozen year round, especially in Asian supermarkets.

A few sea urchin recipes…

Oyster and Sea Urchin Stew

Salmon Fillet with Sea Urchin Risotto

Spaghetti With Sea Urchin Roe, Lemon and Field Balm

Sea Urchin Bruschetta

Baked Sea Urchin With Sea Urchin Butter

Looking for a good recipe you can whip up in less than 60 minutes? Try this wonderful Caribbean Salmon Fillets En Papillotte Recipe from Chef De Cuisine.

Ingredients:

4 5-ounce salmon fillet, boned, and skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh tomatoes, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups rice, cooked

How to Make Caribbean Salmon Fillets En Papillotte

See More of Hugging the Coast’s Fish For Friday Recipes

A letter to the editor by Frank Blum, executive director of the S.C. Seafood Alliance raises some interesting points about a state truth-in-advertising bill (H3028) that if passed, would make illegal for restaurants to market the seafood on their menus as local while substituting higher profit margin imported fish in its place.

Published in Anderson, SC’s Independent Mail, he makes the point that just about everyone benefits from the passage of this bill; restaurants benefit from the freshness that can only be obtained by selling truly local seafood, the fishing industry benefits when it can fairly compete with imported seafood, and diners benefit because they can have confidence that they are getting exactly the fish they ordered.

The SC Seafood Alliance website states that more than 200 varieties of fish and shellfish are native to South Carolina and approximately 30 of them are used in the kitchen. According to Blum, passage of House Bill H3028 will, “tend to level the playing field for imports vs. local and after a few offenders are caught and exposed in the media, others will be reluctant to lie to their customers.”