Roasted salmon, a shrimp club sandwich and more
By Betty Lou Marek
Insights
Published Feb. 25, 2009

Seafood comes to mind when Lenten meals are needed. But whether it is for religious reasons or simply for variety, it is a good time to turn to some seafood dishes we might have overlooked. Continuing studies indicate how beneficial seafood can be in combating heart disease and many others.

Today’s fresh roasted salmon is an easy oven dish, and our simple shrimp club sandwich can be a light supper with soup or a quick lunch. The scalloped scallops entrée makes a pretty picture served in buttered scallop shells, but can be made in a casserole dish as well. Our flavorful crab cakes are simple to prepare and can be served with rice or in buns as you wish. Undiluted cream of mushroom soup makes a quick sauce if needed. A sprig of parsley or lemon slices makes a pretty garnish.

Scalloped Scallops
1 cup cooked scallops, cut small
3 Tablespoons butter
2 Tablespoons flour
1 cup cream or milk
salt, nutmeg to taste
lemon juice to taste
chopped parsley to taste, optional

Cook scallops for about three minutes in the butter. Sprinkle with flour and stir well. Add the milk or cream and cook slowly, stirring until heated and thickened. Season to taste with the nutmeg, salt and cayenne. Add the lemon juice and optional chopped parsley. Heat thoroughly and place in buttered scallop shells or in baking dish. Cover with buttered crumbs and bake in a 350-degree oven until crumbs are brown. Makes three to four servings. Double as needed.

Easy Crab Cakes
2 Tablespoons butter
2 Tablespoons minced onion
1 cup soft breadcrumbs
1 pound crabmeat, cooked or canned
1 well-beaten egg
1 teaspoon dry mustard
salt and paprika to taste
milk or mayonnaise
flour

In large saucepan cook onion in butter until onion is yellow. Take from heat and add the breadcrumbs, crabmeat, egg, mustard and seasoning and mix. If mixture seems too dry, moisten with milk or mayonnaise. Shape into flat patties and sprinkle with flour. Brown quickly in butter and reduce heat and cook slowly five or more minutes until patties are browned and cooked. Makes four servings, easily doubled. Finely chopped parsley is an optional addition

Oven Roasted Salmon
6 (3-ounce) skinless salmon fillets
3 Tablespoons chopped fresh dill if available
1 large orange, skin on, sliced
1 large onion, thinly sliced, halved
1 1/2 Tablespoons olive oil
1/2 cup orange juice
1/4 cup thinly sliced green onions
1 1/2 Tablespoons fresh lemon juice
extra orange slices for garnish

Place orange slices in single layer in a 9 x 13 x 2 inch (approximately) glass baking dish. Top with onion slices and drizzle with oil. Sprinkle with salt and pepper and roast in preheated 400-degree oven until onion is brown and tender, about 25 minutes or less. Remove from oven and raise the temperature to 450. Set orange and onion slices aside and arrange salmon in center of baking dish. Season again as desired with salt and pepper and one and one-half tablespoons of dill. Spoon the orange and onion slices on top of the salmon and roast until salmon is opaque in center, about eight minutes. While salmon is roasting, mix orange juice, green onions, lemon juice and rest of the dill. Transfer cooked salmon to heated platter. Discard roasted orange slices and place onion slices along side of salmon. Pour orange sauce over the salmon and garnish with extra slices of orange as desired. Serves six.

New Orleans Club Sandwich
12 slices toasted white bread
24 shrimp, boiled or 2 (4 1/2 ounce) cans
1/3 cup tartar sauce
4 slices cheddar cheese
1/3 cup chopped green pepper
4 tomatoes, quartered

Butter eight slices of the toast. On each of four buttered slices arrange six shrimp. Spread remaining unbuttered toast with tartar sauce and place on shrimp, sauce side down. On top of toast place cheese slice then green peppers. Place under broiler until cheese melts and bubbles. Top with third slice of buttered toast and fasten with toothpicks. Cut into four sections and garnish with ripe tomato quarters between sections. Makes four sandwiches.