Christmas Eve Seafood Menu

Salmon is one of my favorite fish. It's so plentiful, making it easy to eat often. Salmon is great for the holidays because it is so plentiful. Christmas Eve is a busy day what with guest arriving, food preparation and church service. Using salmon doesn't sound like a fish dish to my family as much as other fish. The great thing about this salmon dish is you can make one portion or many. This is wonderful for Christmas Eve when the kids forget to let us know their friends are coming for dinner. Effortless dish works equally as well for Christmas Brunch or brunch anytime. If there happens to be Christmas Eve leftovers, just heat in the oven and serve. I try to save a piece for after Christmas Eve services.

Christmas Eve Menu

Appetizer - Pan Seared Shrimp with Salsa

Main Course

Young mixed Greens Salad with Avocado and Tomatoes

Italian Vinaigrette

Wild Salmon Baked in Pastry

Dessert - Assorted Homemade Christmas Cookies - (This is the kids job. They decide on favor/type.)

Beverage - Hot Mulled Green Tea or Cider

Recipes:

Pan Seared Shrimp with Salsa

1-2 lbs. large or extra large shrimps

Mojo marinade (There are recipes online to make this marinade. I used the bottled kind to save time.)

2 tbs. olive oil

Container of fresh tomato salsa (You can make your own. I found great fresh salsa at Whole Foods.)

Salt and black pepper to taste

Toss shrimp with oil and marinade for 30 minutes. Cook shrimp in non-stick pan or use non-stick spray. Cook shrimp, turning halfway through to ensure even cooking. Cook until pink. Serve with salsa.

Wild Salmon Baked in Pastry

1 medium onion

2 tbs. butter or margarine

2 garlic cloves, minced

½ cup dry white wine or clam juice

1 tsp. salmon and fish seasoning

3-4 (5-6oz. skinless salmon fillets- fresh or smoked

2 cans Pillsbury Crescent Recipe Creations (2 cans with work with 3 medium pieces of salmon)

2 tbs. each fresh parsley and dill chopped

FILLING: Melt butter in skillet and saute onion and garlic until soft. Add wine or clam juice and cook, stirring until most of the liquid has evaporated. Season to taste. Remove to bowl and mix parsley and dill. Open one pastry and place no-seamed dough sheet flat on a greased baking sheet.

Place salmon fillets on dough sheet. Tuck the thinner parts of fillet underneath making them all the same thickness. Divide onion parsley mixture filling among the fillets and spread evenly on top. Place second piece of pastry over the layers, and seal well. Tuck 1/2 inch of pastry under fillets. Use a fork to punch several holes in the pastry in a decorative manner. Preheat oven to 400 degrees and bake 25 minutes. Check the temperature of your oven. If the oven cooks hot, lower temperature to 350-375°.

This salmon dish can be use for Christmas brunch, lunch or with salad or green vegetables for dinner. It can also be cut in 1 in. pieces for holiday appetizers and finger food.

Mulled Green Tea

1-2 ½ gal. Bottles Arizona Green Ice Tea with Honey and Ginseng

1 qt. Unsweetened apple juice

½ tsp. cinnamon optional

Cinnamon sticks optional

Mix tea and apple juice with cinnamon. Heat to warm.

Serve in cup with cinnamon stick.

Bonte appétit.