The Pacific Seafood Group is a family owned seafood company based in the Western United States and headquartered in Clackamas, Oregon.

Pacific Seafood was started in 1941 in Portland, Oregon as a small, fresh seafood retail counter operation.

Over the past 67 years, the company has expanded their operations to meet customer needs and a growing market to include all operations from dock to dinner table.

In fact, Pacific Seafood Chef Gary Puetz has supplied us with the following two recipes for you and your family to enjoy at your dinner table:

Salmon ala Santa Fé (serves 6)

3 pounds               Salmon fillet, skin & bone removed and cut into 6 equal portions

Baste

1 cup                     Prepared salsa, well drained

¾cup                             mayonnaise

1 Tablespoon        Garlic, minced

1 each                             Lime, zest and juice

2 Tablespoons       Cilantro, chopped

4 sprigs                 Cilantro for garnish

Combine all of the baste ingredients

Thoroughly coat both sides of salmon fillets

To bake or grill on a cedar plank:  400 degrees for 20 to 30 minutes

To bake in an oven:  400 degrees for 15-18 minutes

To sauté: Sauté in a dry pan using just the baste over medium heat

If you would like to be declared “King-O-The-Kitchen,” try serving this “King of Salmon” with black beans & rice, grilled fresh pineapple and a hardy, well-rounded Zinfandel.  Enjoy!

-Pacific Seafood Chef, Gary Puetz

King Crab ala Carbonara (serves 6)

Carbonara is a classic Northern Italian Pasta dish with a sauce made of cream, bits of bacon, onion, cheese, egg and fresh green peas.  Although the recipe is indeed wonderful in its original form, I couldn’t help but take a little “Poetic License” with it!

2 pounds               King Crab Meat

3 cups                            Heavy whipping cream

6 slices                   Bacon, cooked & chopped (try pre-cooked bacon)

1 cup                     Sweet onion, chopped

½cup                             Dry Vermouth

2 cups                             Green Peas, fresh or previously frozen

1 cup                    Asiago or Parmesan cheese, shredded

2 teaspoons           Cajuns Choice Blackened Seasoning

2 pounds               Pasta, pre-cooked, thawed

1 teaspoon            Butter or olive oil

In a large sauté pan over med/high heat, add butter, onion, bacon and Cajuns Choice Blackened Seasoning and sauté until the onions are tender and translucent.  Stir often.

Increase heat to high and add the Vermouth.  Cook until the Vermouth has been reduced by 90%.

Add the cream, pasta and half of the cheese.  Stir often and simmer for 3 minutes

Add the peas and continue to cook for 2 minutes.  Add the King crab meat and cook just long enough to heat the Crab through.

Serve garnishing with the remaining cheese.

For the perfect meal, serve your King Crab ala Carbonara accompanied by a small Mixed Field Greens Salad, warm Focaccia Bread with mountains of sweet cream butter and a lightly chilled Chardonnay.  Enjoy! 

-Pacific Seafood Chef, Gary Puetz