Our Recipes

Cedar Planked Sockeye

  • Prep: 10 Mins
  • Cook: 20 Minutes
  • Portions: 4
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cedar plank sockeye salmon

Ingredients You'll Need

  • 2 Meridian Sockeye Salmon Fillets
  • 2 Meridian Cedar Grilling Planks
  • 1/3 Cup Vegetable OIl
  • 1 1/2 Tsp. Rice Vinegar
  • 1 Tsp. Sesame Oil
  • 1/3 Cup Soy Sauce
  • 1/4 Cup Green Onions, chopped
  • 1 Tbsp. Ginger Root, fresh grated
  • 1 Tsp. Garlic, minced

Directions

  1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time, overnight is ideal
  2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic
  3. Place the salmon fillets in the marinade and turn to coat
  4. Cover and marinate for at least 15 minutes, or up to one hour maximum
  5. Preheat an outdoor grill for medium heat, place the planks on the grate
  6. The boards are ready when they start to smoke and crackle just a little
  7. Place the salmon fillets onto the planks and discard the marinade
  8. Cover, and grill for about 20 minutes (fish is done when you can flake it with a fork)

Cedar Planked Sockeye

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Quesadilla

Grilled Quesadilla

Ditch complicated dinner and stick to a simple, low maintenance dinner on the BBQ!
Our Recipes

Seared Ahi Tuna Steaks

  • Prep: 1 Min
  • Cook: 6-10 Mins
  • Portions: 2
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Ahi tuna grilled ist16859688

Ingredients You'll Need

  • 2 Meridian Ahi Tuna Steaks
  • 1 Tsp. Kosher Salt
  • 1/4 Tsp. Cayenne Pepper
  • 1/2 Tsp. Butter
  • 2 Tbsp. Olive Oil
  • 1 Tsp. Whole Peppercorns

Directions

  1. Season the tuna steaks with salt and cayenne pepper
  2. Melt the butter with the olive oil in a skillet over medium-high heat
  3. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes
  4. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare

Seared Ahi Tuna Steaks

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Dinner bowl 02 720

Buddha Bowls

Fresh & healthy Buddha bowls are the latest trend, and we’ve jumped on the bandwagon. This recipe is easy to make, delicious to eat & ideal for meal prepping!
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Steelhead With Avocado Mango Salsa

  • Prep: 10 Mins
  • Cook: 6- 10 Mins
  • Portions: 4
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Salmon mango avocado salsa

Ingredients You'll Need

  • 4 Meridian Steelhead fillets
  • Half A Large Avocado, peeled & diced
  • 1/3 Cup Mangoes, peeled & diced
  • 2 Tbsp. Red Onions, minced
  • 2 Tbsp. Red Bell Peppers, minced
  • 1 Tbsp. Fresh Cilantro, minced
  • 1 Tbsp. Fresh Lime Juice
  • 1/2 Tsp. Jalapeno Peppers, minced
  • 2 Tsp. Sugar
  • 1/2 Tsp. Sea Salt
  • 1/2 Tsp. Extra Virgin Olive Oil
  • Pinch Sea Salt
  • Pinch Fresh Ground Pepper

Directions

  1. Combine the avocado, mangoes, onions, tomatoes, cilantro, lime juice, jalapenos, salt and sugar in a medium bowl
  2. Lightly crush with a fork to release the juices
  3. Heat olive oil in large saute pan over medium-high heat
  4. Season the steelhead with salt and pepper and sear for 3 to 5 minutes on each side, or until just cooked through
  5. Serve each steelhead fillet with ¼ cup Avocado Mango Salsa

Steelhead With Avocado Mango Salsa

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Our Recipes

Layered Shrimp Dip

  • Prep: 10 Mins
  • Cook: 0
  • Portions: 3-9
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Shrimp dip

Ingredients You'll Need

  • 300 Grams Meridian Premium Shrimp
  • 250 Grams Cream Cheese, Softened
  • 3/4 Cup Mayonnaise
  • 1 Jar Cocktail Sauce
  • 1 Cup Mozzarella Cheese, Shredded
  • 1/2 Cup Green Onion, finely chopped
  • 1/2 Cup Tomatoes, finely chopped

Directions

  1. Beat cream cheese and mayonnaise until well mixed
  2. Spread the mixture on the bottom of a 9″ x 13″ dish or tray
  3. Spread the jar of cocktail sauce over the cream cheese mix
  4. Sprinkle with shrimp, cheese, green onion and tomato
  5. Cover and refrigerate for 1–6 hours
  6. Serve with crackers or tortilla chips

Layered Shrimp Dip

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Our Recipes

Baked Crab Dip

  • Prep: 5 Mins
  • Cook: 10-25 Mins
  • Portions: 5
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Crab dip ist2335146

Ingredients You'll Need

  • 200 Grams Meridian Crab Meat
  • 1 Cup Asiago Cheese, grated
  • 1 Cup Sour Cream
  • 1/3 Cup Mayonnaise
  • 1/2 Cup Green Onion, chopped
  • 250 Gram Cream Cheese
  • 3 Garlic Cloves, minced

Directions

  1. Mix all ingredients together
  2. Bake uncovered at 350°F for 20-25 minutes till bubbly and lightly browned
  3. Serve warm with sliced baguette or crackers

Baked Crab Dip

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Shrimp Chowder

  • Prep: 5 Mins
  • Cook: 1 Hour
  • Portions: 4
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Shrimp chowder ist5471109

Ingredients You'll Need

  • 1/4 Pound Meridian Smokehouse Bacon
  • 1/2 Cup Celery, chopped
  • 2 Garlic Cloves, minced
  • 1/3 Cup Onion, finely diced
  • 2 Tbsp. Butter
  • 250 Gram Package of Cream Cheese, diced
  • 1 Cup Milk
  • 1 1/2 Cups Potatoes, cubed
  • 230 Grams Shrimp
  • 2 Tbsp. Dry White Wine
  • 1/2 Tsp. Salt
  • Pinch of Pepper

Directions

  1. Par boil cubed potatoes until el dente
  2. In a stock pot, saute bacon, celery, garlic and onions in margarine
  3. Add cream cheese and milk. Stir over low heat until cream cheese is completely melted
  4. Add par boiled potatoes, shrimp, white wine and salt and pepper. Heat thoroughly, stirring occasionally and then serve

Shrimp Chowder

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Our Recipes

Crab Stuffed Mushroom Caps

  • Prep: 10 Mins
  • Cook: 42 Mins
  • Portions: 6
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Stuffed mushroom caps

Ingredients You'll Need

  • 20 Large Fresh Mushrooms, stems removed
  • 300 Grams Crab Leg & Claw Meat
  • 2 Garlic Cloves, Peeled & Minced
  • 1/2 Cup Parmesan Cheese, grated
  • 1 Small Onion, finely chopped
  • 3/4 Cup Bread Crumbs
  • 1/2 Cup Green Bell Pepper, chopped
  • 2 Tbsp. parsley, chopped
  • 2 Tbsp. Italian Seasoning
  • 1 1/2 Cup Butter, melted
  • 1/2 Cup Mozzarella Cheese, melted
  • Salt & Pepper, to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish
  2. Arrange mushroom caps hollow side down in the baking dish and par-bake for 12 mins to remove excess moisture
  3. In a medium bowl, mix together crab meat, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper
  4. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist
  5. Generously fill the mushroom caps with the crab mixture, sprinkle with mozzarella cheese and drizzle with remaining butter
  6. Bake in the preheated oven 30 minutes, or until lightly browned

Crab Stuffed Mushroom Caps

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Sauteed Sablefish with Ginger-Soy Glaze

  • Prep: 30 Mins
  • Cook: 10 Mins
  • Portions: 4
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Sablefish1

Ingredients You'll Need

  • 4 Sablefish Fillets (4-5 ounces each)
  • 3 Tbsp. Honey
  • 3 Tbsp. Soy Sauce
  • 3 Tbsp. Rice Vinegar
  • 1 Tbsp. Fresh Lemon Juice
  • 2 Tsp. Sesame Oil
  • 1 Tsp. Ginger, grated
  • 2 Tbsp. Cooking Oil
  • Sea Salt and Fresh Ground Pepper, To Taste

Directions

  1. In a large baking dish, combine honey, soy sauce, rice vinegar, lemon juice, seasame oil, ginger and garlic
  2. Add sablefish to the dish, turning to coat
  3. Cover and marinate in the refrigerator for 20 minutes, flipping after 10 minutes
  4. Remove fillets from the dish, reserving the marinade
  5. Season fish with salt and pepper
  6. Add cooking oil to a non-stick pan and lay fish in pan over medium-high heat
  7. Cook for 5 minutes on each side, or until lightly browned and cooked through
  8. While fish cooks, pour reserved marinated into a small saucepan
  9. Bring marinade to a boil and cook until marinade is thickened
  10. Brush fish with glaze and serve

Sauteed Sablefish with Ginger-Soy Glaze

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Our Recipes

Easy Spanish Paella

  • Prep: 10 Mins
  • Cook: 20 Mins
  • Portions: 8
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Paella ist10268220

Ingredients You'll Need

  • 2 1/2 Cups White Rice, uncooked
  • 6 Cups Chicken Stock, divided
  • 3 Garlic Cloves,
  • 1 Tsp. Fresh Parsley, chopped
  • 1/2 Tsp. Curry Powder
  • 2 Pinches Saffron
  • 1/4 Cup Olive Oil
  • 1 Onion, diced
  • 1 Pound Meridian Chicken Breast, cubed
  • 4 Meridian Sausages (Mild, Hot Italian or Chorizo)
  • 20 Meridian Prawns, peeled
  • 1 Pound Mussels, in shell, scrubbed
  • 8 Ounces Mushrooms, chopped
  • 1 Cup Peas

Directions

  1. Rinse the rice with cold water; drain; set aside
  2. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm
  3. Mix garlic, parsley, curry powder, saffron, salt, pepper, and 1/2 cup of the hot chicken stock together until smooth and set aside
  4. Heat the olive oil in a large pan over medium-high heat; cook and stir the onion until lightly browned
  5. Stir in the chicken, prawns, and sausage; cook until the chicken is no longer pink in the center, about 10 minutes
  6. Pour in the seasoned liquid
  7. Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender (about 15 minutes)
  8. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes
  9. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes

Easy Spanish Paella

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