Most of us are concerned with eating a healthy diet these days and many people are cutting down on red meat consumption. And while we all want to eat healthy we also do not want to have to sacrifice taste to do it. That is why seafood recipes are such an appealing option for the health-conscious gourmet.

We need to realize that cooking seafood is not the same as cooking red meat. There is a lot more to it. The temperature has to be just right and if you overcook your seafood it will likely become tough and rubbery. On the other hand, if you undercook seafood, it will not even be safe to eat. Every seafood recipe has to be done in just the right way, or else all you are doing is wasting delicious and valuable ingredients.

It’s a good idea to encourage children to eat fish from an early age and parents can be cunning in how it is presented! One of the best places to start is with seafood salad recipes. The great thing about a seafood salad is that it is so easy to make. For shrimp salad, for example, all you have to do is boil the shrimp, put it on some nice iceberg lettuce, add whatever vegetables you need, and you are ready for a delicious meal. A good tartar sauce and some lemon is the perfect way to do it in my opinion, but anything will work. It is just a matter of personal taste.

Hot Artichoke Seafood Salad

14 oz can artichoke hearts, drained and f; inely choppe
2 cup mayonnaise
2 cup freshly grated parmesan cheese
1 1/2 cup fresh crab meat, drained and picke; d, through
1/2 teaspoon tabasco sauce
1/2 cup toasted almonds
1 assorted crackers

Preheat oven to 350 degrees. Liberally grease a 1 1/2 quart glass baking dish. Combine artichoke hearts, mayonnaise, cheese, crab meat, and Tabasco sauce. Mix well and spoon into the baking dish.

Top with almonds. Bake for about 15 to 20 minutes or until hot. Serve on crackers.

Emerald Seafood Salad

1/2 lb scallops; washed well
1/2 cup dry white wine
1/4 cup water
1 sprig parsley
1/2 bay leaf
1/4 teaspoon dried thyme leaves
2 peppercorns
1/2 lb shrimp; cooked
1 large red apple; skinned, cored, and dice
1/2 small sweet red onion; thinly slid
2 large kiwi fruits; peel, sliced
1/2 cup walnut halves
1 bunch spinach; wash, trim

VINAIGRETTE DRESSING

3 tablespoon olive oil
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Place scallops in saucepan with wine and water. Put parsley, bay leaf, thyme and peppercorns in cheesecloth and tie together.

Add to scallops in saucepan. Poach scallops gently over low heat for 5 minutes. Remove scallops. Allow to cool.

Combine scallops with shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing ingredients in a screw top jar. Shake to mix. Pour salad dressing over salad.

Toss well. Serve over a bed of spinach. Serve with fresh French bread.

Another great seafood recipe is baked salmon. Baked fish is relatively easy to make. You have to watch the fish and make sure that the temperature is right, but there is not more to it than that. Most baked seafood recipes are really improved by the addition of some herb-infused olive oil. You can use basil, fennel, or whatever else you like. Sautee the herbs in oil on low heat while the fish is baking. Then all you have to do is drizzle it on top once the fish is done.

Baked Salmon In Foil

3 1/2 lb salmon
1 lemon
1 salt and pepper
1 tablespoon oil or softened butter

Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray.

If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon
cold.

Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon.

Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape.

Put into a medium oven at 350F for 10 minutes per pound. If serving hot, take it out of the oven and let it stand for a further 10 minutes. If serving cold, leave the salmon in the foil for two to three hours.

To serve: Unwrap the fish and gently pull off the skin.

Baked Salmon Supper

8 6-8 oz. salmon fillets
1 teaspoon salt
1 cucumber, unpeeled; sliced t
1 1/2 cup mayonnaise
1/4 teaspoon dill weed; finely chopped

Rinse the salmon fillets and pat dry with paper towels. Place fillets on a raised rack in a 9″ x 12″ greased baking dish. Sprinkle with salt. Layer thinly sliced cucumber over each fillet.

Stir dill weed into mayonnaise and spread over salmon and cucumber.

Bake in 375 oven for 30 minutes, or until salmon flakes when tested with a fork.

Serve with a fresh Winter Orange salad, steaming baked potatoes topped with a pat of butter and french bread from your local bakery. Serves 8.

Baked Salmon Provencale

4 salmon steaks; 3/4-inch thick
1 teaspoon unsalted butter
1 teaspoon olive oil
2 teaspoon (1 gr) saffron thread
1 tablespoon minced garlic
1/2 teaspoon tarragon
1/4 teaspoon thyme
1 pinch sage
2 bay leaves; crushed
1 cup coarsely chopped plum tomato
9 greek olives; pitted;chopped
2 3/4 cup white wine
1 cup fish stock (see recipe)
1 teaspoon herbal salt substitute

1. Preheat oven to 400 degrees F. Wash and pat dry salmon steaks.

2. In a large, deep, ovenproof skillet or stovetop casserole over medium-high heat, saute salmon briefly on each side in butter and oil (about 1 minute). Remove to a platter. Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. Bring to a boil. Lower heat and simmer for 10 minutes, uncovered.

3. Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (10 minutes).

4. To serve, place salmon steaks on platter and spoon sauce over them.

Of course, if you are a fan of pasta, seafood recipes are a great way to improve upon your favorite dish. There are dozens of seafood pasta recipes, and each one of them is a meal in itself. That is the beauty of pasta – you do not have to make any sides if you do not want to.

Seafood Pasta Salad

2 cup pasta, tri-colored spiral
1 cup shrimp, cooked
1/3 cup green pepper, diced
1/4 cup carrots, sliced
1/2 cup zucchini, sliced
1/3 cup white wine worcestershire
1/3 cup mayonnaise
salt and pepper to taste

* cook pasta according to package directions
** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp.
*** Lea & Perrins White Wine Worcestershire Sauce.

In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine.

Refrigerate at least 30 minutes before serving.