Californians love seafood.Naturally! Our coastline is 840 miles long, and if you count small bays and inlets it’s 3,427 miles long.
The richness of salmon contrasts with a sweet-tart salad of fennel and apple in Sear-Roasted Salmon with Honey Glazed Fennel, above, topped with a pinch of Wild Fennel Pollen from Pollen Ranch.
Onions, raisins, and dried organic plums from Taylor Brothers Farms make a compote to accompany grilled salmon in Grilled Salmon with Onion and California Dried Plum Compote, above.
Sonomic Almost Vinegar Cabernet transforms a simple recipe into an extraordinary one: Grilled Sonomic Salmon, above.
Chef Gerald Gass at McEvoy Ranch gives a slightly Asian flair to Salmon with Cilantro-Ginger Vinaigrette, above.
Versatile salmon pairs beautiful with dried figs and red wine in a recipe from Valley Fig Growers: Roasted Salmon with Figs, Red Wine and Caramelized Onions, above.
Live Upland Cress (sold with the roots attached) from Hollandia Produce / Live Gourmet makes a light and flavorful sauce for salmon in Salmon with Upland Cress Crème Fraiche, above.
Salmon, skewered with poached Valley Fig Growers dried figs, onion, and bell pepper and glazed with a delicious sauce: Salmon-Fig Kebabs with Orange-Balsamic Glaze, above.
Smoked trout is so flavorful. It takes very few other ingredients to make a special nosh to begin a backyard dinner. A bottle of Prosecco is a good idea, too! Serve Smoked Trout Hors d’oeuvres, above, with whole wheat crackers from Judy's Breadsticks.
Garlic goes with everything! The four different flavors of AddGarlic's Roasted Garlic make it easy to use in many recipes, including Shrimp Risotto with Garlic and Tomato, above.
Auntie Si's Lemongrass Vinegar is the secret ingredient in Roasted Shrimp Salad, below.
Are you following Paul Hogan's advice and throwing some "shrimp on the barbie"? Don't forget the Sauce Goddess Sweet & Spicy Grill Sauce for Spicy Grilled Shrimp, below.
The pièce de résistance (surprising element that makes it unique) in Shrimp and Scallop Ceviche, below, is the citrus pearls from Shanley Farms Finger Limes.
B & R Farms' topping made with their Dried Blenheim Apricots with just the right amount of heat, is perfect on Apricot Red Pepper Shrimp, below.
Susie Q's Artisan Foods' Seasoning Blend gives authentic Santa Maria barbecue flavor to Mint Basil Grilled Shrimp, below.
The easiest appetizers also impress. Shrimp & Basil Pesto Mini Pizzas, below, from The Perfect Bite Co. go straight from your freezer, to your oven, to your appreciative guests.
It's a classic: smoked salmon, cream cheese, capers, minced red onion. Make it bite-size served on Valley Lahvosh crackers.
Caviar in all its glory: Tsar Nicoulai Caviar on a miniature, bite-sized blini, with sour cream, below. Whew!
The Simmer/Grill Sauces from Cathy's Sassy Sauce are based on cocktail recipes. Her Mai Tai Sauce is featured in Shrimp Cocktail with Mango Salsa, below.
Raw oysters reach new flavor intensity in Oysters on the Half Shell with Citriburst Finger Lime Mignonette, above. Shanley Farms is the grower of these unusual Finger Limes.
Fresh and bright tastes, and so few calories. Blogger Paula Jones' appetizer recipe for Shrimp and Avocado Spears, above, is served in California Endive Farms' red endive "boats."
Crab, Apple & Watercress Salad with Walnut Vinaigrette, above, is the perfect summer salad. It's made with La Tourangelle Artisan Oils's Walnut Oil.
A very dramatic presentation is combined with wonderful flavors in Ahi Tuna Tartare, above, with a dressing made with Salute Santé! Chenin Blanc Grapeseed Oil.
The classic tuna salad, Salade Nicoise, above, is made with Wild Planet's Sustainably-Caught Wild Albacore Tuna.
Real Simple magazine named Redwood Hill Farm's the best Goat Milk Yogurt, which is an ingredient in the dressing for Asian Tuna Salad Parfait, above.
Tasty, pretty, and packed with nutrition: Pasta with Sardine and Artichokes, above, made with Wild Planet's Wild Sardines in Extra Virgin Olive Oil.
White Anchovies in Extra Virgin Olive Oil are new from Wild Planet. Thank you to Tasting Table for turning us on to this recipe for Baby Artichokes with Anchovy Aioli, above, adapted from Mike Friedman, The Red Hen, Washington, D.C.
One night you can enjoy Tropical Fish with Peanut Sauce and Kale, made with Zena's SASS, above.
If you actually have any leftovers, the next night the addition of coconut milk and more Zena's SASS makes the dish into a Tropical Fish Stew, below.
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