Chef Rick Moonen’s Cookbook
The ultimate comprehensive and most up-to-date cookbook for anyone who wants to cook seafood, with more than 250 recipes and covering all major cooking techniques by one of the nation’s top seafood chefs and a leading cookbook editor.
RM Seafood Black Hat
Stay cool in our black baseball hat in 100% cotton. One-size fits all with an adjustable gold-accented clasp in the back and flexible bill up front. The RM Seafood logo is composed of hand-stitched blue, black, and white raised thread, providing a pop of color and class to comfort.
RM Seafood Blue Apron
Protect your clothes while cooking in style in our RM Seafood-logo apron. Teflon™-treated to ensure a long life and extra durability, the royal blue apron is approximately 32″ long and 100% cotton for extra comfort while you chop, stir, and plate.
RM Seafood Blue Charger Plate
Set an elegant table or decorate your wall with our elegant glass plate. Deep blue contrasts with clear glass surrounding the subtlety etched RM Seafood logo. Measuring 10″x10″, it is not recommended for food, but adds a extra shot of style to the start of a dinner party.
Sauteed True North Salmon with Moroccan Spices
Earthy and spicy, this is an ideal dish for a cool night, I like the texture of the lentils and the balance of legumes and heat. You could simplify by just heating some canned chickpeas.
- 2 (6 ounce) pieces of True North Salmon Filet, skin on
- Coarse salt
- Moroccan Spice Mix (recipe below)
- Olive Oil
- 2 tablespoons unsalted butter
Heat one black steel saute pan over high heat. Meanwhile, season the salmon on both sides with salt and the spice mix. You want a light but noticeable coating of the spice.
Add a slick of oil to the pan. Set in the fillets, skin down, and reduce the heat to medium-high. Press down on the fish with your spatula, listening for the sizzle that tells you you’re making a good crust. Add the butter to the pan, breaking it into smaller pieces so it will melt quickly. Once the butter melts, tilt the pan and into smaller pieces so it will melt quickly. Once the butter melts, tilt the pan, breaking it baste the fish. Cook for about 3 minutes on the first side. You’ll see the fish cooking from the bottom up. When it is almost cooked through, turn it over and turn off the heat. Let the fish sit for 30 seconds or so. Transfer to paper towels.
To serve, spoon a bed of the Tomato Sauce onto the center of the plate and bed of lentils in the center of the sauce. Set the fish on top. Garnish with a sprig of cilantro.
Moroccan Spice Mix
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon cardamom pods
- 10 whole cloves
Toast the spices in a small heavy skillet over medium heat until they are fragrant and lightly colored, about 7 minutes. Scrape them out into a bowl and let cool completely. You’re really giving the cloves a chance to cool – process them while they’re hot, and they will release oils that you’ll never get out of your grinder.
Put the spices in a spice grinder and process into a fine powder. Transfer to a small jar and keep, out of light, for up to 6 months.
Harissa Tomato Sauce
No long simmering for this spicy sauce; you need to cook it only long enough to wake up the spices.
Commercial harissa is often bland, at least to my taste. If you haven’t made your own, you might want to use more or add a pinch of crushed red pepper. Taste it, and decide what you like.
- Makes about 2 cups
- 3 tablespoons olive oil
- 1/2 cup minced shallots
- 8 cloves garlic, minced
- 2 tablespoons Harissa (Sriracha)
- 1 tablespoon Moroccan Spic
- 2 teaspoons red wine vinegar
- 2 cups chopped tomatoes (Pomi preferred; see note)
- Coarse salt
Heat a saucepan over medium-high heat. When the pan’s hot, add the oil and shallots and saute for 1 minute. Add garlic and saute for another minute. Add the harissa and Moroccan spice and saute for 1 to 2 more minutes, stirring constantly, until the shallots are translucent.
Add the vinegar and stir. It will bubble up and evaporate almost immediately. Stir in the tomatoes and season with salt. Bring to a simmer, reduce the heat to medium, and simmer for 5 minutes, and that’s the sauce.
You can make this a day in advance; reheat it when you serve.
Note: Thick, flavorful Pomi tomatoes are important in this sauce because it cooks so quickly. If you can’t find them in your local grocery, you can substitute canned chopped tomatoes. Start with 3 cu[s and let the tomatoes drain in a strainer set over a bowel to remover the excess liquid, then measure out 2 cups.