While seafood is traditionally associated with the summertime, it also makes for a great dinner in the fall when following a seasonal recipe. Now that we are in the heart of October and the fall season is well underway, let’s cover a couple tasty seafood recipes for this time of year. At Captain Benjamin’s Calabash Seafood in Myrtle Beach, SC, one of our popular main courses is our Atlantic Salmon dish. Because salmon is a favorite among so many and is easy to make at home, we’ve decided to focus on recipes centered around salmon as the main ingredient.
The first recipe we’d like to share is for a delicious Cinnamon-Apricot Glazed Salmon, which we found through our friends at MyRecipes.com. The step by step instructions can be found on their website by clicking here. This is a recipe that is sure to please the entire family – even those who don’t enjoy salmon as much as the rest of us. The cinnamon touch creates a flavor that will have you wondering why you haven’t added cinnamon to salmon in the past, and the sweetness of the apricot compliments the cinnamon perfectly. This is a very easy recipe to follow and makes for a delicious and healthy meal that everyone will enjoy.
The second recipe was stumbled up at EatingWell.com and is for Garlic Roasted Salmon with Brussels Sprouts. Another very simple recipe to cook, there is an incredible flavor created by combining garlic, oregano and white wine. You can check out the full recipe here. Through past experiences with this dish, we’ve also found that including additional vegetables, such as onions, peppers and potatoes, only bolsters the overall flavor.
One last recipe we need to share with you all is Cranberry-Glazed Salmon. Also found through the good folks at MyRecipes.com, this is a perfect seafood meal for the fall season. Incredibly easy to cook and a sure crowd-pleaser, glazing salmon with cranberry is a delightful way to combine summer seafood with one of the staples of holiday season – cranberries. Check out the full recipe here and give it a try for yourself.