Christmas Recipes Along the Coast

Whether you are spending Christmas on the coast or want to bring the coast to you, these coastal Christmas recipes will help you capture that magic.

Orange Pomegranate Salmon

What you need:

  • 1 small red onion, thinly sliced
  • 1 skinned salmon fillet, about 2 pounds
  • ½ teaspoon salt
  • 1 medium navel orange, thinly sliced
  • 1 cup pomegranate seeds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh dill

Instructions:

  1. Preheat the oven to 375 degrees Fahrenheit. Place a 28 x 18-inch piece of heavy-duty foil in a 15 x 10 x 1-inch baking pan. Place onion slices in a single layer on foil. Top with salmon and sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds and drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet.
  2. Bake until fish just begins to flake easily with a fork, about 25 to 30 minutes. Be careful of escaping steam when opening the packet. Remove to a serving platter and sprinkle with dill.

Baked Crab Dip Recipe

What you need:

  • 1 package cream cheese, softened
  • 2 cups sour cream
  • 2 cans crab meat, drained, flaked, and cartilage removed
  • 2 cups shredded cheddar cheese
  • 4 green onions, thinly sliced
  • 2 round loaves unsliced sourdough or Italian bread

Instructions:

  1. Beat cream cheese until smooth in a bowl. Add sour cream and mix well. Fold in crab, cheese, and onions. Cut the top third of each loaf of bread and carefully hollow out the bottoms, leaving 1-inch shells. Cube removed bread and tops and set aside. Spoon crab mixture into bread bowls and place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.
  2. Bake, uncovered, at 350 degrees Fahrenheit until the dip is heated through, 45 to 50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers, or toasted bread cubes.

Oyster Cheese Appetizer Log

What you need:

  • 3 packages of cream cheese, softened
  • 2 tablespoons steak sauce
  • ¼ cup Miracle Whip
  • 1 garlic clove, peeled and minced, or 1 teaspoon garlic powder
  • 1 small onion, finely chopped
  • 2 cans smoked oysters, well-drained and chopped
  • 3 cups chopped pecans, divided
  • 3 tablespoons chili powder
  • Minced fresh parsley

Instructions:

  1. In a mixer bowl, combine the cheese, steak sauce, Miracle Whip, garlic, and onion. Stir in oysters and 1 cup of pecans. Shape into two 9-inch logs. Roll logs in a mixture of chili powder, remaining pecans, and parsley.

Spicy Mango Scallions

What you need:

  • 12 sea scallops, 1 to 1 ½ pounds
  • 1 tablespoon peanut or canola oil
  • 1 medium red onion, chopped
  • 1 garlic clove, minced
  • ¼ to ½ teaspoon crushed red pepper flakes
  • ½ cup unsweetened pineapple juice
  • ¼ cup mango chutney
  • 2 cups hot cooked basmati rice
  • Minced fresh cilantro

Instructions:

  1. Pat scallops dry with paper towels.
  2. In a large skillet, heat oil over medium-high heat. Add scallops and cook 1 to 2 minutes on each side or until golden brown and firm. Remove from pan.
  3. Add onion to the same pan and cook and stir until tender. Add garlic and pepper flakes, then cook 1 minute longer. Stir in pineapple juice and bring to a boil. Cook until the liquid is reduced by half and then stir in chutney.
  4. Return scallops to the pan and heat through, stirring gently to coat. Serve with rice and sprinkle cilantro over top.

Christmas Eve Confetti Pasta

What you need:

  • 1 package linguine, 16 ounces
  • 1 cup chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1/3 cup chopped onion
  • 3 garlic cloves, peeled and thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • ¼ cup olive oil
  • 2 pounds peeled and deveined cooked shrimp
  • ½ cup shredded parmesan cheese

Instructions:

  1. Cook linguine according to the package directions.
  2. While linguine cooks, sauté the peppers, onion, garlic, and seasonings in oil in a Dutch oven until vegetables are tender.
  3. Add shrimp, cook, and stir 2 to 3 minutes longer or until heated through. Drain linguine and toss with shrimp mixture. Sprinkle with cheese.