Destination Days: Day on the Water
What’s your favorite place to go on vacation? Many people’s top spots revolve around water, such as a beachfront rental property or a lakeside cabin overlooking the shore. If you don’t have any water-centered vacations coming up this summer, consider planning a day trip to a local body of water like a creek, lake, or pond.
There’s something about the soothing roar of the ocean or the reflection of clouds on a lake’s glassy surface… Or perhaps it’s the excitement associated with water sports like surfing, skiing, tubing, and boogie-boarding… Or maybe we just appreciate the cool breeze that comes in from off the water, or the option to go for a refreshing swim whenever the sun gets to be overbearing.
Whatever it is… days on the water are always a joy. They also make for the perfect picnic setting—a scenic dining experience with a glorious view. So pack up your picnic baskets and head over to your favorite locale for some fishy fun!
Check out these nautical recipes perfect for all you seafaring vacationers!
Perfect Vacation Recipes:
Salmon Salad Sandwiches
Turn your favorite catch into portable sandwiches by serving salmon salad on Martin’s Dinner Potato Rolls. Sockeye salmon combined with mayo, mustard, parmesan cheese, and fresh veggies makes for wonderful mini sandwiches that are perfect for any picnic or afternoon luncheon.
- 1 (14-ounce) Can Sockeye Salmon, drained
- 1/2 Cup Mayonnaise
- 3 Tablespoons Dijon Mustard
- 1/3 Cup Grated Parmesan Cheese
- 1 Orange Bell Pepper, chopped
- 4 Stalks Celery, chopped
- Mixed Lettuce Leaves
- 6 Martin’s Dinner Potato Rolls, halved
In a medium bowl, combine salmon, mayonnaise, mustard, and cheese and mix gently.
Stir in bell pepper and celery.
To make sandwiches, add lettuce to the bottom half of each roll, then add salmon filling and top half of roll. Serve immediately, or keep cool until ready to serve.
Recipe adapted from: www.thespruce.com
Cold Crab Dip with Fish Crackers
Martin’s Potato Bread-turned fish crackers are the ultimate vehicle for this refreshing dip made with lump crab meat, cream cheese, lemon juice, sour cream, and chives. This recipe’s got all those summer “vibes” perfect for your day on the water.
- 1 Loaf Martin’s Potato Bread
- 4 Ounces Cream Cheese, softened
- 3 Tablespoons Sour Cream
- 1 Teaspoon Lemon Juice
- 1/4 Teaspoon Old Bay Seasoning (or to taste)
- 8 Ounces Lump Crab Meat, drained
- 2 Tablespoons Chives, chopped
To make fish-shaped “crackers,” flatten each slice of Potato Bread with a rolling pin, then cut out 2 fish per slice of bread using a fish-shaped cookie cutter. Layer the fish shapes on a baking sheet, spray with cooking spray, and bake in a 350 degree F oven for 10 minutes, or until golden brown and lightly toasted. (Note: These can be prepared ahead of time and stored for a few hours until ready to prepare and serve the dip.)
To make dip: Blend together the cream cheese, sour cream, lemon juice, and seasoning, until smooth.
Gently fold in the crab meat and chives using a rubber spatula.
Transfer to a bowl, cover in plastic wrap, and chill until ready to serve. (Tip: if serving outdoors, you can place the bowl inside a larger bowl filled with ice to keep cool.)
Recipe adapted from: www.wholesomeyum.com
Fun Fish Sandwiches
These delicious fried fish sandwiches with a quick aioli spread will be a hit with adults and kids alike; but just in case of extra picky eaters, make a few with PB&J instead! Use a fish-shaped cookie cutter for a fun finishing touch!
- 2 Loaves Martin’s Old-Fashioned Real Butter Bread
- For Fish Sandwiches:
- 1 Package (21 ounces) Frozen Crunchy Breaded Fish Fillets (or fried fish recipe here)
- 1/2 Cup Mayonnaise
- 1/4 Cup Prepared Ranch Dressing
- 2 Tablespoons Sweet Pickle Relish
- 1/4 Teaspoon Garlic Powder
- 6 Slices American Cheese
- 6 Lettuce Leaves
- For PB&J:
- 12 Tablespoons Peanut Butter
- 6 Tablespoons Jelly
Prepare fish fillets according to package directions.
Meanwhile, in a small bowl, combine the mayonnaise, ranch dressing, relish, and garlic powder; spread over six slices of Butter Bread. Place two fillets on each slice.
Top with cheese, lettuce and six more slices of bread. Using a 3-1/2-in. fish-shaped cookie cutter, cut two fish shapes from each sandwich. Serve immediately, or store until ready to serve (preferably within 1 hour).
Alternatively, you can cut the bread and other main ingredients (fish fillets, cheese, lettuce) separately prior to arranging the sandwiches to make it easier to cut.
Prepare six peanut butter and jelly sandwiches using twelve slices of Butter Bread. Using a 3-1/2-in. fish-shaped cookie cutter, cut two fish shapes from each sandwich. Serve immediately, or store until ready to serve (up to 2 or 3 hours).
Recipe adapted from: www.tasteofhome.com
More seafood recipes:
- Crab Cake Bites
- Mini Shrimp Rolls
- Shrimp Roll Toast Sandwiches
- Lobster Roll
- Waldorf Style Tuna Salad on Toast
- Crab Roll
- Bay Scallop Po’boy
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