FREE Shipping on Orders of $149 in 3 Day Ground Area **Click Here for Details**

Red, White, and Blue Seafood Platter

Chef Notes

This colorful seafood platter comes together easily and is perfect for serving a crowd on the 4th of July or at your next pool party. Serve it along with a green salad or grilled vegetables such as zucchini and bell peppers.


A gas or charcoal grill is ideal for this recipe, though the salmon and halibut can be seared in a grill pan on the stovetop and the potatoes can be roasted in a 400 degree oven for about 30 minutes if you do not have one. A grilling basket is used for grilling the potatoes so they do not fall through the grates, but a sheet of heavy-duty aluminum foil with the sides rolled up could be used in a pinch.


Blue edible flowers make for a fun colorful garnish with a patriotic flair when paired with the red sockeye and white halibut. Borage, bachelor's button, pansies, and violas are all edible flowers that come in shades of blue, and may be blooming in your garden or available at your local farmers market. If you are making this dish for an occasion other than the 4th of July and want to add more color, nasturtiums, calendula, chive flowers, or dianthus are all great edible flower options.

 [[ recipeID=recipe-9l4ohd8wn, title=Red, White, and Blue Seafood Platter ]]

 

Author Profile

Marisa Kerkvliet of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!
    Older Post
    Newer Post

    Leave a comment

    Please note, comments must be approved before they are published

    Close (esc)

    Popup

    Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

    Age verification

    By clicking enter you are verifying that you are old enough to consume alcohol.

    Search

    Added to cart

    Red, White, and Blue Seafood Platter

    This colorful seafood platter comes together easily and is perfect for serving a crowd on the 4th of July or at your next pool party. Serve it along with a green salad or grilled vegetables such as zucchini and bell peppers.

    Servings: 8

    Keywords:

    • Prep Time: 1 hours 0 mins
    • Cook Time: 0 mins
    • Total Time: 1 hours 0 mins

    Ingredients

    Instructions

    Ingredients

    • Potatoes 2lbs multicolored or blue fingerling potatoes
    • 1 Tbsp. Olive Oil
    • 1 tsp. kosher salt
    • ¼ tsp. freshly ground black pepper
    • Mustard Aioli 1/2 cup mayonnaise
    • 1 Tbsp. stoneground mustard
    • 2 cloves garlic, finely minced
    • 2 tsp. lemon juice
    • ¼ tsp. kosher salt
    • ¼ tsp. freshly ground black pepper
    • Seafood 1lb sockeye salmon portions, thawed
    • 1 lb halibut portions, thawed
    • 1 Tbsp. olive oil
    • 2 tsp. kosher salt
    • ¼ tsp. freshly ground black pepper

    Instructions

    1. Preheat all grill burners on high. While the grill is heating, prepare the potatoes. Cut any larger potatoes in half lengthwise so they are roughly the same thickness as the smallest potatoes in the batch. This recipe works best with potatoes about an inch to an inch and a half thick, though the most important thing is that they are all about the same size to ensure even cooking.
    2. Toss the prepared potatoes with olive oil, salt, and pepper and place them in a grill basket on the preheated grill and turn the flame down to low. Close the grill lid and cook undisturbed for about 15 minutes. After 15 minutes, give them a stir, close the lid, and continue to cook for another 15 minutes. At this point, they should be tender when pierced with a fork, but if not, continue to cook them for another 5-10 minutes. 
    3. Once the potatoes are done, turn one grill burner off and move them to the side to allow them to stay warm while the fish is being cooked. 
    4. While the potatoes are cooking, prepare the aioli. In a small mixing bowl combine the mayonnaise, stoneground mustard, garlic, lemon juice, salt, and pepper. Cover and refrigerate until serving.
    5. Prepare the salmon and halibut by removing all packaging and thoroughly patting dry with paper towels. 
    6. Drizzle on the olive oil and sprinkle the salt and pepper evenly over the fish. Toss gently to make sure each piece is evenly coated.
    7. Place the fish flesh side down on the hot grill grates and cook for 3-4 minutes. Use a thin spatula to carefully flip and cook for another 1-2 minutes or until it is cooked through.
    8. Remove the potatoes, salmon, and halibut from the grill and arrange on a platter. Garnish with the edible flowers and serve with the mustard aioli.