Holiday traditions vary from culture to culture, religion to religion, family to family. What’s universal is that we celebrate these December holidays with people we love, and of course, delicious food. However we observe the holidays, seafood can be an integral part of the celebration. Here are a number of suggestions to get you started.
Some might impress their guests with a centerpiece roast like turkey or goose, crown roast of pork, or prime rib, like my father-in-law does for Christmas. For those looking to wow their dinner companions with a show-stopper at the table, swap out that retro-cool beef Wellington with this equally impressive Salmon Wellington, made with all-butter puff pastry, creamy spinach, and tender leeks. Or this decadent Tuscan-style Salmon, simmered in a rich rosemary and sun-dried tomato-infused cream sauce.
Kwanza celebrations already include a number of seafood dishes, which are traditionally served with rice — like gumbo, rich with shrimp and andouille sausage, or crab and shrimp etouffée. This salmon paella, while Spanish in flavor, still satisfies the tradition of serving rice or grains at Kwanza. Another customary dish at the table is mac and cheese. Adding dungeness crab to the recipe elevates the humble — yet delicious — mac and cheese to the next level.
Fried food is traditional at Hanukkah. Potato latkes, of course, are delicious and ubiquitous, and these ones never fail to delight. Top them with salmon caviar as shown in the recipe or make your own gravlax to serve over top or alongside. Italian or Sephardic Jews might serve these crispy fried fish cakes with aioli or falafel-crusted fish fingers with tahini as an appetizer.
For a pescatarian main course — and an alternative to beef brisket — the flavors of the Levant are prominent in this Harissa Spice-Rubbed Salmon, which is served with a cooling pomegranate-mint yogurt sauce.
For Italian-Americans, seafood is no stranger at the table for the holidays. As part of the Christmas Eve’s Feast of the Seven Fishes, serve Cioppino (Italian Seafood Stew), Shrimp Scampi, and Linguine with Clam Sauce. Depending on what you add to the stew pot, there’s seven types of seafood right here!
Serving little bites along with sips of champagne at New Year’s Eve is de rigueur. These little Smoked Salmon Puffs are elegant and delicious. As part of a charcuterie board, set out sliced gravlax with all of the fixings plus something warm and yummy that people can dip into. This warm smoked salmon-spinach dip — a riff on the classic warm artichoke dip — can be made ahead and heated as guests arrive.
Happy Seafood-filled Holidays!
