Puget Sound Featured Recipes

The Puget Sound region is known for its fresh coastal seafood, fine wines, and the rich coffees of Seattle. The area prides itself on the abundance of locally grown and harvested foods that are provided to local dining establishments for farm-to-table experiences. Along your journey in this serene cruising ground, you will sample a wide variety of the region’s most popular cuisine, prepared with fresh local ingredients. Enjoy the region’s locally produced Tillamook cheese, or a popular favorite, marionberry pie. Below are a few of our featured menu items on this itinerary.

Sample Menu



Crab & Roasted Corn Bisque

Old Bay Poached Shrimp Cocktail

Washington Salad



Pan Seared Pacific Halibut

Pacific Hazelnut Crusted Chicken with Honey Kissed Risotto, Huckleberry Balsamic Glaze

Dungeness Crab Cake - Roasted red pepper Tartar, wild rice pilaf and sauteed spinach



Mount Lebanon Spiced Apple Pudding with Maple Whipped Cream

Gourmet Chocolate Fudge Cake

Vanilla Crème Brule

Pacific Northwest Scampi

Serves 8

Recipe Sample Image


  • 16 – 16/20 shrimp, shelled and deveined
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper, ground
  • 2 Tablespoons unsalted butter
  • 2 teaspoons garlic, minced
  • ¼ cup dry white wine
  • 1 Tablespoon lemon juice, fresh
  • 2 Tablespoon parsley leaves, minced
  • 1 Tablespoon chives, slivered
  • ¼ teaspoon lemon zest
  • ¼ cup unsalted butter, softened
  • 2 Tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper, ground
  • 1 cup fennel bulb, chopped
  • 1 cup onion, chopped
  • 1 Tablespoon garlic, chopped
  • 1 cup Arborio rice
  • ¼ cup white wine
  • 3 cups chicken stock, plus extra as needed
  • ¼ cup fresh lemon juice
  • ½ Tablespoon lemon zest
  • 3 cups arugula



  1. Pat the shrimp completely dry with a paper towel. 
  2. Arrange the shrimp so they lay flat and are evenly spaced.
  3. Heat a large skillet over medium heat. 
  4. Season the shrimp with salt and pepper. 
  5. Add the butter to the skillet. 
  6. Once the butter is hot, add the shrimp, cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. 
  7. Turn the shrimp over and cook for 2 minutes more. 
  8. Transfer the shrimp to a plate.
  9. Return the skillet to the heat and pour in the wine and lemon juice. 
  10. Boil the liquid until slightly thickened, about 30 seconds. 
  11. Scrape up any browned bits from the bottom of the pan. 
  12. Stir the zest and parsley and chives into the sauce. 
  13. Season sauce to taste with salt and pepper, toss to combine. Whisk in softened butter just prior to service.


  1. Heat 2 Tablespoons of the oil in a heavy large saucepan over medium heat. 
  2. Add the fennel and onions. 
  3. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. 
  4. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. 
  5. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. 
  6. Add the broth, lemon juice, zest, salt and pepper. 
  7. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.Mix in the arugula. Stir until the arugula wilts, about 30 seconds.

To Serve

  1. Place 2 ounces risotto in center of hot plate. Top with 2 criss cross shrimp. Drizzle on butter sauce
  2. Top with microgreens

Rosemary King Salmon Burger

Serves 8

Recipe Sample Image


  • 2 ½ pounds king salmon fillet, skinned and de-boned
  • 1 cup panko bread crumbs
  • ½ cup red onion, minced
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons horseradish
  • 2 each eggs, lightly beaten
  • 1 Tablespoon rosemary, freshly minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper, ground
  • 2 Tablespoons olive oil
  • 2 Tablespoon maple syrup
  • 8 each green leaf lettuce leaves
  • 16 each tomato slices
  • 8 brioche buns, buttered, toasted
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard
  • 1 ounce honey
  • 1 dash of cayenne pepper
  • 2 teaspoons lime juice
  • 1 teaspoon lime zest
  • 2 teaspoons dill. freshly minced
  • ½ cup distilled white vinegar
  • 6 Tablespoons sugar
  • 6 Tablespoons vegetable oil
  • 2 ½ teaspoons dry mustard
  • 1 teaspoon celery seeds
  • ½ pound Walla Walla onions, 1/8 inch thick rings
  • 1 pound bok choy, thinly sliced
  • ¼ cup red bell pepper, julienne
  • ¼ cup red bell pepper, julienne
  • ¼ cup green onions, slivered


Salmon Cakes

  1. Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. 
  2. Be sure to remove any remaining bones. 
  3. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, maple, and eggs.  
  4. Season with rosemary, salt, and pepper mix well and chill at least 30 minutes in the refrigerator. 
  5. Preheat the griddle for medium-high heat. 
  6. Form the salmon mixture into 6 ounce burgers. 
  7. Lightly coat each patty with olive oil.
  8. Place salmon patties on the griddle, and cook 4 or 5 minutes on each side.

Walla Walla Onion Slaw

  1. Combine vinegar, sugar, oil, mustard and celery seeds in a nonaluminum medium saucepan. 
  2. Stir over medium heat until sugar dissolves and dressing comes to boil. 
  3. Remove from heat. Season with salt and pepper. 
  4. Pour over remaining ingredients.
  5. Allow to set for at least 30-45 minutes to allow flavors to blend. 
  6. Drain well 

Honey Dijon Sauce

  1. Stir all ingredients together. Add salt to taste

Watercress Salad

  1. Blend 1 ½ teaspoons lime juice with 1 Tablespoon olive oil, ¼ teaspoon sugar, ¼ teaspoon Kosher salt and 1/8 teaspoon black pepper.
  2. Place 2 ½ cups watercress into a bowl. Toss with vinaigrette and serve immediately.

Place 1 burger onto 1 green leaf lettuce leaf. Drizzle on honey Dijon sauce.
Serve with slaw and watercress salad and 1 Kosher dill wedge.