New Partnership Brings Destination Dining Flavors Home
Holland America Line’s Collaboration with The Spice House Celebrates Destination Dining and Fresh Fish Program with New Co-Branded Spice Set Â
We’re pleased to introduce the next chapter to our Global Fresh Fish Program through our delicious new partnership with The Spice House, a provider of the finest spices, herbs, blends and extracts. Later this month, guests will have the opportunity to purchase a special Holland America Line-branded Spice House set of four premium blends celebrating our cruise line’s unique culinary spirit.
In honor of one of our most popular destinations, The Spice House collaborated with us on a sweet and smoky Alaska Salmon Rub blend exclusive to Holland America Line. Dutch Table (smoked sea salt), Legendary Mediterranean Herb (all-purpose blend), and Far East Fish Curry (salt-free blend) are also featured in the set available for purchase on board. Whether you love fresh seafood, steak, veggies or other fresh ingredients, these spices will surely make your mouth water.
Here are some of the savory recipes you can enjoy at home with these flavorful spices from Holland America Line and The Spice House:
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Alaska Salmon Rub Spices: Citrus Alaskan Salmon and Pearled Saffron Couscous Grain Bowl
Dutch Table Spices: Home Cured Grilled Steak and Garlic Mashed Potatoes
Far East Spices: Holland America Far East Shrimp Biriyani
Legendary Mediterranean Herb Spices: Marinated Cauliflower Steak in Chimichurri Sauce
Citrus Alaskan Salmon and Pearled Saffron Couscous Grain Bowl
Recipe serves four.
Ingredients
4-5 oz each   Wild Alaskan Salmon (4 pieces total)
.60 oz       Holland America Alaska Salmon Rub
1 tbsp       Olive Oil (for Couscous)
1 cup        Pearl Couscous
¼ tsp        Saffron
1 qt         Water
To taste      Salt & pepper
1 tsp        Extra Virgin Olive Oil
4 pieces      Lemon Wedges (for salad)
2 whole      Cucumber (seedless, halved lengthwise, thinly sliced)
10 pieces     Cherry Tomatoes (halved)
Half         Red Onion (thinly sliced)
2-3 cups     Mixed Greens
Cooking Instructions:
Step One
Marinate salmon with Holland America Alaska Salmon Rub & olive oil, then set aside.
Step Two
Place water, saffron, salt, and pepper in a medium pot. Bring to a low simmer. Add the couscous and simmer for 7-9 minutes until tender. Drain couscous well, toss in a bowl with olive oil and cool.
Step Three
In a non-stick pan, sauté and pan sear the salmon for 2-3 minutes on one side until it is light golden brown. Flip the fish and cook a few more minutes before taking it out of the pan.
Step Four
To serve, take 2-3 cups of mixed greens into a mixing bowl. Add the sliced cucumber, red onion and cherry tomatoes. Drizzle with your favorite dressing.
Step Five
For plating, take a bowl and add the dressed mixed greens. Top with couscous and then place the pan-seared salmon on top with a lemon wedge.
Home Cured Grilled Steak and Garlic Mashed Potatoes
Recipe serves four.
Ingredients
4 steaks       Ribeyes or Sirloins
6 tbsp        Holland America Dutch Table Smoked Sea Salt
2 sprigs       Rosemary
4 sprigs       Thyme
6 cloves      Garlic cloves
2 tbsp        Butter
1 tbsp        Olive oil
10 oz         Mashed potatoes
3 oz          Butter
6 oz          Red Wine Jus
4 pieces       Garlic Clove (roasted)
Cooking Instructions
Step One
To cure the steak, smother it with Holland America Dutch Table Smoked Sea Salt. Cling film tight and refrigerate for 6-10 hours. Once the steak has absorbed the smoked sea salt flavor and aroma, take it out of the refrigerator and wash off excess salt with cold water. Pat dry to make sure there is no excess moisture on the steak.
Step Two
For the garlic mashed potatoes, roast the garlic cloves, make a fine paste and add this to hot mashed potatoes. Finish with butter and season.
Step Three
Before grilling steak, marinate with olive oil. On hot griddle, pan sear and cook the steaks based on your liking. Medium rare would be the best recommendation. Once steak is almost cooked, finish the pan with butter, crushed garlic and thyme to baste the steak.
Step Four
Once the steak is cooked, take it out of the pan and finish with Holland America Dutch Smoked Sea Salt, per your taste.
Step Five
Serve with garlic mashed potatoes and red wine jus.
Holland America Far East Shrimp Biriyani
Recipe serves four.
Main Ingredients
10 oz       Shrimp or Prawns (cleaned)
1 tsp        Holland America Far East Fish Curry
1 tsp        Ginger Garlic Paste
1/8 tsp      Turmeric
1/2 tsp      Kashmiri chili powder
1/8 tsp      Salt
Rice Ingredients
1Â Â Â Â Â Â Â Â Â Â Â Bay leaf
3 pieces     Cardamoms
½ tsp       Cumin
1¼ cup      Basmati rice
Gravy Ingredients
3 tbsp       Ghee or Oil
1Â Â Â Â Â Â Â Â Â Â Â Bay Leaf
1Â Â Â Â Â Â Â Â Â Â Â Cinnamon Stick
1Â Â Â Â Â Â Â Â Â Â Â Star Anise
1Â Â Â Â Â Â Â Â Â Â Â Cardamom
4-5Â Â Â Â Â Â Â Â Â Â Cloves
1Â Â Â Â Â Â Â Â Â Â Â Onion (large, thinly sliced)
1 tsp         Ginger Garlic Paste
1Â Â Â Â Â Â Â Â Â Â Â Tomato (finely chopped)
2 tbsp        Cilantro Leaves (chopped)
2 tbsp        Mint Leaves (chopped)
2 tsp         Holland America Far East Fish Curry
1 tsp         Kashmiri chili powder
¼ cup        Yogurt or Coconut Milk
Cooking Instructions
Step One
Marinate prawns with ginger garlic paste, turmeric, Holland America Far East Fish Curry spice, Kashmiri chili powder & salt. Set aside for 25-35 minutes.
Step Two
Wash rice a few times and soak for 20 minutes. Bring 4-5 cups of water to boil with bay leaf, cardamom, cumin seeds, oil and salt.
Step Three:
Drain soaked rice and add to boiling water. Cook the rice al dente (60 %). It must be firm. Drain rice using a colander.
Step Four
To make gravy: Heat pan with oil, and then sauté cinnamon, cloves, star anise, bay leaf and onions. Once the onions are light golden brown, add ginger garlic pastry until the raw smell wears off.
Step Five
Add chopped tomatoes, Holland America Far East Fish Curry spice, Kashmiri chili powder and salt to taste. Cook until the oil oozes out from the gravy. Add the shrimp or prawns, and after a minute take the gravy away from heat to avoid overcooking the seafood.
Step Six
To make Biriyani: Grease a pot with butter or oil. Add 1/3 of the rice to the pot and level evenly. Add half of the prawn gravy on top of the leveled rice. Add half of the chopped cilantro and mint leaves.
Step Seven
Repeat the process one more time and top with remaining rice. Seal tight with foil or lid. Cook on a hot griddle or in oven for 15-20 minutes at 320ºF.
Step Eight
Serve with raita, pickle and poppadom.
Marinated Cauliflower Steak in Chimichurri Sauce
Recipe serves four.
Main Ingredients
1Â Â Â Â Â Â Â Â Â Â Â Â Cauliflower (large, cut into steaks lengthwise)
2 tbsp        Holland America Legendary Mediterranean Herb
1 tbsp        Paprika
6 cloves      Garlic Cloves
2 tbsp        Butter
1 tbsp        Olive oil
Chimichurri Sauce Ingredients
1 bunch      Parsley
1Â Â Â Â Â Â Â Â Â Â Â Red Chili
2Â Â Â Â Â Â Â Â Â Â Â Garlic Clove
½ tbsp       Holland America Legendary Mediterranean Herb
1 tbsp        Red Wine Vinegar
3.5 oz        Extra Virgin Olive Oil
To Taste      Salt & Pepper
Cooking Instructions
Step One
First, make the chimichurri sauce. Finely chop the fresh herbs and add to a mixing bowl. Add finely chopped red chili, minced garlic, Legendary Mediterranean Herb, oil and seasoning. Set aside.
Step Two
Cut the large cauliflower into steaks. Season the steaks with Holland America Legendary Mediterranean Herb, paprika, olive oil and seasoning.
Step Three
Heat a non-stick pan to medium heat. Add 2 tbsp of olive oil. Once hot, add the marinated cauliflower steaks and press down to sear. After 2-3 minutes, flip and fry the other side until golden brown.
Step Four
Bash the garlic cloves, add with butter and baste the cauliflower steaks continuously. Once the steaks are cooked, remove from the pan.
Step Five
To serve, place the golden brown cauliflower steaks into center of the plate and spoon the chimichurri sauce.
Are you excited about the new collaboration between Holland America Line and The Spice House? Which spices are you most excited to try? Share in the comments below.