Showing posts with label fish and seafood. Show all posts
Showing posts with label fish and seafood. Show all posts

21 May 2015

Improv Challenge: Cilantro & Lime

May's Improv Challenge features the cool refreshing flavors of cilantro and lime. Unfortunately, cilantro can be very hit or miss for me -- while I usually find it delicious, sometimes it can be oddly soapy-tasting. Therefore, I did not use a lot of cilantro in this recipe!

I used barramundi in this dish, which the man at the seafood counter recommended as a sweet, mild fish similar to sea bass. I like bass and was happy to try something new as we've been eating a lot of tilapia and tuna lately. He said to cook the barramundi at 400°F for ten minutes or until it was white and flaked easily with a fork, so that's exactly what I did.

Cilantro & Lime Baked Barramundi

Yield: 2


  • 2 6 oz frozen barramundi fillets, thawed
  • Juice of half a lime
  • 1 cup grape tomatoes, halved or quartered (depending on size)
  • ½ cup diced red onion
  • 3 Tbsp chopped cilantro
  • 2 tsp olive oil
  • ¼ tsp ground black pepper


  1. Preheat oven to 400°F.
  2. Pat fish dry. Place in a baking dish. Rub with 1 tsp olive oil.
  3. Mix remaining ingredients together in a bowl, and pour the mixture over the fish.
  4. Bake for 10 to 15 minutes, or until the fish flakes easily with a fork.
  5. Garnish with additional cilantro, if desired (I forgot), and serve.

Overall, I was very pleased with this dish and will definitely be making it again (with garden tomatoes, hopefully). The fish, while sweet and mild, was not overwhelmed by the sweetness of the tomatoes or the tartness of the lime. And, happily, the cilantro was not in the least bit soapy-tasting, but added a welcome grassy/summery note. I know "grassy" sounds a bit off-putting, but it was a bright green flavor that made me think of grass or chlorophyll.

15 April 2015

Quick Roasted Salmon Fillet

Since I used Penzey's Sunny Paris salt-free seasoning blend, which is comprised of dehydrated shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf, I'm tempted to call this "Parisian salmon." But that sounds like I'm trying too hard!

Quick Roasted Salmon

Servings: 2


  • 2 6 oz portions skinned boneless salmon fillet
  • olive oil
  • sea salt
  • freshly cracked black pepper
  • Penzey's Sunny Paris salt-free blend


  1. Preheat the oven to 425˚F.
  2. Pour a little olive oil into the bottom of a baking dish or pie plate. Place the salmon fillets in a baking dish and rub around in the oil, flipping to make sure both sides are coated.
  3. Season generously with salt, pepper, and Sunny Paris. Bake 12 minutes.
We ate the salmon over Sidemates Tuscan Medley pearl couscous with steamed veggies and it was pretty darn tasty. The salmon was moist and flaky and omnomnom.

30 March 2015

Easy One-Pan Salmon & Asparagus

This is an easy way to cook salmon and frozen asparagus that only takes minimal ingredients and time. And the pan is lined in parchment, so clean up is a breeze! A great lazy day supper that looks like you tried harder than you did.

Roasting frozen vegetables like asparagus and brussels sprouts gives them a much texture than steaming frozen vegetables as they retain some firmness and the oven's heat crisps their edges. I like crispy edges!

One-Pan Roasted Salmon & Asparagus

Servings: 2


  • ½ lb wild-caught Alaskan salmon
  • 10 oz frozen organic asparagus (DO NOT THAW)
  • olive oil, as needed
  • zest of one lemon
  • Herbes de Provence, as desired [Penzeys]
  • salt and pepper, as desired


  1. Preheat the oven to 425˚F. Line a jelly roll pan or baking sheet with parchment.
  2. Place the salmon fillet on the pan with the frozen asparagus stalks. Drizzle everything lightly with olive oil and season with lemon zest and Herbes de Provence.

  3. Bake 12-15 minutes, depending on how well done you like your salmon.

My recipe calls for half a pound of salmon, but I cooked a full pound this time so that I would have leftovers to top tossed salads later in the week. Therefore, I roasted the salmon for 10, added the asparagus, and continued roasting for another 10.

27 March 2015

Homemade Spudulike: Tuna & Sweet Corn Stuffed Baked Potatoes

While I've made baked potatoes stuffed with Tuna Sweetcorn Mayonnaise before as a homage to the Spudulike jacket potatoes I can't buy stateside, it's been a while. Happily, while I'm still not 100%, baked potatoes are definitely something I can handle and everything I needed to make them was already in the house.

Tuna & Sweetcorn Stuffed Baked Potatoes

Yield: 2


  • 2 baking potatoes
  • olive oil, as needed
  • sea salt, as needed
  • oz can solid white albacore tuna, well drained
  • 1 oz thawed frozen corn, well drained
  • 1 stalk celery, finely chopped
  • 2 Tbsp finely chopped red onion
  • 2 Tbsp light mayonnaise
  • Dried parsley flakes, as needed
  • Freshly ground black pepper, as needed
  • 1 Tbsp unsalted butter, if desired
  • 1 oz shard cheddar, shredded [Cabot Seriously Sharp]


  1. Preheat oven to 425°F. Clean potatoes, pat dry, rub with olive oil, sprinkle all over with sea salt, place on a small baking tray and bake for 1 hr.
  2. Meanwhile, combine all remaining ingredients (except cheese!) in a small mixing bowl and set aside.
  3. When potatoes are done, remove from oven and allow to cool for 10 minutes or until the are easily handled.

  4. Split potatoes, spread with butter, stuff with tuna mixture, top with cheese, and pop under the broiler for 5 minutes or until cheese is golden and bubbly.

07 November 2014

Savory Salmon Muffins

Linda's "Tuna Or Salmon Muffins" are a great "in a pinch" recipe. You know, one of those recipes for when you "forgot" to go grocery shopping because you were too busy reading or gardening or whathaveyou and now it's supper time and you're vaguely hungry but don't know what to do. Or does that only happen to me?

These fishy muffins also have the benefit of being low carb, if you're into that. I just liked that they sounded fast, easy, and used things I always have on hand. I used two 6-oz cans of Wild Planet Wild Alaska Pink Salmon, Cabot Seriously Sharp, and a generous amount of Penzeys salt-free Tuscan Sunset in addition to the salt and pepper. When I make these again (quite possibly TOMORROW) I will use even more seasoning as I found the muffins a little bland. The fabulous roasted garlic aïoli I served them with made up for that, but I feel a dish shouldn't be dependent on its sauce for flavor.

Had intended to cook up some steam-in-bag frozen asparagus to go with these muffins, but then I realized the fresh steam-in-bag broccoli florets I'd bought Wednesday night had a best-used-by date of Thursday. Yes. What was I thinking? I distinctly remember looking through all the bags for one dated as far in the future as possible ... and yet that bag is not the one that came home with me.

I microwaved the broccoli for 3 of the 3½ minutes directed by the bag and then tossed the cooked broccoli with olive oil, lemon juice, freshly ground black pepper, and Boxed Goodes' Allium Salt. Currently, this is my favorite way of preparing fresh or frozen steam-in-bag broccoli and, prepared this way, I can easily eat a bag that should serve four in a day!

18 September 2014

Improv Challenge: Milk & Honey

Every time I sat down with my notepad to think up interesting combinations of milk and honey for September's Improv Challenge, I ended up with lists of cakes and puddings. Which would be fine ... if I hadn't recklessly decided to stop eating (as many) cakes and puddings. Every autumn and winter, I gain weight. Every spring and summer, I struggle to lose that gain. It's annoying. It's boring. I'm tired of it.

Long story short, I made a salad for September's Improv Challenge. And it is tangy-sweet delicious. And pretty healthy.

Salmon Salad with Creamy Honey Mustard Dressing
Serves 2

For the salmon:
2 6 oz portions skinned boneless salmon fillet
olive oil
sea salt
freshly cracked black pepper

For the dressing:
¼ cup buttermilk
¼ cup sour cream
2 Tbsp Dijon mustard [Maille]
2 Tbsp honey
¼ tsp ground black pepper
1 tsp dried parsley flakes

For the salad:
spring mix with herbs [Nature's Promise Organic]
chopped, peeled, seeded cucumber
small slivers of red onion

Preheat the oven to 425˚F. Place the salmon fillets in a baking dish. Brush the tops lightly with olive oil and season with salt and pepper. Bake 12-15 minutes, depending on how well done you like your salmon.

While the salmon bakes, dump all the dressing ingredients into a bowl and whiz with an immersion blender until smooth and uniformly blended. A regular blender or bowl-and-whisk combo will work, too, obviously. Makes about 6 ounces of dressing.

Toss lettuce blend with cucumber and onion. Divide between two plates.

Gently remove the salmon fillets the tray and place atop the salads. Drizzle with the honey mustard dressing. Serve.

You could also omit the olive oil and brush the salmon with some of the dressing before baking it. Of course, this would mean assembling the dressing first! Also, the recipe makes more dressing than you'll need for two salads, but it will keep in the fridge for a few days (can't exactly say how long since I tend to eat it all within 3 days).

The dressing is a bit runny, but I don't know how to fix that without changing how it tastes and it will thicken up a bit if you refrigerate it (well, the first batch thickened up ... but the second didn't).

I used linden honey in this recipe, but any mild-tasting honey would work just fine.

27 August 2014

Simply Summery Supper

A summery Sunday supper of roasted sweet corn and wild-caught salmon with a simple salad of tomato, onion, and cucumber. Bought the wild-caught salmon at Straight From Maine Seafood, a local fishmonger that opened three years ago and yet I'd never visited before. And why not? Because it's slightly inconvenient to get in and out of the shopping center's lot. Yeah, best reason ever.

Anyway, completely delicious salmon! And, if you're used to Whole Foods' prices for wild-caught salmon, Straight From Maine Seafood's prices are perfectly reasonable. In addition to the pleasing assortment of fish and shellfish, the store also sells lobster ravioli, soups, and Humpty Dumpty chips (in fabulous flavors like ketchup and dill pickle). I'm definitely going to have to add this store to my list of Things To Do On My Fridays Off Instead Of Frittering Them Away On The Internet.

Chop two small cucumbers into a small serving bowl. Add one chopped seeded tomato and half a diced red onion. Toss with one tablespoon olive oil, one tablespoon white wine vinegar, and salt-and-stuff blend of choice (I used Boxed Goodes' Allium Salt). Set aside.

Preheat oven to 400°F. Trim the corn silk and remove any loose leaves. Place corn on rack in preheated oven and roast for twenty minutes.

Pat salmon dry and brush with a little olive oil. Squeeze some lemon oven it and sprinkle with a few grinds of whatever salt blend you used on the cucumbers. Shove corn to the side of the oven. Add tray with salmon and roast ten minutes more.

Remove salmon and corn from oven. Allow corn to cool down for five minutes or until it doesn't burn your fingers, then shuck corn, brush with melted butter, and season with salt and pepper (if that's your thing). Portion out salmon, cucumber salad, and corn. Eat.

I bought and cooked more salmon than two people really "need," but I know the leftovers will be excellent in scrambled eggs and on tossed salad. Or just nommed-up cold while standing in front of the fridge. Don't judge.

29 July 2014

Something From The Cupboards: Crunchy Salmon Cakes

I did a bunch of shopping over the weekend, but all of it was for work, so there wasn't much left in the fridge by the time Sunday night came around. Happily, there was salmon and panko in the cupboards and I threw together a quick batch of crunchy salmon cakes and a rather tasty lemon-dill sauce.

To make the patties, I combined two six-ounce cans Wild Alaska pink salmon, well drained and flaked, with two eggs, two pressed cloves of garlic, black pepper, salt, dill, parsley, and a scant half cup crushed garlic-and-herb croutons. I molded the salmon mixture into palm-sized patties and then coated them with panko before cooking them in hot olive oil for about 5 minutes per side.

The sauce was a simple combination of a half cup of Hellmann's light mayonnaise, lemon juice, pressed garlic, dill, and black pepper. The sauce was decidedly garlicky and I worried The Husband would find it a bit too zesty for his delicate palate, but he really liked it!

23 July 2014

More Beanz!

My bush green beans are quite ... prolific ... this year and I'm having a little trouble keeping up! Usually, by the middle of July, the plants have fallen prey to some hungry critter or been crispified by drought and bean production is over. This summer ... well, I'm pretty sure my cats have zeroed out my neighborhood's rabbit population and, thanks to cooler than normal temps and some decent rain, my bean and chard bed is a dense jungle! I'm not bothered that the chard is getting monstrous (it will be good whenever I harvest it) but leave beans too long and they go all woody and "untasty."

Over the weekend, I made a bean and tuna salad using one of Plated's recipes but subbed with my own green beans instead of their haricot vert as those were brownish and unappetizing looking. Anyway, the salad was dead easy to throw together -- just blanched beans, kalamata olives, cherry tomatoes, parsley, dill, shallot, garlic, olive oil, lemon juice, dijon, sea salt, and black pepper -- and I'll definitely make it again with more garden beans and cherry tomatoes (if, by happy coincidence the beans are still bearing when the tomatoes ripen).

The bean salad was meant to be served with oil-poached tuna, but I chose to poach my tuna in low-sodium fat-free chicken broth because the Plated recipe called for poaching the tuna in 1½ cup extra virgin olive oil and my parsimonious brain was like "Dude! That's $7 worth of oil! Duuuude! And you only keep two tablespoons! The rest gets thrown away?! WTF?" Anyway, the salad was fine served with broth-poached tuna as I ended up flaking the tuna and tossing everything together to make two meals for work.

I also made an easy minestrone with green beans, garden basil, canned tomatoes, and a farmers' market zucchini I had kind-of forgotten about in the back of the crisper. It came out pretty well for something that was just "Well, I'll saute some onion and garlic and carrots and celery and then add some chopped green beans and broth and herbs and zucchini and tomatoes and salt and pepper and just keep fiddling until it tastes right."

30 May 2014

Plated: Seared Salmon Salad w/ Tomato Sherry Vinaigrette

I came home to my first Plated box last Friday after a long, crazy work week. I was low on energy and pretty much regretting my impulsive subscription ... until I opened the box and saw the recipe card for "Seared Salmon Salad with Tomato Sherry Vinaigrette" peaking out at me. Surely, I thought, I can sear some salmon and toss a salad. I am a capable human being, after all.

How it looks just out of the box.
Salad ingredients, unpacked.
The salad went together easily ... there was just a surprisingly large amount of it considering it was meant to serve two people! And I actually forgot to include the small head of butter lettuce! It was easily salad for three with just the arugula, frisee, and radicchio. Adding the butter lettuce would have made salad for five or six! Not that would have been terrible -- "free" meals -- but there really wasn't enough salmon to go with all that salad. Even I, who love big ass salads, ended up leaving a small pile behind because I was out of salmon and simply couldn't tolerate more bitter radicchio. The Husband, who likes his salads heavy on protein and light on greens, left a lot behind.

The tomato sherry vinaigrette was surprisingly zippy and might have benefited from cutting back on the acids or upping the amount of honey (I thought about whisking in some of my own honey, but decided I should try the recipe as provided). Also, a bigger tomato wouldn't have gone amiss as my shallot and tomato were about the same size and the shallot overwhelmed the tomato when they were mixed into the dressing. (I did think about using one of the tomatoes meant for the "Cheesy Quinoa Stuffed Tomatoes," but figured I'd regret trying to stuff a tiny tomato later).

The Husband and I both agreed that the seared salmon was totes delicious and I was very pleased to learn a new method for cooking salmon. Previously, I'd always avoided cooking salmon in a skillet (unless I was poaching it) because I couldn't figure out how to do so without overcooking the fish. Obviously, you cook the salmon flesh-side down.

Would I make this seared salmon salad again? Definitely ... but would definitely dial the bitter greens back a bit! And not forget the butter lettuce!

18 May 2014

All the Little (and Big) Fishes

It all started with a salad. I made a delightful salad of chopped romaine, radishes, cucumber, capers, dill, lemon, sieved hard-cooked egg, and mashed sardines that was so delightful I ended up going on something of an oily fishy bender. And why not? Oily fishes like mackerel and sardines are both delicious and wholesome -- a good source of vitamins A and D and omega-3 fatty acids.

Because tinned fishes aren't just for lunch, I mashed a tin of Neptun Mackerel Fillets in Tomato Sauce with spicy horseradish, lemon juice, and black pepper and spread it on slices of buttery, crunchy toast for breakfast. Since that only accounted for about half of the mixture, I ate the rest on top of a toasted mini bagel spread with a little light cream cheese as a nice afternoon snack.

And since that still just wasn't enough fish for me, I also made a cottage cheese and mackerel salad that turned out pretty darn fine. I drained a tin of Season Skinless & Boneless Fillets of Mackerel in Olive Oil, mashed it fine, and mixed it with light cottage cheese, diced seeded cucumber, minced red onion, fresh dill, lemon juice, and black pepper. Everything sat overnight in the fridge so the dill and lemon flavors could spread themselves around and then I ate it for lunch spooned onto pretzel crisps. The salty crunch of the crisps paired with the cool creaminess of the salad was mighty fine.

14 May 2014

Simple Salmon Supper

It was finally warm and, more importantly, dry enough this past Sunday that we were able to eat supper outside on the porch. That would be the first time we've eaten outside in 2014! If I'd been planning ahead, I'd have taken something out to grill, but baked salmon and dilly red potatoes (after a day of buying stuff for the gardens and then doing stuff to the gardens) were celebratory enough.

The salmon: boneless fillet rubbed with a little olive oil and a generous amount of Penzeys Greek seasoning blend, then baked at 425F° for 6 minutes.

The sauce: 0% plain Chobani with finely diced seeded cucumber, minced red onion, lemon juice, fresh dill, and Penzeys Greek seasoning blend to taste.

The potatoes: boiled quartered small red potatoes tossed with unsalted butter and fresh dill.

The verdict: yum!

Since I had leftover salmon and sauce, I decided to use them in a pasta salad for Monday's lunch by stirring them together and adding a serving of cooked whole wheat macaroni.

10 April 2014

Fast Lemony Greek Tilapia

These tilapia fillets kept trying to escape the freezer every time I opened the door, which seemed like a good indicator we should eat them sooner rather than later. I didn't really have a clear idea of what I wanted to do, but I already had olive oil and half a lemon on hand so it was really just a matter of deciding which seasoning blend to use (Greek? Lemon-pepper? Italian?) and how long to bake them in the oven.

Lemony Greek Tilapia

1 lb tilapia fillets
1 Tbsp Greek seasoning blend
1 Tbsp olive oil
Half a lemon

Preheat oven to 400°F.

Line a baking sheet with parchment paper. Place tilapia on the parchment, brush with olive oil, and sprinkle with Greek seasoning blend. Squeeze lemon half over fish.

Place baking sheet in center of oven and bake for 15 minutes or until fish is opaque white and flakes easily with a fork.
We ate the tilapia with a warm clean-out-the-fridge pasta salad I threw together using orzo, garbanzos/chickpeas, sun-dried tomatoes, red onion, artichoke hearts, Kalamata olives, Greek seasoning, red wine vinegar, and olive oil. It was a surprisingly successful side dish, although I think a little feta wouldn't have gone amiss. But, you know, me and cheese!

11 March 2014

Southwestern(ish) Shrimp Salad

Shrimp Salad

I made this Southwestern(ish) shrimp salad last week when, in fit of madness, I decided to ignore how cold I always am at work and decided not to pack a hot lunch. It was a delicious salad, but even though I immediately followed it with two cups of scaldingly hot tea, I spent the rest of the night shivering away at my desk.

Ingredients: romaine, cucumber, red onion, grape tomatoes, black beans, lime juice, shrimp tossed with Penzeys Arizona Dreaming seasoning blend, and guacamole.

When I make this salad again (in, say, May), I'll add some cilantro and Trader Joe's Corn & Chile Salsa.

07 December 2013

Lemon Pepper & Dill Tilapia

Trying to rebalance after Thanksgivukkah's feasting, so here's a fish dish full of flavor with very little fat!

Saturday Supper

Lemon Pepper & Dill Tilapia

Yield: 2


  • 2 6 oz tilapia fillets
  • Olive oil, as needed
  • 1 tsp lemon pepper seasoning blend
  • 1 tsp dried dill
  • 1 Tbsp lemon juice


  1. Pat fish dry and place fish in a small baking dish.
  2. Brush fish with a little oil oil and sprinkle with lemon pepper and dill.
  3. Bake at 375°F for 10 minutes or until fish is white and flakes easily with a fork.
  4. Sprinkle lemon juice over cooked fillets and serve.

We ate these baked tilapia fillets with baked potatoes (sweet for me, "normal" for The Husband) and garlicky green beans. It was comfortably filling without being nap-inducingly heavy.

23 October 2013

P/F/G Challenge: Salmon Cakes

Salmon CakesI didn't post a menu plan for this week, because I just went through the cabinets and piled up on the counter all the things I thought needed eating up. Monday's supper was a complete disaster (oh, delicious sausage from the Polish grocery, I am so sorry to have wasted you) and we ended up eating sandwiches, but today's was much, much better.

We have a lot of tinned fish on hand, including salmon, so I made Lora at Happy to Stay at Home Mom's "Baked Salmon Patties" and they were both super-easy to make and quite yummy. Maybe not as good as my Mom's, but I don't have my Mom's recipe. (Note to self: acquire ASAP).

I used a mixture of unseasoned whole wheat breadcrumbs and Italian-seasoned panko, because I didn't have enough breadcrumbs. Since Italian seasoning was already in the mix, I omitted the Old Bay seasoning and whacked a little more Italian seasoning blend in.

We ate the baked salmon cakes with buttery parslied potatoes, peas, and ketchup -- just like so many Lenten Friday suppers I ate as a child. Ah, delicious nostalgia.

04 September 2013

Five Ingredient Tilapia

The Husband is very fussy about fish. He says he doesn't like "strong tasting" fish, but he loves salmon and tuna. Tilapia is okay, but flounder is not. Catfish is sometimes okay and sometimes totally repellant. Haddock was a disaster. As was mahi-mahi and swordfish -- I guessed those two wouldn't go over well, but felt I should demo them just in case.

So we're a salmon/tuna household with a bit of tilapia thrown in, every now and again, for variation. Problem is, I don't really know what to do with tilapia and tend to make it pretty much the same way every time -- baked tilapia smeared with a little mayonnaise mixed with stuff and sprinkled with bread crumbs/panko.

Tilapia & Summer Squash

Five Ingredient Tilapia

2 tablespoons light Italian dressing
1½ Tbsp light mayonnaise
½ Tbsp Dijon mustard
8 oz tilapia fillets
2 Tbsp seasoned whole wheat breadcrumbs

Preheat oven to 450F°. Line a small baking sheet with parchment paper or foil (I reused a bit of foil).

Whisk together dressing, mustard, and mayonnaise. Light brush over both sides of fillets. Sprinkle bread crumbs over top of fillets. Bake 15 minutes or until fish flakes easily with a fork.
If you like a "spicier" tilapia, feel free to omit the mayonnaise and use two tablespoons of Dijon. The Husband had a traumatic experience with what had to have been a mislabeled jar of Dijon -- looked like "normal" Dijon but tasted like wasabi -- and is now a bit skittish of the stuff.

I served the tilapia with my "Parmesan Roasted Summer Squash," substituting one-inch lengths of scallion instead of the red onion, because I wanted a meal I could stick in the oven and walk away from and the squash happens to cook at the same time and temperature as the tilapia. The scheduled sautéed chard and carrots, while undeniably delicious, require a bit more attention.

Tilapia & Summer Squash

Yes, that is my manky-looking pizza stone at the bottom of the oven. It lives in the oven full-time and, supposedly, helps regulate the oven's temperature.

I buy recycled aluminum foil, mostly because single-use things like cling wrap and plastic storage bags irk me, but it still seems silly to toss aluminum foil in the recycling bin after one use. For the past year or so, we've been reusing our aluminum foil. If it's a bit dirty after use, we just wipe it down with a damp sponge and put it aside for its next culinary adventure. Since we usually use foil for thing like frozen burritos, a square of foil can last quite a long time. Is this weird?

23 August 2013

Eat More Fruits & Vegetables, They Say

Make half your plate fruits and vegetables, they say, and I'm trying!

Tuna Steak w/ White Beans & Salad

I rubbed tuna steaks with a little olive oil and broiled them for four minutes per side -- leaving a bright pink center, so broil less if you want red -- and served them with white bean and tossed salads. That's vegetables on half the plate, protein on a quarter (beans are a vegetable, because I am a meat eater), and a whopping big hole where grains and dairy should be. Oh, well. Learning!

To make the bean salad, I combined one can of white beans with chopped cherry tomatoes and red onion, parsley, salt-free Italian seasoning blend, pepper, white wine vinegar, and a splodge of pesto. I let it sit on the counter for about an hour while I faffed about on the Internet and, while the flavors were good, I'm guessing they'd will be even better after a night in the fridge.

18 May 2013

Roasting, My Default Cooking Method

In a fit of enthusiasm, I bought broccolini ("baby broccoli") at Trader Joe's last week ... but I didn't quite know what to do with it when I got home. I decided to pretend it was just a weird version of asparagus and roasted it accordingly.

Roast Broccolini & Salmon
Easy Roasted Broccolini & Salmon
Serves 2

15± broccolini stems, washed and trimmed
2 4 oz frozen wild-caught sockeye salmon fillets, thawed
Olive oil, as needed
Boxed Goodes Allium Salt, as needed (or a similar blend of sea salt, dried onion/shallots/chives)

Preheat oven to 400F°.

Spread broccolini on large jelly roll pan and toss with olive oil and Allium Salt to taste. Shove to one side of the pan and add the salmon. Drizzle with a little olive oil and sprinkle with a few grinds of Allium Salt.

Roast for approximately 20 minutes or until stems are crisp-tender and tops are slightly browned.
Surprisingly yum for something so simple, but I might toss in lemon juice and zest next time for a little brightness ... When I took the leftovers to work, I garnished them with a generous helping of leftover bruschetta (work parties are the best) and that was simply fantastic.


13 April 2013

Roasted Salmon & Asparagus

Since one of my "lifestyle changes" is to eat more wild caught fish of discoverable provenance, I've been buying bags of frozen wild caught Alaskan sockeye salmon fillets -- mainly because it's more convenient and slightly cheaper than fresh. Does frozen wild caught taste as good as fresh wild caught? Not quite, but it's still steps above fresh farmed.

Mind you, frozen or fresh, wild salmon is a lot leaner than the farm-raised stuff and so cooks faster. It seems obvious, but I didn't know and turned my first piece of wild caught salmon into salmon jerky. Ah well, practice makes perfect!

Salmon & Asparagus

Asparagus and salmon with garlic oil, minced shallot, fresh thyme, salt and pepper. Roasted, uncovered, in a 400F° oven for about 10 minutes.