Category: Fish

FRIDAY FISH: Salmon and Fresh Tomato Salsa on Garlicky Cauliflower Mash…and a Little Plating Fun

FRIDAY FISH: Salmon and Fresh Tomato Salsa on Garlicky Cauliflower Mash…and a Little Plating Fun

With as much fish as we’re supposed to eat for health and six weeks of Friday Fish for Lent every year on this blog (this is now our second Covid Lent), salmon comes up pretty often on our menu. Our friend Chris likes to say, “Puh-leeze give me something else to do with salmon!” Over the years, I’ve come to enjoy serving salmon with at least two vegetables — so you’ve seen a few variations on this theme — hoping to eat less carbs or save them for some bread. I also simply want to increase our vegetable intake. Serving a smaller portion of fatty fish or red meat on a bed of vegetables or just to the side is not only a healthier way to eat (more vegetables), it makes the protein appear larger, more attractive, and puts it front and center for its closeup — an old tried and true restaurant ploy. So if it’s not really something new to do with salmon, it might just look and taste better!

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Salmon Puttanesca

Salmon Puttanesca

Bright, briny, and brilliantly bolstered with happy heat, Pasta Puttanesca is a favorite amongst cooks short on time and big on hunger. Garlicky tomatoes, onions, salty anchovies, olives and capers, along with herbs and a little wine for good measure, all come together quickly in a hot pot and are typically ladled on top of a bowl of steaming pasta topped with grated cheese and fresh parsley or basil. If you’ve made the sauce and had a little leftover in the fridge, you know it’s also good next morning on grilled bread or scrambled eggs or even just cold in your spoon.

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Salmon on Two-Cheese Tabasco Grits

Salmon on Two-Cheese Tabasco Grits

Sometimes dinner just looks like a party!

You either love grits or you hate them. They’re one of those kinds of things. If you grew up eating them, as did I, they’re comfort food par excellence — we so need comfort food now — whether buttered and tucked under a big plate of eggs over easy with spicy patty sausage or baked up all cheesy in a casserole dish for the Thanksgiving or any other buffet. They do not, as some folks will insist, taste like paste. (I always liked paste myself.) The trouble has come with the advent of instant grits, which while technically kinda-sorta grits, are nothing compared to the pot of goodness made with stone-ground grits that take longer to cook and definitely need more attention than mashed potatoes. I’d just as soon skip grits if they’re instant, but I’m sure they have their place for folks camping with a bunch of kids demanding a hot breakfast 10 minutes ago.

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Cod with Arugula-Basil Pesto

Cod with Arugula-Basil Pesto

Even before Covid-Cooking Time, I for years stocked the garage freezer with everything from extra baguettes to whole chickens to cookies to quarts of chili and chicken broth. Pork chops found on a great sale were purchased in quantity and leftovers suitable for quick lunches had a home. Nights when I was too tired to cook meant I tossed a couple of quarts of stew under the stream of a hot kitchen faucet for few minutes, popped them out into a 4-quart pot, covered them, and set them over low heat until they bubbled up dinner. A frozen half baguette heated beautifully in about 20 minutes in the oven at the same time.

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Spicy Citrus Halibut with Asparagus + a Grilling Book Recommendation

Spicy Citrus Halibut with Asparagus + a Grilling Book Recommendation

Come summer, I grab a stack of grilling books and magazines and leave them by our chairs in the sunroom, rotating them every few weeks so we have new things to consider as the summer moves along, the heat builds, and the kitchen is used less and less. (I have a horrifically hot range–wonderful in the winter and a bear in the summer.)

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FRIDAY FISH: Oyster Po’ Boy with Horseradish Blue Cheese Sauce + Sweet Pepper Slaw

FRIDAY FISH: Oyster Po’ Boy with Horseradish Blue Cheese Sauce + Sweet Pepper Slaw

When you travel all over the gorgeous United States of America, it’s simply part of the journey to sample the local fish or seafood sandwiches. Think about going to Maine without eating a Lobster Roll or to Maryland and missing a Crab cake Sandwich? How about Minnesota or Wisconsin and skipping that Walleye Sandwich? You can’t do it. I mean, it’s just nearly a great big part of the trip. Let your mouth water over Fried Catfish Sandwiches, a big Shrimp Bahn Mi, Gravlax with Dill and Capers or even Apple and Kale, Smoked Fish Sandwiches, Lox and Bagels, Tuna Wraps, or my favorite thick crispy Fish Wiches — an outgrowth of the Midwestern Lenten Friday Fish Fry and served up at many a local bar and grill. I mean, if you live and/or work in the midwest, you send someone out for a bag of them for the office or house, right? Everyone waits all year for that to happen. These sandwiches have a cult following–maybe because they’re not available all of the time. (FISH/SEAFOOD SANDWICH HONOR ROLL HERE.) Even here in Colorado, I’m pushing for my Southwestern Grilled Fish Sandwich with Green Chile Goat Cheese and Jicama Slaw to soon become can’t-live-without-them standard fare. (Insert tongue in cheek.) And you know we have stellar trout we smoke and eat as is or in a spread or fry up for breakfast? Even though Colorado isn’t the first to come to mind when you think of fish, you might be surprised at our bounty and book a fly fishing trip for the summer. Could you make a sandwich with a Colorado trout fillet? Of course; let’s just dream about what it might be… … …

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FRIDAY FISH: Cheesy Crab and Corn Chowder

FRIDAY FISH: Cheesy Crab and Corn Chowder

I’m not big on giving something up for Lent, though I’m observant as a progressive protestant Christian can be. I’ve been writing FRIDAY FISH every week on the blog for five years now just as a way to think about fasting from meat and to increase our health. What’s happened is that I’ve become more of a fish and seafood cook and have gone out on a pole limb recipe-wise. Gotten out of my recipe card so to speak. Each year I’m catching something new (oh, gee), tweaking an old dish, or just looking for less-expensive or more available options –particularly for those of us who live in landlocked states like Colorado where fish is available, but not on the scale or quality it is on the coasts.

…scroll down for more info on lent or eating fish on Fridays…

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20 Main Dish Salads to Continue Your Healthy January Adventure

20 Main Dish Salads to Continue Your Healthy January Adventure

{print recipe for Kalamata Egg Salad with Charred Red Peppers}

If you’re not trying to get healthy this month, you might still want to read this week’s post featuring main dish salads.  Even if all you managed to accomplish was to clear out your entire cellar’s store of Pinot Noir but skipped every red, green, and silver Hershey’s kiss you encountered (and so didn’t gain an ounce in December), you could drum up interest in hefty, heart-warming and filling whole meal salads–if nothing else but to figure out what to do with leftover steak (leftover steak?!), those couple of lonely pork chops, an oh-so-sad single portion of salmon, one languishing chicken breast with wing attached, or perhaps only a drawer full of vegetables and cheese with little else to recommend them but a poached egg or two and maybe a bottle of Sauvignon Blanc.

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25+ Scrumptious Dishes to Jump Start Your Healthy January

25+ Scrumptious Dishes to Jump Start Your Healthy January

Basil Sole on Greens with Parmesan-Tomato Salad                        {print recipe}

Every year on January 2, many people around the world wake up knowing they’re just one cookie away from a bigger pants size.  Gyms memberships rise, WW (Weight Watchers) Workshop chairs fill up, and dog walkers double their pet’s exercise along with their own. I began WW for the 4th (5th?) time just before the start of December, so while I didn’t wait until after the Christmas fudge tin was empty, I did move into this arena right upon finishing the last piece of pumpkin pie with whipped cream.

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Friday Fish:  More Time’s Top 10 Salmon Recipes

Friday Fish: More Time’s Top 10 Salmon Recipes

Salmon Tacos with Basil Pesto Yogurt Sauce

NEED EASTER?

No Hassle Easter Menu    Carrot Cake Cup Cakes       Czech Easter Bread

As Lent wends its way toward an inevitable close this Holy Week, I’m reading the book:

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