Category: Salmon

Black Bean Soup with Fresh Corn and Bacon Salsa

Black Bean Soup with Fresh Corn and Bacon Salsa

When the corn is way higher than “knee-high at the Fourth of July,”and is, in fact, “as high as an elephant’s eye” (that would be right now), it’s time to use every little bit of it without delay. The very best corn is cooked within a few hours of being picked or even sooner if you’re lucky enough to own a corn field, but if there’s an ear or two in the fridge cooked yesterday or even fresh corn that’s been refrigerated for longer than it should be (tsk, tsk), skip the corn-on-the cob side and and make my Fresh Corn and Bacon Salsa. (Of course really fresh corn is also totally acceptable!) Perfect with salty, crispy-crunchy tortilla chips, it’s even better as a black bean soup topping–or how about on chili?

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Lentil and Salmon Salad on Tomatoes–Reading Molly O’Neill

Lentil and Salmon Salad on Tomatoes–Reading Molly O’Neill

This salad features late chef and food writer Molly O’Neill’s perky Lemon-Thyme Vinaigrette.

I can’t figure how this happens, but occasionally there’s an extra piece of salmon at our house–typically from a dinner party. Usually, the following night, I throw it in the food processor with cheese, herbs, and garlic; we spread it on crackers or scoop it up with fresh vegetables and have it with a glass of wine. Other times it’s chopped and added to some simple greens because who doesn’t like that instant sort of dinner? #justaddvinaigrette

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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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Grilled Peach and Corn Salsa–Colorado Summer Bounty

Grilled Peach and Corn Salsa–Colorado Summer Bounty

The Colorado growing season is short, but mighty.  We make up for the reduced length with the best and sweetest Olathe (pronounced: o-LAY-tha) sweet corn and toothsome, sticky-dripping Western Slope  Palisade peaches.  (Visit Colorado wine country, too, if you go to pick peaches.)  Somewhere in there the Rocky Ford cantaloupes also ripen, the Pueblo green chiles are roasted on street corners–going into myriad pots of pork green chile or into the freezer for scrambled eggs at Christmas and Super Bowl snacks. (We eat a lot of New Mexican Hatch chiles, too, which come in somewhat milder versions.) If you’re really lucky, you even know someone who fly fishes and will bring back trout we smoke to last all winter long. (More on those last three another post.)  

By the way, the Olathe Corn growers and the Palisade Peach producers each sponsor local festivals every summer and they’re coming right up:

OLATHE SWEET CORN FESTIVAL INFO AUGUST 5, 2017

PALISADE PEACH FESTIVAL INFO  AUGUST 17-19, 2017

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One-Pan Salmon on Potatoes and Asparagus with Thyme and Chives–First Fruits of the Front Range Garden

One-Pan Salmon on Potatoes and Asparagus with Thyme and Chives–First Fruits of the Front Range Garden

Home gardening in the Front Range of the Rocky Mountains is occasionally a joy, but more often a frustration. While gardening is surely those things everywhere, with about 16 inches of precipitation per year in our area (let’s compare it to Williamsburg, Virginia with 48 inches), it’s not only hard to grow anything, it’s sometimes impossible. Very little grows without irrigation and by the time you add sprinkler systems and pay for water, it’s surely easier and certainly less expensive to simply buy what you need. Continue reading “One-Pan Salmon on Potatoes and Asparagus with Thyme and Chives–First Fruits of the Front Range Garden”

Friday Fish:  St. Patrick’s Day One-Pan Salmon on Kale with Lemon and Thyme

Friday Fish: St. Patrick’s Day One-Pan Salmon on Kale with Lemon and Thyme

It just happens that a lenten Friday Fish and St. Patrick’s occur on the same day this year. This is no lie:  if you live in Chicago (and several surrounding areas) and are Catholic, you have special dispensation from the archbishop to eat corned beef instead of fish:

Ours is a merciful God. Chicagoland Catholics may enjoy the traditional corned beef and cabbage this Friday, despite the church’s practice of avoiding meat on Fridays during Lent. Cardinal Blase Cupich, leader of the Archdiocese of Chicago, has granted a dispensation. So have the bishops of the Joliet, Rockford and Gary dioceses.

Chicago Trib 3/15/17

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Salmon with Avocado-Almond Salsa on Kale and Brown Rice

Salmon with Avocado-Almond Salsa on Kale and Brown Rice

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There are lots of arguable lists of “super foods” or the “20 best foods you can eat” and I’m all over them, particularly right after the Super Bowl–why not? Any or all of them are probably useful if you’re trying to improve your health; choose one that speaks to you and eat up.  Somehow an amalgamated list of “super foods” sits most easily for me to remember lately and I try to eat and serve at least one of them every day. Sometimes, if I eat my homemade granola, for instance, I get several at one time!  My list currently looks like this:

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Sheet Pan Dinner: Dijon Salmon with Garlicky Green Beans and Mushrooms + Leftovers for Salmon Tacos or Salad

Sheet Pan Dinner: Dijon Salmon with Garlicky Green Beans and Mushrooms + Leftovers for Salmon Tacos or Salad

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I adore Thanksgiving. It loves me back. It is my favorite holiday out of the whole year.  There’s nothing that makes me more thrillingly anticipating than to bring the last of the sage in, save bread for dressing, take stock of my canned pumpkin supply, or bake cranberry bread along with any pie you can name. To say nothing of the fact that I don’t like Christmas decorating (or shopping or wrapping), but can’t wait to put up pumpkins, corn stalks, leaves, scarecrows, and all things autumn come October. Ok, September. Continue reading “Sheet Pan Dinner: Dijon Salmon with Garlicky Green Beans and Mushrooms + Leftovers for Salmon Tacos or Salad”

Balsamic-Glazed Salmon on Zucchini Cakes with Kale, Peppers, and Mushrooms

Balsamic-Glazed Salmon on Zucchini Cakes with Kale, Peppers, and Mushrooms

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It is the time of the year when zucchini gets a bad name.  There are boring jokes bantered about, lots of eyes rolling, and tired recipes for zucchini bread dug out of old recipe boxes. While good cooks guard against eating anything but the tiny, tender cigar-tube-shaped baby bitty zukes, some of us still end up with nearly Little League-sized bats on our counters.  (Below are medium-sized squashes perfect for grating or stuffing grown by my old neighbor, Wendy Ruble.) Continue reading “Balsamic-Glazed Salmon on Zucchini Cakes with Kale, Peppers, and Mushrooms”