Category: Salmon

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

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


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”

Garlic-Dill Salmon Spread with Salt and Pepper Crostini–Father’s Day Appetizer

Garlic-Dill Salmon Spread with Salt and Pepper Crostini–Father’s Day Appetizer


My apologies if you received an unfinished version of this post earlier. Somehow instead of saving an edit, I inadvertently published the post.  Please discard that mistake. Here’s the finished product that should make more sense!

I’m a fan of cooking once, eating three (five, ten) times and it’s true for fish, too.  If I have leftover salmon –which we’re supposed to eat a couple of times a week–I often make soup or a salad.  I DO realize salmon has hit this blog a few times lately, but somehow summer and salmon simply go together. I keep having bunches.


 Quick Salmon-Irish Cheddar Chowder

Continue reading “Garlic-Dill Salmon Spread with Salt and Pepper Crostini–Father’s Day Appetizer”

Whole Meal on the Grill

Whole Meal on the Grill


Last December, these good cooking friends came to take a short Italian class with me and liked it so well (ah, gee) they returned en masse to redeem the class gift certificate one gave to the rest for a Christmas gift–on the condition that we attempt a grilling class. Onward, upward.  “Sure,” I said.  I also said, “I’m not a big outdoor griller. I grill inside.  A lot. I have at least 3 stovetop grills.  Dave, however, grills outside. I eat.” (Why should I learn to grill outdoors?!)  But I figured between Dave and I, we could come up with a full grill menu everyone would lust after.  Or, rather, I’d come up with the menu, and Dave would light and “man” the behemoth gas grill we bought to try and keep up with all his grilling love.

Often, on the blog, you see Dave thus:

Rotterdam-Dave at De Ballentent
Rotterdam-Dave at De Ballentent

And while, to you, it might appear his typical pose, he actually works very hard at his daily job, practices trombone as much as possible, takes excellent care of me, and then, in good weather, looks like this at home:


Did I say he cleans the kitchen quite a bit?  All right, he walks on water.

If you’re looking for an entire meal on the grill for Memorial Day or any other day, this one just might be it. It’ll feed 6-8 people generously and could provide a few leftovers at the end of the day.  First are a long slew of happy pictures, beginning with an overview of the menu; the recipes follow. At the very end is a link to click so that you can view the recipes in a printable form.  ENJOY YOUR GRILL!

                                                               (Basic grilling technique link here.)

Try this:


Grilled Mini-Naan Pizzas with Caramelized Onions and Gruyere Cheese  (Prosecco)





Grilled Caesar Salad (Chardonnay)




Grilled Lemon Salmon and Tinfoil-Packet Vegetables with Avocado Mayonnaise (Oregon Pinot Noir or Chardonnay)



Grilled Pineapple with Ice Cream and Maple Syrup (Sparkling Rosé)


Continue reading “Whole Meal on the Grill”

Salmon Salad with Broccolini, Kale, and Avocado Mayonnaise

Salmon Salad with Broccolini, Kale, and Avocado Mayonnaise


Last Friday, I taught a class called, DESIGN YOUR OWN WHOLE MEAL SALAD, at First Congregational Church of Colorado Springs.  This active church sponsors an excellent Health Ministry with lots of great wellness-promoting features including cooking classes that run from March – October. (If you’d like a copy of the booklet from the class, leave  a note in the comments or email me/message me on fb.)

The class consisted of a couple of favorite salads, Salmon Caprese with Asparagus… (shown below in a bit neater variation than my very quick to fix and eat photo above… along with lots of tips, talk, and helps about making salads a weekly mainstay in your house)…


and Israeli Couscous Salad, right below here in all its attendant glory. I do love this salad!  Both of them, if the truth be known.  I’d like to have nickel for every time I’ve made either one, but especially the couscous. Continue reading “Salmon Salad with Broccolini, Kale, and Avocado Mayonnaise”

Quick Salmon-Irish Cheddar Chowder for St. Patrick’s Day

Quick Salmon-Irish Cheddar Chowder for St. Patrick’s Day


A little Irish music to set you up for a bit of cooking: click here.  And, in the Irish, as they say, “La fheile padraig!”  

I’ve been making Salmon Chowder for a good long while; there’s a really easy and light version in my soup cookbook, SOUPS & SIDES FOR EVERY SEASON.  If by chance you’ve made it, you’ll know it’s perfect spring or summertime fare for the day after you’ve grilled a big piece of salmon and don’t know what to do with the leftovers.  Likewise it’s for fall or winter if you’ve roasted a side of salmon for company and only used the big fat inner slices for the dinner table, leaving the skinny ends smelling up the fridge.  This year, though, I was into something a little different…


            Late summer, 2014 in Dunsmore East, Ireland (the port for Waterford)

The Irish, along with my fair Scots, have some of the best salmon in the world, but more often make a mixed fish and seafood chowder such as Donal Skehan’s Howth Head Seafood Chowder.

Continue reading “Quick Salmon-Irish Cheddar Chowder for St. Patrick’s Day”

Salmon Tacos with Basil Pesto-Yogurt Sauce

Salmon Tacos with Basil Pesto-Yogurt Sauce


                                                     Quick version of recipe at bottom of post.

I clearly remember the first time I heard someone order fish tacos at a Tex-Mex place called Chevy’s (it may still be around somewhere.) I couldn’t get my mind around it, but the person ordering it, who happened to be my brother-in-law Bill, assured me it was out of the world luscious.

Here’s Bill singing Beatle songs to our granddaughter Piper last May.

I don’t think so, thought my younger and more naive self twenty years ago.  And this despite the fact that I had, indeed, spent four years in San Antonio, where tacos of any sort in the universe reigned supreme. (Had there been fish tacos, though? I didn’t remember them.)

Fast forward a few years and find my sister cooking fish tacos in my kitchen. Addiction. Totally. I hijacked her recipe with a few embellishments. And made it and made it and made it.  Dave then began ordering fish tacos from restaurants and I kept thinking…


Continue reading “Salmon Tacos with Basil Pesto-Yogurt Sauce”

Salmon on Eggplant Sauté with Olives and Peppadews

Salmon on Eggplant Sauté with Olives and Peppadews


My cooking brain is sometimes most creative when first given a few desperate (or not so desperate) things with which to work.  For example, it’s cool to see there are almost-spotted sweet potatoes on the counter, bell peppers in the fridge shrinking, and come up with dinner.  I like a conservative approach to cooking and often think of the old, “Waste not, want not” adage.  I’m not perfect at using every tidbit, but I work on it. I hate throwing things away.  

Last week I had some olives and peppadews leftover from a birthday antipasti tray and had just bought a bag of frozen, wild salmon fillets — two pounds for $22.00. A real bargain. You know how I love salmon.


Eggplant, red bell peppers (and a few other things) languished–leftover from making a veggie lasagna. I needed dinner in a half hour. I stuck the individually-sealed salmon fillets in a pot of water to thaw and made the nearly-instant couscous.  Next, a quick sauté of the eggplant with peppers and onions while grilling the asparagus.   4 minutes in the grill pan for the salmon and I think it was done just about exactly in the time I had allotted.  Try this, making the components in the order that suits you:


Continue reading “Salmon on Eggplant Sauté with Olives and Peppadews”

Table for One with a One-Pan Dinner

Table for One with a One-Pan Dinner


Some of us cook for one every day and every night; some of us only on the rare occasion.  If you’re a parent who’s had to cook for a big family most of your life, cooking for only you might seem like one of the highlights of the year, a cause for celebration. You can cook what you like, for as long as you like.  You can set the table exactly as you want or choose a tray and do the previously unthinkable:  read or movie your way through dinner. On the other hand, you might be totally mystified and ready to pour a bowl of cereal or order pizza.  Take heart.

While the weather holds, I’m still outdoors when evening comes.  The candle is lit, the music turned on, and I make sure I’m in a place where I can be grateful and enjoy the beauty of plenty to eat. I mostly like to cook for myself and I cook fish a lot. It’s maybe the fastest and easiest thing to cook for one person. Needless to say, I love fish. I encourage singles to decide you’re worth cooking for. (No more, “Oh, it’s just me.”)

I am, however, a tad cautious outside at dinner lately….


(photo courtesy C.P. Perry–right down the street from my house) Continue reading “Table for One with a One-Pan Dinner”

So You Made my Salmon and Want to Know What to Do with Leftovers? Salmon Caprese-Kale Salad with Avocado Dressing or Aioli

So You Made my Salmon and Want to Know What to Do with Leftovers? Salmon Caprese-Kale Salad with Avocado Dressing or Aioli


Space available in next two Thursday night classes: Make Pizza at Home/Stellar Salad (5/21) and Kids Cook! Dinner (5.28) classes. For sign up and more info, click on top right corner link:  CURRENT CLASSES. Additionally, I have the Pizza at Home/Stellar Salad open for 2 students only at my house on 5/27. $55./credit  $50 cash/check. Includes recipe booklet and wine with dinner!

If you made my Tinfoil Salmon with Buttered Thyme Tomatoes on Brown Rice, or any of my other salmon dishes, and have a piece of salmon leftover, here’s a beautiful way to stretch that salmon to 3 or 4 servings and eat healthy while you’re at it. If you’ve read the blog for any length of time, you’ll know I’m crazy for caprese variations.

When I shop for a few meals, I often try to just buy a few extra things that will build a big salad or a few burritos, a frittata, an omelet, or even sandwiches.  I typically buy and cook eIMG_7576xtra protein just because it’s a. nice to have around and b. I don’t always have time to cook a whole meal every day.  Occasionally I’ll throw that extra cooked protein portion in the freezer for emergencies. This time I had grabbed some fresh mozzarella (often marked down in my grocery), tomatoes, basil, and I already had asparagus and kale in the drawer for salad.  A ripe avocado blended with vinegar, raw egg yolk, some minced red onion, and a mixture of olive and canola oils gave me an avocado mayonnaise (or perhaps it’s an avocado-red onion aioli?) for a dressing.  Try this:


3-4 smaller servings  or enough for 2 very hungry people

  • 2 teaspoons olive oil
  • 1 cup chopped asparagus
  • Kosher Salt and Fresh ground pepper
  • 1 cup leftover rice and tomatoes, optional
  • 3 cups finely chopped kale
  • 2 Lemons-1 cut in half for juicing, the other cut into wedges for garnish
  • 1 4-6 ounce cooked salmon fillet, skin removed, and sliced into about 1/2-inch pieces
  • 2 small tomatoes, sliced thinly
  • 1/3 – 1/2 pound fresh mozzarella, sliced
  • Fresh basil leaves
  • Avocado mayonnaise or aioli (my recipe below)

1.  In a small skillet over medium heat, cook the chopped asparagus in the oil seasoned with a pinch of salt and pepper.  About half-way through the cooking, add the leftover rice and tomatoes from the original meal if you have them; they’re optional.

2. Meanwhile, add kale in a ring 2-3 inches wide around the perimeter or edges of medium serving dish and squeeze half a lemon over the greens. Season with 1/4 teaspoon each salt and pepper.

3. Layer salmon slices, tomatoes, mozzarella, and basil leaves in a circle around the inside perimeter of the kale ring. Season with a little more salt and pepper over the salmon layer.

4. When asparagus is cooked and rice is hot, spoon into center beginning with rice  and topping with asparagus. If using only asparagus, fill the ring as best you can, perhaps squeezing the concentric rings a bit to close any gaps.  Squeeze a little more lemon juice over all.  Dress with avocado dressing/aioli. Garnish with lemon wedges.



In a food processor bowl fitted with metal blade, measure 2 tablespoons good-quality white wine vinegar, 2 room-temperature egg yolks, one peeled, seeded, and chopped avocado, a tablespoon or so of minced red onion, and a good pinch each kosher salt and fresh ground pepper.  Blend until very smooth. With machine running, slowly drizzle about 1/4 cup each olive and canola oils until the mixture is well-blended or emulsified.  Add a drop or two of hot sauce and stir.  Taste and adjust seasonings.  You might add a little lemon juice if you like.  Use immediately or store, tightly wrapped in fridge for up to one day.

NO FOOD PROCESSOR?  Follow this link for food blogger David Lebovitz’ post on making aioli by hand.  While you’re there, enjoy all of David’s beautiful and always entertaining recipes, photos, and stories from Paris and elsewhere.

COOK’S NOTE:  For Gluten-Free option, please check all purchased items labels for information on gluten.

{printable recipe}


Sing a new song; make a new salad out of leftovers,


Friday Fish — Asian-Style Salmon on Fennel, Celery, + Onions with Ginger Asparagus

Friday Fish — Asian-Style Salmon on Fennel, Celery, + Onions with Ginger Asparagus


Friday Fish is a big thing in Saint Paul, Minnesota where Dave and I lived for a few years and where Irish Catholics built the town.  All year ’round, there are Friday Fish Nights at local restaurant-bars, but during the season of Lent, they sometimes become ALL YOU CAN EAT FRIDAY FISH, including at the iconic Groveland Tap,which was just 1/2 block down from our old house.  Currently the all-you-can-eat fish is just over $11 and includes slaw and fries.  Beer’s extra. Sigh.

If, by chance, you’re interested in Lent, you might like to visit my day-by-day Lenten Journey, “Praying in Saint Paul.” There is a post for each day in the season.  For a particular day, click the word CLASSIC in upper left corner and then click on SIDEBAR; the list of each of the 40 days will appear at left.

Stop in at The Groveland Tap:  Fairview/St. Clair — Saint Paul, Minnesota

Living in Colorado Springs, I don’t see this, but perhaps I don’t know where to look.  If I showed up at a bar near one of the big Lutheran or Catholic churches, maybe I’d see a good fish fry. I’ll keep my eyes peeled.  In the meantime, I thought I’d serve up  fish each week of lent just because.  This week salmon caught my eye at Whole Foods, where you can buy individually cryovaced (sp?) packages of salmon fillets for a really good price.  Wild salmon is out of season, so if this is how you get your salmon fix.  (Skip most farmed salmon for health reasons; we’re encouraged to eat it only on the rare–uh–occasion.) Our regular grocery store often has a side of frozen wild salmon, as well and that’s a bargain at $11.99 per pound. See if yours has this good deal.

Belated note:  Upon further investigation, it looks like TONY’S BAR on Tejon in downtown Colorado Springs is serving Walleye and a Draft for $9.95 on Friday nights.  Go Tony’s! I love Walleye, mid-western girl that I am. BTW: I think Tony’s is closer to the Methodists and UCCers than to the Catholics or Lutherans. (below:  courtesy Tony’s)


 Anyway, try my….

Continue reading “Friday Fish — Asian-Style Salmon on Fennel, Celery, + Onions with Ginger Asparagus”