Pretty Packages
Salmon florentine baked in a pretty phyllo wrapper: creamy, crunchy, and oh so savory!
Category Archives: Seafood
Brava
Almond-crusted halibut and patatas bravas over a quick romesco sauce---the whole meal was good, but the potatoes were revelatory.
Lobster Ravioli
As a little inside joke, I couldn't resist giving my husband a plate of lobster ravioli for his birthday dinner this year.
Salmon with Pickle Butter
An easy compound butter of chopped pickle, tarragon, and mustard is the perfect complement for practically any fish.
Spaghetti Squash Gratin
A sure-fire way to introduce the squeamish to spaghetti squash---slather it in cheese sauce and bread crumbs!
And Now for Something Completely Different…
Amid all the Thanksgiving planning, we changed things up and had blackened catfish with sweet potato oven fries and sauerkraut coleslaw for dinner.
Squish, Part Two
My first encounter with the red kuri, a mild, firm-fleshed winter squash that translated nicely into both a creamy risotto and a pile of "pumpkin" pancakes. Happy Halloween!
Anchor
Balsamic-roasted radicchio is the anchor for this dish: its tender-crispy texture and tangy-bitter flavor with hints of rosemary and garlic elevate a Parmesan-crusted fillet of rockfish on a bed of silky black-eyed pea puree.
Romeo and Veronique
Almond-crusted salmon with two options for saucing: a veronique sauce with green grapes and cream, or a Moroccan tomato coulis scented with cinnamon and honey.
Pomegranate Salmon and Turkish Pilaf
A Pacific Northwest meal inspired by the flavors of Greece and Turkey: Salmon marinated in pomegranate molasses, honey and garlic, served over a bulgur pilaf studded with purple hull peas, radish greens and golden cherry…
Purple Peas and Purple Potatoes
Purple potatoes are a colorful take on starch; plus, rockfish fillets braised quickly in a rich sauce of tomato, silky leeks, and creamy hull peas.
Cooking a Craving
Baja-style fish tacos with crispy rockfish and a side of fragrant black beans laced with onion, peppers, and blackberry compote (of all things!).
Tuna Corks and Apple Tourtes
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
A Stretching Exercise
Fishcakes are a great way to transform a small piece of leftover fish into an extra meal: these potato-salmon croquettes are crispy, filling, nutritious, and awfully tasty in a pool of roasted red pepper sauce.
Taking the Cure
Home-cured salmon isn't nearly as scary or complicated as I thought it would be! We loved this gravlax with scrambled eggs, in corn soup with okra croutons, and straight off the board.
Now That’s Peachy (and Buttery)
Making "butter" is a great way to use up overly ripe fruit like my local peaches, and couldn't be easier with the help of a crockpot. With that sweet-tart flavor, it has a million applications…
Paydirt
Tucking golden beets into a creamy porcini mushroom risotto with sage-buttered salmon was an excellent way to acclimate my palate to their earthy flavor.
Creamy Beany Goodness
Butter-baked wild salmon pairs up with buttery lima bean puree and glazed carrots.
Fennel Patties
Wild salmon is served with a thyme beurre blanc and some delicious little patties made from fennel fronds, of all things.
Better Than a Restaurant?
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.