Balsamic Salmon and Succession-Roasted Salad
A throw-as-you-go roasted salad with kale, feta, and black grapes is the perfect accompaniment for simple balsamic-glazed salmon.
Tag Archives: salmon
The Farmer in the Hazel Dell
A visit to Hazel Dell Mushrooms in Fort Collins spurs a number of mushroom-based meals, and a spotlight on lion's mane mushrooms.
The Silver Lining
I realized the other day, as I sat down in front of a plate of sweet potato and black bean tacos with diced avocado and feta cheese, that being an extremely picky eater may actually…
Walk the Plank
Cedar-planked salmon with a flavorful glaze of mustard, maple syrup, rosemary, and lemon zest is a great send-off for the summer salmon season.
Green and Scarlet
Lemon-roasted salmon fillets, served with garden-fresh green beans and hand-whisked gremolata aioli.
Vampire Carrots
For the first time ever, I met a parsnip I actually liked, spun into a silky, savory puree.
Leftover Night: Local Edition
Playing blog catch-up with some light meals based on local produce from our home garden and farmers' market.
In Memoriam
Farm animals, wild birds, backyard gardening, raw milk and honey-lime salmon are the highlights of our Memorial Day 2011.
Breaking Ground
A work party at the brand new community garden near my parents' house, salmon with Cara Cara orange sauce, and chocolate whoopie pies with Swiss meringue butercream.
When Life Gives You Lemons
Chicken roasted with lemon curd and salmon roasted with lemon slices: two very different, but equally delicious uses for Meyer lemons.
Pretty Packages
Salmon florentine baked in a pretty phyllo wrapper: creamy, crunchy, and oh so savory!
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!
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…
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.
Compounding Assets
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
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…
Fennel Patties
Wild salmon is served with a thyme beurre blanc and some delicious little patties made from fennel fronds, of all things.