A recipe worthy of a celebration with ingredients such as chile crisp (a favorite condiment at the moment) and a special savory honey from Dr. Jane Goodall’s collection of Woodland Honeys. In memory of this famous icon the world recently lost, it’s a privilege to share one of these special honeys sourced directly from the … Continue reading
This recipe is the last in my “to post” file and I finally decided to publish it. I have fresh salmon often (many recipes on my blog) and I also use canned salmon to make my patties. Awhile ago I found this frozen package of 8 small fillets, individually packaged at Whole Foods. Much better … Continue reading
One method of cooking salmon is to roast it in the oven, flavored with some very aromatic seasonings. This salmon dish comes from Naz Deravian’s cookbook “Bottom of the Pot: Persian Recipes and Stories” (2018). I love this cookbook as she has lots of stories to tell beginning when she was 8 and her family … Continue reading
Fennel pollen is another tin I recently was gifted by family members. (see Greek Rice with Dill Pollen. The remaining tins are Herbes de Provence, M-Ocean (fish & shellfish), Zen-Sational (vegetables), Pollen Asian (stir-fry, ahi-tuna and fish), Hog Heaven (poultry and pork), Steak, Lamb, BBQ & Wild Game. Except for the Fennel & Dill the … Continue reading
I eat some form of salmon every week, from fresh fillets to patties using the best quality canned salmon. This is a canned version using wild sockeye salmon, skinless, boneless and sustainably caught in Alaska. I order a case of these 6 oz. cans from Wild Planet so I always have salmon on hand when … Continue reading
For longer than I can remember I have enjoyed Tuna melts (search tuna for recipes) and never thought of using salmon instead. Big mistake as these really hit the spot and actually one of the tastiest salmon recipes I have made. If you are looking for a new way to use this superfood give this … Continue reading
This is another recipe from my New York Times gift subscription which my sister gave me. I have access to 100’s of recipes online which I have been diligently checking every day. Colu Henry is the author behind this tasty salmon meal. It may be obvious that I happen to love salmon as evidenced by … Continue reading
Enclosing food in foil or parchment paper with various ingredients such as a sauce or veggies is a good way to have a recipe turn out the way you want it too. Whether in the oven or on a grill you can be sure things stay moist and flavorful. I have used parchment paper a … Continue reading
I was first introduced to Art Smith, former personal chef to Oprah Winfrey, on Oprah’s show way back when. During this time I purchased two of his cookbooks, Back to the Table (2001) and Back to the Family (2007). Art was cooking for Oprah, Stedman and their many guests from around the world. His third … Continue reading
Salmon is a favorite seafood to grill (I did use my Le Creuset cast iron grill pan as it was raining) using so many different marinades such as this version from Bobby Flay. Two new ingredients for me miso (fermented soybean paste) and yuzu juice tweaked my interest. The first time I made it the … Continue reading