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Posts Tagged ‘fish’

by Sarah Steimer

Simple baked salmon with raspberry-pepper dressed greens

Maybe this is less of a recipe and more of an idea. Every so often life gets a little extra busy and you really want to enjoy something spectacular — without it taking any more of your time. I found this gorgeous bag of greens with edible flowers at the farmer’s market, then we picked up some fresh salmon — and that was that. It was totally satisfying, felt completely indulgent and couldn’t have been simpler.

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by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.

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by Sarah Steimer

Curry broiled salmon over Greek yogurt slaw

A little mint goes a long way. The herb really makes this yogurt slaw pop and, along with the golden raisins, helps balance the earthy curry flavor in the salmon. A perfect Saturday meal!

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by Sarah Steimer

Baked salmon with a peanut-cilantro relish

I was a little concerned about using a shallot in the relish. The original recipe called for using the greens from one large scallion, but it was the one ingredient I forgot at the grocery store. I used a finely minced shallot instead, and it actually worked beautifully. The trick was rinsing the shallot under cold water after cutting. I saw Rick Bayless use this method on television once to mellow the taste of raw onions in salsa, and I figured it could mellow a shallot for relish! It sure did. The relish really blew this dish away.


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by Sarah Steimer

misoorange3

The original recipe called for fennel at the bottom of the pan, but fennel isn’t always my favorite. I loved the fish with the onions (which also picked up the glaze beautifully) and would even suggest adding broccoli as well.

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by Sarah Steimer

Pecan and rosemary-crusted tilapia with an arugula-pomegranate salad

A crispy, fragrant crunch on flaky fish with bursts of pomegranate and peppery greens — this impressive and simple meal can be appreciated by almost all of your senses.

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by Sarah Steimer

May salmon may be a bit brighter than yours. Sockeye salmon was on sale when I went to the grocery store, so I went that route. Sockeye is more bright orange-red (when raw) than traditional pink salmon. Both are perfectly fine to use!

May salmon may be a bit brighter than yours. Sockeye salmon was on sale when I went to the grocery store, so I went that route. Sockeye is more bright orange-red (when raw) than traditional pink salmon. Both are perfectly fine to use!


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