Do the Twist

Seared Ahi with Soba Noodles, Spiralized Veggies, and Avocado Lime Dressing
So excited to be back in Oregon after nearly a month away working in St. Louis! My husband, my dog, my garden, and (of course) my kitchen have been sorely missed. Upon reacquainting myself with my favorite room in the house, I stumbled upon a little-used tool in my cooking arsenal: the vegetable spiralizer! It's a weird little gadget that looks a bit like a Medieval torture device. In spite of its rather terrifying shape (lots of sharp blades and jagged edges), it is effective in turning and twisting veggies into fun noodle shapes. I threw together this little cold noodle and veggie meal to enjoy a lighter dinner before the weather turns decidedly fall-like. Note that if you don't have a spiralizer, use a vegetable peeler to make ultra-thin ribbons of the carrots, cucumbers, and peppers in this yummy produce-packed meal.

Ingredients
- 2 6-7 oz. ahi tuna steaks
- 3 oz. soba noodles
- 4 cloves garlic
- 1 Tbsp. lemon juice
- 1 tsp. Chinese hot mustard
- 4 Tbsp. soy sauce, divided
- 2 Tbsp. olive oil
- 1 Tbsp. grated ginger, divided
- 2 Tbsp. rice vinegar 
- 2 tsp. hot sesame oil
- juice from one lime
- 2 Tbsp. fresh cilantro
- 1/2 avocado
- 2 Tbsp. vegetable or grape seed oil
- 1 carrot, spiralized into long noodles
- 1 cucumber peeled and spiralized into long noodles
- 1 jalapeno, seeded and sliced thin
- 1 red bell pepper, seeded and sliced thin
- 4 green onions, trimmed and chopped
- 1 tsp. toasted sesame seeds
- salt and pepper

SOY MARINATED TUNA STEAKS
In a small bowl, whisk together 2 grated garlic cloves, half the grated ginger, mustard, 2 Tbsp. soy sauce, lemon juice, and olive oil together. Sprinkled both sides of tuna steaks with salt and pepper. Place tuna in a shallow dish and pour half the marinade over it, flip the steaks over and cover with remaining marinade. Cover with plastic wrap and marinate in refrigerator for at least 20 minutes (1-2 hours is better.)

AVOCADO LIME DRESSING AND NOODLES
To make the dressing, combine remaining grated garlic cloves and ginger, cilantro, lime juice, soy sauce, rice vinegar, sesame oil, and avocado in a blender. Puree mixture until smooth and then season with salt and pepper to taste. Set aside.

While the tuna is marinating, slice and spiralize the veggies. Place spiralized cucumber, peppers, and carrots in a colander over a bowl and allow excess water to drain for about 20 minutes (this helps keep the veggies from getting soggy). 

While the veggies are draining, boil the soba noodles according to package directions (about 3-4 minutes). Drain cooked noodles and then rinse with cold water. Toss together noodles with spiralized veggies, and avocado lime dressing.

When ready to cook the marinated tuna, heat vegetable or grape seed oil in a large, heavy pan over medium-high heat. Sear tuna steaks for about 1-2 minutes per side. (It's best rare.) Divide the noodles among two plates and sprinkle each portion with chopped green onions and sesame seeds. Slice the tuna along the diagonal and top noodle mixture with fish. Yummy veggie-packed dinner coming your way!
 

A Mighty Sword

Soy and Jalapeno Marinated Swordfish with Sesame Roasted Potatoes and Greens
After seemingly endless fish dishes for the past several weeks, what is this temporary pescatarian to do? I really love salmon. I mean, ours is a truly passionate affair - but there are only so many times I can make it for my husband before he opts for Burger King instead. Enter the mighty swordfish - a surprisingly mild and "meaty" fish. It doesn't flake like salmon or cod and instead offers an almost chicken-like bite. I found a couple of lovely steaks at Trader Joe's and decided to make use of my recently invigorated garden greens. This was a good meal for two. Quick to make and light enough for our recently warmer and sunnier evening hours, but still extremely satisfying. Pairs great with a chilled glass of Pinot Gris . . . mmmm!

Ingredients
- 2 5-7 oz. swordfish steaks
- 1 jalapeno pepper, seeded and diced
- 3 Tbsp. olive oil, divided
- 2 Tbsp. lemon juice
- 1 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- salt and fresh ground pepper
- 2 tsp. toasted sesame seeds
- 1 tsp. garlic powder
- 2 small sweet potatoes, scrubbed and sliced into 1" chunks
- 1 small Yukon Gold or similar potatoes, quartered
- 1 Tbsp. butter
- a couple of handfuls of fresh garden greens (arugula, baby lettuce, etc.)
- 1 tomato, sliced

In a small bowl, whisk together soy sauce, lemon juice, vinegar, 1 Tbsp. olive oil, and diced jalapeno pepper. Place swordfish steaks in a shallow dish (such as a pie dish) and season both sides with salt and pepper. Pour soy sauce mixture over steaks and cover evenly. Cover dish with plastic wrap and allow fish to marinate in refrigerator for at least one hour. (A great way to plan ahead is to whip up the marinade in the morning before work - when you get home, dinner is only about 25 minutes away!)

To roast the potatoes, preheat the oven to 425˚F and line a baking sheet with foil spritzed with cooking spray. Toss together potato chunks with garlic powder, 1 Tbsp. olive oil, sesame seeds, and salt and pepper. Spread potatoes out evenly on prepared baking sheet. Roast in oven for about 20-25 minutes until the potatoes have become soften and slightly browned on the edges. Remove from oven.

To assemble and complete the meal, divide greens and tomato slices among two plates and top with equal portions of roasted potatoes. To sear the fish, heat butter and remaining Tbsp. of olive oil in a heavy pan over medium-high heat. When oil is hot, arrange fish in pan, reserving marinade. Sear for 2-3 minutes, turn over and sear the other side for 2-3 minutes. The fish should be lightly browned and still opaque in the middle. Remove fish from heat and tent with foil while you prepare the pan sauce.

While fish rests, lower heat to medium and pour reserved marinade into the remaining oils in pan. Stir vigorously with a wooden spoon, scraping any browned bits from the bottom of the pan. The sauce will bubble and thicken quickly - about 1 minute. Remove from heat. Top each plate of greens, tomatoes, and potatoes with a swordfish steak then divide pan sauce amongst portions and pour over the fish. Eat up! It's good!

All Wrapped Up

Prosciutto-Wrapped Maple Salmon with Roasted Kale and Potatoes
Ahh, bacon in its many (and delicious) forms! Thick-cut with eggs and toast for breakfast, crumbled over a spinach salad, or even on an apple pie . . . bacon truly makes everything better. In its paper-thin prosciutto form, bacon is the perfect partner for a salmon fillet brushed with a light maple glaze - you just can't beat the sweet and salty combination! Try this for dinner with an easy side of roasted potatoes and kale, it makes for an easy and memorable meal for two.

Ingredients
- 2 6-7 salmon fillets, sprinkled lightly with salt and pepper
- 4 slices prosciutto
- 4 Tbsp. olive oil, divided
- 1 bunch kale, stems removed and torn into large pieces
- 6 small soft-fleshed potatoes such an Yukon Gold, quartered
- salt and pepper
- 1 Tbsp. soy sauce
- 2 tsp. sesame seeds
- 2 Tbsp. good quality maple syrup

Preheat the oven to 400˚F. Line a rimmed baking sheet with foil and spritz lightly with cooking spray. Spread potatoes and kale evenly on the baking sheet and sprinkle very lightly with salt and pepper. Drizzle evenly with 2 Tbsp. of olive oil and soy sauce and toss together. Roast in oven for about 15-20 minutes until potatoes are softened and browned and the kale is wilted. Toss occasionally during roasting time so that potatoes brown evenly.

Remove from oven and place in a medium bowl. Sprinkle with sesame seeds. Cover with foil to keep warm while salmon cooks.

While the kale and potatoes are roasting, wrap the salmon fillets in two slices of prosciutto each and secure with toothpicks. Heat remaining olive oil in a heavy skillet and sear salmon about 2-3 minutes per side so that a golden brown crust begins to appear. Remove from pan and place in a glass baking dish sprayed lightly with cooking spray. Brush each fillet with 1 Tbsp. of maple syrup. Bake in 400˚F oven after the kale and potatoes have been removed. Cook about 10-12 minutes until salmon is cooked through. Serve with potatoes and kale! Yum!

Let's Sear it for Tuna!

Soy Marinated Tuna Steaks with Sesame Kale and Avocado Mango Salsa
I try to incorporate fish into my diet each week. While salmon is my first go-to seafood choice, tuna is a close second. Whether in its  fresh or canned form, tuna is an inexpensive and flavorful source of B-vitamins and those legendarily healthy omega-3s we hear so much about. I paired these quick, easy, and flavorful ahi tuna steaks with my other favorite super-food of late, kale, for a nutrient-rich dinner perfect for a quick weeknight nosh. Plate it up fancy and serve it to impress weekend guests. This meal for two is easily doubled for the family.

Ingredients
- 1 bunch fresh kale, leaves pulled from stems, stems discarded
- 1 ripe, but firm avocado, peeled, pitted, and diced into large chunks
- 6 scallions, trimmed and diced
- 1/2 fresh mango, peeled and diced into large chunks
- 1 jalapeño pepper, seeded and finely diced
- juice from 1 lime, divided
- 2 Tbsp. minced cilantro, divived
- 1 Tbsp. sesame seeds
- 3 Tbsp. soy sauce, divided
- 1 tsp. fresh ginger, grated
- 2 cloves garlic, grated
- 3 Tbsp. olive oil, divided
- 3 tsp. hot sesame oil. divided
- salt and pepper
- 2 6-7 oz. ahi tuna steaks 

In a small dish whisk together half the lime juice with 2 Tbsp. soy sauce, 1 Tbsp. olive oil, 1 tsp. sesame oil, half the cilantro, garlic, and ginger. Season tuna steaks on both sides with a sprinkle of salt and pepper. Place tuna in a shallow baking dish and pour soy marinade all over, coating tuna steaks completely. Cover with plastic and allow tuna to marinate in refrigerator for at least 20 minutes and up to 2 hours.

While the tuna steaks marinate, make the salsa by combining avocado, mango, jalapeño, half the scallions, and the remaining cilantro and lime juice. Toss ingredients together gently to combine and season to taste with salt and pepper. Set aside.

Once tuna is marinated, heat a grill pan to high. Sear steaks, about 2-3 minutes per side, so that grill marks appear but tuna is still rare in the middle. Remove from heat and slice diagonally across the grain to about 1/4" thick.

While tuna is searing, heat remaining olive oil in a pan over medium-high, add remaining scallions, and cook for about 2 minutes. Add kale, remaining soy sauce, and remaining sesame oil. Sprinkle with salt and pepper and stir constantly as the kale begins to wither and turn bright green.

Plate kale at the center of the plate. Top with sliced ahi tuna and mango avocado salsa. Sprinkle 1/2 of the sesame seeds over each plate. Enjoy!

A Time to Grill

Thai Marinated Shrimp Fajitas
Summer is in full swing and it's time to enjoy the long hours of light with a cold beer in one hand and something fresh off the grill in the other. I could make burgers a thousand different ways, but the other night was in the mood for something a little different that my pescatarian roomie could enjoy. Shrimp sounded like the perfect protein to pack into a tortilla, I decided on a Thai-style marinade to add a little twist on the classic fajita recipe. The spicy, citrusy marinade is great with the sweet tender shrimp . . . topped with grilled vegetables and creamy guacamole, this is a great meal for a July evening.

Ingredients
- 1 lb. fresh or frozen shrimp, defrosted, deveined, and rinsed
- 1 package fajita sized flour tortillas
- juice from one lime
- 2 Tbsp. fish sauce
- 1 jalapeño pepper, seeded and minced
- 1-2 tsp. red pepper flakes
- 1-2 Tbsp. Sriracha hot sauce
- 3 Tbsp. fresh cilantro, minced
- salt and pepper
- 3 Tbsp. extra virgin olive oil, plus extra for brushing on vegetables
- 2 medium-sized yellow onions, peeled and quartered
- 1 lb. cherry tomatoes, rinsed
- 1 red and 1 orange bell pepper, seeded and cut into 2" pieces
- fresh guacamole
- sour cream

THAI CHILI MARINADE
In a medium bowl, whisk together lime juice, Sriracha, fish sauce, red pepper flakes, jalapeño pepper, cilantro, and olive oil. Season with a little salt and fresh ground pepper. Arrange uncooked shrimp in a single layer in a shallow dish and sprinkle with salt and pepper. Pour marinade over shrimp and cover dish with plastic wrap. Marinate in refrigerator for 20-30 minutes.

GRILLED SHRIMP FAJITAS
Line a large baking sheet with foil. Arrange vegetables and marinated shrimp on bamboo or metal skewers alternating between vegetables and meat. (If you use bamboo skewers soak them in water for at least 30 minutes before using to prevent burning on the grill.) Brush vegetables with olive oil and sprinkle with additional salt and pepper.

 Place prepared skewers on a hot grill and cook until shrimp turn bright pink and vegetables begin to soften, turning once in the process to cook both sides. Shrimp cook quickly, it won't take longer than 4-5 minutes per side. Keep an eye on the shrimp, if they are overcooked they will become tough and rubbery. Remove from heat and serve with warmed tortillas. Top with sour cream, guacamole, or your favorite fajita topping!

Stirring the Soul

Quick Salmon and Soba Noodle Stir Fry
The weather around here is trying desperately to resemble something like summer. You remember summer, don't you? Blue skies? Barbecues? Other fun outdoor activities? While consistent blue skies remain elusive at the moment, the air around here is hot, thick, and muggy. It's the air that makes it impossible to sleep and unpleasant to eat. Lighter, quick-cooking recipes are definitely in order and so I went to my favorite go-to fish for help. There's nothing like a belly full of salmon to make everything seem right in the world . . . grey skies or otherwise! It's just good for the brain and the soul! This recipe for two is a snap to whip up. Dinner was on the table in about twenty minutes. Perfectly paired with a glass of crisp white wine or a frosty bottle of your favorite lager.

Ingredients
- 2 6-7 oz. salmon fillets
- 2 Tbsp. butter
- 3 small bunches of baby bok choy, rinsed and chopped
- 6 green onions, trimmed and cut crosswise into 2-3" pieces
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. grape seed or vegetable oil, divided
- juice from one lemon
- 2 tsp. grated fresh ginger
- large garlic clove, grated
- 3 Tbsp. soy sauce
- 1 c. edamame beans
- 1 tsp. sesame seeds
- 3 oz. soba noodles
- 2 Tbsp. teriyaki sauce
- salt and pepper

SOY GINGER DRESSING
In a small bowl, whisk together ginger,  lemon juice, soy sauce, garlic, and 2 Tbsp. of the oil. Set aside and save for the stir fry. This is also a great dressing for a cold salad!

SALMON FILLETS
Pat the salmon fillets dry with a paper towel and season on both sides with salt and pepper. Melt butter in a small skillet over medium-high heat. Add salmon fillets and sear about 3 minutes per side until fish is slightly browned on the outside and cooked through. Remove from heat and place fillets on a plate tented with foil to rest while preparing the stir fry.


STIR FRY
While cooking the salmon bring a heavy-bottomed pot of water to a boil and cook soba noodles according to package directions, usually about 3-4 minutes. Drain, rinse with cold water, and set aside. Meanwhile, heat remaining Tbsp. of oil in a large skillet over medium heat. Add green onions and bok choy and cook in oil for about 2 minutes, stirring occasionally. Add cooked soba noddles and soy ginger dressing to the skillet,  combining ingredients with a pair of tongs. Cover and cook over medium-low heat for another 3-5 minutes until noodles are heated through and vegetables are softened and bright green. Divide stir fried noodles among two plates, top noodles with salmon fillets and brush each fillet with about a Tbsp. of teriyaki sauce. Sprinkle with sesame seeds and edamame beans. Eat up! It's good for you!

Great Catch!

Tuna and Tomato Sauce with Rigatoni
Before heading off for six months away from his studies at OSU, one of my students, Rowan cleaned out his cabinets and showed up at my house with a huge shopping bag full of Trader Joe's pantry items. Beans, potatoes, pasta, tuna, and the like . . . needless to say I couldn't turn down the offer. Tonight's dinner was made courtesy of Rowan, who is off adventuring in San Francisco (and later Italy). This was simple to make, filling without being too heavy, incredibly fast, and did not require a trip to the store. Gotta love that!
Ingredients 
- 2 6-7 oz. cans albacore tuna, packed in olive oil  
- 28 oz. can marinara sauce
- 1 yellow onion, diced
- 1 Tbsp. Sriracha hot sauce
- 1/4 c. chopped Italian parsley
- 4 Tbsp. butter
- 1 tsp. sugar
- 1 Tbsp. olive oil
- 1 lb. dried rigatoni
- 1/2 c. marinated artichoke hearts, chopped
- juice from one lemon
- salt and pepper

Boil a large pot of salted water. Add rigatoni and cook according to package directions to al dente, about 9 minutes, reserve about 1/2 c. pasta cooking water. While water is boiling, heat olive oil in a large skillet over medium. Add onion and cook until softened and translucent. Add marinara sauce, parsley, tuna, hot sauce, artichoke heats, lemon juice, and sugar. Stir to combine and bring to a simmer. Turn heat to low and simmer for about 10-15 minutes. Add salt and pepper to taste.

After pasta is cooked, drain and add to tomato sauce with the butter. Stir to combine and melt the butter in the hot sauce and pasta. Stir until rigatoni is evenly coated with sauce. If it is dry add a little of the pasta cooking water until it is shiny. Season to taste with salt and pepper. Eat it up!

Meanwhile, you can read about Rowan's adventures in California and abroad at http://rowanrussell.blogspot.com/

All About Trout

Smoked Trout and Sweet Potato Cheddar Chowder

Josh did not have a lot of luck catching sturgeon this season. For the past few months he would go out to the river with high hopes of bringing home some for dinner, but time after time he came back disappointed and empty-handed. Last week, however, he switched his attention to trout and his luck (and ours) changed completely. He decided to smoke his cooler full of trout after a simple brown-sugar and salt brine bath. It was my job to whip together a tasty dinner. Since Josh never got to taste "Josh Steele's Slammin' Salmon Chowder," I figured a new chowder recipe was the perfect destiny for all of that sweet and smoky fish.

Ingredients
- 3 leeks, trimmed, rinsed and chopped (white and light green parts only)
- 4 stalks of celery, diced
- 2 sweet potatoes, peeled and cubed into 1" pieces
- 1 green bell pepper, diced
- 1 red jalapeno pepper, seeded and diced
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 bay leaves
- 1/4 c. dry sherry
- 1 qt. vegetable broth
- salt and pepper
- 1-2 Tbsp. Sriracha or other hot sauce
- 5 c. heavy cream
- 1 bunch parsley trimmed and chopped
- 2 c. grated sharp white cheddar cheese
- 2-3 c. flaked smoked trout or salmon

Melt butter with olive oil in a large Dutch oven over medium heat. Add leeks and cook until softened, stirring occasionally, about 5 minutes. Add celery, bell pepper, sherry, and jalapeno pepper and cook until they begin to soften, about 4 minutes. Season with salt and pepper. Add vegetable broth, sweet potato, bay leaves, and hot sauce. Bring to a boil then reduce heat and simmer, partially covered for about 20 minutes until potatoes are cooked.

Uncover soup, remove bay leaves and add cream, grated cheese, parsley, and smoked trout. Stir over medium-low heat until cheese is melted and the chowder is heated through. Season with additional salt and pepper to taste. Remove from heat and serve with bread for dipping!

Gone Crabbin'

Kickin' Crab Dip

Josh (of "Josh Steele's Slammin' Salmon Chowder fame) invited us to go down to visit his family for a weekend of small town relaxation. His parents live on 15 acres, complete with horses and a feisty terrier named Rocky. Part of the weekend plans included an afternoon (which turned into an evening) of crabbing on the Oregon coast. I had never been crabbing before, but I was definitely up for the adventure. It all started with buying shellfish licenses, crab nets and bait boxes, pieces of raw chicken (for bait), and a lengthy drive on on a twisty road out to the docks. Josh took us to his favorite spot between a couple of fishing boats. We dropped our nets with wide-eyed fantasies of delicious, juicy crabs scuttling eagerly to their doom. It didn't happen quite so easily. The sea lions kept busting open our bait boxes and taking the chicken for themselves. We came up empty or with baskets full of female crabs, which you have to throw back. A couple of local fisherman kept giving us tips (more than a few times we heard: "You know where there's a lot of crab? Up at the restaurant up there! Ha! Ha!") We had caught a few rock crabs worth keeping, but the real prize was the dungeness crab with its softer shell and sweeter meat. We didn't give up. We wanted a cooler full of crab. The temperature dropped and daylight waned, I was really feeling ready to pack it but, but we decided to push through, move our nets, and try a few more throws. Glad we did! Maybe the crabs got dumber. Or maybe it was just the sea lions taking off for another dock, but we began pulling nets full of keeper crabs. Exhausted on the drive back home, I thought to myself, "You know what would be good with these crabs? I jalapeno-spiked mayonnaise." I was right.
Ingredients
- 1 c. mayonnaise
- 2 Tbsp. Sriracha hot sauce
- 1/4 c. chopped pickled jalapeno peppers
- 2 tsp. lemon juice
- salt and pepper to taste

Whisk together mayonnaise, hot sauce, peppers, and lemon juice in a small bowl. Season to taste with salt and pepper. That's it! Dip crab into sauce. It would also be a great dressing for shrimp, salmon, or pretty much anything delicious from the sea.

Soy Good For You

Sesame Crusted Ahi Tuna Steaks on Stir Fry Greens
I recently purchased a big bottle of Sriracha sauce. It's that chili sauce you can get in the Asian section of the grocery store. Due to the characteristic picture of a rooster on the bottle and my own spicy sense of humor, I like to call it "cock sauce." (Ha!) Whatever you decide to call it, it's a fantastically versatile condiment that provides a welcomed kick to whatever is on the table. Eager to break out the cock sauce, I put together a soy ginger dressing with a healthy dose of spice to offset my soy-marinated and seared tuna steaks. Eat up!

Ingredients
- 2 6-7 oz. ahi tuna steaks
- 1/2 c. toasted sesame seeds
- 1 egg, beaten
- 1/4 c. plus 2 Tbsp. soy sauce, divided
- 2 Tbsp. flour
- 1 10 oz bag mix stir fry vegetables
- 3 Tbsp. vegetable oil, plus extra for frying
- 2 Tbsp. rice vinegar
- 1 Tbsp. Sriracha sauce
- 2 tsp. sesame oil
- 1 Tbsp. grated ginger
- 1 c. cooked edamame beans

Place tuna steaks in a shallow dish and cover with 1/4 c. soy sauce. Cover and refrigerate for at least 30 minutes or overnight. After steaks have marinated, dredge in flour and then through beaten egg. Cover steaks in sesame seeds and set aside.

In a small bowl whisk together remaining soy sauce, rice wine vinegar, Sriracha sauce, sesame oil, ginger, and 3 Tbsp. vegetable oil to make salad dressing. Divide stir fry vegetable among two plates and top with edamame beans then dress salad.

Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add steaks and sear about 2 minutes per side. Remove from heat. Slice steaks across the grain to about 1/4" thick. Top salads with tuna. Eat!

Berry Fresh

Seared Salmon With Raspberry Glaze Over Mixed Greens
I don't think I can ever really tired of a seared cut of meat served over a bed of fresh greens. Here is another yummy, fresh variation on that theme. The last couple of weeks, we have been experiencing oddly spring-like weather which has made me crave crisp greens and berries rather than my usual winter menu of rich soups and stews. So . . . for that odd sunny winter day (or any time of year) enjoy this main course salad.

Ingredients
- 2 6-7 oz. salmon fillets
- 1 c. brown sugar
- 2 c. fresh raspberries
- 2 Tbsp. dry sherry
- 10 bag of mixed greens
- 1 cucumber, sliced
- 1 avocado, peeled, pitted, and sliced
- 1/4 c. crumbled feta cheese
- 1 large shallot, minced
- 3 Tbsp. champagne vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. honey
- salt and pepper
- 1/4 c. olive oil
- 3 Tbsp. vegetable oil

RASPBERRY GLAZE
Crush 1 c. fresh raspberries and dry sherry in a blender or with an immersion blender. Combine in a small saucepan with brown sugar and bring to a boil on medium-high heat. Reduce heat and simmer mixture for about 10 minutes over low until mixture begins to thicken. Remove from heat and allow to cool slightly.

SALMON
While glaze is simmering, prepare salmon by seasoning fillets on both sides with salt and pepper. Heat vegetable oil over medium-high in a large, heavy skillet. Add salmon and sear (3-5 minutes per side). Remove from heat and tent with foil on a plate for about 5 minutes before serving.

SALAD
While salmon is resting, combine shallots, honey, vinegar, and lemon juice in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Set aside. Set up salad by dividing greens, avocado, cucumber, and remaining raspberries between two plates. Dress with prepared dressing and sprinkle with feta cheese. Top each salad with a salmon fillet and then brush salmon with raspberry glaze. Eat up! It's good for you.

On the Other Side of the Holidays

Macadamia Nut Crusted Salmon with Asian Broccoli Slaw
The holidays are over and once again I'm feeling that ThanksgivingChristmasNewYears food-hangover feeling. I love parties, dinner, brunches, and all the rest with friends and family, but even I start to crave something a little less cream-based after a few weeks. I have sung the praises of super-food salmon on several occasions, and I will do so again! It's SO good and SO good for you. I always just feel somehow healthier after a salmon dinner. I happened to have some leftover macadamia nuts in the pantry from a delicious Chocolate and Caramel Macadamia Nut tart and thought they might make a great crunchy compliment to my favorite friend from the sea. I whipped this up pretty fast. It was perfectly lovely with a small glass of chardonnay and an evening of Wii Sports! Happy January!

Ingredients
- 2 6-7 oz. salmon fillets
- 1/2 c. roughly chopped macadamia nuts
- 1/2 c. plain dried breadcrumbs
- 1/4 c. flour
- 1 egg, beaten
- 8-10 oz. bag of shredded broccoli, cabbage, or carrots
- 3 green onions, trimmed and diced
- 6 Tbsp. grape seed or canola oil, divided
- 3 Tbsp. rice vinegar
- 1 tsp. sesame seed oil
- 2 Tbsp. soy sauce
- 1/2 c. dried cherries
- 1 clove garlic, minced
- 1 Tbsp. honey
- Teriyaki sauce
- salt and pepper to taste

BROCCOLI SLAW
Whisk together rice vinegar, honey, sesame seed oil, soy sauce, and minced garlic in a small bowl. Drizzle in 3 Tbsp. oil and whisk into mixture. Set aside. In a medium bowl combine shredded broccoli, cabbage or carrots with diced green onions and cherries. (I just bought a bag of pre-shredded broccoli slaw at Trader Joes, yum. Dress with dressing and toss to combine thoroughly. Season with salt and pepper, if desired. Set aside and prepare salmon. (I like to prepare my salad dressings by pouring the ingredients into mason jars and shaking them up. It's great for storage too!)

MACADAMIA NUT CRUSTED SALMON
Whisk together breadcrumbs and chopped nuts in a shallow bowl, set aside. Season salmon fillets on both sides with salt and pepper then dredge through flour, then beaten egg, then cover completely with nut-breadcrumb mixture. Set aside and heat remaining 3 Tbsp. oil in a large skillet over medium-high heat. Cook salmon fillets in oil until cooked through and crust begins to turn golden brown, about 3-5 minutes per side. Remove from heat and brush each fillet with teriyaki sauce. Serve warm with broccoli slaw.

Josh Steele's Slammin' Salmon Chowder

When avid fisherman and all-around hilarious guy, Josh Steele, brought home a bounty of delicious salmon from a recent trip, he had the good sense to break out his fish smoker and make some magic. Seriously . . . delicious! And there was so much of it. A huge bag of flaky, salty-sweet salmon. "Liz, do you think you can do something with this?" Yes . . . yes I can. No real drawback here, just the opportunity to whip up something new and tasty. October weather calls for big steamy bowls of chowder with warm crusty bread for dipping. It's a natural fit. Thanks Josh for this inspiration here. Your salmon rules! Bring back more please!

Ingredients
- 2-3 c. smoked salmon, flaked into bite-sized chunks
- 6 ears sweet white corn, kernels removed from cobs
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 2 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 yellow onion, peeled and diced
- 3 stalks of celery, trimmed and diced
- 2 small red potatoes, diced
- 4 Roma tomatoes, seeded and diced
- 1 tsp. dried dill
- 1 tsp. red pepper flakes
- 1 handful chopped Italian parsley
- salt and pepper to taste
- 1 qt. half and half
- 2 Tbsp. butter.

Melt butter in a large Dutch oven over medium heat. Add garlic and onion and cook, stirring occasionally over medium until onion becomes fragrant and translucent. Season with salt and pepper. Add celery, bell peppers, and jalapeño peppers. Cook until peppers begin to soften, about 2-3 minutes. Add corn, potatoes, bay leaves, and 1 c. water. Stir and combine ingredients. Cover and simmer about 5-7 minutes for potatoes to soften. Add salmon, tomatoes, pepper flakes, dill, parsley, and half and half. Watch the pot for the half and half to begin to bubble around the edges. Lower the heat to low and simmer about 10 minutes. Season with additional salt and pepper, remove bay leaves, and serve with warm crusty bread and butter.

Soup and Sandwich Night

Open-Faced Tuna Melts with Spicy Tomato and White Bean Soup
Romeo and Juliet. Gin and Tonic. Yin and Yang. There some things out there in the world go better in pairs. On a chilly October evening after a long day at the office followed by chores and errands there are few things more satisfying that a nice sandwich covered in melty cheese and a big ol' bowl of soup. When Jordan moved in, he brought with him an X-Box, an enormous tv, and many, many cans of tuna. "Let's do something with these." He said. Challenge accepted.

Ingredients
- 2 7-8 oz cans Albacore tuna (in oil or water), drained
- 1/4 c. chopped Kalamata olives
- 1/2 red onion, peeled and diced
- 2 Tbsp. capers, chopped
- 1 handful chopped Italian parsley, divided
- 4 Tbsp. olive oil, divided
- 1 ciabatta loaf, sliced lengthwise
- 1 Tbsp. red wine vinegar
- sliced Provolone and cheddar cheese
- 1 tsp. dried dill
- 2 tsp. Dijon mustard
- salt and pepper to taste
- 1 28 oz. can tomato puree
- 1 tsp. sugar
- 2 large shallots, minced
- 1/4 c. minced carrot
- 2 c. chicken broth
- 1 14.5 oz. can white beans, rinsed
- 1 tsp. red pepper flakes
- 1 tsp. hot sauce

SPICY TOMATO AND WHITE BEAN SOUP

Heat 2 Tbsp. olive oil in a medium sauce pan. Saute shallots for about 2-3 minutes until they begin to soften, add carrots. Cook another 2 minutes, season with salt and pepper to taste. Add tomatoes, broth, beans, 2 Tbsp. chopped Italian parsley, sugar, pepper flakes, and hot sauce. Bring to a boil, then turn heat down to low and simmer for about 20 minutes. Remove from heat. Season to taste with additional salt and pepper. Serve.

TUNA MELTS

While soup is simmering, heat the oven to 400˚ F. In a large bowl, combine tuna, olives, capers, onions, dried dill, 2 Tbsp. olive oil, remaining parsley, red wine vinegar, and mustard. Season with salt and pepper. Set aside. Set out sliced ciabatta on a foil-lined baking sheet. Top with tuna mixture and then cover with slices of cheddar and Provolone cheeses. Bake in oven 15-20 minutes so that the bread becomes toasty and the cheese is melted. Serve with soup. Eat. Yum.

Salmon in the Fish Tacos!?! Salmon!!

Salmon Fish Tacos with Black Bean and Corn Salsa

In a memorable (and hilarious) episode of the animated show, King of the Hill, Hank and his co-worker, Enrique, begin frequenting a local Mexican restaurant. When the neighborhood is suddenly taken over by obnoxious hipsters, things change. High-strung Enrique appeals to Hank, exclaiming in horror, "They put salmon in the fish tacos!!!" I never realized salmon was such a controversial fish. While perhaps, not the most "traditional" choice I rather like a good piece of salmon and I friggin' love tacos. A bag of medium-ground cornmeal, a can of black beans, and a few avocados sitting around in the cupboards began playing upon my foodie imagination and inspired me to do my own Northwest nod to the fish taco.

Ingredients
BLACK BEAN AND CORN SALSA
- 1 14.5 oz. can black beans, drained and rinsed
- 2 ears sweet white corn, kernels scraped off into a bowl and reserved
- 4 Roma tomatoes, seeded and diced
- 1 small red onion, finely diced
- 1-2 jalapeño peppers, seeded and finely diced
- 2 cloves garlic, minced
- 2 Tbsp. minced fresh cilantro
- juice from one lime
- 1 Tbsp. red wine vinegar
- 1 tsp. chipotle chili powder
- 1 tsp. ground cumin
- salt and fresh ground pepper to taste

SALMON FISH TACOS
- 1-1 1/2 lb. salmon fillet
- 1 c. medium ground cornmeal
- vegetable oil for frying
- 2 eggs, beaten
- flour for dredging
- salt and pepper
- small flour tortillas
- sour cream
- guacamole

In a medium bowl, combine ingredients for the salsa, stir gently. Cover with plastic wrap and set aside while preparing the fish tacos. The salsa is great on its own with a handful of tortilla chips! Wrap the flour tortillas in foil and place in the middle rack of a 300˚F oven so that they are warm and ready for topping.

While tortillas are warming, season salmon fillet on both sides with salt and pepper. Slice the salmon crosswise to make about 2-3" strips. Dredge strips, one at a time, in flour then dip in beaten eggs and roll in cornmeal, covering completely. Heat oil in a large skillet over medium-high heat. Working in batches, cook cornmeal covered salmon pieces until they begin to turn golden brown, about 2-3 minutes per side. Remove finished salmon pieces from pan and drain on a paper towel lined plate while frying remaining fish.

Remove tortillas from oven and build fish tacos with a piece of salmon topped with black bean and corn salsa, guacamole, and sour cream. Serve with Coronas and lime! Yum. Fiesta in my mouth.

Brain Food

First Day of School Tuna Casserole

I don't know if I'm the only person whose mother said the phrase, "Eat your fish, it's brain food." I don't know what would be appealing about the idea of "brain food" to a little kid, but moms say things. Growing up, I wasn't a particularly picky eater, but I did approach fish with a bit of trepidation. While I grew to appreciate and delight in the many and varied tastes the ocean has to offer, as a child I never strayed too far from tuna. My mom would whip up a tasty tuna casserole using grated cheddar, egg noodles, and a can of cream-of-whatever soup. My mom's version was one of the first things I learned how to cook and one of my favorite comfort foods. Lately, as the seasons have been changing, I have been musing over this childhood favorite and developed a slightly more sophisticated version. Today being the first day back in the classroom, I knew I had to be on my intellectual game and felt as if a little brain food were in order.

Ingredients
- 3 7-8 oz. cans Albacore tuna (packed in oil or water), drained
- 16 oz. fussili pasta
- four large leeks, trimmed, rinsed and chopped
- 4 stalks celery, rinsed and diced
- 1 c. frozen peas
- 1 lb. Swiss cheese, grated
- 1/4 c. butter, plus extra for greasing the pan
- 1/4 c. flour
- 1 qt. whole milk
- 1 tsp. celery salt
- 1 tsp. dried dill
- salt and fresh ground pepper to taste
- 2 c. crushed potato chips, (I used Hawaiian style, but your favorite chip will do!)

Grease a 13x9" baking dish with a Tablespoon of butter, set aside. Preheat your oven to 375˚ F. Melt butter in a large Dutch oven over medium heat, add leeks and celery, stir with a wooden spoon to make sure they are covered with butter, season with salt and pepper. Cover the Dutch oven with a lid and let the leeks soften oven a low-medium heat for about 5-6 minutes. Meanwhile, boil water to cook the pasta. Cook to al dente, about nine minutes, drain, and set aside.

When the leeks are soft and translucent, but not brown, whisk flour into Dutch oven to create a thick paste. Whisk constantly for about a minute, making sure the flour is well distributed through the pot and leeks. Slowly add the milk, about a half cup at a time, whisking between each addition to make the mixture creamy and smooth. Cook over medium-low heat until sauce begins to thicken and can coat the back of a spoon. Add shredded cheese and frozen peas, stir until smooth. Remove Dutch oven from heat, add drained tuna, breaking up chunks with a wooden spoon. Season with dill, celery salt, and additional salt and pepper to taste. Add cooked pasta to mixture and stir to combine.

Spread pasta mixture into prepared baking dish the sprinkle with an even layer of crushed potato chips. Bake in over for about 30 minutes until the top becomes browned and the sides are bubbling a bit. Remove from oven, let cook 5 minutes before serving. Yum! Your brain will instantly feel more powerful!

Lox of Love

Brunch-Inspired Salmon Melts

It's been a while since I have encountered one of my favorite brunch-time staples: the smoked salmon tray. Is there anything tastier than delicious slices of lox on a cream-cheese slathered bagel? Well . . . maybe for you. But I'm a salmon junkie! After my recent encounter with ridiculously priced salmon, I started musing over more economically responsible ways to enjoy this delicious pink-fleshed fish. As it usually does: inspiration hit! This time in the form a twist on a classic tuna melt. The fresh dill really makes for a tasty dish.

Ingredients
- 2 7-8 oz. cans salmon, drained
- 1 ciabatta loaf, slice lengthwise
- 4 oz. cream cheese
- 2 tomatoes, sliced crosswise
- several sprigs of fresh dill, chopped
- juice from 1 lemon
- 2 Tbsp. capers, drained and chopped
- 1 small red onion, peeled and finely diced
- 1 small handful of chopped Italian parsley leaves
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- salt and pepper
- 8 oz. fresh mozzarella cheese, sliced

Preheat the oven to 350˚F. Line a baking sheet with aluminum foil, place ciabatta halves face-up on sheet. Spread half the cream cheese on faces of ciabatta halves. Arrange tomato slices on top of cream cheese layer. Sprinkle with salt and pepper. In a medium bowl combine salmon, onion, herbs, lemon juice, oil, vinegar, and capers. Mix ingredients together thoroughly with a fork and season to taste with salt and pepper. Spread salmon mixture on top of tomato layer on ciabatta halves. Top with slices of mozzarella cheese. Place pan in oven and bake about 20 minutes unto cheese is melty. Easy as can be!

Something Fishy . . .

Cornmeal Crusted Trout Fillets with a Simple Springtime Salad

After my four days of Midwest fried food and beer indulgence (and last night's rather rich mac n' cheese) I was definitely in the mood for something on the lighter side. One of my favorite quick and healthy go-to recipes is a nice piece of seared salmon over a bed of baby greens and a homemade balsamic dressing. With this tasty thought in mind, I headed to my local Whole Foods seafood section to find that the usually exorbitantly priced salmon was . . . well, even more exorbitantly priced. At over $20 for a pound of this delicious fish I found, to my surprise, that there was something that would come between me and one of my favorite meals . . . and that thing was $20. Not easily discouraged when it comes to creating yummy food to put in my face, I scanned the fish selection for a more moderately priced option. Ahhh, trout. Yeah, it's trout- nothing to usually write home about, but I thought I'd give it a try. Simple, white, fleshed, and incredibly cheap. I walked away with a large $2 fillet figuring I would use a typical lemon-butter treatment on the fish and call it done. Later, while surveying the cupboards, however, inspiration hit! The cornmeal crust adds a light, crisp texture to the tender fillet. This dinner was a snap to throw together and perfectly paired with a (big) glass of sauvignon blanc. It's good stuff served atop my simple salad, but try it in colder months alongside potatoes and creamed spinach for a heartier meal. Enjoy!

Ingredients
- 1 lb. trout fillets, 4 fillets with skin
- 1/2 c. medium ground cornmeal
- 1 tsp. paprika
- 1 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- salt and pepper to taste
- 1 egg, beaten
- 2 Tbsp. flour
- 10 oz. mixed baby greens
- 1 lb. fresh strawberries, hulled and sliced
- 2 avocados, peeled, pitted, and sliced crosswise
- 2 cloves garlic, minced
- 2 tsp. honey
- 2 tsp. Dijon mustard
- 3 Tbsp. balsamic vinegar
- 1/4 c. exra virgin olive oil, plus extra for cooking the trout fillets

In a small bowl, whisk together garlic, honey, mustard, vinegar, and 1/4 c. olive oil. Season dressing with salt and pepper and set aside.

In a shallow dish, mix cornmeal, paprika, cayenne pepper, and pepper flakes until ingredients are combined. Season trout fillets with salt and pepper, dredge through flour then dip in beaten egg. Dredge fillets into cornmeal mixture until they are completely covered. Set aside.

In large skillet, heat olive oil over medium. Add fillets to pan and fry about 2 minutes per side until the cornmeal coating begins to turn golden brown. Remove fillets from pan and set aside. Divide greens among four plates and top with strawberries and sliced avocado. Dress with balsamic dressing and then top with trout. It's a pretty tasty dish!

Takin' it to the Mac

Seriously Insane Kickin' Crab and Corn Mac n' Cheese

I have written before about my obsession with Mac n' Cheese. As I've said, "What's not to like?" I've developed five other Mac n' Cheese variations (so far) for this blog and anticipate many, many more. After spending the weekend visiting an old college buddy in a ridiculously hot and muggy St. Louis, I figured summer was finally here and it was time to put the comfort food recipes away for the season (like so many cozy sweaters and cute pairs of boots). On my return to the rainy Northwest, however, I found that comfort food got a reprieve. So . . . you looked at my "French Onion" Man n' Cheese recipe and thought, "That's decadent!" Well . . . foodie friends, I challenge you to try this tasty little number on for size. I threw in the jalapeño peppers for a little spicy kick to play off the sweet nuttiness of the cheese and roasted garlic combo. It's one tasty dish . . . if I do say so myself.

Ingredients
- 1/2 c. (1 stick) butter, plus one Tbsp.
- 1 large sweet yellow onion, peeled and finely diced
- 6 oz. chopped pancetta
- 2 cloves garlic
- 1 Tbsp. olive oil
- 8 oz. lump crab meat, picked over for bits of shell
- 3 ears sweet white corn, kernels scraped from cobs
- 1 red and 1 green jalapeño pepper, seeded and finely chopped
- 8 oz. grated Manchego cheese
- 8 oz. grated Raclette cheese
- 4 oz. grated Fontina cheese
- 1 qt. whole milk
- 1/4 c. flour
- 1 tsp. white pepper
- 1 lb. dried elbow macaroni
- salt, to taste
- 5 oz. panko bread crumbs
- 1 generous handful chopped Italian parsley

Preheat the oven to 400˚F. Cut the tops of the garlic cloves and place on a small square of aluminum foil. Sprinkle with salt and drizzle with olive oil. Wrap in foil to create a packet. Roast in oven for about 30 minutes until garlic is soft, brown, and sweet. Remove from oven and allow to cool in packet. When garlic is through roasting turn oven down to 375˚F.

While garlic roasts, butter a 9x13" baking dish with 1 Tbsp. of butter and prep other ingredients. Grate cheeses, chop onion, remove corn kernels from cob, peel and seed peppers, chop pancetta, etc. Place pancetta in large Dutch Oven over medium heat. Cook, stirring occasionally to prevent sticking, until pancetta just starts to turn brown. Remove from Dutch oven with a slotted spoon and drain on a paper towel. Add 4 Tbsp. butter to Dutch oven and melt over medium, add chopped onion, season with salt, stir, and cook until onion starts to soften and turn translucent.

Add flour to Dutch oven and stir constantly for 1 minute to create a thick paste. Gradually whisk in milk by the cupful and incorporate with flour. Whisk in cheeses and melt over medium-low heat. Remove from heat, season cheese sauce with white pepper and salt to taste. Stir corn, jalapeños, crab meat, and pancetta into the sauce. Squeeze roasted garlic out of skins into sauce. Stir to combine.

Boil a large pot of water and cook macaroni to al dente according to package directions, about 8 minutes. Drain and stir cooked pasta into cheese sauce. Spread mac n' cheese mix into prepared baking pan, set aside.

In a medium skillet, melt 4 Tbsp. butter over medium heat. Add panko breadcrumbs, stir frequently over heat and allow to toast. When breadcrumbs are just turning golden brown, remove from heat and stir in chopped Italian parsley. Spread breadcrumbs evenly over mac n' cheese. Bake in oven about 45 minutes. Remove and set aside about 10 minutes before serving. Seriously. Good. Stuff. Go at this on a cold night. Or when you're really, really hungry.