Veggie Tales

Kale and Pepper Stir-Fry with Orange-Ginger Salmon
My book club is currently reading Michael Pollan's Cooked. Pollan, I will point out, is a very engaging writer and, so far, the book has been an enjoyable read. His central thesis, lamenting the apparently dying kitchen arts, however, is absolutely preaching to the choir of our food-obsessed club. I have very little interest in consuming bad food, and I find so much "fast food" is simply "bad food." I like to take the time and care to cook a good meal I know will taste good. I want to eat good food, and honestly, what I cook at home usually tastes better (and is less expensive and healthier) than I would typically get eating out. So why bother? There's a great line from one of my favorite movies, Ratatouille, uttered by the menacing food critic, Anton Ego to Linguini: "I don't like food - I love it! And if I don't love it, I don't swallow." So rarely does a fictional character capture my feelings so precisely. I absolutely LOVE food, but I am not going to bother ingesting crap just because it's there when there are so many delicious and nourishing options I can easily make myself. Does this way of life come with challenges? Sure. It takes planning each week and a willingness to give oneself over to the delightful rhythms, sights, smells, and textures of the time in the kitchen. I have come to find food-planning and preparation relaxing, a welcomed stress-relief at the end of a day. I look forward to it. Preparing dinner for me and my husband while sipping a glass of wine and listening to music is bliss. I see this "work" or "chore" as a expression of creativity and love for my family. But I am realistic - I get it. Really. I work a more-than full-time job, my schedule can be erratic and demanding (especially when I'm directing), there are always meetings, chores, laundry, animals to take care of, and errands to run. Spending hours each evening simmering complicated sauces or slow-roasting a juicy cut of meat would be lovely . . . but that simply isn't an option for "everyday" cooking. Many evenings things need to be fast and easy. But that doesn't mean defrosting a microwavable lasagne or ordering a pizza. Enter . . . the stir-fry. Packed with veggies and quality protein, versatile, and FAST. Stir-fry is so easily tailored to one's taste and dietary needs - a little lime juice and fish sauce and it's Thai-style or heavier on the ginger and more soy sauce, it's got a Chinese flair. It's whatever you want it to be! Tonight's Orange Salmon with Sesame Kale came together simply because those were the fresh ingredients I happened to have in my fridge. As far as creating a go-to stir-fry arsenal, check out the Asian section of your supermarket and do a little experimenting. Swapping one ingredient for another is a perfect way to keep your pallet engaged - just keep elements within the same flavor-realm - acid for acid or aromatic for aromatic. Prefer rice to buckwheat noodles? Go there! Don't like salmon? Try chicken instead, you crazy maverick! The point is to have fun and to satisfy your appetite! Yum.

Ingredients
- 2 6-7 oz. salmon fillets
- salt and pepper
- juice from one orange
- 3 Tbsp. soy sauce, divided
- 1 Tbsp. grated garlic
- 1 Tbsp. grated ginger
- 1 tsp. hot Chinese mustard
- 1/2 tsp. Sriracha hot sauce
- 2 tsp. olive oil
- 2 Tbsp. cooking sherry
- 2 cloves garlic, peeled and minced
- 1 tsp. red pepper flakes
- 2 tsp. toasted sesame oil
- 6 c. chopped fresh kale
- 1 red bell pepper, seeded and sliced
- 1 jalapeno pepper, seeded and diced
- 1 bunch green onions, trimmed and roughly chopped
- 3 oz. soba noodles, cooked and drained, lightly rinsed in cold water
- 2 Tbsp. vegetable oil
- 1/2 avocado, peeled and sliced
- 1 Tbsp. toasted sesame seeds

In a small bowl, whisk together orange juice, 1 Tbsp. soy sauce, grated ginger, grated garlic, mustard, Sriracha, and olive oil. Season salmon filets on both sides with a sprinkle of salt and pepper. Lay fillets side-by-side in a shallow dish and cover with orange juice mixture. Cover with plastic wrap and marinate in refrigerator for 20 minutes - 2 hours.

While the fillets marinate, chop remaining veggies and cook noodles. Rinse noodles in cold water and set aside. Whisk together 1 Tbsp. cooking sherry and remaining soy sauce and set aside.

After fillets have marinated adequately heat 1 Tbsp. of vegetable oil over medium-high heat in two separate, heavy pans. (This takes a little coordination, but it is possible to cook two things at once.)

In one pan combine garlic, jalapeno, and pepper flakes and cook for about 1 minute until the garlic becomes fragrant. Add chopped red bell pepper and stir over heat until pepper begins to soften slightly. Add kale and soy sauce-sherry mixture to the pan and cover with a lid. Cook over medium heat for 1-2 minutes until the kale is bright green and slightly tender. Remove from heat, toss with cooked noodles and sesame oil. Set aside.

Meanwhile, place salmon fillets in second pan, reserving marinade. Sear until a slight crust appears on outside of fish, about 2-3 minutes per side. Remove fillets to a plate, turn up heat and add remaining sherry to the pan. Deglaze pan by scraping up bits with a wooden spoon. Splash reserved marinade into the hot pan and mix together to make a very quick pan sauce. Remove from heat.

Divide veggies and noodles between two plates and lay a piece of salmon over each. Pour pan sauce over fillets and garnish plate with avocado slices and a sprinkle of sesame seeds. So, so 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!

Spice Girl

Jerk-Style Salmon with Mango Dressed Quinoa and Avocado Salad
I can never seem to get enough spice on my plate! Whether it's the peppery bite of Tabasco in my guacamole or the slow-burn of Sriracha in my udon noodle soup, I love the flavorful dimension spice adds to any meal! On these increasingly hot evenings, I find a healthy dose of spice is the perfect palate-pleasing way to beat the heat. The sweet, smoky blend of Jamaican Jerk-style seasoning makes a great dry-rub for salmon and paired with this fruit-infused quinoa, this is a fantastic dinner time treat. (For a vegan alternative, serve the quinoa salad with tofu or other animal-free protein for a complete meal.)

Ingredients
- 1 lb. salmon fillets with skin  
- 1 c. uncooked quinoa
- salt and pepper
- 1 tsp. ground cinnamon
- 1 Tbsp. cumin
- 1 tsp. curry powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. chili powder
- 1 tsp. all spice
- 3 Tbsp. grape seed or vegetable oil
- 1 bunch green onions, trimmed and chopped
- 1 14.5 oz. can black beans, drained and rinsed
- 1/2 mango, diced
- 1 tsp. Tabasco or other hot sauce
- 2 Tbsp. minced cilantro, divided
- 3 Tbsp. white balsamic vinegar
- juice from 1 lime
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 jalapeño pepper, trimmed and finely diced
- 1 avocado, peeled and diced

In a medium saucepan combine 1 c. quinoa with 2 c. of water and 1 tsp. salt. Bring to a boil over high, cover, and lower heat. Simmer for about 20 minutes until the quinoa has soaked in all the water. When it is cooked, remove from heat and transfer to a medium bowl to cool.

While the quinoa is cooking, prepare the other ingredients. In a small bowl, mix together all spice, curry, chili powder, cumin, cinnamon, cayenne pepper, and 1 tsp. of salt. Sprinkle salmon fillets with salt and pepper then evenly coat all sides of each fillet with spice rub. Allow fillets to sit with spices for about 10 minutes before cooking.

To make the mango dressing place diced mango, vinegar, 1 Tbsp. cilantro, minced garlic, lime juice, Tobasco, and a sprinkle of salt into the bowl of a blender. Puree until smooth. Add olive oil and blend again to combine all ingredients into a creamy consistency. Season to tasted to additional salt and pepper. Set aside.

After the quinoa has cooled slightly add green onions, diced jalapeño pepper, remaining cilantro, and black beans. Stir ingredients to combine. Add avocado and gently mix together. Pour half the dressing onto the salad, mix, then pour the other half and mix a second time so that the ingredients are well incorporated. Set aside to serve at room temperature topped with salmon.

Heat grape seed or vegetable oil over medium high in a large, heavy skillet (cast iron works great for this). Add salmon pieces to hot oil skin side down and sear 2-3 minutes so that a crispy brown layer forms. Turn over fillets and cook the skin side until it begins to brown (2-3 minutes).

Using a spatula or a wooden spoon, break up salmon fillets into bite-sized chunks and spread through the heated pan so that it cooks through, 1-2 minutes. Sprinkle salmon lightly with salt and pepper. Serve portions of salmon over the prepared quinoa salad. This meal serves 4-6.

Modest May

Figgy Salmon with Sesame Avocado and Garbanzo Bean Salad

Along with the return of open-toed shoes and long, sunny days, May means produce sections full of bright leafy greens. I rejoice in this time of year and all the tasty salads I can come up with. A stroll to the neighborhood co-op led me to a cheerfully green bundle of peppery watercress and a crisp bunch of scallions. I came up with the avocado salad as a compliment to a quick and easy glazed salmon recipe, but I also recommend it as an alternative to the same ol' guacamole dip. I think your pallet will be pleased!

Ingredients

- 2 ripe avocados, peeled and diced

- 1 14.5 oz. can garbanzo beans, drained and rinsed

- 1/2 c. roughly chopped watercress

- 2 Tbsp. minced fresh cilantro

- 1 medium cucumber, peeled, seeded, and diced

- 4 scallions, trimmed and roughly chopped

- 2 jalapeño peppers, seeded and finely diced

- juice from 1 lemon

- 1 Tbsp. rice wine vinegar

- 3 Tbsp. grape seed oil, divided

- 1 Tbsp. sesame oil

- 2 tsp. Sriracha

- salt and pepper

- 2 Tbsp. soy sauce, divided

- 2 cloves grated fresh garlic

- 1 Tbsp. sesame seeds

- 4 6-7 oz. salmon fillets

- 2 Tbsp. fig butter

- 2 Tbsp. Dijon mustard

SESAME AVOCADO AND GARBANZO BEAN SALAD

In a small dish whisk together lemon juice, rice wine vinegar, 1 Tbsp. grape seed oil, sesame oil, 1 Tbsp. soy sauce, Sriracha, garlic, 1 tsp. salt, and a few grinds of fresh pepper. Set aside. In a medium bowl toss together cucumber, jalapeño peppers, scallions, garbanzo beans, watercress, and cilantro. Carefully add diced avocado and gently combine. Drizzle vegetable and bean mixture with dressing and toss thoroughly. Sprinkle with sesame seeds and season with additional salt and pepper to taste. Set salad aside while you make the figgy salmon.

FIGGY SALMON

Preheat oven to 350˚F and line a glass baking dish with foil. Spritz lightly with cooking spray and set aside. In a small bowl, whisk together fig butter, Dijon mustard, and remaining soy sauce. Season both sides of each fillet with salt and pepper. Heat remaining 2 Tbsp. of grape seed oil in a large, heavy skillet over high. Add fillets to skillet and sear, about 2 minutes per side. Transfer salmon fillets to prepared baking dish and brush tops with fig butter mixture. Bake in oven for about 10 minutes until the salmon is cooked through. Serve with salad! A great spring time dinner you'll love!

Soba Into You!

Soba Noodle Soup With Salmon

It seems as if wet, cold winter is hanging on forever around here. We keep getting glimpses of spring- colorful crocuses peeking through the mud, the occasional sunny afternoon, and longer days! But then . . . WHAM! Snow! Grey skies! And rain, rain, rain! Soup season is certainly not over in Oregon, but I'm no longer craving winter's heavy, creamy concoctions. Tonight, with spring-time hopefulness, I opted for something much lighter and came up with this fast and tasty soba noodle soup. Full of springy veggies and heart-healthy salmon it's perfect for these transitional days as we move into warmer weather (even if winter isn't quite ready to let go.)

Ingredients

- 1 qt. chicken or vegetable broth

- 2 small bunches of baby bok choy, trimmed and sliced

- 1 bunch scallions, ends trimmed and chopped into 1/2" pieces

- 1 carrot, peeled and slices into thin disks

- 1/2 c. frozen peas, thawed

- 2 cloves garlic, grated

- 1 tsp. grated ginger

- 9 oz. soba noodles

- 1/4 c. sake

- 1/4 c. soy sauce

- 2 tsp. sugar

- 2 tsp salt

- fresh ground pepper

- 1 6-7 oz. salmon fillet, diced into 1" chunks

- 4 poached eggs

- Sriracha hot sauce to taste for serving

In a medium sauce pan, bring broth to a boil with garlic, ginger, soy sauce, sake, sugar, salt, and a few grinds of pepper.  Add peas, scallions, carrot, and bok choy, reduce heat and simmer for about 10 minutes for vegetables to cook and soften. While the vegetables are cooking, bring a small pan of water to a boil and poach begin to poach eggs so that the whites are cooked, but the yolk is still runny.

Add soba noodles to the boiling vegetables and cook about 1-2 minutes until they are softened. Add salmon chunks and cook an additional 1-2 minutes until cooked through. To serve, divide soup among four bowls and top each with a poached egg and a drizzle of Sriracha if desired. Yum!

To a Crisp

Crispy Caesar Salmon Fillets with Roasted Potatoes and Broccoli
Several clever uses of leftover homemade Caesar dressing and I was still facing a usable amount at the bottom of the jar. Going over the ingredients in my head (garlic, lemon, anchovies, Dijon mustard) it occurred to me it could be perfectly paired with a couple of thick, fresh salmon fillets. I rounded out this quick meal for two (easily doubled for the whole family) with roasted broccoli and potatoes. It's a great no-fuss weeknight dinner. Ready in less than 30 minutes- exactly what I wanted after a long day at work.

Ingredients

- 2 6-7 oz. salmon fillets

- 2 Tbsp. prepared Caesar dressing

- 1/4 c. dried breadcrumbs

- salt and pepper

- 8 oz. broccoli florets

- 3 little potatoes with waxy flesh (Yukon Gold, rose, purple, whatever), halved and quartered

- 2 Tbsp. olive oil

- lemon pepper

- garlic salt

- 2 Tbsp. vegetable or grape seed oil

Heat the oven to 425˚ F. Line a heavy rimmed baking sheet with foil and spray lightly with cooking spray. In a medium bowl, toss the quartered potatoes and broccoli florets with olive oil. Arrange in a single layer on the baking sheet. Sprinkle potatoes and broccoli with a few grinds of lemon pepper and some garlic salt. Place in the oven and roast until the vegetables are soft and begin to brown (20-25 minutes or so). 

While the vegetables are roasting, prepare the salmon. Blot the salmon fillets with a paper towel to get rid of any excess moisture. Sprinkle both sides of the salmon with salt and pepper then brush all over with the Caesar dressing. Dredge the salmon fillets in the dried breadcrumbs and set aside. Heat the vegetable oil or grape seed oil in a heavy, ovenproof skillet (a cast iron skillet works great). Once the oil is hot, place the breaded fillets in the hot oil and cook until the outside begins to turn brown and crispy (about 3 minutes per side). Place the skillet in the oven in the rack below the roasting vegetables and cook an additional 5-8 minutes until the salmon is cooked through. Remove salmon and vegetables from oven and divide amongst two plates. Serve it up!

Alpha and Omega . . . 3 That Is

Thai Noodle Salad with Chili Glazed Salmon
The numerous benefits of Omega-3 fatty acids are no secret. Research suggests a diet rich in these "good fats" improves brain function, cardiovascular health, and can reduce pain and inflammation. One of my absolute favorite (and most delicious) sources for this miracle fat is salmon- pink, tender, and flavorful salmon. Eating my doctor-recommended two servings of fish per week is no problem. Especially when the "prescription" is so tasty. But even more that that, I always just feel good when I eat salmon for dinner. This may have to do with the healthy brain benefits of Omega-3s, but I'll just say it's a "good mood food." I put together this quick "Thai" noodle salad as a new spin on an old favorite. This is a great dinner for two- double it for the whole family and everyone can enjoy the benefits of Omega-3-induced euphoria.

Ingredients

- 2 6-7 oz. salmon fillets

- 1 avocado, pitted, halved, and sliced

- 8 oz. udon noodles

- 1 carrot

- 1 medium sized cucumner

- juice from 1 lime

- 2 Tbsp. fish sauce

- 1 tsp. red pepper flakes

- 1 Tbsp. Sriracha hot sauce

- 2 Tbsp. rice vinegar

- 4 Tbsp. grape seed or vegetable oil, divided

- 2 Tbsp. chili pepper jam

- 3 Tbsp. fresh cilantro, minced and divided

- 1 large clove of garlic, finely grated

- salt and pepper

- 3 green onions, trimmed and chopped

Preheat oven to 350˚ F. Boil a large pot of water on the stove. While waiting for the water to boil, make the dressing. In a small bowl whisk together lime juice, fish sauce, vinegar, pepper flakes, hot sauce, 2 Tbsp. of the oil, garlic, and 2 Tbsp. of cilantro. Peel the outer green layer from the cucumber and then using the vegetable peeler slice thin ribbons lengthwise into the bowl of dressing. Do the same with the carrot. Add the sliced green onion to the bowl and toss the ingredients together. Set aside. After the water has boiled, cook the udon noodles according to package directions (likely 3-4 minutes). Drain and rinse with cold water. Toss noodles together with the carrot and cucumber mixture.

Heat remaining 2 Tbsp. of oil in a large, heavy skillet over high heat. Season salmon fillets on both sides with salt and pepper. Cook in heated oil 3-4 minutes per side until a golden brown crust appears. Place skillet in the oven and cook the salmon an additional 4-5 minutes until it is cooked through. Remove salmon from oven and brush each fillet with a tablespoon of the chili pepper jam. Divide noodle salad among two plates. Garnish with avocado slices and top each with a salmon fillet. Sprinkle each dinner with remaining cilantro. I think you're going to enjoy this fast (and healthy break) from hot and heavy winter soups and stews!

Salmon with Spice and Everything Nice

Spicy Salmon with Tomato Avocado Salsa and Pepperjack Polenta
The one food I always want to eat? Chips and salsa. After a run, I crave chips and salsa. Morning, afternoon, late night. It doesn't matter. If I don't eat anything else all day, I will eat chips and salsa. I have tried dozens of varieties and appreciate many for their subtle differences. One of my favorite salsas to make is a tomato avocado salsa- not quite salsa and not quite guacamole, this flavorful condiment is fantastic with tortilla chips, but I wanted to use it as part of a legitimate dinner recipe. Due to my passion for salmon, I figured a meet-up between these two ingredients was long overdue. I was right, the salmon's spicy dry rub with the freshness of the salsa and creamy polenta made for great all-around meal. It's an easy dinner for four, or easily cut in half for a dinner for two!

Ingredients
- 4 7 oz. salmon fillets
- salt and pepper
- 2 tsp. chipotle chili powder
- 2 tsp. cardamom powder
- 1 tsp. dried minced garlic
- olive oil
- 6 Roma tomatoes, seeded and roughly diced
- 1 ripe avocado, peeled and diced
- 1 jalapeño pepper, seeded and minced
- 1/2 red onion, peeled and finely diced
- 2 Tbsp. red wine vinegar
- 3 tsp. ground cumin, divided
- 1 small handful of chopped fresh cilantro
- juice from 1 lime
- 1 tsp. hot sauce such as Tobasco
-1 c. polenta
- 1 qt. whole milk
- 1 c. grated pepperjack cheese

SALMON AND POLENTA
Preheat the oven to 325˚F. Spray a shallow glass with non-stick cooking spray. Brush each salmon fillet on both sides with a little olive oil and sprinkle both sides with salt and pepper, set aside. In a small bowl mix together 2 tsp. cumin, cardamom, chili powder, and dried minced garlic until the spices are well combined. Sprinkle both sides of each fillet with an even coating of spice rub, then using your fingers press into the fish slightly. Bake the salmon in the oven for about 20-25 minutes until cooked through evenly, but still flaky and tender. 


While the salmon is baking prepare the polenta. In a medium heavy, bottomed sauce pan, heat milk over medium and bring to a simmer. Add polenta slowly and whisk into milk. Reduce heat to medium-low and simmer together until the polenta softens and absorbs the milk, stir frequently to keep from sticking to the bottom of the pan, 10-15 minutes. When polenta has reached the desired consistency, remove from heat and stir in grated pepperjack cheese. Season with salt and pepper, and cover to keep warm while finishing salmon and salsa.

TOMATO AVOCADO SALSA
In a large bowl combine tomatoes, onion, jalapeño pepper, and cilantro. Toss together with vinegar, 2 tsp. of cumin, lime juice, and hot sauce until well combined. Gently toss in the diced avocado and season to taste with salt and pepper. Add more hot sauce and cumin if desired. 

Serve by divining up even portions of polenta among four plates and top each with a piece of salmon. Top salmon with the salsa. Serve with additional tortilla chips if desired.

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!

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.

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.

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!

Rice is Nice

Teriyaki Salmon and Veggie-Packed Fried Rice

There are few things I find more satisfying than a nice, fat piece of seared salmon. It's just so filling and absolutely delicious. What am I not a fan of? Rice. I just don't really care for rice. Pasta or rice? I'll choose pasta every time. Perhaps it's the Italian in me, but whatever. People love rice. It's a staple in many food traditions. And, really, I do eat it. (Honestly, I LOVE it in sushi.) This recipe is one in my regular rotation. I put it together as a way to make peace with my weird rice-aversion. It worked. I use brown rice because I prefer the nuttier flavor, but feel free to use what you like. It's a snap to throw together, on the healthier side of things, and packed with yummy veggies. Feel free to substitute the salmon fillet with chicken if fish isn't your thing. This is a recipe for two, but easily doubled for families. I hope you like it.

Ingredients
- 2 6-7 oz. boneless salmon fillets (skin or skinless- whatever you like)
- 6 Tbsp. butter, divided
- 3 c. cooked rice (brown or white)
- 1 head broccoli, florets removed from stem
- 1 c. diced carrots
- 6 green onions, cleaned and diced
- 1 c. frozen peas
- 2 eggs
- 1/4 c. soy sauce
- 1/2 c. teriyaki sauce
- salt and pepper to taste
- cooking spray

Cook rice according to package directions (about 20 minutes). While rice is working, prepare other ingredients.

Preheat oven to 350˚F. Spray a 9" round baking dish with cooking spray. Season both sides of salmon fillets with salt and pepper. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Place fillets in melted butter and sear (1-2 minutes per side). Place fillets in prepared baking dish and cover with teriyaki sauce. Bake in oven 9-10 minutes until salmon is cooked through.

Meanwhile, melt 4 Tbsp. butter in large skillet over medium heat. Add cooked rice, onions, carrot, broccoli, peas, and soy sauce. Stir to combine all ingredients thoroughly. Make two wells in the rice and crack one egg in each well. Cover and cook 8-9 minutes until egg is nearly cooked through. With a wooden spoon, stir rice mixture, spreading egg throughout. The egg will cook in the hot rice. Remove from heat and remove salmon from oven. Divide fried rice among two plates and top each with a salmon fillet. Drizzle with additional teriyaki sauce. Done and done. Quick and yummy!

Holiday Hangover

Seared Salmon on Baby Greens with Shallot and Pomegranate Sauce

I really do love the holidays- parties, spending time with friends and family, and the general holiday cheer is a welcomed way to break up the gloomy chill of these months in the Northwest. I am sure, however, that I'm not alone in craving a lighter meal in the midst of heavy red meat dinners and rich, creamy desserts. Surveying my cupboards and freezer this week I stumbled across several ingredients (tangy cranberries, buttery Marcona almonds, and a couple of thick salmon fillets) I thought would hit just the right notes to ease my holiday hangover and help me kick start the new year with a healthy dose of antioxidants, fiber, Omega-3s, and (as always) good taste! This meal also incorporates my new favorite ingredient- pomegranate molasses. So tangy! So delicious!

Ingredients
- 2 7 oz. salmon fillets, seasoned on both sides with salt and pepper
- 4 shallots, peeled and sliced
- 5 oz. mixed baby greens
- 1 avocado, peeled, pitted, and sliced
- 1/4 c. dried cranberries
- 1/4 c. Marcona almonds
- 1/4. c crumbled feta cheese
- 2 Tbsp. butter
- 4 Tbsp. olive oil, divided
- 2 Tbsp. red wine vinegar
- 4 Tbsp. pomegranate molasses, divided
- salt and pepper

In a small non-stick skillet heat 1 Tbsp. olive oil over medium. Add shallots and sauté until softened and browned, about 5 minutes. Season with salt and pepper. While shallots brown, melt butter in a medium skillet over medium heat. Add salmon fillets and cook 4-5 minutes per side. When salmon is cooked through, remove from heat and tent in foil.

Add two Tbsp. water and 2 Tbsp. pomegranate molasses to small skillet with shallots. Simmer over medium until sauce reduces and thickens, about 5 minutes.

Meanwhile, in a small bowl, whisk together 2 Tbsp. pomegranate molasses, red wine vinegar, and 3 Tbsp. olive oil. Season with salt and pepper. Divide greens, avocado, feta, cranberries, and almonds among two plates and dress with vinaigrette. Top each salad with salmon fillet and then divide pomegranate shallot sauce evenly and top fillets. Eat! It's good stuff and good for you!