Every year during the holidays, my office receives a few boxes of smoked salmon lox as presents. They are too cumbersome for my co-workers to take home so I often end up with them, usually giving one to a friend who is going home for the holidays, and either serving the other one at a party or coming up with interesting recipes. This year we decided to make half of it into a pasta dish.
Salmon lox topped farfalle with artichokes, pine nuts and parsley in a lemon and wine cream sauce. Drool.
It was fun to play with the salmon’s pretty color and combine it with the earthy color of roasted pine nuts and the striking green of parsley. We began by sauteing garlic and onions and simmering a quarter cup of white whine and some lemon juice. Lemon rind was added for additional zest. Continue reading
Gallbladder Diet Friendly: No meat, no oil, no dairy, no eggs, no nuts. Rich in tomatoes, fish, garlic.
Recent dietary changes eliminating most fat from oil and meat have forced us to redefine our cooking. I wanted to see how the absence of the traditional browning of the garlic in olive oil would change the flavor of this sauce. Apparently that didn’t do much damage as the sauce turned out flavorful even without the fish which was added in the last few minutes.
Tuna and salmon cubes in tomato, capers, mushrooms, olives and fresh oregano over pasta.
The sauce is light and briny due to the capers and olives. The mushrooms add a nice touch to the texture and consistency, while the fish serves only as a bonus to munch on atop the dish.
Enjoy this recipe below. Continue reading
In a bind, it always helps to have some basic things handy to make a light and nutritious meal. For us it was a slab of frozen Alaskan salmon we’ve kept in the freezer for a few weeks, some endives (they keep surprisingly well), and other stragglers in the fridge.
Pretty, pretty, yum, yum: Seared crispy salmon and candied kumquat over avocado, endive, red radish, arugula.
You could call it a pimped out tom yum to make it sound more familiar. They probably have similar origins. They are both clear tamarind based broths, but tom yum is finished with lemon grass in the end.
Sinigang is probably the second national dish of the Philippines right next to adobo. It is sour, often spicy, and served with your choice of meat or seafood, plus the standard vegetables daikon (labanos), string beans (substitute for sitaw), and spinach (in place of kangkong). Continue reading
Why is a fish dish often met with a “Wow!”? Is it because they are so delicate to make, or so hard to procure? When I moved to NY ten years ago I was amazed at how much fish dishes cost on restaurant menus, as well as their tendency to underwhelm a person who grew up in a tropical country heavy with coastlines, where fish was the poor man’s food and cooking them second nature.
Most of our fish purchases in New York were made in Chinatown, where one should only buy fish they intend to consume that day. Enter our discovery of Fresh Direct‘s Seafood Section, where the freshness and prices are unparalleled in these parts. It was a love that began with a whole baked bronzino introduced by our friend Ching-i, a dish whose simplicity I’ll share with you now.
1 whole bronzino, head-on
Pre-heat oven to 400C. Arrange fish in a glass baking dish along with the other ingredients and bake for 20-25 minutes until meat is no longer translucent. Remove promptly and let rest for 5-10 minutes.
Serve with vegetables and rice.
Is that easy or what?