This dinner is perfect for a weeknight, when you want something healthy, delicious and fulfilling – and so easy you can make it without really having to think about anything. The miso-mirin glaze infuses the salmon with a complex richness, and lets the clean taste of the salmon still shine through.
Pan-seared king salmon is an easy, delicious, near fool-proof way to enjoy one of the prime fish of the Pacific Northwest. Tarragon butter adds an extra fall-flavored flavor burst.
The Fourth of July is a great time for grilling salmon. Copper river salmon is in the stores, and there’s nothing more delightful than spending an evening outside with friends, family, and the grill. Here are a few tips we’ve picked up for making sure your salmon turns out perfectly.
Looking for an easy lunch idea? These salmon, cream cheese and honey mustard wraps with spinach are super satisfying and nutritious to boot. We rolled them on on lavash bread from Trader Joe’s. Any flat bread (or tortilla) would work.
Our seafood CSA keeps us supplied with a near-endless stream of salmon, and sweet potatoes are ubiquitous this time of year. So, how nice to whip out this easy weekday recipe from Mark Bittman’s book Kitchen Express.
When we have friends over to visit, it’s fun to cook something local. And the further away they come from, the nicer the meal we cook. Well, not really, but that’s what Marion thought when she came up from San Francisco. This seafood stew cooks in a red sauce, and is perfect with nothing more than a rustic loaf of salted rosemary bread and the company of a friend.
You can make this teriyaki salmon with stuff you already have in your fridge (assuming you have salmon in your fridge). It’s great for an easy spur-of-the-moment evening bbq.