Asian Salmon-and-Rice Soup

For better or worse, I don't really think about soup when it comes to getting in my weekly serving of seafood. I've never really liked clam chowder, although I did enjoy a delicious touristy helping in a sourdough bread bowl at Boudin on Fisherman's Wharf, and the similarly creamy oyster stew never struck my fancy. However, one of the finest meals I've had in my life has to be the legendary cioppino at Tadich Grill in San Francisco, so I'm not against the concept entirely. Although this soup comes nowhere close to recreating the culinary glory of that meal, it too has a wonderfully flavorful broth and is satisfying without being heavy, but it won't take hours to prepare or an ocean's worth of seafood. The flavors here are all classically Asian and equally as wonderful in a soup as they would be in a stir-fry, a balanced combination of freshness, saltiness, and savoriness. An quick Asian-inspired slaw perfectly rounds out this easy meal for a delicious twist on the classic soup-and-salad lunch.

Asian Salmon-and-Rice Soup

adapted from Food and Wine

serves 4

1 cup brown rice
1 pounds salmon fillet, skin removed, fish cut into 8 pieces
2 tablespoons tamari or soy sauce
1 tablespoon toasted Asian sesame oil
10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt
2 cups canned low-sodium chicken broth or homemade stock
4 cups water
3 scallions including green tops, chopped
Rice vinegar, to taste (optional)

1. Cook rice according to package directions and set aside.

2. Coat the salmon with the soy sauce and sesame oil.

3. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.

4. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Add rice vinegar to taste, one splash as a time, if desired, and serve the soup garnished with the cilantro leaves and scallions.

Fish Tacos with Quick Asian Cabbage Slaw

I can't tell you how many times I heard my dad say "Variety is the spice of life" and like so many of his ideologies, it has really formed who I became as an adult. When William Cowper wrote "Variety's the very spice of life/That gives it all its flavour", he wasn't talking about food, but that philosophy certainly applies to cooking. All this preamble is all a flowery way of saying that when I had red cabbage and corn tortillas to use up (and tacos on the brain), I wanted to do it in as diverse ways as possible. Despite a number of common ingredients (cabbage, cilantro, corn tortillas), these tacos couldn't be more different. I started on a heartier note with chicken, barbecue, and smoky cheddar, but also found a different success with these light, crunchy, spicy fish tacos. Although fish tacos usually use some kind of white fish, I found that the salmon I already had on hand worked beautifully in this quickly thrown together dinner. The light and crunchy slaw cuts through the fattiness of the salmon so the taco doesn't end up feeling heavy (and you get a lot more omega-3s to boot!). Easy enough to be thrown together at the last minute, but delicious enough to deserve a little special effort, these simple tacos are a great example of how to eat well on the cheap.

Fish Tacos with Quick Asian Cabbage Slaw
serves 2

1 tablespoon canola oil
2 tablespoons rice vinegar
1/2 tablespoon honey
4 ounces finely shredded cabbage (red, green, or napa)
1 medium carrot, shredded (about 2 ounces)
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Two 4- to 5-ounce fish filets (tilapia, whitefish, mahi mahi, or even salmon)
Cooking spray
4 small corn tortillas
Sriracha or other hot sauce, for serving

1. In a medium bowl, combine oil, vinegar, and honey and whisk well to combine. Add cabbage, carrots, and cilantro, toss well to coat, and season with salt and pepper. Set aside.

2. Preheat a pan to medium heat and spray with cooking spray. Season fish fillets with salt and pepper and add to pan. Cooking to desired level of doneness, about 3 to 4 minutes per side, depending on the thickness and type of fish. Set cooked fish aside to rest briefly, then break into bite size pieces.

3. Warm corn tortillas in the oven or microwave. Add cabbage slaw to each tortilla, leaving excess liquid in the dish, and top with fish and a squirt of hot sauce.

Grilled Salmon Soft Tacos

It's hard to believe there was a time in my life when I didn't like fish. As a kid, the only seafood I would eat was shrimp, tuna salad, and my dad's homemade cornmeal-breaded fish sticks. Now my freezer is well-stocked with fish fillets, I eat fish at least once a week for dinner, and have an insatiable appetite for sushi. A lot of fish fillets find their way onto my dinner table, but after picking up a package of corn tortillas, I couldn't get fish tacos out of my head. Fish tacos are traditionally made with white fish, so I had to do a little digging to find a salmon taco recipe (to use up the fish I already had) that seemed worth the effort, which this recipe definitely was. Smoky ancho chile powder coats the luscious salmon, turning into an intensely flavorful crust on the grill and playing beautifully against the fresh and crunchy cabbage slaw and cool, creamy cilantro crema. Since ancho chile powder isn't spicy, this is a great recipe for those who don't like a lot of heat (my husband); throw on a few pickled jalapenos to punch it up if you're a capsaicin addict like me. These light and fresh tacos invoked a small taste of summer, taking me away from the frigid winter winds of February into the sunny days of July. Although a complete meal on their own, I added a side of refried beans to satisfy my ravenous appetite, washing it all down with a cold beer while trying to forget about the snow.

Grilled Salmon Soft Tacos
adapted from Eating Well
serves 4

2 tablespoons extra-virgin olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 4-ounce wild salmon fillets, about 1-inch thick, skin on
8 6-inch corn or flour tortillas, warmed
Cabbage Slaw, for serving (recipe follows)
Homemade or store-bought salsa, for serving
Cilantro Crema, for serving (recipe follows)

1. Preheat grill to medium-high.

2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

3. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, and Cilantro Crema among the tortillas and top with salsa.

Cilantro Crema

1/2 cup reduced-fat sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon minced scallion greens
1 teaspoon seeded and minced serrano chile
1/8 teaspoon salt
Freshly ground pepper, to taste

1. Combine sour cream, cilantro, scallion greens, chile, salt and pepper in a small bowl until smooth.


Cabbage Slaw
2 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons seasoned rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


1. Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Season with salt and pepper; toss again to combine.

Salmon in Luxurious Green Sesame Pipian

Oh, Rick Bayless, can you do no wrong? In addition to being consistently delicious, my favorite thing about recipes from Rick Bayless is how they make me rethink what Mexican food is, perpetually discovering new and delicious flavor combinations as well as making uncovering new ways to use favorite ingredients. I'll confess I'm no master seafood chef, but this has to be the most delicious dish I've ever made with salmon, with the added bonus of being really easy and quick to prepare. The combination of the creamy tahini and spicy tomatillo salsa is unexpectedly delicious, perfectly contrasted by the bright and fresh flavor from the cilantro and peas. The flavor of the salmon is strong enough not to disappear in this vibrantly-flavored dish, staying irresistably moist and succulent while simmering in the sauce. Served over a bed of brown rice or other grain, this is a complete, sneakily nutritious meal that could as easily be served at a dinner party as on a busy weeknight. Any fan of Mexican food or fish would be greatly remiss if they didn't give this at least give it once chance to grace their dinner table; if you are one of that legion, go forth and try a new recipe under the wise (cookbook) tutelage of the inimitable Rick Bayless.

Salmon in Luxurious Green Sesame Pipian

from Mexican Everyday by Rick Bayless
serves 4

2 cups store-bought or homemade tomatillo salsa
1 1/2 tablespoons vegetable or olive oil
1 cup chicken broth
3 tablespoons tahini (sesame paste)
Salt
1/4 to 1/2 teaspoon sugar
1 heaping cup peas, fresh or frozen
Four 4- to 5-ounce (1 to 1 1/4 pounds total) skinless fish fillets (such as salmon, halibut, walleye, snapper or striped bass)-buy about 1 1/2 pounds if using fish steaks
1 tablespoon sesame seeds, for garnish
About 1/4 cup (loosely packed) chopped cilantro, for garnish

1. In a blender or food processor, process the salsa to a smooth purée.

2. Heat oil in a very large (12-inch) skillet over medium-high. When it is quite hot, add salsa all at once. Stir as salsa reduces to consistency of tomato paste, about 5 minutes.

3. Stir in broth and tahini. Return to a boil, then reduce the heat to medium-low and let simmer 10 minutes. Taste and season with salt, usually about 1/2 teaspoon, and a little sugar. (The sugar will help balance the natural tartness of the salsa). 

4. While sauce is simmering, pour the peas into a microwaveable bowl, sprinkle on a tablespoon of the water, cover with plastic wrap and poke a couple of holes in the top. Microwave on high (100%) until the peas are hot and tender, anywhere from 1 minute from frozen peas to 4 or 5 minutes for fresh peas; discard water.

5. When the sauce has simmered for 10 minutes, nestle the fish fillets in it, completely submerging them. Continue simmering gently until the fish flakes when pressed firmly, usually 5 to 6 minutes for 1/2-inch-thick fillets. (Check it by lifting up a fillet on a metal spatula and pressing with your finger or the back of a spoon.)

6. Transfer a fish fillet to each dinner plate. Spoon a portion of the sauce over top. Strew with the peas, sesame seeds and cilantro, and you're ready for dinner.

Grilled Glazed Salmon

Although this is most certainly not the prettiest dish I've put together, I'm setting aside my vanity to share this simple and delicious meal. There's always a bag of salmon fillets in the freezer, but I find myself resorting to roasted salmon with Old Bay when I'm sort on time, inspiration, or ingredients. Using a combination of three staple ingredients I adore-mustard, horseradish, and honey-this recipe transforms what could be a pretty mundane salmon fillet into a wonderfully flavorful dinner. The assertive flavors of the Dijon mustard and horseradish are tempered just enough by the sweet and mellow honey (I recommend a milder honey like clover here), blending three common ingredients into a bold, but balanced palate of flavor. This glaze is strong enough to overwhelm a mild fish like tilapia, but the richness of the salmon holds its own against the assertive flavors. Served on a bed of whole wheat couscous with side of simply roasted Brussels Sprouts, this well-rounded and hearty meal is makes it quickly from the kitchen to the dinner table any night of the week. A basic, but delicious recipe, this is sure to make frequent appearances on my dinner table, helping me to keep my resolution of eating fish at least once per week.

Grilled Glazed Salmon
from Food and Wine
serves 4

1/4 cup plus 2 tablespoons Dijon mustard 
1/4 cup prepared horseradish, drained

2 tablespoons honey 
Four 6-ounce skinless salmon fillets 
Vegetable oil, for rubbing 
Salt and freshly ground black pepper

1. Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side. 

Perfect Salmon Burgers

It's easy to fall into a rut when it comes to grilling. I've come up with a number of creative burger recipes, but they've all been beef burgers and I want to branch out into something a bit different in the burger department. I actually made these during my Memorial Day weekend grilling binge when I wanted to cap off the weekend with something a bit healthier from the grill. My biggest fear with cooking fish on the grill is sticking, which these burgers did a bit, but they were still delicious and deeply flavorful, if a little less aesthetically pleasing than I would have liked. The fatty, rich salmon is balanced well by pungent dijon mustard, bright, acidic lemon juice, and fresh scallions, enveloped by a crunchy layer of panko. I make a point of eating fish at least once a week and this was a welcome change from my typical salmon fillet. Making these burgers gave me a bit more confidence in my ability to grill fish, so hopefully I'll be graduating to grilling an entire fish on the grill sometime soon.

Perfect Salmon Burgers
from The Food Network
yields 4 burgers

1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping

1. Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

2. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.


3. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

4. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

5. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

Cheddar and Parmesan Tuna Melts

When I started putting this together, I had every intention of making the typical tuna, mayo, and relish tuna salad, topping it with a slice of cheddar, grilling until warm and gooey, and calling it good. But, as happens quite frequently these days, I looked at the other ingredients I had on hand and got inspired to jazz it up just a bit. I've never regretted adding more cheese to a dish, and when I saw the delicious Hook's Parmesan in the fridge I knew it would make the perfect addition, along with a bit of chopped onion. Sometimes all it takes is a bit of creativity and a couple of extra ingredients to take a recipe from ordinary to wonderful.

Cheddar and Parmesan Tuna Melts
serves 2

One 6-ounce can tuna packed in water, drained
1/4 cup finely chopped onion
1/4 cup light mayo
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper
1/4 c. shredded sharp cheddar cheese
2 whole wheat pitas (or 4 slices of bread)

1. Combine tuna, onion, mayo, and Parmesan in a medium bowl and mix well. Season to taste with pepper (and salt, if desired, though the Parmesan should be plenty salty).

2. Preheat a panini press (I love my Cuisinart Griddler) according to manufacturer's directions (or preheat a large skillet over medium heat). Spread tuna mixture evenly on one pita, sprinkle with cheddar cheese, and top with second pita. Grill until tuna mixture is warm and cheese is melted, about 5 to 10 minutes. Cut into quarters and serve warm.

Grilled Glazed Salmon

A few months ago I decided to try fish again. My whole life I'd always been a person who didn't like fish, with the exception of canned tuna and my dad's cornmeal-crusted fish sticks. But as I've aged I've come to like many foods that I never thought I would so I decided to give fish another shot. I started with salmon, frying it in a pan with a bit butter and seasoning with just salt and pepper. And I liked it! But I've been stuck in a bit of rut since then trying to decide how I want to make salmon and although I've made it many times since the initial rediscovery, I haven't tried much with it. It's definitely time to branch out, and I'm starting with a simple, but delicious recipe from the June 2010 issue of Food and Wine magazine. This recipe is intended for the grill, but I halved the recipe and made it in a cast-iron grill pan on the stove. This can also be made into delicious sandwiches with the addition of bacon, lettuce, and thinly sliced Granny Smith apple. I served Sesame Green Beans as a side with simple, tasty dish.

Grilled Glazed Salmon
from Food and Wine

makes 4 servings

1/4 c. plus 2 T. Dijon mustard
1/4 c. prepared horseradish, drained
2 T. honey
Four 6-ounce skinless salmon fillets
Vegetable oil, for rubbing
Salt and freshly ground black pepper

1. Light a grill (or preheat a grill pan, in my case). In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper.

2. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.

3. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side.

Linguine with Smoked Trout and Asparagus

I picked up some smoked trout at the farmer's market this past weekend after I had success using smoked fish in Smoked Salmon and Asparagus Pizza. I didn't find any recipes that struck my fancy, so I went ahead and made up my own.

I used parsley mainly because I like it and always have access to fresh (I grow my own) and parsley seems like it works pretty well in any savory dish, but there are many other fresh herbs that would complement this dish nicely.

Linguine with Smoked Trout and Asparagus

serves 4 to 6

1 lb. asparagus, trimmed and cut into 1-inch pieces
One 13.25-ounce package whole-wheat linguine
2 T. unsalted butter
1 c. heavy cream, half-and-half, or whole milk (depending on how rich you want the sauce to be)
1/4 c. grated Pecorino Romano cheese (or Parmesan, if you don't have it)
4 oz. smoked trout, skin removed and cut into small pieces
1/4 c. chopped fresh parsley
Freshly ground salt and pepper

1. Boil asparagus pieces for 2 to 3 minutes or until just tender. Plunge into an ice bath or rinse with cold water (to stop the asparagus from cooking further) and drain thoroughly.

2. Cook pasta according to package directions until al dente. Drain pasta and place in a serving bowl.

3. Meanwhile, melt butter in a large skillet. Add asparagus and toss until coated, about 1 minute. Stir in cream and cheese; cook and stir until slightly thickened. Add smoked trout, stir to combine. Season to taste with salt and pepper. Pour sauce over pasta and toss to combine. Top with fresh parsley.

Seared Salmon with Jalapeno Ponzu

I've recently trying fish again for the first time and many years and discovered that I like it (at least salmon and tilapia) and I've trying to incorporate it into my diet. So far, that's mostly consisted of pan-frying salmon and tilapia filets in a little butter and seasoning them with salt and pepper. Fish filets are a quick and healthy dinner and I've been looking for easy recipes to dress them up a bit, like this one. If you're not a fan of jalapenos, just leave them out and you'll still have an fast, delicious dinner.

When you buy fish, look for the Marine Stewardship Council certification, which means that the fish was sustainably harvested. If you're thinking it's going to be too expensive, I bought Market Pantry Salmon from Target with the Marine Stewardship Council certification (and it was on sale too!).

Seared Salmon with Jalapeno Ponzu
from Cooking Light, May 2010

yields 4 servings

1/4 c. less-sodium soy sauce
2 T. fresh orange juice
2 T. mirin (sweet rice wine)
1 T. fresh lemon juice
1 T. dark sesame oil
Four (6-ounce) salmon fillets
1 large jalapeno pepper, cut crosswise into thin slices

1. Combine first four ingredients in a small bowl; mix well.

2. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates. Top fillets evenly with jalapeno slices. Spoon about 2 T. soy sauce mixture over each serving; let stand 10 minutes before serving.