Freshly picked and beautifully arranged, this is an easy to make delicious snack that will catch compliments with any crowd.
Salmon and Quinoa Salad With Cucumber-Feta Dressing
Recipe slightly adapted from a NY Times recipe for Salmon and Couscous Salad With Cucumber-Feta Dressing. The addition of avocado is completely unnecessary given the amount of fat already in this dish, I just love avocado.
Broiled Salmon with Sesame Herb Arugula Salad
This dish is lovely served atop a bed of white rice and/or alongside some sauteed mushrooms and greens.
Poached Halibut with Spicy Strawberry Salsa, Snow Peas, and Polenta
Thanks to Red Fire Farm for providing their CSA members with PYO strawberries and peas this time of year.
Spice-Rubbed Salmon with Avocado Salsa
Extremely fast to prepare. Packs tons of flavor and nutrients into a satisfying meal.
Green Curry Fish with Roasted Carrots
A little creamy, a little spicy, and a ton of flavor.
Spicy Salmon Poke Bowls
I love making these with the poke packs from Wulf’s Fish.
Nobu’s Miso-Marinated Black Cod
A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
Sheet Pan Ginger Scallion Fish Ssäm with Savory Charred Onions
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.
Fish Chowder
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.