I can eat summer salads year round. Here’s one of the salads I’ve been eating this summer, especially when I need a quick protein-plus-greens fix. I used to keep a stash of tuna and salmon cans in the back corner of my pantry for the day a major disaster hit us. I never ended up using them though—instead I …
Salmon Salad
This is a tasty salad that I make when I have left over salmon, although sometimes I purposely make salmon to create this salad. Capers, dill, lemon, and some yogurt and/or mayo, and you have the makings of a versatile salad base. This base will taste great with tuna fish or other left-over fish. It’s great on …
Fish sticks
These fish sticks were made with Pacific Halibut, which, luckily, is still fairly abundant due to careful fishing management. To find out which fish are a good choice, take a look at the Blue Ocean Institute’s Guide to Ocean Friendly Seafood. I use salmon with this recipe as well, and almost any thick cut of …
Blackened Salmon
I have found another excellent use of cast iron skillets—this recipe for blackened, skillet-cooked salmon. My skillet has an wonderful aroma. Really. Not fishy, just extremely well-seasoned with oils and spices. I’ve come close to licking the surface to get every last bit of flavor. Several times a year I buy a piece of salmon to …