Archive for the ‘Fish’ Category

Salmon Two Ways

Nothing tests the Homogeny-at –the-Table rule in our house like salmon does these days. The Spitfire has turned against it and getting her to eat a few bites can be a long process. And yet, I keep making it. The rest of us love it, and I’m hopeful that one day we’ll all be able to eat it in peace again, together.

A few days after serving this roasted salmon, I was reading All-of-a-Kind Family to The Spitfire. It’s a chapter book about a family with five girls in Manhattan’s Lower East Side at the turn of the century. The chapter we were reading that night focused on girl’s stubborn refusal to eat the soup served at lunch. The same soup was served to her at 3 successive meals until she finally took a bite, and then her mom gave her another meal—without vegetables to reduce the likelihood of a second fight. The Spitfire followed up the reading by saying “That is like me and you and the Salmon.” At last, our life has been captured in a novel, just not the part I’d imagined.

I like this recipe from Everyday Foods because it lets me make one easy prpe-ahead meal and then immediately I can prep for the next night’s meal. The roasted salmon was fine but nothing special. The Salmon burgers were amazing. AMAZING. I did not serve them to the kids, though. The adults ate after they went to bed, and thus we avoided another Salmon incident. If your kids like salmon, this will go over very well. I ended up with enough for 6 burgers, so I froze the other 4 patties.

Salmon the First Way: Roasted with Vegetables

Great for: Quick family meals

Prep: 10 minutes

Cook: 20 minutes

Serves: 4


1.25# carrots, in 1-inch pieces

2 medium red onions, in 1-inch wedges


Coarse salt and pepper

2# skinless salmon fillets

2T chopped fresh dill

2T chopped fresh parsley

1T fresh lemon juice

½ # Orzo

2T unsalted butter

4 Hamburger buns


Preheat oven to 450 degrees with racks in middle and lower thirds.

On a rimmed baking sheet, toss veggies with oil, salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring after 10.

Line a second rimmed backing sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque in center, about 12 minutes.

Meanwhile, cook orzo according to directions. Drain, return to pot and toss with butter, dill and parsley, and lemon juice.

Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.

I made the salmon burger patties that night, and cooked them the next day.

Salmon the Second Way: Salmon Burgers


Four leftover salmon fillets

Leftover roasted vegetables, finely chopped

1 large egg white

1 tablespoon finely grated peeled fresh ginger (I used bottled)

2 tablespoons soy sauce

1/4 cup all-purpose flour (spooned and leveled)

Nonstick cooking spray

4 lightly toasted hamburger buns

Bibb lettuce

Chinese mustard (optional)


In a large bowl, flake and mash salmon fillets.

Stir in roasted vegetables, egg white, ginger, and soy sauce until combined. Add flour and stir to combine.

Divide into 4 patties.

Lightly coat a large nonstick skillet with nonstick cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through.

Serve burgers on buns with lettuce and Chinese mustard, if desired.


Mediterranean-style Tilapia and Quinoa

There is a long-running debate in my head about the wisdom and responsibilities of eating fish, since it’s both good for me and potentially bad for me and the earth. I haven’t landed on an ideology, so I’m just trying to eat the best fish I can find for a few meals per month. I had a simple and healthy recipe based around Tilapia, found “Tilapia” that Costco claimed to be responsibly acquired, and bought enough for 2 family meals. The first meal I made follows. Tilapia was heartily consumed by the 3 adults at this meal, and generally rejected by the kids, but they had extenuating circumstances (don’t they always?). I really liked the quinoa, but one man at the table had never heard of it and only reluctantly tried a bite (similar to what happens with my kids on a regular basis). I served it with steamed green beans. I’ll make it again.

Tilapia and Quinoa with Feta and Cucumber

Great for: Quick family dinner

Prep: 5 minutes

Quinoa: 20 Minutes

Fish: 8-10 minutes

Serve:  immediately


1C Quinoa

Coarse salt

Ground pepper

1.5t EVOO

1# boneless, skinless tilapia fillets, divided into 8 pieces

¾ t paprika

1C English cucumber (6oz), peeled and diced

1/3 C feta (1.5oz), crumbled

1/3 C roughly chopped, fresh dill (optional, as I don’t like dill)

2t fresh lemon juice


In a small saucepan, bring quinoa, 2C water and 1t salt to a boil over high heat. Reduce to medium simmer and cook until water evaporates, about 15 minutes.

Transfer Quinoa to a medium bowl and let stand 5 minutes

Ina large, non-stick skillet, heat 1.5toil over medium-high. Pat fish dry and season with salt, pepper and paprika.

Cook fillets until opaque throughout, about 4 minutes, flipping halfway through.

Stir cucumber and feta (and dill), 1t oil, and lemon juice into quinoa. Season with salt and pepper.

Serve plated, or family –style (as I did).

What are your favorite fish meals? Have a fish-eating quandary or resolution to share? Let me know in the comments.