Fast and Easy Salmon Burgers with Lemon Aioli Sauce

Canned salmon is a convenient, fast and easy way to increase your intake of omega-3 fatty acids. Use red, Sockeye salmon which is always wild caught. Did you know that the orange/red pigment of the flesh of salmon comes from antioxidant-rich betacarotene? Substitute canned salmon for tuna fish in salads, add it to your scrambled…

Cod with Fennel and Fresh Tarragon

Even if you’re not a fan of fish, you must give this recipe a try. Cod has such a light, subtle flavor with a “meaty”, substantial texture. I purchase most of my fish at Costco, opting for frozen, individually wrapped fish because it’s convenient, reasonably priced and flash frozen for freshness. I take the fillets…

Deliciously Fast Tuna and Bean Salad

This month’s Recipe Redux theme is to make a recipe that uses staples from my refrigerator and pantry. I can pull this delicious tuna and bean salad together in a few minutes using simple ingredients that I always have on hand; canned tuna fish, beans, olive oil and vinegar, chopped onions and Dijon mustard. Like…

Tuscan Shrimp and Beans

I love anything Tuscan so this recipe caught my eye. Cook’s Illustrated featured it in its March/April 2017 edition. You will find a bounty of beans in many Tuscan dishes (which is why I like them) and adding shrimp to the beans seemed like a winning combination. This deeply flavored dish will be a regular…

There’s a Rainbow on Your Plate Shrimp Taco Cups

Colorful, healthy, delicious, a crowd pleaser. These taco cups are a twist on traditional fish tacos. I always have frozen shrimp in my freezer, so that was an obvious choice and I thought the wonton wrappers would make an interesting reservoir for the filling. I like the flavor contrast between the different cabbage slaws, one…

Pasta with Fresh Fennel and Sardines

You saw the word “sardines” and skipped right over this recipe. But don’t! Come back! If you like salmon and tuna fish, you’ll like this recipe. It’s not too fishy, I promise. I admit, I’m not a fan of strong fish either but I’ve been trying to find ways to boost my omega-3 fatty acid…

Seared Scallops in Brown Butter with Fried Sage

Scallops taste so rich, it’s hard to believe they contain very little fat. Like most seafood, they are a healthy fast food, cooking in less than 5 minutes. I seared them in a little brown butter and olive oil with a garnish of fried sage leaves. You don’t need much butter or oil, about 2…

Grilled Whole Bass (fresh from the stream)

My family is filled with fishermen (and women). My grandfather came to the US from Greece as a very young man and fishing was part of his DNA. He could always be found on streams in Pennsylvania, fly fishing for trout or bait fishing for whatever would bite. My uncles fish, my father (who is…

White Bean and Tuna Salad with Radicchio

Instead of the typical heavy, mayonnaise-based tuna salad, lighten it up with an olive oil and fresh lemon juice dressing.  Drain two 6 ounce cans of tuna fish packed in olive oil and place in a medium bowl.  Drain and rinse a can of white cannellini beans.  Add to the tuna. Chop two scallions, a…

Spaghetti with Anchovy Carbonara

Anchovies? I know. I have to agree. Right out of the can, they are not the most attractive little fish and yes, they have a very distinct aroma. However, anchovies get a bad rap. When added to a sauce, they bring a wonderful salty, earthy “umami” taste, adding a delicious depth of flavor that is…

Red Curry-glazed Salmon

This is one of my favorite ways to make salmon.  It’s fast, delicious, and easy clean-up. This recipe is for four 5-ounce salmon fillets. In a small bowl, mix together 1 tablespoon Thai red curry paste (you can find this in any supermarket), 1 tablespoon canola oil, 1 teaspoon brown sugar, 1/2 teaspoon salt and…

Fish and Chips with a Lighter Twist

Say no to frozen fish sticks and stop the frying.  This recipe is a deliciously light and crunchy alternative to traditional fish and chips. However, I have one suggestion for this recipe; “mise en place”.  Mise en place is a French term which means “putting in place”.  It’s a culinary reference for organizing and arranging…