by Laura Hayes in Restaurants, March 16th, 2016
by Amy Reiter in News, January 29th, 2016
Preserving meat and fish was once a necessity, and now it’s a trend — so much so that chefs are expanding their charcuterie programs by subbing pork for poisson. Bites like salmon pastrami, swordfish prosciutto and tuna ’nduja are filling boards for diners to share at the start of the meal, and the typical accompaniments of jams and mustards are finding apt replacements in small jars of creme fraiche. PB Catch in Palm Beach, Fla., Fiola Mare in Washington, D.C., and Kinmont in Chicago serve up some the finest line-caught “sea-lami.”
Photo by Laura Hayes Read more
by Maria Russo in Community, November 22nd, 2015
The next big thing in fast-casual dining may come as fantastic news for raw-fish fans: restaurants devoted to poke, the raw fish salad that is Hawaii’s answer to sashimi, ceviche and tuna tartare.
Fast-casual poke establishments, such as Santa Monica’s Sweetfin Poké, are rolling out or expanding in New York City and cities in Southern California, Eater notes. The boom is due to “the relative ease of getting a poke restaurant off the ground, the dish’s appeal to health-conscious consumers, and the persistent trend of bowl foods,” , Eater adds — and the fast-casual trend seems eminently “scalable.”
Unfamiliar with poke (pronounced “POH-kay”)? Here are a few things to know:
by Michelle Buffardi in Recipes, July 17th, 2015
Much like chicken breasts, salmon fillets can be treated like culinary blank canvases, ready for whatever marinade or sauce you want to prepare or serve with them. And since they cook quickly — most in mere minutes — they’re a go-to dinner on even the busiest of weeknights. In this week’s Most Popular Pin of the Week, tangy Dijon mustard and sweet maple syrup combine in a fast-fix recipe to create a bold topping for Food Network Kitchen’s good-for-you salmon. Just smear the mixture atop the fish, then bake it for a few minutes, and finish with fragrant cilantro for a fresh finish.
For more light but satisfying meals, check out Food Network’s Let’s Get Healthy board on Pinterest.
Get the Recipe: Mustard-Maple Roasted Salmon
by Food Network Kitchen in Food Network Magazine, October 8th, 2013
Think you know everything there is to know about salmon? Read on; you might learn a thing or two.
1. Salmon are an anadromous fish, which means they’re born in freshwater but spend their adult lives at sea. They return to fresh water only to spawn.
Make Sweet and Spicy Grilled Salmon (pictured above)
by Marisa McClellan in Recipes, June 14th, 2013
Many recipes tell you to test fish for doneness with a fork: If it flakes easily, it’s ready. But sometimes that’s too late. Instead, watch the fish carefully and pull it from the heat just when it changes from translucent to opaque, or even a moment before, as we did for Food Network Magazine‘s Thai Fish Curry. The fish will continue cooking after you take it off the heat.
by Maria Russo in Recipes, March 7th, 2013
Every winter I order up a large box of Meyer lemons from California. I make marmalade, lemonade concentrate and a big jar of salt-preserved lemons. I spread the marmalade on toast, drizzle the lemonade concentrate into glasses of sparkling water and stare at the preserved lemons, wondering what the heck to do with them.
And so I search out recipes that feature these lemons. I make a few tagines (a traditional use for these salty preserved lemons). I whiz a few slivers into hummus. And I blend up a creamy salad dressing to eat with tomatoes and avocado. Still, there are more preserved lemons to eat.
Because I always have a jar of these lemons in my fridge just begging to be used, any time I spot a recipe that includes them, I sit up and take notice. The recipe that most recently caught my eye was Ina Garten’s Striped Bass and Preserved Lemon Dressing With Grilled Carrots. It’s a gorgeously simple preparation. The fish is pan-roasted, then settled on top of a sunny pool of dressing that’s made from preserved lemons, mayonnaise and vinegar. It’s fresh tasting and the perfect thing for these summer Weekenders.
Before you start cooking, read these tips
by Marisa McClellan in Recipes, October 12th, 2012
Known for its trademark light-orange hue and heart-healthy proteins, salmon is a naturally flavorful fish, one that even kids and picky seafood challengers enjoy. Salmon can stand up to high heat and pairs well with the taste of charcoal, which is why many recipes prefer to grill the light, flaky fillets. In the winter months, however, instead of standing over a barbecue in the bone-chilling snow, prepare salmon in the warmth of your kitchen using easy cooking techniques like poaching, baking and sauteing. We’ve rounded up Food Network’s top-five salmon dishes, each with stress-free recipes that can be made easily indoors. Check out the classic and creative takes on this family-friendly fish below, then browse our entire collection of salmon recipes.
5. Crispy Salmon Croquettes With Remoulade Sauce — Similar to crab cakes, Sandra’s golden-brown bites are made with prepared salmon and a filling of egg, a splash of hot sauce and fish-fry coating mix for added flavor, then pan-fried until warm and served with a cool mayonnaise-garlic sauce.
4. Salmon and Dill Chowder With Pastry Crust — Rachael remakes the everyday chicken pot pie into a hearty seafood bowl, complete with a creamy combination of poached salmon, celery and potatoes, finished with a pre-baked flaky crust.
Get the top three recipes
by Marisa McClellan in Recipes, August 31st, 2012
During the summer I try and minimize how much I use my oven. The air conditioning in my apartment is adequate for dealing with Philadelphia’s steamy weather, but it begins to falter when I add all that radiant oven heat to the mix. So when cooler temperatures roll around, I’m more than ready to reconnect with the world of baking, broiling and roasting.
This last weekend, I was making a little dish to take with me to a birthday potluck. It was simple enough, just a bowl of lemony white bean spread and some crunchy baguette rounds. I’d cut the bread thin, so it would become akin to little crackers as it toasted and be a good partner for the smooth dip (this is a great way to give new life to day- or two-day-old bread).
As I stood by my oven and watched the bread to prevent it from burning, I saw a spark and then a small flame shoot out of the element (it’s electric). I quickly switched off the broiler, pulled my sheet of toasts off the rack and attempted to blow out the flame (for future reference, this is not a particularly good way to extinguish a kitchen fire). Thankfully, the flame died back almost immediately and I was able to investigate the damage. A chunk of the element was burnt away.
Before you pre-heat you oven, read these tips
by Food Network Magazine in Food Network Magazine, How-to, May 1st, 2012
With summer drawing to a close (and boy, did it go fast this year), I’m trying to mark as many warm weather cooking projects off my culinary bucket list as possible. This season, that list has included homemade frozen yogurt, tomato cobbler, blueberry buckle and whole grilled fish. I managed to get the first three checked off in delicious fashion weeks ago, but the grilled whole fish has been haunting me since June.
Last week I decided it was time to be brave and tackle Bobby Flay’s Grilled Sardines With Garlic Walnut Sauce before Labor Day arrived. I figured that sardines would be easy, since they’re small fish (my assumption being that tiny fish would be more manageable than giant ones). Of course, when I paid a visit to my local fish market, I was told that sardines are hard to come by this time of year and that I shouldn’t expect to see them in the Philadelphia area until November.
Instead of letting my hopes be dashed entirely, I decided to pick a different small fish that could stand in for the sardines. I landed on tiny trout, and though the flesh isn’t as dense and oily, I had a sense that they would still go nicely with the sauce.
Hot Tips From Food Network Kitchens’ Katherine Alford:
Here’s an easy way to expose pesky bones in fish: Lay the fillet over an upside-down small bowl, then run your fingers over it to feel for bones. Pull them out with small pliers or fish tweezers, pressing down around the bone with your other hand so the fish doesn’t tear. Give it a try with this Cornmeal-Crusted Trout from Food Network Magazine.