by Michelle Dudash in Healthy Recipes, August 12, 2015
by Leah Brickley in Healthy Recipes, August 7, 2015
Once you taste a freshly made salmon burger, you may never want a frozen, premade patty again — especially when you can make a fresh one with only a handful of ingredients that you likely already have stocked. Whether you use fresh wild Alaskan salmon or frozen fillets, the final results are pretty similar.
As for your bun of choice, it really depends on how hungry you and your guests are, and the type of dietary preferences you are accommodating. It’s easy to offer a few options: 100-percent-whole-grain hamburger buns provide a satisfying main dish, while large iceberg or Bibb lettuce cups serve as a light and refreshing wrap, or you can fold the leaves a few times and tuck them inside the bun — my favorite. If you like your burger loaded with even more toppings, try sliced avocado and pickled banana peppers. Read more
by Alia Akkam in Dining Out, April 27, 2015
Imagine your favorite sushi roll. Now imagine it deconstructed and served in a bowl: sticky rice topped with marinated raw fish, avocado, scallion, sesame seeds and toasted seaweed. Well, that’s one combination! Poke (POH-key) is a healthy Hawaiian staple of marinated, cut-up raw fish, often made with tuna. Build-your-own poke bowl spots are popping up all over the country, where you can pair your choice of delicate fish with rice and as many toppings as a burrito bar. We’re smitten with the hot-meets-cold and cooked-meets-raw delicious dichotomy of the poke bowl, so we made our own version in Food Network Kitchen, opting for Omega-3-rich salmon as the star. It’s low in calories, high in protein and super easy to prep and top. Read more
by Michelle Dudash in Healthy Recipes, April 23, 2015
While many diners make a reservation at Morimoto New York solely for Masaharu Morimoto’s exquisite sushi, it would behoove them to also spring for one of his warm Western-inspired creations. At this minimalist Japanese restaurant in the Meatpacking District — one of several in Iron Chef Morimoto’s expansive culinary empire — a slab of king salmon accompanied by splashes of piquant green romesco sauce, charred lily bulbs, green almonds and shiso is a light and vibrant reflection of the season. “This dish is not found in a typical Japanese restaurant because it doesn’t use any soy sauce. The green romesco has a spicy kick, which pairs nicely with the tender, slow-cooked salmon,” Morimoto explains. Read more
by Silvana Nardone in Healthy Recipes, March 14, 2015
Spring has finally arrived, despite certain pockets of weather to the contrary, and as you add in-season cherries and asparagus back into your meals, consider incorporating wild Alaskan salmon into the menu. It’s a great source of protein: A three-ounce serving of cooked salmon brings you halfway to the amount of omega-3 fatty acids recommended by the World Health Organization. These fatty acids aren’t found in many foods, so you could say, they are tough to “reel in.”
One of the best ways to ensure your salmon remains intact during preparation is to cook the fillets with the skin on, then gently maneuver the pink flesh away from the skin and bloodline before serving. This salmon dish requires only five ingredients that produce a great depth of flavor. With just 20 minutes of prep time required, it is simple enough to prepare on a weeknight, yet has an elegant presentation that will wow dinner guests. Read more
by Keri Glassman in Cooking for Kids, February 28, 2015
The next time you’re shopping at the grocery store, look for solutions to healthy skin in the produce section, not the beauty aisle. It turns out that what you put in your body can be just as essential as what you put on your skin. Good fats — like Omega-3 fatty acids, which are found in ingredients like salmon, walnuts and flax seeds — take the spotlight. Read more
by Dana Angelo White in Kid-Friendly, September 7, 2014
It’s fun to find a dad’s eyes and a mom’s smile on a toddler’s face, and when I can figure out the sisters in a group just by their mannerisms, I feel proud, like I just solved a puzzle. The sensitive me always notices a dad carrying a baby and wishes I could reverse time and hold my kids at that young age one more day. The professional me is quick to note when one kid appears thin and athletic and the other looks round and soft. Same gene pool. Same food in the fridge. Same access to exercise and likely similar lifestyles.
by Alia Akkam in Healthy Recipes, June 1, 2014
Earlier this summer, the Food and Drug Administration announced revised recommendations for children, suggesting two to three servings of low-mercury fish a week. But it can take some enticing to get the younger set excited about digging into seafood. Here are five recipes that are sure to lure — and might even entice a few seafood-phobic grown-ups too.
Shrimp: Shrimp Stir Fry (above)
Kids love this high-protein crustacean — and stir-frying shrimp with a colorful mix of vegetables offers a quick way to turn them into an eye-catching dinner. If you’re confused about whether to choose wild or farm-raised shrimp, check out the Monterey Bay Aquarium Seafood Watch guide for shrimp.
by Kitty Greenwald in Chefs and Restaurants, May 28, 2014
You may have plunked a few salmon burgers on the grill last weekend, but typically meat gets all the glory at Memorial Day barbecues. These light, healthy fish dishes are exactly what you’ll crave as the warm-weather months heat up.
Fish Tacos with Watermelon Salsa (above, from Food Network Magazine)
The chipotle-chile powder-dusted sea bass stuffed inside these corn tortillas is jacked up even more by the presence of jalapeno-red onion-cilantro salsa. But, a burst of refreshing watermelon cools it all down.
by Abigail Libers in Healthy Recipes, April 13, 2014
“There is a niche for really delicious, finely made takeaway food — one that puts an emphasis on quality not just convenience,” Kelsie Kerr says. A Chez Panisse alumna who worked with Alice Waters on her last two cookbooks and contributed to many of the celebrated restaurateur’s other works, Kerr opened the Standard Fare, in Berkeley, Calif., to fill that hole in the marketplace this April.
Far from the average takeaway joint, the Standard Fare’s meals change daily and, to befit Kerr’s cooking, each dish comes in handmade, ready-to-serve ceramic bowls. “I wanted the food to be homey but also have a mindfulness to it,” she says. “The bowls I designed so you could have a beautiful thing to take the food home in. Ceramic both protects and heats the food nicely.”
It doesn’t take much to bring out salmon’s rich flavor, but let’s face it: The old lemon-with-a-dash-of-salt routine gets old. The good news: Salmon need not be boring. Try these tasty ways to amp up an old standby.
Mustard Maple Roasted Salmon (above)
Mustard and maple syrup? The two condiments may seem worlds away, but they make the perfect marriage of sweet and savory in a sauce for salmon fillets. Cilantro keeps the flavor light and fresh.