For me, salmon is one of the dishes you’ll have to cook spot-on to get the most out of. While perfectly moist and flavorful, overcooking salmon can easily turn this wonderful fish dry and unpleasantly flaky. The good thing is, with sous vide cooking, you’ll have your salmon perfectly cooked each time. Begin by preheating […]
We’ve got a winner salmon recipe here. It’s rich, fresh, comforting. . . the harmony of flavors in each bowl just couldn’t be more perfect. Who doesn’t love salmon? Perfectly flaky, moist in all its natural fat, bold and rich-flavored. Salmon, hands-down, is my favorite of all fish. Just like with lamb, my favorite of all meat, […]
Salmon is a delicious, healthy dinner choice that can be made in a huge variety of ways, but we are going to focus on some quick and easy salmon recipes today. Steamed, grilled, baked, fried, hot, or cold – there are recipes abound for this rich, protein packed fish. Unsaturated, Omega-3 fatty acids which are found in salmon can help prevent heart disease, as well as keep blood vessels healthy. Other important minerals you’re taking advantage of when you eat salmon are selenium (thyroid), phosphorus (kidneys, heart, nerves), potassium (bones, digestion), and protein (muscle growth).
Fish en papillote is a cool and very old-school traditional French way of preparing fish. Essentially, an envelope is created using parchment paper and baked, and the steam which collects gently cooks the fish and added vegetables. It is a lovely and unique way to serve a fish, and makes for a fun presentation when you have guests. In the traditional French opinion it makes a perfect meal on its own, but I like to add a light rice pilaf on the side for a more filling dinner.
This chowder is a one-pot recipe that will satisfy your craving for a hearty warm bowl of soup in a relatively short amount of time. Depending on where you call home, chowder can mean a mixture of many different things, so this is a recipe you can take and master and then experiment based on your regional preferences!
The base of onion, celery, and carrot is called a ‘mirepoix’ and is the foundation of many traditional stocks and sauces. I added a little bacon because I love it, and it’s a nice extra savory crunch!