Tag Archives: Fish

Maple Glazed Salmon and Sweet Potato Latkes


Katie:  I’m not sure how I got so lucky to have people making me such delicious food, whether it was Dad’s homemade applesauce, Matt’s cinnamon rolls made from scratch, or Mom’s decadent desserts!  I was treated again this weekend to a great meal and a nice break from studying for finals.  Ken made this maple glazed salmon and sweet potato latkes.  The maple flavoring was wonderful with the salmon, and the latkes were a great accompaniment.  And he didn’t even let me do the dishes!


Catfish with Core Sauté


Katie:  This was another simple, delicious pescatarian meal!  Adapted from this recipe from Cooking Light, we sautéed catfish sprinkled with chili powder and topped it with sautéed corn, fresh green onions, and lime juice.  It was a nice combination of flavors and a great meal for a summer evening!

Tilapia with Sauteed Tomatoes and Pesto


Katie:  Although it was a hot day, I had fun picking basil and making pesto at Pesto Fest!  I’ve used some of the pesto to make quesadillas (with tomatoes & Parmesan cheese), as a spread mixed with plain yogurt for wraps, and froze the rest. 

For this meal, Ken poached the tilapia in some white wine.  The pesto topping was made by sauteing tomatoes and green onions and adding pesto.  It was a delicious meal completed with a side of steamed green beans! 

Salmon Two Ways

Katie:  Since resolving to overcome my trepidation of preparing fish, I’ve tried a few more recipes.  While they may not be as visually appealing as the Maple-Glazed Salmon, I would still highly recommend them.

The first one I tried was Oven-Roasted Salmon with Pomegranate-Ginger Sauce.  I had been saving a bottle of the trendy POM Wonderful pomegranate juice for something special.  I found this salmon recipe on the McCormick website and followed it as written.  I brushed the fish with olive oil and sprinkled it with sea salt and thyme before placing it in the oven.  The sauce was made by boiling pomegranate juice with cider vinegar, sugar, and ground ginger to reduce it to a thicker glaze.  If I made it again, I would probably sprinkle the fish with freshly ground black pepper in addition to the other seasonings and reduce the sauce to make it a bit thicker.  I served the fish with roasted mashed parsnips (flavored with nutmeg) and bulgur pilaf.  It was a delicious, healthy meal!

The second salmon dish I tried was a recipe for Bourbon-Glazed Salmon from Cooking Light.  First, I marinated the salmon in a mixture of brown sugar, bourbon, soy sauce, fresh ginger, fresh lime juice, garlic, and black pepper.  Then, I cooked it in a grill pan and sprinkled it with toasted sesame seeds.  It tasted really delicious.  I served it with millet pilaf and Soy-Glazed Sweet Potatoes.  It was also a really good meal!

Maple-Glazed Salmon with Millet Pilaf

Katie:  One area of cooking that I haven’t had much experience with is fish.  I decided to change that and began with this recipe from Cooking Light for Maple-Glazed Salmon.  To make it more flavorful, I decided to use smoked paprika.  First, I rubbed a mixture of smoked paprika, chile powder, cumin, and brown sugar over the salmon.  I cooked the fish on both sides in a grill pan, and drizzled it with maple syrup towards the end.  It turned out really good!  I couldn’t taste the maple syrup much, so next time I might drizzle it over the fish at the very end.

I decided to try this recipe for Rice Pilaf with Apricots, Chickpeas, and Almonds as a side, taking  Mark Bittmann’s suggestion of substituting millet for brown rice.  I had picked up a bag of millet in the health food section awhile ago, but hadn’t tried it yet.  It’s similar to couscous and could probably be substituted for many grains.  Millet is a good source of some important nutrients and “isn’t just for the birds”!  The pilaf turned out well and would probably adapt well to other grains, spices, or vegetables.  I also served Japanese sweet potatoes roasted with a mixture of sweet paprika, cinnamon, and cumin as a side.  Overall, this was a good meal and a good start to my adventures with fish!

Trenette with Eggplant and Basil Pesto, & Ligurian Fish Stew

Jill got inspired when watching Giada De Laurentiis on the Food Network.  She decided to try two recipes that Giada made.  The first was Trenette with Eggplant and Basil Pesto.   We used penne rigate pasta and some of Jill’s home made pesto.  Jill roasted the eggplant in the oven while I grated up some fresh grated Parmesan.  I’m not a huge eggplant fan, but this recipe tasted great with the pesto and parmesan!

The second recipe that Jill made was Ligurian Fish Stew.   Who would have ever guessed that fish stew could taste so good.  We used cod for the fish and about 2/3 of a pound of medium shrimp.  The sauce with carrots, onions, garlic, pureed tomatoes and Pinot Grigio made a great base for the stew and left the house smelling fantastic!  We used Roasted Garlic Artisan Bread which was toasted in the oven with olive oil drizzled on top.  Jill rubbed fresh garlic on top of the top of the toasted bread.  The bread was excellent dipped in the stew.   What a great meal.

Blackened Salmon Sandwich

Bill:  I wanted to make some fish on the grill and decided to try this recipe.  I followed the recipe somewhat but not exactly.  To start with I mashed up an avocado and mixed it with 2 tablespoons of Hellmann’s canola mayonnaise.  I used half of this mixture the first night and put plastic wrap over the mixture to save half for the second night.  I actually didn’t use salmon, but substituted tilipia and fresh cod for the two nights of grilling.  I used the gas grill and a special grid that keeps the fish from falling through the regular grid.   I lightly seasoned the fish with a barbecue rub before grilling.  I also toasted the whole wheat buns on the grill.   The end result was a very good sandwich which Jill and I really liked.  I’ll definitely make this recipe again maybe next time with salmon.