This was a good use of 1.5 cups leftover tuna salad: https://www.foodnetwork.com/recipes/food-network-kitchen/tuna-melt-recipe-2125452 Our modifications: first, we lightly toasted 4 pieces of sliced bread. Second, we lined a baking sheet with foil and then placed a wired rack inside. Third, we skipped the tuna salad recipe and cut the tomato slices into quarters. Fourth, we used… Continue reading Easy tuna melt
Tag: fish
Fisherman’s pie
This essentially is a seafood version of shepherd’s pie. We took inspiration from this recipe: https://www.sandraseasycooking.com/2019/06/easy-fisherman-pie.html, but we halved the ingredients and used our own mashed potato topping. First, preheat oven to 375. At the same time, boil two eggs until they are hard-boiled, and then set aside for later use. To prepare the fish… Continue reading Fisherman’s pie
Sicilian-style pasta with anchovies, capers, and roasted cauliflower and cremini mushrooms
First, preheat the oven to 425. Wash ½ head cauliflower (about 2 cups) and cut into medium-size florets (about 2"x1"), pat until bone-dry, and toss in 1 Tbsp olive oil and black pepper. Wash 8 oz (½ lb) cremini mushrooms, pat bone-dry, and cut into large bite-sized pieces (1" thick). Toss with 1 Tbsp olive… Continue reading Sicilian-style pasta with anchovies, capers, and roasted cauliflower and cremini mushrooms
Slow-roasted salmon in aromatic olive oil
Details here: https://cooking.nytimes.com/recipes/1019789-spicy-slow-roasted-salmon-with-cucumbers-and-feta We skipped the feta and cucumber. (Apr. 2019)
Baked flounder with fresh lemon pepper
Details here: https://www.myrecipes.com/recipe/baked-flounder-with-fresh-lemon-pepper We used 2 lb fluke fillets and found it took 12 mins to fully cook. (Mar. 2019)
Oven-roasted salmon with lemon-herb marinade
This NYT recipe offers a fusion of western herbs and Asian flavors including soy amd sesame oil: https://cooking.nytimes.com/recipes/5824-salmon-with-lemon-herb-marinade We marinated for 45 mins and then placed the salmon (shaking off excess marinade) in a lightly oiled Le Creuset oval baking dish. We baked at 425 for 30-35 mins. We used 1.5 lb salmon filet, so… Continue reading Oven-roasted salmon with lemon-herb marinade
Korean-style salmon bulgogi
We tried this clever version of a Korean soy marinade typically used for beef. https://www.koreanbapsang.com/salmon-bulgogi/ Our modifications: to reduce sodium, we doubled the salmon to 2 lb but kept the marinade amount the same (for 1 lb). We also broiled the salmon pieces on a oil-sprayed baking rack set inside a foil-lined rimmed baking sheet,… Continue reading Korean-style salmon bulgogi
Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)
Inspired by this Saveur recipe (https://www.saveur.com/salmon-scallion-mushroom-foil-yaki-recipe), we made a foil pouch yaki using 1 lb (16 oz) skinless salmon filet (cut into 2x1" chunks - about 16 pieces), 3.5 oz fresh shiitakes (small whole or large halved, stems removed), 2 carrots (cut along a ½" diagonal penny slice), and 2 scallions (cut into 2-3" straws).… Continue reading Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)
Japanese salt-cured salmon (shiozake)
We tried this recipe: https://www.japanesecooking101.com/shiozake-recipe/ We dry-salted the salmon (about ¾ tsp per 1-inch thick filet) overnight. (For a 1.5 lb salmon filet, we cut about 4 ½ pieces.) Because we did not a grill, we used the oven. We first lined a baking sheet with foil, then placed a wire rack on top of… Continue reading Japanese salt-cured salmon (shiozake)
Vietnamese caramelized salmon filets
We followed this recipe but made modifications: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot First, we used 1.5 lb skinless salmon filet, cut into 1x2” pieces. We marinated the salmon pieces as directed in a mixing bowl. Second, we omitted bacon and sautéed 5 sliced garlic cloves and 2 large shallots (sliced 1/4” thick lengthwise) in 1 Tbsp neutral oil in… Continue reading Vietnamese caramelized salmon filets
Cooking Adventures 