Smoked salmon is a bit of a secret weapon in the kitchen. The cooking has already been done, a small amount goes a long way and it’s a nutritional powerhouse. This is exactly why this recipe has been on repeat in my kitchen all winter.…

My husband and I never can quite agree about what type of fish should go into cioppino. He says it must be salmon for the rich flavors it imparts in the broth. He also has a memory association from the first time he tasted it…

In these first few days of January, it seems like pretty much everyone is trying to eat healthier. January has become synonymous with “cleansing” after the indulgence of December and as a way to set oneself straight for a new year. I get that. So here…

I like the taste of salmon, but its nutritional benefits are the real reason I try to cook with it at least twice a week. I even break my seasonal ingredient rule, cooking it no matter what month it is. Fortunately the “previously frozen” wild…

It’s salmon season and if you’re like me you are always interested in a new way to prepare it. And honestly, as much as I like the flavor of salmon, it’s possible I eat it perhaps more because it contains Omega-3 fatty acids that have…

“Love doesn’t make the world go around. Love is what makes the ride worthwhile”                       -Franklin Jones- I say there is always room to give more love in this world. Cooking dinner is one of…

Eat more seafood. Three simple words and one of my New Year’s resolutions that, so far, I am staying on track with. I realize we’re all more inclined to associate eating more seafood with summer when it’s easier to fire up the grill, but with…

The stars line up just one time of the year for these four ingredients and lucky for us it’s now. Wild caught salmon, sweet corn on the cob, melt in your mouth cherry tomatoes and peppery fresh arugula leaves. There is nothing like eating whole,…

Halibut fosters a sort of love hate relationship. It’s heavenly to eat but commonly over cooked especially when grilled. Quickly searing fillets then simmering them in a sea of tomatoes, roasted red peppers and fresh tarragon increases the chances of moist texture and imparts flavor…

Grilled corn. I am posting another recipe using it because it’s just so darn good when used with the right ingredients. This recipe is actually a repost of one of my favorite ones from a few years ago that I recently made for dinner and…

When I find myself thinking… hmmm salmon again… I quickly quiet that inner voice. I should be saying “yes, salmon again” because it tastes good and is equally good for you. But being a bit spoiled living here in the Pacific Northwest, I am sometimes…

January cooking is all about healthy and easy, without sacrificing taste, especially after a December of lengthy meal preparation and consuming copious amounts of sugar, fat and alcohol. I’m a bit of a wimp when it comes to seafood, preferring it to be mild flavored…

Four of the loveliest words to hear when you’re trying to get dinner on the table in a hurry are “thirty minutes or less.” Crispy Cod with Basil Cream Dipping Sauce delivers that promise. This is one of my dependable recipes when I want something…

Summer is nearly over and I am stubbornly and sadly hanging on. There have not been enough clear blue skies from dawn to dusk for me to accept that it’s Labor Day weekend. With a heart still hoping for more summer I am giving you…

A good salmon recipe should highlight and not overpower the naturally rich flavor and texture of this well loved fish. Whisking together soy sauce, hoisin sauce, honey and a bit of garlic and ginger doubles as a sauce to brush on and briefly marinate the…

I think this is the simplest recipe I’ve posted. Dungeness crab inspires this. So good on its own, it needs very little to enhance its sweet flavor and delicate texture. Just a little garlic carefully cooked over low heat to release its flavor then marinated…

Native Americans had it about as close to how nature intended it when they invented the cedar plank method of cooking. They called it fire pit planking where they tacked a fish on a cedar plank and held it close to the fire. Hundreds of years…

With the Northwest wild spot prawn season almost upon us, you’ll want to make this. It goes together in 30 minutes with the help of using jarred roasted red peppers and is remarkable enough for guests, yet easy for a weeknight meal. If you’re not…

Fresh cod has a firm texture, mild flavor and reasonable price. That’s why I love it. And especially with this method of cooking it in parchment paper. You feel like you’re cheating it’s so easy. Crimping and sealing the parchment paper edge package is about…

Coconut Shrimp tend to be considered “restaurant food”, something that most people do not make at home. The lack of a doable recipe, not enough time or unfamiliarity with buying and handling shrimp are possible reasons for this. Now you’ll have no reason not to…

Even though summer is winding down, I know everyone is still looking for ways to spend as little time in the kitchen as possible and as much time outside enjoying what remains of the season. And summer cooking does not get any easier than this.…

Some of my fondest food memories are from the summer months when the local Dungeness crab season is open. This began when our kids were toddlers and we lived on San Juan Island. In the beginning I complained about the piles of chicken bait crowding…

Gone are the days of eating halibut several times a week. It’s just too expensive. But I love halibut and one way of getting around the price is to cut the fillet into chunks and simmer it along with other ingredients in a sauce. The number…

Just once a year and for only about three to four weeks, we are graced with fresh Copper River salmon. Such a short time to enjoy a food so memorable in flavor. Loaded with Omega 3 fatty acids, this salmon is some of the best…

My favorite thing about these tacos is the cilantro and fresh lime flavor. For speed in making them quickly during the week, I cook the fish under the broiler or even in a non-stick skillet on top of the stove. But since I like to…

I taught Thai cooking classes for years and this recipe was easily one of the all time favorites. Bursting with the flavors of fresh cilantro and garlic is how everyone describes it. The stems of cilantro have more flavor than the leaves and that is…

Quite often I come across people who are not familiar with Petrale Sole. Awareness of this fish is similar to how it behaves at the bottom of the ocean. Shaped like an oval platter with one side of its skin olive brown and the other…

I first learned about Cajun “blackened” seasoning in the 80’s when Paul Prudhomme made his splash on the culinary scene. Typically to prepare blackened fish you dip the fish fillet in butter and then coat it with blackened seasoning and sear it over high heat…