Curried Salmon and Mixed Pea Salad

by Jennifer

This dinner is perfect for a hot summer evening, and is easy to put together.  The dressing is a variation of one found in Deborah Madison’s Vegetarian Cooking for Everyone.  The dressing, salmon and peas can all be prepared ahead.  Serves 4.

  • 1 1/4 – 1 1/2 lbs salmon steaks
  • 1 1/2 lbs mixed snow peas and sugar snap peas, trimmed
  • 1/3 cup nonfat plain Greek yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup mango chutney, such as Major Grey’s
  • juice of 1 lime
  • 2 – 3 scallions, whites and light green parts, chopped
  • 1 1/2 tsp curry powder
  • pinch of cayenne
  • 7 cups romaine lettuce

Preheat broiler.  Lightly coat salmon steaks with cooking spray, season with salt and pepper,

and broil for 10 minutes, or until just cooked through.  Let cool until you are able to comfortably break the salmon into chunks.  Set aside.

Blanch peas in a large pot of boiling salted water for 2 minutes;  drain and rinse well with cold water.  Pat dry with a towel and place peas in a large bowl.

Whisk together yogurt, mayonnaise, chutney, lime juice, scallions, curry powder and cayenne.  Refrigerate dressing for at least 15 minutes.

Toss half of the dressing with peas to coat, then add the salmon and toss gently, adding more dressing as desired.  Divide lettuce among 4 plates, then top with salmon and pea salad.


Broiled Salmon with Mint and Preserved Lemon; Strawberry Salad with Feta and Pistachios

by Jennifer

My older son had the idea of a strawberry dinner,

celebrating both the local strawberries now in season and Ira’s birthday.  After picking strawberries at a local farm, I came up with this menu:  Strawberry Bellinis with Goat Cheese and Balsamic Onion Phyllo Pouches; Broiled Salmon with Mint and Preserved Lemon, Strawberry Salad with Feta and Pistachios, and No-Knead Bread;  Chocolate – Strawberry Cake.

Broiled Salmon with Mint and Preserved Lemon – serves 4

  • 1 large or 2 small garlic cloves
  • 1/2 cup, packed, of fresh mint
  • 1 small preserved lemon, sliced
  • 1/2 tsp kosher salt plus extra for sprinkling
  • freshly ground black pepper
  • 2 TBS extra-virgin olive oil, plus extra for brushing
  • 4 salmon fillets

In a small food processor (or by hand, if you wish), chop the garlic.  Add the preserved lemon and pulse a few times,

then add the mint and process again to finely chop.

Transfer mixture to a bowl and stir in 2 TBS oil, 1/2 tsp salt and pepper to taste.  Preheat broiler.

Brush salmon fillets with oil, season with salt and pepper, and broil a few inches from the heat for 10 minutes, or until just cooked through.  To serve, divide mint/lemon mixture on top of salmon fillets.

Strawberry Salad with Feta and Pistachios – serves 4

  • 1 1/2 lbs strawberries, sliced
  • 10 oz. package Romaine lettuce
  • 1/2 cup, packed, of fresh mint, roughly chopped
  • 1/3 cup toasted, unsalted pistachios
  • 3.5 oz. package crumbled reduced-fat feta cheese
  • 1 1/2 TBS sherry vinegar
  • 1 TBS extra-virgin olive oil
  • salt and freshly ground black pepper to taste

Whisk together vinegar, oil, salt and pepper.  Toss together salad ingredients, then add dressing and toss gently to combine.

Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil; Dandelion Salad

by Jennifer

You can make the tomatoes and oil earlier in the day;  bring to room temperature before serving.  The salad greens, too, can be washed and spun dry ahead of time, and left in the refrigerator.  The salmon recipe is an adaptation from Gourmet, and serves 6, as does the salad.

Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil

For tomatoes and lemon-oregano oil:

  • 2 pints cherry tomatoes, whole
  • 1 1/4 tsp sugar
  • 3/4 tsp kosher salt
  • freshly ground black pepper
  • 2/3 cup extra-virgin olive oil
  • 4 garlic cloves, chopped
  • 20 fresh basil leaves
  • 24 fresh oregano leaves, plus 1/4 cup chopped fresh oregano
  • grated zest of 2 lemons
  • juice of 1 lemon

For couscous:

  • 2 tsp olive oil
  • 2 1/4 cups pearl (also called Israeli) couscous – I used whole wheat
  • 1 3/4 cups no-chicken broth
  • 1 cup water

For salmon:

  • 6 6-oz. pieces salmon fillet with skin, preferably wild and sustainably caught
  • 2 tsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 cup kalamata olives, quartered lengthwise

For tomatoes and oil:  Preheat oven to 250 degrees.

Combine tomatoes, sugar, salt and pepper in a small shallow dish.

Heat olive oil in a 10” skillet over medium heat until shimmering, then add the garlic and cook for 1 minute.

Remove pan from heat and add the basil and oregano leaves.

Pour oil over the tomatoes.

Roast tomatoes in the oven for about 2 hours, until very soft but not falling apart.

When cool, use a slotted spoon to transfer the tomatoes to a bowl, then pour the oil mixture through a fine-mesh sieve into a separate container, discarding solids.  Stir lemon zest, juice, and chopped oregano into the oil.

For the couscous:

Heat olive oil in a 3-quart pot over medium heat.  Add the couscous and toast, stirring occasionally, until lightly golden, 3 – 4 minutes.

Add broth and water, bring to a simmer, then cook, covered, for 12 minutes

or until the liquid is absorbed.  Remove from heat and let sit, covered, another 10 minutes,

then stir in 3 TBS of the lemon oregano oil.

While the couscous is cooking, make the salmon.  Line a large rimmed baking sheet with foil and preheat the oven to 500 degrees, with the rack in the upper third of the oven.

Arrange salmon skin-side down, brush with olive oil, sprinkle with salt, then roast for 12 minutes or until just cooked through.

To serve, divide couscous on plates, top with a piece of salmon, then tomatoes, olives, and a generous drizzle of lemon-oregano oil.

Dandelion Salad 

  • 4 oz. dandelion greens, roughly chopped
  • 4 oz. escarole, inner leaves preferred, chopped
  • 1 cup coarsely chopped parsley
  • juice of 1/2 lemon
  • 2 TBS extra-virgin olive oil
  • 1/2 tsp sugar
  • sea salt and freshly ground black pepper to taste

Toss together dandelion greens, escarole and parsley.

Whisk together lemon juice through pepper.

Pour dressing over greens and toss well to combine.

Maple-Mustard Salmon, Bulgur with Herbs, and Zucchini and Carrot Ribbons

by Jennifer

Serves 4.

Maple-Mustard Salmon

  •  4 – 6 salmon steaks, depending on size, appetite, and if you want leftovers
  • 2 TBS of your favorite mustard (I used a whole grain horseradish maple mustard)
  • 2 TBS maple syrup
  • 1/2 tsp sea salt
  • freshly ground black pepper

Preheat broiler.

Stir together mustard, maple syrup, salt and pepper,

and brush on the salmon.

Broil for 10 – 15 minutes, until just cooked through.

Bulgur with Herbs – from Gourmet magazine

  • 1 cup bulgur
  • 2 cups boiling water
  • 2 TBS extra-virgin olive oil
  • 1/4 cup sliced almonds
  • 1 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1 TBS extra-virgin olive oil (or store-bought roasted-almond oil;  I used olive)
  • juice of 1/2 lemon
  • 1/2 tsp sea salt
  • freshly ground black pepper

Place bulgur in a medium-sized bowl, add boiling water and cover with plastic wrap;  let sit for 10 minutes,

then drain through a fine-meshed sieve.  While the bulgur is soaking, heat 2 TBS oil in a small saucepan over medium heat and cook the almonds, stirring frequently, until golden, 2 – 4 minutes (sorry, can’t find my photo of this step!).  Remove from heat.

In a serving bowl combine the herbs, toasted almonds and oil, additional TBS oil, lemon juice, 1/2 tsp salt and freshly ground black pepper.

Add drained bulgur and toss well.  Serve at room temperature.

Zucchini and Carrot Ribbons

  • 2 large zucchini
  • 3 medium carrots
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Use a Y-shaped vegetable peeler to peel long strips from the zucchini and carrots, starting on one side of each vegetable and moving to peel ribbons from all four sides, as much as you can (save what’s left of the vegetables for another use….I fed the carrots to our pet rabbit!).

Heat the oil in a large skillet over medium heat;  add the zucchini and carrot ribbons and cook, tossing occasionally with tongs, for 5 minutes, or

until tender.  Season with salt and black pepper.

Meyer Lemon Marmalade-Glazed Salmon; Salad with Golden Beets, Meyer Lemon Confit, Goat Cheese and Candied Walnuts; Whole Wheat French Bread; Meyer Lemon Shortcakes with Meyer Curd and Berries

by Jennifer

Seriously, this meal should be called Meyer lemon-palooza!

My husband, for one, is ready for me to move past my Meyer lemon obsession, and I will admit, the night we ate this I had disturbing dreams involving Meyer lemons and marmalade.  This dinner is delicious, though, and you can substitute regular lemons for the Meyer lemons.

Serves 4 – 6.

Meyer Lemon Marmalade-Glazed Salmon

I made my own Meyer Lemon Marmalade from a recipe I found on-line, and it’s fantastic, but you can substitute store-bought lemon marmalade.

Serves 4 – 6.

  • 6 salmon steaks
  • 3/4 cup Meyer lemon or lemon marmalade
  • 2 garlic cloves, minced
  • a generous teaspoon chopped fresh thyme
  • salt and freshly ground black pepper to taste

Preheat broiler and coat broiler pan with cooking spray.

Combine marmalade, garlic, thyme, salt and pepper in a bowl.

Spread glaze over salmon steaks.  Broil a few inches away from heat source for 10 – 12 minutes or until just cooked through.

Serve with Salad with Golden Beets, Meyer Lemon Confit, Goat Cheese and Candied Walnuts, and Whole Wheat French Bread.

Salmon Cakes with Wilted Kale and Roasted Potato Winter Salad

by Jennifer

Salmon cakes are probably the most frequently cooked item in my house.  They pair well with most anything, make great burgers, top salads, you name it.  And, my kids will eat them (albeit with a healthy dose of ketchup, but beggars can’t be choosers).

Salmon Cakes

Serves 3 – 6, depending on appetite.

  •  3 6-oz. cans boneless, skinless salmon, drained (preferably wild, sustainably caught salmon, such as Wild Planet brand)
  • 2/3 cup seasoned panko
  • 2 large eggs
  • 1/4 cup olive oil

With a fork, combine the drained salmon, panko and eggs.

Form into 6 roughly equal-size cakes and refrigerate for 10 – 15 minutes.

Heat olive oil in a large skillet over medium heat.

Cook salmon cakes until golden brown on both sides and heated through, about 10 – 12 minutes total.

Wilted Kale and Roasted Potato Winter Salad – adapted from Gourmet magazine

Serves 4 as side dish.

  •  1 1/2 lb. Yukon Gold potatoes, cut into 1” pieces
  • 1/4 cup olive oil
  • 3 garlic cloves, 2 thinly sliced and 1 minced
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 3 TBS well-stirred tahini
  • 2 TBS water
  • 2 TBS fresh lemon juice
  • 1/2 lb. kale, stems and center ribs removed, sliced into very thin pieces
  • salt and freshly ground black pepper to taste

Preheat oven to 450 with rack in the upper third of the oven.

Toss together potatoes, oil and salt and pepper;  roast for 10 minutes.

Add sliced garlic and toss;  roast for another 10 minutes.

Sprinkle with Parmigiano-Reggiano;  roast for 5 more minutes.

While the potatoes are roasting, whisk together tahini, minced garlic, water, lemon juice, salt and pepper;  you can add more water if the sauce seems too thick.

Toss the kale and tahini dressing together in a large bowl.  When the potatoes are finished roasting, add them to the bowl and toss together, gently wilting the kale.  Serve immediately.

Spice-Rubbed Salmon with Avocado, Mango and Radish Salsa and Tortilla Chips

By Jennifer

Serves 4 adults.

Spice-Rubbed Salmon

  • 4 salmon steaks, preferably wild-caught
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. sea salt
  • 1/4 tsp. cayenne
  • zest of 1 lime

Preheat broiler.  In a small bowl combine cumin through lime zest.

Rub salmon steaks with spice mixture.  Broil a few inches away from the heat source until just cooked through, about 12 – 14 minutes.

Avocado, Mango and Radish Salsa

The easiest way to chop a mango is to first slice off each side of the mango, lengthwise, along the pit.  Score each half, cutting to but not through the skin.  Invert the half so you have cubes popping out towards you;  use the knife along the inside of the mango skin to slice off the cubes.

  • 2 mangos, chopped
  • 2 avocados, chopped
  • 6 radishes, diced
  • 3/4 cup chopped cilantro
  • juice of 1 lime
  • 1/4 tsp salt


Gently toss together all the ingredients in a bowl;  let sit for 10 – 15 minutes before serving.