Recipe: Salmon-Shiitake Rice Bowls

Salmon-Shiitake Rice Bowls

Martha Stewart Living, June 2021

5 stars

I've been so impressed with the recipes in Martha Stewart Living magazine -- they definitely test their recipes, and there has rarely been a recipe we've tried from the magazine that we didn't like.

This one is restaurant-worthy. One of the best salmon recipes... and overall meals we've made!

Ingredients: jasmine rice, salmon fillets, English cucumber, shiitake mushrooms, frozen peas, white or yellow miso paste, honey, unseasoned rice vinegar, unsalted butter, Kosher salt, pepper

Recipe: Crispy Oven-Baked-Fish Wraps

Crispy Oven-Baked-Fish Wraps

Martha Stewart Living, Apr 2021

5 stars

I wish I had this recipe earlier during Lent. I was craving fish tacos but no one in town seems to make a GREAT one! We tried TJ's Seafood fish tacos a few weeks ago, and it was horrible, probably the worst I've ever had. (No seasoning, thick awful breading.) 

This recipe is so good that we made it last Friday and the Friday before -- and it's SIMPLE!!! Flavorful. Restaurant-worthy.

Ingredients: flour tortillas, cod or halibut fillets, panko, mayonnaise, coleslaw mix, small green apple, distilled white vinegar, extra-virgin olive oil, Kosher salt, pepper, herbs such as cilantro and dill, lime wedges

Tips

• Used cod
• Substituted apple cider vinegar for the distilled white vinegar
• Had cabbage from another dish and red apples so used those
• Made fries in our Instant Pot air fryer

Wild Salmon

In this month's issue of Bon Appetit Magazine (June 2014), there's a nice section on wild salmon and the five types of Pacific salmon, specifically.  I tried to find the info on BonAppetit.com to link it here, but it's not online.

I'm including the info here, as reference (credit to Joanna Sciarrino who has the byline):

• Chinook:  Also known as king, its nicely fatty flesh is ideal for slow-roasting.
• Coho:  More subtle in flavor and texture than other types, it's a smaller fish, making it great for roasting or grilling whole.
• Sockeye:  Sometimes called red salmon, it has vibrant red-orange flesh and a profound flavor that stands up well to assertive seasonings.
• Pink:  It has a lower fat content and is mostly available canned.  If you find fillets, grill them.
• Chum:  Sometimes labeled dog or keta salmon, it's prized for its roe.  The comparatively low oil content of its delicately flavored flesh means it's better for smoking or for quick-cooking methods that won't dry it out, like pan-searing and grilling.

Here's more info about salmon at  BonAppetit.com