Truffle Oil Roast Salmon and Mushrooms

Truffle Oil Roast Salmon and Mushrooms

At this time of year, buying salmon in New York is more expensive, because I’m striving to purchase Marine Stewardship Council (MSC) certified seafood. It’s a global, non-profit organization working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental-conscious choice in seafood. For a while, I thought buying MSC-certified seafood as expensive, but Nicole of FoodCulturist.com recommends purchasing local seafood for budget-friendly prices. Quite honestly, this recipe was made in late spring when buying salmon is cheaper. Ask your local fish monger for the best available seafood at this time of year. Their suggestion is better than seafood flown in hundreds or thousands of miles away. Continue reading Truffle Oil Roast Salmon and Mushrooms

Salmon with Red Currant Salsa

Salmon with Red Currant Salsa served with Sauteed Beet Greens
Salmon with Red Currant Salsa served with Sauteed Beet Greens

Mistakes happen. C’est la vie. A chicken died unnecessarily. It happened this past holiday weekend. A whole chicken was brought for one dollar a pound, that’s a good deal for a free-range, drug free chicken. July 4th weekend was spent enjoying festivals and seeing friends. We forgot and didn’t have the time to properly clean and freeze the poor bird. When it was time to season it for dinner, it wasn’t good to eat, because it had spoiled.

In this household, it’s not about the money that was wasted. It’s about a life that died unnecessarily, but karma has its ways of returning full circle. With a spoiled chicken, a menu had to be changed. Salmon was brought to quickly replace the chicken. Remember, the chicken was brought for one dollar a pound. It would’ve lasted two or three days, including “brown bagging” it for lunch. In New York City, lunch will cost an average of $10.00, if one is conscience about eating healthy. One pound of salmon will last for one day. So, I may have cooked a fabulous Salmon with Red Currant Salsa, but I can’t “brown bag” it for lunch the following day, because I try not to leftover fish, unless it’s a canned tuna salad.  Continue reading Salmon with Red Currant Salsa

Steamed Salmon Served with Herbal Yogurt Sauce, Roasted Fingerling Potatoes, and Green Bean and Walnut Salad

Poached Salmon, Roasted Fingerling Potatoes, and Green Bean and Walnut Salad
Poached Salmon, Roasted Fingerling Potatoes, and Green Bean and Walnut Salad

The first time I saw fingerling potatoes, I was confused in a Danish supermarket. I was looking for the large potatoes I was visually familiar seeing of American produce. Produce and meat in Denmark are expensive, small and imperfect. The taste far exceeds American food. I returned to the United States with a determined effort to shop at farmer’s market than the average grocery store, when time permits. The fingerling potatoes in Denmark had a thin paper shell, similar to an onion or a tomatillo, that needs to be rubbed or peeled off before prepping for a dish. The small size, like most produce and meat, produces a sweet and tender taste.

Continue reading Steamed Salmon Served with Herbal Yogurt Sauce, Roasted Fingerling Potatoes, and Green Bean and Walnut Salad