Category Archives: Fish

Slow Roasted Salmon


We’re expecting some snow here in Central Maryland. While those of you in New England might be thinking, “You want snow? Come take some of ours,” we have had very little in the way of measurable, fun snow. What does that mean? About 7-10 inches. You can do stuff with it and thankfully, it doesn’t last too long around here.

My hope was to welcome the snow by having actual smoked salmon this weekend but that didn’t pan out. I had a large piece of salmon and I decided that since smoking is essentially slow cooking, I could do something similar in the oven.

I topped my salmon with maple syrup and sea salt and put it in a low slow oven for a two hours. That’s it! That doesn’t really require a recipe, does it? Cooking time for an eight ounce piece of salmon was about 20 minutes. Since I had a 2 1/2 lb piece, my minimum cooking time was almost two hours. I used a very low cooking temperature of 250.

I served the salmon with mung bean noodles and baby bok choy. It was a heavenly meal. There’s a little left over salmon for us to have while we wait out the storm. I know, not your typical snow day food, but it was easy to make and very tasty!


Ridiculously Easy Poached Salmon

Original Post: March 8, 2013
It’s rerun week on the blog! We have a very busy family schedule, but I know it’s a holiday week and people are looking for tasty things to make for Valentine’s Day. This Poached Salmon should fit the bill for all you hesitant cooks.
Once or twice a week we eat leftovers. I try to make these nights intriguing by calling them “Smorgasbord Night.” There is no intrigue. There are sighs and groans as boys and men trudge to the refrigerator to see what they can scrounge up.
Thursday was Smorgasbord Night. Two of them found fish sticks and French fries. I felt sorry for the other one and scrounged for him and came up with salmon, veggies, Wegman’s Thai Culinary stock and rice noodles.  Hello Ridiculously Easy Poached Salmon!
Ridiculously Easy Poached Salmon
2 frozen salmon fillets
2 cups broth or water and white wine
Handful of sugar snap peas (1/2 cup)
Half cup each onion and chopped red pepper
Rice Noodles
1. Combine everything in a pan with a lid.
2. Cover and cook on medium low for 10-15 minutes. Turn once.
3. Add some rice noodles and push down into the broth. Don’t put too many in! They expand and will soak up all the broth. You’ll want some for your plate.
4. Reduce heat to low. Cook until soft, for about five minutes.
Serve in a bowl with plenty of broth.
There are two points I want to make with this post. First, this is not a recipe, it is directions. I didn’t measure anything when I made this. I grabbed a bunch of food and threw it in a pan. It didn’t take a lot of time. It didn’t take a lot of money. I didn’t open a book, surf the web of turn on the TV.
What exactly is the trick to whipping up a fancy schmancy dinner like this in 20 minutes? We come to my second point. The trick to this meal (and the one you’re going to make) is a well stocked pantry and freezer. Really. That’s all. Keep some pre-cut chicken or fish in the freezer that is cut into small enough pieces that thaw quickly. Have some veggies on hand (fresh or frozen) that you know you’re family will always eat. Have pasta, rice and broth in the pantry. Many of you know this, but many of you may be new to cooking, and don’t. This advice is for you.
That’s it. This was not only pretty, it was tasty and it made one very tired man (and me) very happy.

Crab Tater Tot Casserole

cttcI am a midwestern girl, and therefore, I do love some Tater Tot Casserole. MMMM…. Now I’m a Maryland girl and therefore, it’s all crab, all the time. Double MMMMMMMM!!!!

Today, I combined these two delicious foods into one amazing dish.

Crab Tater Tot Casserole
1/2 bag tater tots
1 cup crab meat
1/3 cup chopped onion
1 cup shredded cheddar
3 pieces of bacon, cooked and chopped
1 tsp Old Bay

1. Combine all the ingredients.
2. Bake at 400 in a 9×9 baking dish sprayed with cooking spray for 30 minutes.
3. Step away while your family marvels at your genius in providing them with this truly magnificent dish.

Oh! In case the crab and tater tots aren’t enough for you, there’s also bacon!


Labor Day Fish Fry

photo (1)We had the pleasure of spending most of Saturday and Sunday at a friend’s home on the Nanticoke River in Bivalve, Maryland. It was perfect. We had a beautiful river to fish and swim. We caught crabs. We released crabs. We stayed up late and ate too much, all in the company of wonderful friends. It was the perfect ending to a nice summer.

My Faithful Assistant had the joy of catching his very first fish! It was a Bluefish. I have no idea how much it weighed or how big it was. I know that he named it Jerome. He held it for a very long time until we finally convinced him to put it in a bucket of water. A short time later, Jerome was joined by his companion, Bob. Jerome and Bob were filleted and today, we fried them up for a nice Labor Day Fish Fry lunch.

Labor Day Fish Fry
4 fillets of fish of your choice
1/2 cup flour
1 tsp Old Bay – because I am from Maryland
Salt and pepper
1/2 onion, chopped

1. Heat canola oil in a cast iron pan over medium high heat
2. Toss fish and everything else into a zip lock bag and shake gently until all the fish are coated.
3. Cook on medium high for 5-7 minutes. Flip.
4. Cook for another 5-7 minutes until done.


I am so happy that my Faithful Assistant had the experience of catching a fish and eating it. Both kids will help in the kitchen but there’s something very special about preparing food you have caught or gathered (like the Wineberries we made into wineberry jam).

We left our weekend retreat earlier than anyone really wanted to. But there was a dog who needed us and homework and laundry and all the other un-fun things you avoid doing all summer.

There’s enough fish for my FA (faithful assistant) to take for lunch tomorrow, so he will be able to savor the flavors of summer just a little bit longer.



Homemade Caesar Salad Dressing

hcsdI have been wanting to make salad dressing for a few weeks. I have been waffling between Caesar and Ranch and today I finally settled on Caesar.

I am not a huge salad fan so I really don’t know why I felt the need to make dressing for one. Sometimes it’s best not to try to understand these things and just go with them.

As I’m sure you’ve read here, I am very fortunate to have a nice, high speed blender so I didn’t have to worry about whisking endlessly. I let my blender do all the work.

Homemade Caesar Salad Dressing
1/2 cup olive oil
2 egg yolks
1 clove of garlic, or more if you’d like garlic Caesar
Juice of one lemon
1/3 cup grated parmesan
2-4 anchovy filets

1. Put the ingredients in your blender and slowly increase speed.
2. Blend on high for 20 seconds.
3. Refrigerate until cool.
4. Serve on your favorite mix of greens.

As I was prepping to make my dressing, the Teenager was returning from giving a new student a cello lesson. And what did he have in his arms? TWO HUGE CUCUMBERS! Yay! So happy! I will put some in my most Americanized Caesar Salad which will be served alongside some French Bread Pizza. I’m looking forward to this very simple summer dinner.

If you don’t love anchovies, you can leave them out. I happen to really like them in my Caesar Salad dressing. In fact, I put them on top of my salad!