Tag Archives: fish

Salmon and Asparagus Quiche

(makes 4 servings)


1 refrigerated pie crust (e.g. Pillsbury)
8 ounces fresh cooked salmon or smoked salmon, cut into chunks
12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
4 eggs
1 cup heavy cream
1 cup Parmesan cheese, grated
1 teaspoon minced thyme
1 teaspoon minced dill
Salt and pepper to taste


Preheat oven to 375 degrees F.

To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).

Line a 9-inch pie pan with the crust, trimming any excess and crimping the edges around the pan. Poke several holes in the bottom with a fork, and let it pre-bake for 3-5 minutes.

While the crust is baking, whisk together the eggs, cream, cheese, salt, pepper, and the herbs.

Take the crust out of the oven and fill it with the salmon and asparagus. Then, pour the egg mixture over the top.

Put the pie pan onto a baking sheet, and then place it in the oven. Bake for 20-25 minutes, or until set (poke with a knife and make sure it comes out clean). Let it rest for 5 minutes before serving.

Easy Tuna Noodle Casserole With Cheddar Cheese

Yield: 6 servings


12 ounces spaghetti or medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)


Heat oven to 350 F.

Grease a 2 1/2 to 3-quart casserole dish.

Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.

Toss breadcrumbs with butter and sprinkle over the top or the casserole.

Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.

Serve and enjoy!

Recipe Variations:

Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.

Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.

Add some sliced sauteed mushrooms to the casserole mixture.

Add a few tablespoons of diced drained pimientos to the casserole.

Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.

Honey-Soy-Glazed Salmon with Veggies and Oranges

Makes 4 servings


4 tablespoons honey
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon seasoned rice wine vinegar
1/4 teaspoon dried crushed red pepper
1 pound fresh medium asparagus
8 ounces fresh green beans, trimmed
1 small orange, cut into 1/4- to 1/2-inch slices
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (5- to 6-oz.) fresh salmon fillets
Garnish: toasted sesame seeds


Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.

Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.

Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.

Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 minutes more. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 minutes more. Serve immediately.

By Southern Living

Grilled Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce

4 servings


4 6-oz. skin-on salmon fillets, pin bones removed, patted dry
2 Tbsp. plus 1/3 cup extra-virgin olive oil, plus more for grill
Kosher salt
1 small lemon
1 small shallot, finely chopped
2 tsp. black sesame seeds
1 tsp. honey
1/2 tsp. toasted sesame oil
Freshly ground black pepper
1 cup torn basil leaves


Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with salt.

Cut ends off lemon and discard. Place lemon upright and slice off outer lobes in 4 sections, leaving a square-shaped core and seeds behind. Finely chop lobes (flesh, pith, and all) and transfer to a small bowl (you should have about 1/3 cup). Squeeze out juice from core over bowl. Add shallot, sesame seeds, honey, sesame oil, and remaining 1/3 cup olive oil; season with salt and lots of pepper. Toss to combine.

Clean and oil grate, then immediately place salmon on grill skin side down. Cover grill and cook, skin side down the entire time, until skin is lightly charred and fish is opaque, 6–8 minutes. Transfer salmon to a plate and let cool slightly.

Divide salmon among plates. Top with basil. Spoon lemon-sesame sauce over.

Recipe by Andy Baraghani

Braised Monkfish with Bacon and Tomatoes

Serves 4


2 Tbs. olive oil
6 thick bacon slices, cut into 1-inch pieces
1 head garlic, cloves separated and peeled
3 to 4 lb. monkfish on the bone, skin and dark membrane removed by the fishmonger
Coarse salt and freshly ground pepper, to taste
4 tomatoes, peeled, seeded and coarsely chopped
1 cup dry white wine
1 Tbs. chopped fresh basil


In a heavy flameproof casserole dish or Dutch oven, heat the olive oil over medium-high heat. Add the bacon and garlic and sauté until the bacon is fairly crisp and the garlic is beginning to brown, about 5 minutes. Push the bacon and garlic to the side and lay the monkfish in the dish. Sear until lightly browned on both sides, using tongs to turn the fish. Season lightly with salt and pepper. Add the tomatoes and pile most of them and the bacon mixture on top of the monkfish.

Add the wine and basil and stir to scrape up any browned bits from the bottom. Reduce the heat to low, cover and cook until the flesh starts to pull away from the backbone, about 20 minutes.

Transfer the fish to a warmed platter, and surround and top the fish with the vegetables. Serves 4.

Note: Monkfish has firm white flesh attached to a central bone, and there are no rib bones to contend with. Cooked in one piece, monkfish absorbs flavors well; bacon, tomatoes, garlic and basil suit it perfectly.

Variation Tip: Thick mahimahi or sand shark fillets can be used instead of the monkfish

To peel tomatoes, bring a pot of water to a boil. Have ready a bowl of ice water. Using a sharp knife, cut a shallow X in the bottom end of each tomato. Immerse the tomatoes in the boiling water and blanch them for 15 seconds. With a slotted spoon, transfer them to the ice water to stop the cooking. Using your fingers or a small knife, peel the tomatoes. To seed, slice the tomatoes in half crosswise and lightly squeeze and shake, using your finger if needed to help dislodge the seeds.

Spanish Cod Fritters

Yields 2 dozen


10 oz. salt cod, skinned, boned and chopped
1 white onion, peeled and finely chopped
1 medium potato, diced (Yukon Gold)
1 bay leaf
2 cloves garlic, minced
2 large eggs
1 cup milk
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, chopped
2 tablespoons olive oil
salt and pepper, to taste
vegetable oil


Place the cod under cold, running water to remove surface salt. Soak cod, covered, in a large bowl of cold water for 24 hours, changing water every 8 hours.

Drain fish and transfer to a medium saucepan. Add the chopped onion and bay leaf and cover with 2-3 inches of water.

Bring mixture to a boil, then let simmer over medium-low heat for 10-12 minutes, or until fish is flaky.

Use a slotted spoon to remove cod to a plate and set aside. Leave onion and bay leaf in the water.

Bring water back up to a boil and add diced potato. Cook until fork tender, about 10 minutes, then drain water and discard bay leaf.

Combine potato, onion, cod and 2 tablespoons olive oil in a large bowl and mash them all together until you form a thick paste.

Add in parsley and minced garlic, season with salt and pepper and mix well.

In a separate saucepan (or after rinsing out the one you were using) over medium heat, bring milk up to a low boil and slowly stir in flour. It will be lumpy– continue stirring.

Once smooth, remove from heat (still stirring so mixture cools), and beat in eggs, one at a time until completely incorporated.

Stir in cod and potato mixture and mix well.

In a large, heavy-bottomed pot or Dutch oven over medium-high heat, bring 2-3 inches of frying oil up to 350 F.

Use 2 spoons to shape your fritters, then gently lower them into the hot oil. Cook for 2-3 minutes, or until golden brown and cooked through, flipping fritters over so they cook evenly.

Continue with remaining fritters, then remove with a slotted spoon and set aside on a paper bag (or paper towel-lined plate) to drain.

Serve immediately.

Salmon Patties

Servings 13 to 14 patties


1 lb fresh salmon filet*
Olive oil
Garlic salt I used Lawry’s Brand, to taste
Black pepper to taste
1 medium yellow onion 1 cup, finely diced
1/2 red bell pepper seeded and diced
3 Tbsp unsalted butter divided
1 cup Panko bread crumbs
2 large eggs lightly beaten
3 Tbsp mayonnaise
1 tsp Worcestershire sauce
1/4 cup parsley finely minced


Preheat Oven to 425F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.

Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.

In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2″ wide by 1/3 to 1/2″ thick patties.**

In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Recipe Notes

*Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.

**Cook’s Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

Lemon Butter Sauce for Fish

Servings: 2


Lemon Butter Sauce:

4 tbsp unsalted butter , cut into pieces
1 tbsp fresh lemon juice
Salt and finely ground pepper

Crispy Pan Fried Fish:

2 x thin white fish fillets (4-5oz each), skinless boneless (I used Bream, Note 1)
Salt and pepper
2 tbsp white flour
2 tbsp oil (I use canola)


Lemon wedges
Finely chopped parsley, optional


Lemon Butter Sauce (see video):

Place the butter in a light coloured saucepan or small skillet over medium heat.

Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty – about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)

Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.

Set aside – it will stay pourable for 20 – 30 minutes. See Note 3 for storing.

Crispy Pan Fried Fish:

Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.

Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).

Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.

Recipe Notes

1. I like using this sauce for thin fillets because I find you get the best sauce to flesh coverage, and also because thin fillets tend to mean less fish (the sea bream in the photos are only around 4 oz each) so you’re not having to pour over loads of Sauce (it is quite rich). I also love how the edges of thin fish fillets go nice and crispy.

Having said that though, this sauce is suitable for almost any white fish fillet, but I’d avoid rich, oily fish like salmon and mackerel.

Frozen Fish is also fine – thaw thoroughly and pat very well with paper towels to remove excess water.

2. Browning Butter: At first, it will spit a bit (water in butter cooking out), then it will bubble, then it will foam. Little brown bits will start appearing on the base of the pan – then you will smell the nuttiness. Smell is the most important sign – when it smells amazing, take it right off.

3. Storing Brown Butter: You’ll only need around 1 tbsp of Sauce per serving – it’s very rich – but this recipe makes slightly more because it’s hard to make a smaller quantity. Use leftovers to jazz up vegetables, mashed potato, or even spread on toast. Refrigerate and use within 1 week, or freeze. To use as Sauce, microwave in 10 second increments.

4. General Note: If you’re an experienced cook, you can try your hand at making the sauce in the pan after cooking the fish. First wipe it clean (yes you lose pan flavour, but it’s nice to have a “clean” looking sauce), lower heat then make the sauce once the pan has cooled. I personally find it easier to make the Sauce first in a smaller pan – easier to control colour change. Also I like using my black non stick pan for the fish and you can’t see the colour of the butter in dark coloured pans.

Sesame Crusted Salmon

Just roll the salmon in sesame seeds, drizzle with oil and bake. You’ll be amazed how well the sesame adheres to the salmon and love how crispy this Sesame Salmon comes out.
Servings: 4


4 x 5-7 oz skinless boneless salmon or trout fillets (Note 1)
Salt and pepper
1/2 cup white sesame seeds
4 tsp vegetable or canola oil (or other neutral oil, not olive oil)
Sliced shallots / scallions, optional garnish

Soba and greens:

8 oz dried soba noodles (Note 2)
2 bunches baby buk choi, or other greens of choice (Note 3)

Asian Dressing:

1 1/2 tbsp soy sauce, light or ordinary (Note 4)
2 1/2 tbsp vegetable or canola oil (or other neutral oil, not olive)
3 tbsp rice vinegar (Note 2)
1 tbsp Mirin (Note 2)
2 tsp sugar (any, I use white)
2 tsp fresh ginger, minced
1 clove garlic, minced


Take salmon out of fridge 20 minutes before cooking.

Preheat oven to 220C/430F (standard) or 200C/390F (fan). Place shelf about 20cm/8″ from the broiler heat source at the top of the oven.

Sprinkle both sides of the salmon with salt and pepper.

Place sesame in shallow dish. Press salmon into sesame seeds to coat on all sides. Place on tray.

Drizzle top with oil.

Bake for 10 minutes. Flick to broiler on high – broil / grill for 3 minutes until the top is a bit golden (or bake for 5 minutes, but won’t be as golden). (Note 5)

Remove from oven, rest 3 minutes. Serve with soba and greens, garnished with scallions (optional) and drizzled with Dressing.

Soba and greens:

Bring a large pot of water to the boil.

Cook soba per packet directions. Add greens for the last 1 minute of cooking.

Drain then divide between bowls.


Place ingredients in jar and shake. Set aside for 5 minutes.

Recipe Notes

1. SALMON: If salmon is very wet (eg in vacuum pack or defrosted), pat off excess water but do not dry thoroughly.

I am pretty sure this will work with other types of fish but I must confess I haven’t tried. Love to know if you do!

2. Soba noodles, rice vinegar and mirin are sold in the Asian section of supermarkets here in Australia, but they’re cheaper at Asian stores! Mirin is a sweet Japanese cooking rice wine. If you can’t drink alcohol, leave this out and substitute with 2 – 3 tbsp of cider vinegar. You may need to add more sugar.

3. Feel free to use any greens of choice here. Use as much as you want to serve.

4. Dark or sweet soy sauce is not suitable for this dressing.

5. Cooking salmon fillets this way will yield just cooked, very juicy salmon. It keeps cooking while resting. If you are unsure, just take a peek by prying the thick part open slightly to check if it is cooked to your taste. Overcooked salmon is very dry, especially when not marinated like this recipe.

Mediterranean Tuna Antipasto Salad

Serves 4


1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
4 teaspoons capers, rinsed
1 1/2 teaspoons of finely chopped fresh rosemary
1/2 cup lemon juice, divided
4 tablespoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1/4 teaspoon of Himalayan pink salt
8 cups mixed salad greens


Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper.

Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and pink salt in a large bowl.

Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.