Sunday, April 22, 2018

Asian Slaw

Bowl of Asian Salad with Chopsticks
Colorful and Healthful

Recipe by Robin

A craving for a slaw that would be a perfect foil for parchment baked salmon engulfed me. Especially since I had 1½  lbs. of salmon in the freezer, caught and flash-frozen by my work colleague’s kids in Alaska last season. One does not want such a generous and delicious gift to go to waste. I got a little carried away (inspiration knows no seasons), and included cilantro, which is decidedly not in season, though readily available in the market. A better choice would have been parsley, currently growing in my garden, or simply skipping the little green addition. The cabbage, carrots, green onions, sesame seeds, and exotic dressing will carry the dish with little reduction, unless you happen to be crazy about cilantro as I am.

Sunday, April 8, 2018

Parchment Baked Salmon with Lemon and Dill

Closeup of Parchment Baked Salmon with Lemon and Dill

Recipe by Robin

At last, fresh dill is available in the market again. Not that it’s exactly in season here in Santa Cruz in April. However, its annual reappearance on shelves inspired a way to use the fresh frozen Alaskan salmon that my  colleague’s kids caught and gifted to me last season. This recipe requires little prep time, minimal ingredients, and just a little finesse with the parchment. Key to its success are very fresh (or flash frozen and thawed) wild salmon and a bunch of fresh dill. Simple is good.