My ever-goofy son gets a kick from saying “fusilli” – foo-silly, as he jokes. He also gets a kick from this meal because he can’t ever get each component into his little mouth fast enough. It’s packed with enough superfoods I’m a happy mama at the dinner table.
Archive for the ‘Fish’ Category
Does your kid have a sweet tooth? Do you have a sweet tooth? My dear little boy seems to crave only sweets these days for breakfast, lunch, snack and dinner. Even if I dangled french fries or chips in his face I don’t think he’d turn his back on sweet-tasting foods like yogurt, fruit, and candy.
It’s a phase, but it doesn’t excite me that Rice Kernel wants to use agave or honey at every opportunity. Most times, we say no. But this recipe caught my eye and after a day devoid of a “real” meal for Rice Kernel, some good protein- and omega-3-packed fish was a good idea for dinner – even if it is marinated in some sweet agave.
Miso and Agave Glazed Salmon, adapted from Food 52
1/2 cup light (shiro) miso
5 tablespoons sake
5 tablespoons mirin
1 tablespoon light agave nectar
1/4 cup canola or vegetable oil
4 skinless, boneless salmon fillets
Whisk the miso, sake, mirin, agave nectar, and oil together in a large, non-reactive dish or bowl. Add the salmon and coat with the marinade. Cover and refrigerate at least a few hours, ideally overnight.
Preheat the oven to 400 degrees. Turn on the broiler. Place one oven rack under the broiler and another rack in the center of the oven.
Wipe any excess marinade off the salmon fillets and place them in a baking dish. Place the dish on the top rack under the broiler and cook until the top of the fish is nicely browned, 3-4 minutes. Then move the dish to the center rack and bake until the salmon is cooked to desired doneness, about 8-12 minutes. Serve warm.
The last month or two of my pregnancy with Rice Kernel was, well, spoiled. For starters, there was no toddler to run after. I was home at that point and enjoyed leisurely mornings at the gym, followed by a little work and time to prepare whatever my belly desired that evening. There was likely also a nap on the couch somewhere in the middle of the day.
This time around, there is a little Rice Kernel. He’s busy with activities and, when home, in need of a playmate. I’m happy to oblige, truthfully – the (rarely) sentimental one in me is going to miss our time “alone.” But this leaves little energy – and desire – to think about dinner. We’ve been subsisting on leftovers a few nights a week (not that this is a problem, but it is rare given that I usually have the time and inclination to cook) and, on some nights, my Dad is eager to bring food or FHE suggests we head out “before we can’t for a little while.” Good excuse, hun.
After a few days of sushi, leftover ribs and pasta, I decided fish at home would be a good idea. It’s quick and Rice Kernel always enjoys it. Baked in the oven, it’s flavorful, healthful and ready in about 20 minutes.
Balsamic Rosemary Salmon
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced
- Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
- Preheat grill for medium-high heat, and lightly oil grate. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
- Bake: In a preheated oven at 425 F for 12-15 minutes (Depending on your preference for doneness.)
We spent the afternoon with one of Rice Kernel’s buddies, Adam. Adam is Rice Kernel. Rice Kernel is Adam. (Except for the whole blond v. brown hair thing.) And that’s a good thing for me and Adam’s Mom, Lyn. That means we make no excuses to each other for our loud, energetic, opinionated, fire engine-obsessed, and poop jokes-loving 3-year-olds. (That also means we’ve got someone to stand by us when Moms with calmer children glance over at our boys.)
On playdate days, dinners are a bit rushed. I’m either prepping/cooking while Rice Kernel naps or scrambling when we get home. This recipe is perfect for the latter situation – with no scrambling required. This is a flavorful, healthful preparation for any night you are short on time.
Spicy Lemon Maple Salmon, adapted from a recipe in Cooking Light magazine
2 tablespoons fresh lemon juice, plus zest of 1 lemon
2 tablespoons maple syrup
1 tablespoon cider vinegar
1 tablespoon canola oil, plus additional
1/4 teaspoon cayenne pepper or to taste
2 6-ounce skinless salmon fillets
salt and freshly ground black pepper to taste
- Whisk together the first 5 ingredients in a shallow bowl or baking dish just large enough to hold the salmon fillets in a single layer. Add fillets to marinade, turning to coat on all sides. Marinate fillets at room temperature for 10 minutes, turning occasionally.
- Preheat broiler.
- Transfer marinated fillets to a plate and season with salt and pepper. Reserve marinade and microwave on high for 1 minute. Heat large nonstick skillet over medium-high heat. Add a little canola oil then place the fillets in the skillet flesh side down. Sauté for 3 minutes. Meanwhile, lightly coat foil tray with canola oil. Transfer fillets to foil tray, cooked side up. Brush fillets liberally with marinade.
- Transfer foil tray to broiler pan, sliding it from the baking sheet. Broil until fish is just cooked through, about 3 minutes. Use the baking sheet to remove foil tray from broiler. Sprinkle lemon zest over fillets and serve immediately.
We don’t consume nearly enough fish as we probably should. Rice Kernel has been ambivalent about salmon, which we almost always have on hand. But with a delicious, appetizing glaze, there’s no way my little Sauce Lover can deny this piece of fish.
Pan-Fried Salmon with Citrus Vinaigrette, from Food and Wine
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
1 medium shallot, minced
2 tablespoons snipped chives
Salt and freshly ground pepper
3 tablespoons vegetable oil
Eight 6-ounce skinless salmon fillets
- In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.
- In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
- Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Pass the extra vinaigrette at the table