Thanks to Red Fire Farm for providing their CSA members with PYO strawberries and peas this time of year.
Garlic Lime Shrimp with Cauliflower Puree
It’s not quite shrimp n grits, but the tangy shrimp pairs with the creamy cauliflower in a similar, delicious fashion.
Spice-Rubbed Salmon with Avocado Salsa
Extremely fast to prepare. Packs tons of flavor and nutrients into a satisfying meal.
Green Curry Fish with Roasted Carrots
A little creamy, a little spicy, and a ton of flavor.
Spicy Salmon Poke Bowls
I love making these with the poke packs from Wulf’s Fish.
Nobu’s Miso-Marinated Black Cod
A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
Sheet Pan Ginger Scallion Fish Ssäm with Savory Charred Onions
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.
Fish Chowder
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.
Shrimp Creole
This thick, rich, flavorful, spicy stew is traditionally served over steamed white rice, but would be delicious served over brown rice or other whole grains, like quinoa.
Lemon, Herb, and Parmesan Baked Salmon
Super easy, fast, and flavorful way to prep salmon. If you leave the skin on the bottom of salmon filet it will crisp to perfection.