Sheet Pan Salmon with Green Beans and Miso

Photo of Sheet Pan Salmon Rain Sheets and Sheet Pans
So here we are, swimming our way into January. Seriously, can someone turn off the water? I’m sure the last thing that most of us are thinking about while dodging raindrops, falling trees, and torrents of water, is dinner…but ya gotta eat.

In recent years I have become a big fan of sheet pan dinners because of how easy they are to throw together. And, also because the relatively small amount of cleanup avoids the nightly discussion about doing the dishes. This is important if you have teenagers in your household. Sheet pans are the workhorses of any well-stocked kitchen. If you don’t yet have a decent set of sheet pans, do yourself a favor and get at least one. You will find you use it for everything.

There are so many options when it comes to cooking your dinner entirely on a sheet pan. There is literally nothing you can’t do with a sheet pan. Fish, beef, pork sausage, shrimp…the sky is the limit people!! And, for whatever reason, it sort of feels like you are eating healthier (whether it is true or not). We all have our own delusions. This is just one of mine…

The Sheet Pan Salmon below actually is healthier. And, it’s a nice way to rebound from the bacchanalia that is the last two weeks of December. I make this New York Times recipe often. Though, I have adapted it to my tastes. The original version was just too sweet for me…

Sheet Pan Salmon with Green Beans and Miso Recipe
Adapted from New York Times Cooking
Yields 4 servings Read more…

Tuna Burgers

Tuna BurgersCalifornia (Super Bowl) Love
I can’t decide if I am excited about the Super Bowl this weekend or not. The weather is going to be really nice. So, the idea of being outside is very appealing. Plus, I don’t really have a dog in the hunt. There are reasons to cheer for both teams since the 49ers didn’t make it. But, do I care enough to waste an 80-degree day?

The jury is still out. But, I am sure I will end up watching the game mostly for the halftime show, a few adult beverages, and the food…and because I have teenage boys.

Given the temps and the location of the game, I’m thinking margaritas and tacos for the game day nosh. But, you would never go wrong with wings and burgers. I even have the perfect burger. It’s a very “California” tuna burger that is just as satisfying as a beef burger.

The original Tuna Burgers recipe comes with an olive tapenade that is good. But, I like it better served with good quality tartar sauce or a lemon-herb aioli. Add your favorite chips or a salad on the side and you have a very LA feast. They would also be great as sliders.

Tuna Burgers Recipe
Adapted from Bobby Flay and the Food Network
Yields 4 servings Read more…

Southern Shrimp Burgers

Southern Shrimp BurgersOn The Run With A Burger And A Bun
I have never met a burger I didn’t like, and I’ve had a lot of them. Not all of them have been good. But, in my book even a bad burger is better than no burger.

However, you can’t eat burgers all the time. Well, you can but you better have a cardiologist on standby. As I have gotten older, I have noticed that I am eating fewer beef burgers and instead opting for something different but still burger-like.

If you are looking for alternatives to the classic beef burger the good news is that there are plenty of options from turkey, to salmon, to black bean. And you could even try the meatless versions that are currently popular—just be aware of the sodium content. (Yikes!) One of my favorites is this shrimp burger. It is great when I want something burger-ish but also a little different.

This recipe is adapted from the Lee Brothers Southern Cooking cookbook. This was a book we explored in my cookbook club many moons ago and it still remains a favorite. Since the weather outside says it’s summer even though the calendar doesn’t, put off putting your grill in storage and give these a try this weekend.

Southern Shrimp Burgers
Adapted from Lee Brothers Southern Cooking
Yields 4 servings Read more…

Marinated Salmon Kebobs

Marinated Salmon KabobsSalmon On A Stick
I am a big fan of grilled meat on a stick. Kebobs of any variety are always welcome on my dinner table. Though, I will admit that most of the time when I make kebobs the flavors lean heavily toward Middle Eastern. This should make sense considering most people, when they hear the word kebob, think of lamb and the flavors of the Mediterranean.

While those spices may dominate the wonderful world of kebobs, there are plenty of other ways to enjoy them. For instance, last night I was playing with a recipe that I came across for salmon kebobs which caught my eye. I honestly hadn’t given much thought about using fish to make kebobs beyond the obvious shrimp. Because, in my mind, it would just fall apart. The reality is there are a lot of types of fish that will work, it just has to be a firm-fleshed variety like tuna or, in this case, salmon.

If you have the good fortune to be in possession of a beautiful, wild-caught, fresh side of salmon, please don’t use it for kebobs! A really nice piece of salmon should be eaten with reverence and cooked simply such as in our recipe for Slow-Roasted Salmon or this one for Salmon Roasted in Butter.

However, if you come across some nice salmon fillets and have a hankering to try something new with your fish, give this recipe for Marinated Salmon Kebobs a go. For the record, the original recipe called for white wine vinegar which I replaced with white wine. I wasn’t a huge fan of the vinegar, but others may feel differently. You can try it either way.

Marinated Salmon Kebobs Recipe
Adapted from Plating Pixels
Yields 6 Kebobs Read more…