Suzi's Blog

Poached Whole Salmon with Pistachio Yogurt from Clodagh’s Irish Kitchen

Clodagh’s Irish Kitchen by Clodagh McKenna is a volume of Irish-based and internationally-inspired dishes. Her grandfather was a fisherman in Ireland with one of the first licenses for wild salmon fishing. That wild salmon season is short, June to August, so there is a rush to catch, cook, and savor. Clodagh loves to poach salmon,…

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Salmon Veracruz with Tomatoes, Capers, Olives and Herbs

Here is salmon, we all know salmon, from a different perspective. Rick Bayless applies the flavors of Mexico in layer upon layer of texture and flavor. This Veracruz “sauce” can be served next to your grilled/pan-fried/barbequed/baked salmon. Or on top of it. There are onion, garlic, herbs, spices, olives, capers and jalapenos here. Surely, you…

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Salmon with Pomegranate-Chipotle Reduction from Naturally Healthy Mexican Cooking

  We all love salmon and every time we go to a wedding or other event we are told so again. And again. And again. Now, salmon is a truly good food to eat — farm-raised versus wild is a complex issue for there are farm-raised suppliers with healthy products. You certainly can tell the…

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Grilled Ginger-Sesame Chicken or Salmon

  Why do we see salmon dishes everywhere? I’m not sure if the popularity stems from the public or the professionals or the agri-farmers. No one can doubt that people love salmon flavor. And a huge world-wide industry has evolved go give us an endless supply — both farm raised and freely caught. I think…

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