Suzi's Blog

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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Salmon with Mashed Peas and Tarragon Butter

The supply of salmon seems endless and almost all of us indulge on a regular basis. After all, if you go to a catered event, your choices generally are steak, chicken or salmon. And salmon is often the safe choice. With safety can come boredom. It’s tragic that over time this wonderful fish can lose…

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