Fish stories

Rinse salmon and pat dry with a kitchen towel. Heat a skillet to medium-high and melt butter with 2 tablespoons of olive oil. Sear salmon skin side up for 3 to 4 minutes. Flip and sear 2 more minutes. 

In a medium bowl, zest rind of one orange and squeeze out all the juice. Whisk in half the lemon juice, honey, vinegar, and ground mustard seed. Move salmon to the sides of the pan and pour the orange juice mixture around the salmon. Bring to a simmer until reduced to a nice syrup. 

When salmon is almost finished, start preparing the zucchini noodles. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add zucchini noodles, garlic, salt, crushed red pepper, and black pepper, sautéing for 3 minutes. Add a few tablespoons water and heat another minute or so. Noodles should have the firmness of al dente pasta. Mix in parsley and the remaining half of the lemon juice. 

When salmon is cooked to your liking, plate the zucchini noodles and top with salmon. Evenly pour sauce over the salmon and noodles. Cut second orange into thin slices, for garnish. Serve hot.

In a bowl, toss cabbage, red onion, jalapeño, vinegar, 2 tablespoons olive oil, sugar, 1/2 teaspoon cumin, and 1/4 teaspoon salt. 

In a separate bowl, lightly toss avocado, juice of one lime, and cilantro. Cover and place both bowls in fridge. 

Preheat grill to high. Place corn on grill and cook, turning often until charred on all sides, about 10 minutes. Set aside to cool. 

Gently pat fish fillets with a kitchen towel and sprinkle with 1/2 teaspoon cumin, cayenne, 1/4 teaspoon salt, and pepper. Brush fillets with 1 tablespoon olive oil. Place on grill until edges are opaque and the flesh releases easily, about 4 minutes per side. Let rest skin side up on a plate. 

Cut corn kernels off the cob and mix into the avocado salsa. Cut second lime into wedges. Plate fish with the cabbage salad and corn/avocado salsa. Serve with lime wedges.

Dice chard stems and yellow onion. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Cook onion and chard stems for 5 minutes, until tender. Stir in garlic, smoked paprika, broth, and torn chard leaves, covering to simmer until leaves are wilted, about 2 minutes. Add cherry tomatoes and beans until heated through, 2 to 3 minutes. Keep burner on warm, stirring occasionally. 

In a wide bowl, mix garlic powder, pepper, salt, and flour. Dust the fish in flour mixture. In a medium skillet, heat remaining olive oil on medium-high. Fry fish for 3 minutes on each side, until golden. Press down on edges of fillets so they cook evenly. Serve over beans and chard. 

Preheat oven to 400 F. In a medium saucepan, place cod and pour in milk. Slowly heat until milk is steaming and fish is poached, about 5 to 7 minutes. Remove cod and separate into small pieces, removing any skin. Set aside. 

In a medium skillet, melt 2 tablespoons of butter. Add sliced leeks and sauté for about 5 minutes. Stir in flour for 1 minute, or until it begins to smell nutty. Gradually whisk in horseradish and milk from poaching. Continue to whisk as sauce thickens for a few minutes. Add peas, dill, lemon zest, salt, pepper, cod, and flaked smoked trout, stirring to combine. Divide into 4 individual ramekins. 

Use a piping bag or spatula to spread mashed potatoes onto the top of each ramekin, then brush with melted butter. Place ramekins onto a baking sheet to avoid dripping and bake for 15 to 20 minutes, until golden and bubbling. Garnish with dill sprigs.