Gravlax

Fishing for a new dish?  I’ve got the cure

Originally appeared in the October 6, 2011 edition of The Southside Times.

Okay, okay—so this isn’t a particularly expeditious dish.  But there’s a reason why you don’t see cured salmon as a common centerpiece at the dinner table:  It’s a specialty dish, which takes time and self-control.  In the technique of curing, patience is not only a virtue it’s a necessity.  Yet, aside from properly scaling your measurements, the waiting—as Tom Petty famously noted—is the hardest part.  Read more here: (more…)

Apricot-glazed salmon with rice noodles

Glazed and infused

Originally appeared in the September 01, 2011 edition of The Southside Times.

Light and bright are the words to describe this week’s recipe.  “Light” because it’s fish, salmon no less, which is hearty enough to satisfy, yet lean enough to stave off guilt.  “Bright” because the flavors—sweet, salty, sour—are vibrantly distinct.  More after the jump: (more…)

Published in: on September 1, 2011 at 5:50 am  Leave a Comment  
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Poached salmon with watercress sauce

Poaching requires little coaching

Originally appeared in the April 28, 2011 edition of the Southside Times.

With spring here, it’s refreshing to pair delicate cooking techniques with food that’s equally delicate.  If you’ve yet to employ poaching as a method for preserving gentle flavors and tender textures, then read on, my friend.  Article continues here: (more…)

Published in: on April 28, 2011 at 6:39 pm  Comments (5)  
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Blackened citrus salmon

Back in black

Originally appeared in the March 03, 2011 edition of the Southside Times.

Two words:  no sweat.

The backbone of this homemade blackened rub is a mix of paprika and cayenne.  Of course, the latter has a reputation for its palate-scorching heat, but what about good old paprika?  More after the jump: (more…)

Published in: on March 3, 2011 at 5:10 pm  Leave a Comment  
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