Tag Archives: pescatarian

Sheet-Pan Roasted Salmon Niçoise Salad

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Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and slightly jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette.

Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan — fit for company and easy enough for a weeknight.

It’s best to buy 4 uniform fillets of salmon so that they all cook at the same rate. Our piece was thick on one end thinner at the tail, which just meant two of the sections were more done than the other two. You could add the smaller sections to the pan 5 minutes after the others have started to roast if you want them less well-done.

Regarding the comments of several other reviewers, I lessened the amount of olive oil overall, down to about 6 tablespoons, which seemed perfect in the end. And/or you may also choose to double the Dijon-olive oil glaze for the salmon.

Sheet-Pan Roasted Salmon Niçoise Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. baby Yukon Gold potatoes, halved
  • 8* Tbsp. extra-virgin olive oil
  • 2 tsp. kosher salt, plus more to taste
  • 1¼ tsp. black pepper
  • 2 large eggs
  • 2 Tbsp. red-wine vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. minced garlic (about 1 clove)
  • 1 anchovy fillet, minced (optional)
  • 6 oz. haricots verts or green beans, trimmed
  • 1½ cups cherry tomatoes
  • ½ cup pitted olives, preferably Niçoise or Kalamata
  • 4 6-oz. center-cut, skin-on salmon fillets
  • 5 oz. tender salad greens, like baby red and green leaf lettuce

Directions

  1. Heat the oven to 400 degrees and place a rack near the top of the oven.
  2. Place the potatoes in a large bowl, add 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon pepper and toss. Arrange the potatoes on a sheet pan so the cut sides are facing down and roast for 20 minutes. Afterward, if they are completely cooked through and browned on the cut sides, remove to a plate for later.
  3. While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
  4. Make the dressing: In a small bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), ½ teaspoon salt and ½ teaspoon pepper. Slowly whisk in 4* (or less) tablespoons of olive oil and set aside.
  5. Add the haricots verts, tomatoes and olives to the same bowl that the potatoes were in, and toss with 2 tablespoons olive oil and ½ teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
  6. Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Add the cooked potatoes back onto the sheet pan. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
  7. Add the greens to a large bowl with the dressing, and toss gently. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.

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Recipe by Lidey Heuck for NYTimes Cooking

Miso Shrimp and Corn Couscous Salad

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‘Tis the season for fresh corn this time of year in the great state of Pennsylvania. And so many of our dishes will contain the ingredient in one form or another. Here’s a fantastic shrimp dish that takes only about 30 minutes!

A delightful blend of bright, sunny colors and flavors shine in this summery salad. A lemony dressing coats the tender, slightly chewy, pearled couscous, which helps to cut the richness of the miso-butter mixture that coats the shrimp and charred corn.

While this salad is best with fresh corn — at its sweetest scraped straight off the cob — frozen corn makes an excellent substitute any time of year, even though it won’t char quite as visibly. Serve at room temperature or warm for a picnic or outdoor dinner, pairing it with aside salad. 

What made our version really stand out with lots of taste was using homemade shellfish stock to cook the whole wheat couscous. It takes it to another level. Of course if you do not have any, water works fine.

In Step 5 we recommend melting the butter with the miso separately (quickly in a microwave works fine), then stir into the pan with the other ingredients. If you don’t, there is a good chance the miso won’t get well distributed and could result in mouthful of miso (take it from our experience).

Miso Shrimp and Corn Couscous Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ packed cup chopped cilantro leaves and tender stems
  • 1 large lemon, juiced (about 3 Tbsp.)
  • 5 Tbsp. olive oil
  • Salt and freshly cracked black pepper
  • 1½ cups pearl couscous
  • 2 cups corn kernels, removed from the cob (from 2 to 3 fresh ears of corn)
  • 1 lb. peeled and deveined shrimp, patted dry
  • 4 scallions, light green and white parts thinly sliced
  • 1 Tbsp. white miso paste
  • 1 Tbsp. unsalted butter

Directions

  1. In a large serving bowl, mix together half the cilantro with the lemon juice and 2 tablespoons olive oil until combined. Season with salt and a few grinds of pepper.
  2. In a saucepan over medium-high, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 or 4 minutes. Add 3 cups of water and 1 teaspoon salt, then bring to a boil. Adjust the heat to maintain an active simmer and cook until tender, 7 to 8 minutes. Drain and let cool slightly; then transfer to the bowl and toss with the dressing.
  3. Meanwhile, heat 2 tablespoons of oil in a heavy, 12-inch skillet over medium-high until shimmering. Add the corn kernels, season lightly with salt and let cook, mostly undisturbed, until charred in spots, 7 to 9 minutes. Stirring once or twice as the kernels brown, or as needed if they start to pop.
  4. Push the corn to the sides of the pan to create an open space in the middle. Add the remaining 1 tablespoon olive oil, then the shrimp and scallions; season lightly with salt and cook for 2 minutes. Stir everything together and cook until the shrimp are cooked through, 1 to 2 minutes more, depending on the size of the shrimp.
  5. Remove from the heat and stir in the miso and butter* until evenly dispersed, scraping up anything on the bottom of the pan, about 1 minute more.
  6. Transfer everything in the pan to the serving bowl and toss with the couscous. Garnish with the remaining cilantro and serve.

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Original recipe by Yasmin Fahr for NYTimes Cooking

Pan-Seared Salmon with Citrus Pesto and Pasta

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A lovely pescatarian meal utilizing a unique pesto which uses lot of fresh basil, and perhaps some fresh mint from your herb garden, or a local farmer’s market. And the citrus coming from a pink grapefruit is a novel approach, although we added the zest from one lemon also, to emphasize those welcome citrus notes.

Genovese pesto isn’t the only pesto around: There are many regional variations, including a vibrant and light Sicilian version that stars citrus. This naturally vegan version doesn’t need cheese: The citrus provides acidity, and the umami comes from the capers and toasted nuts.

Pistachios and almonds grow abundantly in Sicily, but walnuts or pine nuts also work. Feel free, generally, to adapt this base recipe, as you’ll find Italian citrus pestos made with anchovies, garlic, dried oregano, fennel fronds, dried chile and, yes, cheese, if desired. We did add a bit of grated parmesan on the pasta.

We altered the original recipe to better suit our needs and preferences. For starters, we used a single one-pound salmon filet. The pesto was increased by half to make sure we had enough for our choice of pasta, orecchiette—which the sauce nestles inside of. And while we used both basil and mint, it was about a 75-25% ratio with basil being the dominant herb.

Pan-Seared Salmon with Citrus Pesto and Pasta

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

For the Pesto

  • ½ cup toasted pistachios
  • 12 oz. orecchiette pasta
  • 1 Tbsp. drained and rinsed capers
  • Kosher salt
  • 3 cups mint or basil leaves (or a combination)
  • 1 ½ Tbsp. grapefruit, and ½ Tbsp.lemon zest; plus 4 ½ Tbsp. grapefruit juice
  • ½ cup extra-virgin olive oil, plus more as needed

For the Fish

  • 1 lb. salmon fish fillet
  • Salt
  • Extra-virgin olive oil, for greasing

Directions

  1. To make the pesto, add the pistachios, capers and 1 teaspoon salt to a food processor and process until coarsely chopped. Add the herbs, citrus juice and a pinch of salt and pulse until the herbs are finely chopped and the nuts are about the size of sesame seeds.
  2. Cook the orecchiette as directed on the package. Reserve about 1 cup of the pasta water.
  3. Add the olive oil and pulse just until combined. Stir in 1 Tbsp. of citrus zest. Taste, then continue to add more zest and salt until the pesto is citrusy and punchy.
  4. Thin with 2 to 3 more tablespoons of olive oil until it’s the consistency of a loose paste. Taste, and adjust seasonings as needed.
  5. To make the fish, season it all over with salt and oil. Add the fish (skin-side down, if your fillets are skin-on) to a large nonstick skillet, then heat over medium. Cook until the flesh is opaque ¾ of the way up the sides, 6 to 12 minutes, depending on the thickness of the fish. If the fish is buckling, press it down with a spatula so it makes contact with the skillet. Flip and cook until cooked through, 1 to 2 minutes.
  6. Divide the pesto roughly in half, adding part of it to the pasta along with some reserved pasta water until a loose consistency.
  7. Divide desired amount of cooked and sauced orecchiette onto plates, lay the salmon fillets and top with a few spoonfuls of pesto.

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Loosely adapted from a recipe by Ali Slagle for NYTimes Cooking

Pasta with Seafood Galore!

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For savory seafood flavor in every bite, make a sauce with clam juice and several minced anchovies, which fortify the juices shed by the shellfish. Cooking the shellfish in a careful sequence—adding hardier clams first and then adding the shrimp and remaining seafood during the final few minutes of cooking—ensures that every piece is plump and tender.

The pasta is then finished cooking directly in the sauce; the noodles soaked up flavor while shedding starches that thickened the sauce so that it clings well to the linguine. Fresh cherry tomatoes, lots of garlic, fresh herbs, and lemon make for a bright, clean, complex-tasting sauce.

Our guest diner was following a gluten-free diet so we used gluten-free fusilli which tends to fall apart when stirred with other ingredients. If gluten-free is not an issue for you, stick with a regular wheat pasta such as linguine.

The types of seafood and amounts were altered to fit our preferences. One diner did not like mussels or squid, so we substituted lump crab meat and chunks of lobster. To complete the meal, we served a side of grilled romaine and some crusty garlic bread.

Pasta with Seafood Galore!

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. extra-virgin olive oil
  • 12 garlic cloves, minced
  • ¼ tsp. red pepper flakes
  • 12 littleneck clams, scrubbed
  • 9 scallops
  • 1 ¼ lbs. cherry tomatoes, half of tomatoes halved, remaining tomatoes left whole
  • 1 (8-oz) bottle clam juice
  • 1 cup dry white wine
  • 1 cup minced fresh parsley
  • 1 Tbsp. tomato paste
  • 4 anchovy fillets, rinsed, patted dry, and minced
  • 1 tsp. minced fresh thyme
  • Salt and pepper
  • 12 oz. linguine (or any pasta you prefer)
  • 12 extra-large shrimp (21 to 25 per lb.), peeled and deveined
  • 8 oz. lump crab meat
  • 5 oz. chunked lobster meat
  • 2 tsp. grated lemon zest, plus lemon wedges for serving

Directions

  1. Heat 1/4 cup oil in large Dutch oven over medium-high heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 1 minute. Add clams, cover, and cook, shaking pan occasionally, for 8 minutes until clams. Transfer clams to bowl, discarding any that haven’t opened, and cover to keep warm; leave any broth in pot.
  2. Add whole tomatoes, clam juice, wine, 1/2 cup parsley, tomato paste, anchovies, thyme, and 1/2 teaspoon salt to pot and bring to simmer over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until tomatoes have started to break down and sauce is reduced by one-third, about 10 minutes.
  3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, for 7 minutes. Reserve 1/2 cup cooking water, then drain pasta.
  4. Add pasta to sauce in Dutch oven and cook over medium heat, stirring gently, for 2 minutes. Reduce heat to medium-low, stir in shrimp, cover, and cook for 4 minutes. Stir in lemon zest, halved tomatoes, and remaining 1/2 cup parsley; cover and continue to cook until shrimp are just cooked through, about 2 minutes longer.
  5. Gently stir in clams, crab meat and lobster. Remove pot from heat, cover, and let stand until clams are warmed through, about 2 minutes. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed.
  6. Transfer to large serving dish, drizzle with remaining 2 tablespoons oil, and serve, passing lemon wedges separately.

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Adapted from a recipe by America’s Test Kitchen

Grilled Swordfish Salmoriglio

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Lemony, garlicky, oregano-infused salmoriglio is a workaday Sicilian staple, stirred together from basic ingredients and always on hand to season grilled foods, particularly swordfish and other proteins. A nearly 1:1 ratio of lemon juice to olive oil made for a bracing sauce, and adding lemon zest boosted its aroma.

Yes, swordfish is just as pricey in our area as is halibut, but we decided we were worth a splurge. And with just the two of us for dinner, we got by with only two steaks weighing in at just a bit over a pound. With a minimum of easy-to-source ingredients, and with only 40 minutes from start to finish, you can easily squeeze this fish meal into a weekday.

As the cooked fish rests in the salmoriglio, it sheds juices that slightly dilute the sauce’s acidity and balances its flavor. Plenty of dried oregano, garlic, salt, and pepper adds savory, herbaceous character to the bright sauce. Applying it to the swordfish three times—before and after cooking, as well as alongside the fish for serving—means every bite is full of flavor.

Flipping the fish every 2 minutes during cooking ensured that heat continuously hit both sides of the flesh, promoting uniform doneness. Pulling the swordfish off the grill when it reached 130 degrees and letting carryover cooking bring it up to its serving temperature (140 degrees) prevented overcooking.

While the swordfish rested for 10 minutes, it allowed us time to prepare our side of baby spinach and garlic sauté, and a side salad.

Purchase swordfish steaks that are 1 to 1½ inches thick, either four steaks that weigh 7 to 9 ounces each or two steaks that weigh about 1 pound each. Cut the larger steaks in half to create four steaks. Ask your fishmonger to remove the skin or trim it yourself with a thin, sharp knife.

Grilled Swordfish Salmoriglio

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. dried oregano
  • 2 tsp. grated lemon zest plus ¼ cup juice (2 lemons)
  • 2 garlic cloves, minced
  • 2 tsp. kosher salt, divided
  • 1 tsp. pepper, divided
  • ⅓ cup extra-virgin olive oil
  • 2 lbs. skinless swordfish steaks, 1 to 1½ inches thick
  • 2 Tbsp. chopped fresh parsley, divided

Directions

  1. Whisk oregano, lemon zest and juice, garlic, 1¼ teaspoons salt, and ½ teaspoon pepper in bowl until salt is dissolved. Whisk in oil.
  2. Arrange swordfish in single layer in shallow pan or dish. Pour half of marinade over fish, flipping steaks to ensure both sides are evenly covered. Refrigerate for at least 20 minutes or up to 45 minutes. Whisk 1½ tablespoons parsley into remaining marinade and set aside.
  3. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high.
  4. Clean and oil cooking grate. Remove fish from marinade, letting excess drip off (do not pat dry). Sprinkle both sides with remaining ¾ teaspoon salt and ½ teaspoon pepper. Place fish on hotter side of grill and cook (covered if using gas), flipping every 2 minutes, until steaks develop dark grill marks and register 130 to 135 degrees, 7 to 11 minutes.
  5. Transfer fish to clean shallow pan or dish and pour reserved marinade over top. Tent with aluminum foil and let rest until centers register 140 degrees, 5 to 10 minutes. Transfer fish to serving platter or individual plates and sprinkle with remaining 1½ teaspoons parsley. Transfer sauce in pan to small bowl. Serve, passing sauce separately.

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Recipe from Cook’s Illustrated

Smashed Cucumber, Avocado and Shrimp Salad

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In a word, DELISH! With a 5-star rating out of 736 reviews, and the list of great ingredients, this recipe was a no-brainer for us. And on a hot summer day, you are using the oven for only 5 minutes or so.

Smashed, salted cucumbers form the base of cooling summer salads in many parts of Asia, whether dressed with rice vinegar and soy sauce or spicy Sichuan peppercorns, chiles and peanuts. This version pairs smashed cucumbers with avocados for creaminess, along with briny shrimp steamed with sesame oil.

We loved the dish but felt the amount of chili crisp could have been increased, so next time we’ll add a full tablespoon instead of a mere teaspoon. Served with rice or flatbread, it makes a light summer meal, but you can serve it on its own as an appetizer, to open for grilled or roasted meat or fish.

Smashed Cucumber, Avocado and Shrimp Salad

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. English, Persian or Kirby cucumbers, rinsed and dried
  • ¼ tsp. fine sea or table salt, more to taste
  • ¼ tsp. granulated sugar
  • 2 Tbsp. soy sauce
  • 1½ Tbsp. olive oil
  • 3 tsp. toasted sesame oil
  • 1 tsp. chili crisp, more to taste
  • 1 lb. large shrimp, peeled and deveined if you like
  • 2 large ripe avocados
  • 2 Tbsp. rice wine vinegar, more to taste
  • 2 scallions, thinly sliced
  • 2 tsp. toasted white sesame seeds, for garnish (optional)
  • ¼ cup chopped cilantro, for garnish

Directions

  1. Cut cucumbers crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. Place each cucumber piece cut side down. Lay the blade of a large knife on top of the cucumbers and, with your other hand, push down lightly to crack the cucumber skins and break down their flesh (or use a rolling pin to lightly smack the cucumbers). Break (or slice) into bite-size pieces. (Ragged is good here; it helps the flesh absorb the dressing.)
  2. Add cucumber to a colander, and toss with salt and sugar. Let sit for 15 to 30 minutes, or until the pieces have released their moisture. Toss a couple of times while draining.
  3. Meanwhile, in a medium bowl, whisk together 1 tablespoon soy sauce, olive oil, 2 teaspoons sesame oil and the chili crisp. Set aside.
  4. Cook the shrimp: In a large skillet over medium heat, combine shrimp with 1 tablespoon water, remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil. Cover the pan and let the shrimp steam until pink and just cooked, 3 to 4 minutes, adding more water, 1 tablespoon at a time, if the pan looks dry. Use a slotted spoon to transfer the shrimp to the bowl with the chile crisp dressing and toss well.
  5. Pit and peel the avocados. Cut flesh into ½-inch pieces. Add to a large bowl and toss with the rice wine vinegar until well coated. Add the drained cucumbers, tossing gently to combine.
  6. Add the shrimp and all of its dressing and the scallions to the cucumber and avocado mixture. Stir gently until combined and the avocado begins to break down and look creamy, but some pieces still remain intact.
  7. Taste and add more rice wine vinegar and salt, if needed. Garnish with sesame seeds and cilantro.

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Recipe courtesy of Melissa Clark for NYTimes Cooking

Coconut-Miso Salmon Curry

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Defined by its deep miso flavor, this light, delicate weeknight curry comes together in less than 30 minutes. A fact that most home cooks appreciate during the week, who doesn’t love that! Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness.

Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Coconut-Miso Salmon Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. safflower or canola oil
  • 1 medium red onion, halved and sliced ½-inch thick (about 2 cups)
  • 1 1-inch piece fresh ginger, minced (about 2 Tbsp.)
  • 3 garlic cloves, thinly sliced
  • Kosher salt and black pepper
  • ¼ cup white miso
  • ½ cup unsweetened, full-fat canned coconut milk
  • 1 1½-lb. salmon fillet, cut into 2-inch pieces
  • 5 oz. baby spinach (about 5 packed cups)
  • 1 Tbsp. fresh lime juice, plus lime wedges for serving
  • Steamed rice, such as jasmine or basmati, for serving
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro

Directions

  1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
  2. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.
  3. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
  4. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

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Recipe by Kay Chun for NYTimes Cooking

Summer Shrimp Scampi with Tomatoes and Corn

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Here’s a summer recipe that could possibly live in your memory for some time to come. As most of us know, shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet.

A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions. In fact, if you do plan to serve 4 diners, you will definitely need some accompaniments, because it barely made 3 sufficient servings when we made it.

If not overly concerned with carbs, serve over orzo and/or with some crusty bread to mop up that incredible sauce is the way to go.

It was beyond delicious, even with frozen corn. So can you imagine if using fresh corn cut right off the cob? It wasn’t quite ready for picking at the time we made this, but when we replicate the recipe soon, you betcha we’ll use fresh corn!

The original recipe indicated it would take a total time of only 15 minutes. Impossible. Just cutting the kernels off the ears of corn takes 8 minutes or so. Realistically, it took the 2 of us just over a half hour from start to finish. Still, that’s not bad for such a scrumptious meal!

Summer Shrimp Scampi with Tomatoes and Corn

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • Kosher salt and black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 cups fresh or frozen corn kernels (from 4 ears)
  • 5garlic cloves, minced
  • ½ tsp. red-pepper flakes
  • ¼ cup dry white wine
  • 2 Tbsp. fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 Tbsp. unsalted butter, cut into 5 pieces
  • 3 Tbsp. chopped parsley or chives, or torn basil leaves

Directions

  1. Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

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Recipe by Ali Slagle for NYTimes Cooking

Horseradish Roasted Salmon with Mustard Potatoes

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Salmon is one of our go-to fish purchases. Usually it is priced relatively well, and we can source good salmon from one of two places close by. Slathered in a creamy horseradish mayonnaise, salmon fillet is a weeknight winner. (You can cook smaller fillets or one larger center-cut piece, whichever you prefer.)

The key to moist, flavorful salmon is to roast it at a high temperature for a short length of time. Here it’s baked alongside tangy mustard potatoes, but asparagus, broccoli or even green beans would be nice, too. If using less hearty vegetables, just cut the initial bake time down to 5 to 10 minutes.

For future repeat on this recipe, we recommend to add more potatoes; use Dijon instead of whole grain mustard (which didn’t stick to the potatoes). The fix is one tablespoon Dijon, with one tablespoon whole grain mustard.

Horseradish Roasted Salmon with Mustard Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. baby Yukon Gold potatoes, halved if large
  • 3 Tbsp. olive oil
  • 2 Tbsp. whole-grain mustard
  • Kosher salt and coarsely ground black pepper
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. drained prepared horseradish
  • 2 limes
  • 1½ lbs. skinless salmon fillet (preferably 1 single center-cut piece)

Directions

  1. Heat oven to 400 degrees.
  2. On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.
  3. Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.
  4. Remove the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
  5. Serve the salmon and potatoes with lime wedges.

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Recipe by Julia Gartland for NYTimes Cooking

Orange-Scented Mediterranean Shrimp Braise

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It’s been over 6 years since we made this lovely braise, and thought it high time to create it again. It’s from Molly Steven’s “All About Braising” cookbook, and we adjusted the recipe slightly.

“The shrimp get tossed in just a few minutes before serving, making the finished dish a real cornucopia of seafood and vegetables.”

Molly Stevens

The braising liquid for this dish consists of a colorful mix of tomatoes, garlic, onion, carrots, and celery that is brightened with the zests and juice of orange and lime. Also included are small potatoes turning it into a satisfying one-dish meal. 

*However, even though I halved or quartered the baby potatoes, they still were on the hard side after 45 minutes! We suggest either microwave, or steam the potatoes before adding them to the pan, or omit them altogether and serve over a bed of orzo. Both times we made this dish, we used a 28-ounce can of whole tomatoes instead of the smaller 14.5-ounce size; and that is reflected in the list of ingredients below.

Then there’s the age old controversy about leaving the olives pitted, which can be annoying when trying to eat civilly in the presence of company. But when you cook olives whole, it’s almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable, and the salt from the olive flavors the dish really wonderfully. Pits, or no pits, we’ll leave that dilemma up to you…

Orange-Scented Mediterranean Shrimp Braise

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 3 to 4 garlic cloves, thinly sliced
  • ½ cup finely chopped yellow onion (about ½ small onion)
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped
  • Coarse salt and freshly ground black pepper
  • ½ cup dry white wine or dry white vermouth
  • 2 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾ inch)
  • 1 strip lime zest, removed with a vegetable peeler (about 2 inches by ½ inch)
  • ¼ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lime juice
  • One 28-oz. can whole peeled tomatoes, drained and chopped
  • Pinch of crushed red pepper flakes
  • ¼ cup chopped flat-leaf parsley
  • ¾ lb. small potatoes*, preferably fingerlings or white creamers (omit altogether and serve over orzo)
  • ¼ cup small green olives, such as Picholine, (pitted or not, that’s up to you)
  • 2 Tbsp. capers, rinsed and drained
  • ¾ lb. large shrimp (30 to 35 count per pound), peeled and deveined
  • 1 Tbsp. unsalted butter, cut into 4 pieces (optional)

Directions

  1. The aromatics and braising liquid: Heat the oil in a large deep lidded skillet (13-inch works well) over medium-high heat until shimmering. Add the onion, carrot, and celery. Season with salt and pepper, stir, and sauté until just beginning to soften, about 5 minutes. Add the garlic, sauté another minute more. Add the white wine, orange and lime zests, and orange and lime juices, and let the liquid simmer vigorously until reduced by half, 5 to 8 minutes. Stir in the tomatoes, crushed red pepper, and 2 tablespoons of the parsley. Return to a simmer.
  2. The braise: Turn the heat to very low, cover, and simmer gently for 5 minutes. Then add the potatoes, olives, and capers. Stir so the potatoes are evenly distributed, replace the cover, and continue to simmer until the potatoes are easily pierced with the tip of a knife, another 30 to 40 minutes.
  3. The finish: Add the shrimp, leave the pan uncovered, and adjust the heat so the liquid simmers gently. Simmer just until the shrimp are cooked through, 4 to 5 minutes. Stir in the remaining 2 tablespoons parsley, and taste. If the sauce tastes too acidic or too sharp, stir in the butter. The small bit of butter will soften the acidity nicely. Taste again for salt and pepper. Remove the zests if you like, and serve in shallow bowls.

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Recipe adapted from Molly Stevens “All About Braising”

Double Pepper Diavolo With Shrimp

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A great weeknight alternative, this pasta and seafood dinner incorporates a twist to the typical red tomato sauce. According to the Bon Appétit article where we found this dish, it’s hard to pinpoint exactly why Italian American red sauce restaurants are almost universally comforting.

Maybe it’s the checkered tablecloths (although I doubt it) and the heaping platters of food. Or, perhaps, the reassuring familiarity of the menu. From penne alla vodka to spaghetti and meatballs, it’s like seeing old friends. Fra diavolo (one of my faves) is a stalwart among the classics, adorned with pink claws of lobster or shrimp or a jumble of mixed seafood.

Fans will appreciate it for the lick of heat from crushed red pepper flakes, a high point in an otherwise simple tomato sauce. Here, however, the usual canned tomatoes are replaced with jarred roasted red peppers, a subtle but effective change that imparts a smokier, sweeter allure to the dish that plays off the sweetness of the shrimp. Look for smaller shrimp so every mouthful of pasta contains a bite. (Unable to source unfrozen small shrimp while grocery shopping, I resorted to the large shrimp on sale.)

Not an anchovy fan? Me neither, but The Hubs loves them. Yes, 10 anchovies seems a bit extreme to me, so I had reservations. However, they break down completely and meld into the sauce and add the extra depth of flavor. If I didn’t know they were in the dish, I would never have guessed.

As a final flourish with the chopped fresh parsley, we sprinkled on a bit of grated Parm. Complete the meal with a side salad.

Double Pepper Diavolo With Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. deveined small shrimp, fresh or frozen
  • 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
  • 1 12-oz. jar roasted red peppers, drained
  • 12 oz. bucatini or other long-strand pasta
  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 garlic cloves, coarsely chopped
  • 10 oil-packed anchovy fillets
  • ¼ cup double-concentrated tomato paste
  • 1 cup dry white wine
  • 1½ tsp. crushed red pepper flakes
  • 1 tsp. sugar
  • 2 Tbsp. unsalted butter, cut into ½” pieces
  • Chopped parsley (for serving)

Directions

  1. If using frozen shrimp: Remove 1 pound frozen peeled, deveined small shrimp from bag and place in a large bowl. Pour in cool water to cover and let sit until mostly thawed, about 15 minutes. Drain and pat dry. Return to bowl, add 2 teaspoon Diamond Crystal or 1 teaspoon Morton kosher salt, and toss to coat. Fresh shrimp can be patted dry and placed in bowl with salt. Set aside.
  2. Meanwhile, blend one 12-ounce jar roasted red peppers, drained, in a blender until smooth. Set aside.
  3. Cook 12 ounce bucatini or other long-strand pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
  4. Heat ¼ cup extra-virgin olive oil in a large heavy pot over medium-high. Cook 1 medium onion, finely chopped, 8 garlic cloves, coarsely chopped, 10 oil-packed anchovy fillets, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt, stirring often, until onion is softened and anchovies are dissolved, 5–7 minutes. Add ¼ cup double-concentrated tomato paste and cook, stirring often, until darkened slightly, about 4 minutes.
  5. Add 1 cup dry white wine, 1½ teaspoon crushed red pepper flakes, and 1 teaspoon sugar; cook, stirring and scraping bottom and sides of pan, until wine is reduced by half, about 4 minutes.
  6. Pour reserved red pepper purée into pot. Pour 1 cup pasta cooking liquid into blender and swish around to get every last bit of purée; pour into pot. Add 2 tablespoons unsalted butter, cut into ½” pieces, pasta, and reserved shrimp and cook, stirring often and adding up to ½ cup pasta cooking liquid a little at a time if needed, until shrimp are cooked through and pasta is coated in sauce, about 5 minutes. Taste and season with more salt if needed.
  7. Divide among plates; top with chopped parsley.

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Recipe by Shilpa Uskokovic for Bon Appétit Magazine

Honey-Miso Salmon and Broccolini Traybake

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Here is a wonderful fish and veggie dish from Milk Street. Miso, soy sauce and honey make a savory-sweet, umami-rich marinade for meaty, fat-rich salmon. Some of the mixture is set aside and combined with orange juice and zest, creating a savory-sweet sauce for drizzling over the finished dish.

While the fish marinates, the broccolini gets a head start on roasting. Then once the quick-cooking salmon is added, the traybake is nearly done. Serve with steamed rice if desired (we didn’t), and perhaps a leafy green salad alongside (we did).

Traybakes are a wonderful weeknight option because you are using only one pan in the cooking process and they tend to be quick. But let’s talk about the broccolini. In the end, ours was over-charred, and that is even after removing it from the sheet pan before the salmon was finished.

The directions indicate to cook the broccolini spears in a 425°F oven for 15 minutes before turning and adding the salmon. Well, it was perfectly cooked at that point, so we should have removed it to a plate and covered it with foil until the salmon was ready, but against our better judgement, we let the broccolini cook longer.

After about 8 minutes of cooking the traybake, we yanked the over-charred broccolini and let the salmon cook longer. Instead of four pieces, we cut our fillet in half which added to a bit of time to come to temperature. Word to the wise, if your broccolini stems are on the narrow side, perhaps only cook them about 5-8 minutes before adding the salmon.

Honey-Miso Salmon and Broccolini Traybake

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. white OR red miso
  • 2 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 3 Tbsp. neutral oil, divided
  • 4 6-oz. center-cut salmon fillets (1 to 1¼ inches thick), patted dry
  • 1 Tbsp. grated orange zest, plus 2 tablespoons orange juice
  • 1 lb. broccolini, trimmed OR broccoli crowns, cut into 1-inch florets
  • Kosher salt and ground black pepper

Directions

  1. Heat the oven to 425°F with a rack in the middle position. In a small bowl, whisk together the miso, soy sauce, honey and 1 tablespoon oil. Transfer half of the mixture to a wide, shallow dish; add the salmon skin-side up and set aside. Stir the orange zest and juice into the mixture remaining in the bowl; set aside.
  2. On a rimmed baking sheet, toss the Broccolini with the remaining 2 tablespoons oil and ½ teaspoon each salt and pepper. Distribute in an even layer, then roast until beginning to brown at the edges, about 15 minutes.
  3. Remove the baking sheet from the oven. Using a wide metal spatula, scrape up and flip the Broccolini, pushing it to the edges. Add the salmon, skin-side down, to the center of the baking sheet. Roast until the fish flakes easily and the Broccolini is lightly charred and tender-crisp, 7 to 10 minutes. Transfer to a platter and drizzle with the miso-orange sauce.
  4. Optional garnish: Toasted sesame oil OR toasted sesame seeds OR sliced scallions OR red pepper flakes OR a combination

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Recipe from Malcom Jackson for Milk Street

Greek-Style Spinach Rice with Shrimp and Dill

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Loved this shrimp and rice recipe from Milk Street, where we found it in a recent issue of their magazine under Tuesday Night Dinners. We try to have a seafood/fish dinner at least once a week, and this was not only easy, but delicious!

Spanakorizo, or spinach rice (literally translated), is a homestyle Greek dish. The addition of shrimp creates a complete one-pot meal. With dill and lemon as accents, the flavors are fresh and bright, but a little butter used to wilt the spinach and olive oil drizzled on as a final flourish add a satisfying richness. To simplify prep, look for shrimp that are sold already peeled and deveined.

Don’t use a wide pot, such as a Dutch oven, to make this recipe. We found that a large surface area can result in unevenly cooked grains. The narrower diameter of a saucepan is the better choice. Don’t peek at the shrimp after adding them to the rice, except while stirring them into the rice after the first 10 minutes. Keeping the lid on traps heat in the pan so the shrimp cook through.

Greek-Style Spinach Rice with Shrimp and Dill

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. salted butter
  • 2 5-oz. containers baby spinach
  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 medium shallots, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 1½ cups long-grain white rice, rinsed and drained
  • 1 lb. extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry
  • 1 cup lightly packed fresh dill, roughly chopped
  • 1 tsp. grated lemon zest, plus 3 Tbsp. lemon juice

Directions

  1. In a large saucepan over medium-high, heat the butter until bubbling. Add the spinach and cook, stirring, until wilted but still bright green, about 1 minute. Transfer to a bowl, including any liquid released by the spinach; set aside.
  2. Set the same pan over medium-high. Add the oil, shallots and ¼ teaspoon salt, then cook, stirring often, until the shallots are translucent, about 2 minutes. Add the rice, 2½ cups water, and ¼ teaspoon each salt and pepper. Stir to combine, then bring to a boil. Cover, reduce to low and cook until the liquid has been absorbed, 15 to 18 minutes. Meanwhile, season the shrimp with salt and pepper.
  3. When the rice is done, remove the pan from the heat. Quickly and evenly scatter the shrimp over the surface, re-cover and let stand for 10 minutes. Using a fork, fluff the rice and fold in the shrimp. Re-cover and let stand until the shrimp are opaque throughout, another 5 to 7 minutes.
  4. Add the spinach with its liquid, the dill and the lemon zest and juice, then fold until well combined. Taste and season with salt and pepper. Serve drizzled with additional oil.

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Recipe by Rebecca Richmond for Milk Street

Pan-Seared Sesame-Crusted Tuna Steaks

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There was a good sale on tuna steaks at our favorite supermarket a few weeks back, even though tuna was not on our short list for the week’s meals. But we repackaged them for future use and placed them in the freezer. A few weeks later we remembered we had the tuna and found a perfect recipe from America’s Test Kitchen.

Problem was, the recipe was for 4 people, which in normal cases, typically is not an issue because we will eat them for lunch the next day. No problem, we just cut the recipe in half, including the ginger soy sauce.

The fact that there are minimal ingredients, and takes very little time for prep and cooking, makes it a winner-dinner for mid-week. Paired with a side dish of Soy-Braised Baby Bok Choy, we enjoyed a tasty, healthy and quick dinner.

Pan-Seared Sesame-Crusted Tuna Steaks

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¾ cup sesame seeds
  • 4 tuna steaks, 8 oz. each and about 1 inch thick
  • 2 Tbsp. vegetable oil
  • Salt and ground black pepper

Directions

  1. Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in sesame seeds to coat.
  2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes.
  3. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish pink at center). To serve, cut into 1/4-inch-thick slices.

Ginger Soy Sauce with Scallions

This savory sauce flavored with fresh ginger and scallions is the perfect accompaniment for our Pan-Seared Sesame-Crusted Tuna Steaks.

Ingredients

  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup water
  • 2 ½ tsp. sugar
  • 1 medium scallion, sliced thin
  • 2 tsp. minced fresh ginger
  • 1 ½ tsp. toasted sesame oil
  • ½ tsp. red pepper flakes

Directions

Combine all ingredients in a small bowl, stirring to dissolve sugar.

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Limoncello and Whiskey Shrimp

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This light healthy meal of crisp-tender celery and sautéed shrimp get a tangy punch from a double hit of lemon—both fresh juice and limoncello. To balance it out, cookbook author Amy Thielen adds a splash of whiskey; the sharp bite of the alcohol is tamed as the sauce simmers, leaving behind a warm earthiness in the glaze.

Since we had 1 1/2 pounds of shrimp—50% more that the recipe called for—we decided to increase all of the other ingredients. In the end, that wasn’t necessary. If using only one pound of shrimp, plan on four first course servings, or 3-4 entrées over a bed of jasmine rice or polenta.

Limoncello and Whiskey Shrimp

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. peeled and deveined raw jumbo shrimp, tails on
  • 4 (3 x 1-inch) lemon peel strips
  • 1 Tbsp. extra-virgin olive oil
  • 2 tsp. limoncello (liqueur)
  • 1/2 tsp. finely chopped fresh rosemary
  • 3/4 tsp. black pepper, divided
  • 1/2 tsp. salt, divided
  • 1 medium bunch celery (about 1 1/2 lbs.)
  • 6 Tbsp. unsalted butter
  • 4 garlic cloves, finely chopped’
  • 3 Tbsp. (1 1/2 oz.) whiskey
  • 2 Tbsp. fresh lemon juice, plus lemon slices for serving
  • Toasted baguette slices for serving

Directions

  1. Pat shrimp dry and place in a medium bowl. Add lemon peel strips, oil, limoncello, rosemary, 1/4 teaspoon pepper and 1/4 teaspoon salt. Toss to coat. Cocer and marinate in refrigerator at least 30 minutes or up to an hour.
  2. Meanwhile remove outer stalks of celery, reserve for another use. Finely chop inner celery stalks and heart to yield one cup; set aside. Pick off pale yellow leaves to yieldabout 1/4 cup; set aside for garnish. Reserve any remaining stalks for another use.
  3. Heat butter over medium until foamy. Add chopped celery, garlic, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt; cook, stirring often until mixture is fragrant, 30 seconds to 1 minute.
  4. Add shrimp, reserving marinade in bowl (there won’t be much); cook, flipping shrimp occasionally, until shrimp begin to turn pink, about 1 minute.
  5. To skillet, add whiskey, lemon juice, and reserved marinade in bowl; cook, stirring occasionally, until sauce bubbles and shrimp turn opaque, 1 to 2 minutes.
  6. Remove from heat, and sprinkle with celery leaves. Serve immediately with lemon wedges and toasted baguette slices.

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Recipe from Food & Wine Magazine