A light and tasty lunch that’s ready in 15 minutes. Cook the salmon first then cook the side dish in the salmon juices. Why kangkong stalks and not the leaves? Because the highlight of the side dish is the sweet flavor derived from rice wine. If you use the leaves, they will wilt and get ... (more)
Pan-fried salmon with kangkong (swamp spinach) and shiitake mushrooms
Posted on March 4, 2010 · 1 Comment
Baked salmon and peaches
Posted on December 27, 2009 · 10 Comments
A gamble that paid off. I wanted fish (after the ox tongue and pork ribs, fish was a welcome respite) but I wanted something festive. It was the day after Christmas and I was still in holiday mode, after all. What I wasn’t in the mood for was frying. So, I thawed a fillet of ... (more)
Salmon and portobello mushroom kebabs
Posted on December 22, 2009 · 6 Comments
My mother will be staying with us over the holidays, she’s on a low sodium and low fat diet so I’m trying to brush up on my healthy cooking. I’ve done two wonderful tilapia dishes so far (they’ll be posted before the New Year) but the recipe for these grilled salmon and portobello mushroom kebabs ... (more)
Smoked tanigue (Spanish mackarel) and cream cheese sandwiches
Posted on September 18, 2009 · 12 Comments
You may have seen my smoked salmon and cream cheese canapes. Now imagine substituting smoked tanigue, retaining the cream cheese, and adding chopped cucumber and some finely sliced iceberg lettuce to the filling. Smoky, salty, subtly sweet with a touch of crisp leaves here and there. And the absolute creaminess of the cheese… All sandwiches ... (more)
Salmon head soup with tamarind paste and miso
Posted on September 5, 2009 · 3 Comments
The night we had the Chinese sausages and kangkong with sweet soy sauce for dinner, I made this soup to go with it. I had two salmon heads in the freezer, each cut in half, and each half just right for one serving. What does the broth taste like? A milder version of sinigang with ... (more)
Baked fish fillet with cream cheese and mayo topping
Posted on July 25, 2009 · 22 Comments
I used a fillet of labahita (surgeonfish), about 500 grams, and blended cream cheese with mayo for the topping. Just like the baked salmon with buttered vegetables, a two-step cooking process involved. Nothing complicated though. If anything, this is a simpler and takes only about 15 minutes to cook.
It’s convenient to buy frozen fish fillets but when there’s an opportunity to go to Farmer’s Market for good-quality fresh fish, I prefer to buy a whole slab and have it prepared according to my specifications. For instance, I chose the tail end of a salmon and had it weighed… Farfalle (bow – tie pasta) with pesto, and smoked salmon and cream cheese sandwiches
Posted on June 28, 2009 · 6 Comments
The best thing about having a well-stocked pantry and a small herb garden is how I can whip up a great meal in so little time without limiting my options to canned goods and instant noodles with MSG laden seasoning. I made a simple pasta dish, farfalle (bow-tie pasta) with pesto, served it with smoked ... (more)
Salmon and pesto spaghetti
Posted on May 23, 2009 · 10 Comments
When my younger daughter announced earlier today that she wanted to go on a pasta and pesto diet for the rest of the summer, I decided to humor her. Why not? That’s less work for me and there are so many variations of pasta with pesto that I’ve been dying to try anyway. I’ve made ... (more)
Baked salmon with buttered vegetables
Posted on May 18, 2009 · 26 Comments
A couple of weekends ago, my mother-in-law celebrated her 83rd birthday and there was a potluck dinner affair. I brought a large tray of pastel del pollo, there were rice noodles, fish, lasagna, camaron rebosado and a tray of baked salmon ordered from Conti’s. Salmon is my favorite fish and, baked a la Conti’s, it was even more delicious than usual — buttered, topped with a slightly crusty cheese mixture and surrounded by vegetables. I decided I’d try to make my own version and the result, while not exactly the same, is something to be proud of.
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