Honey-Glazed Salmon with Tzatziki Over Dressed Greens

Salmon with TzazikiWild caught Atlantic salmon is a tasty, healthy fish to include in your diet. It’s loaded with Omega-3 fatty acids, has a mild flavor, and can carry a glaze or sauce. I originally developed this recipe using maple syrup, but my honey gives a tender sweetness to the glaze. Try it with both and decide what you like. In our house, honey got the vote.

Fresh SalmonHoney-Glazed Salmon with Tzatziki

Serves 4

Ingredients:

  • 2# skin-on salmon, 1” thick, cut into four pieces
  • ⅓C honey
  • 3T Bragg’s cider vinegar
  • 1T dijon mustard
  • 1T soy sauce
  • 1T EVOO
  • 1 garlic clove, minced
  • ½t black pepper

Directions: In a small bowl, combine the honey, vinegar, mustard, soy sauce, EVOO, garlic and pepper. Place the fish in shallow bowl (or ziploc baggie). Pour the glaze over the fish and marinate for at least an hour, or overnight in the refrigerator. Turn the fish from time to time to make sure it gets covered evenly with the marinade. Remove the salmon from the marinade onto a plate, then pour the marinade into a small saucepan. Heat the marinade on medium-high heat, bring it to a low boil, and reduce by half. This may take about 10 minutes. The marinade with darken a bit, then get thick as it reduces. Take reduction off the heat. Grill the salmon, basting with the reduced marinade. Fish cooks rather quickly, roughly 10 minutes an inch.

I served the salmon with a dollop of my tzatziki (see below for recipe) over a bed of field greens with arugula dressed with a honey herb vinaigrette (see below for recipe). Tzatziki is a great party dip or sauce for fish. It’s so simple to make, but full of fresh flavor.

Tzaziki

Tzatziki

Makes 2½ Cups

Ingredients:

  • 2C full fat, plain Greek yogurt
  • 2 mini English cucumbers, chopped in small dice (about ½-¾C)
  • 2T minced, fresh dill
  • 2 garlic cloves, pressed or grated on a microplane
  • ½t sea salt

Directions: In a small bowl, combine all the ingredients. Let sit for half an hour for the flavors to marry. Enjoy with fish, as a dip for vegetables, or with corn chips. Will keep one week in the refrigerator.

Honey Herb Vinaigrette

Makes 2¼ Cups

Ingredients:

  • ⅔C EVOO
  • ½C Champagne Vinegar
  • ¼C local honey
  • ¼C Dijon mustard
  • 2T fresh tarragon, minced
  • sea salt and fresh ground pepper to taste

Directions: In a large bowl combine the Champagne vinegar, honey, and mustard. Slowly whisk in the EVOO to form an emulsion. Add in the tarragon, sea salt and pepper to taste. Will keep for 2 months in the refrigerator.

Tropical Ceviche

Before I posted this recipe I wanted to make sure that it wasn’t just my husband that loved it. He has a fancy palate, but sometimes I feel the need for confirmation from the “outside.” This recipe passed. My friends loved it, and I was very glad Todd didn’t eat it all before we arrived at our friend’s home!

Buy the FRESHEST fish you can find (know your fishmonger) and look for thin-skinned limes since they will yield the most juice. The thick, bumpy-skinned limes have about a ¼” thick peel and barely any juice, no matter how hard you squeeze them. Do NOT buy bottled lime juice – it will have an off flavor.

Ceviche2

Tropical Ceviche

Serves an intimate dinner party of 8

Ingredients:

  • 1# fresh halibut, cut into small dice
  • ½# fresh scallops, cut into small dice
  • 2C fresh lime juice (5-6 thin-skinned ones)
  • 1 mango, cut into small dice
  • 1-1½C fresh pineapple, cut into small dice
  • 6 plum tomatoes, seeded, and chopped
  • 1 bunch of scallions, the white and part of the green thinly sliced
  • 1 jalapeño, seeded and minced
  • ½ of a sweet onion (or 1 small, red onion), minced
  • ½C fresh cilantro, chopped
  • 3T EVOO
  • 2 limes
  • sea salt and pepper to taste

Directions: Strain the lime juice to remove the pulp. In a large, stainless steel or glass bowl, gently drop in the seafood and cover it with the fresh lime juice. Let sit for 4 hours in the refrigerator to “cook” the fish (the fish will look opaque). After 4 hours, strain and discard the marinade.

Return the “cooked” seafood to the bowl and add the fruit, vegetables, and cilantro. Drizzle with the olive oil and give a gentle stir. Squeeze the extra two limes into the ceviche and give it another gentle toss. Salt and pepper to taste.

Serve with organic, non-GMO tortilla chips.

Ceviche3

The Humble Tuna Fish Sandwich Gets Fancied Up

When I was growing up, tuna was the only sandwich that went to the beach with us. My mom would keep it simple. Solid white tuna, Hellman’s mayonnaise, and celery.  We’d head to Gloucester and my dad would scuba dive from shore and bring back giant quahogs that he’d turn into delicious stuffed clams for dinner. The sandwiches were wrapped in foil and with each careful unfurling of foil I’d add a little bit of sand from my  fingers so that each bite was punctuated by a grinding on my teeth.

Some things never change. Tuna is still a must for a day on the beach or the boat. The only change is that every once in a while I add a little something-something to my tuna. A little crunch here. A little sweetness there. Sometimes I add red onion, sometimes I don’t. This recipe is always appreciated, though.

And don’t forget! Everything tastes better when it’s eaten outside.

A humble sunset anniversary picnic with a bottle of Bollinger Brut Special Cuvée on board French Whine, moored off of Portuguese Cove. (It was our 23rd anniversary)

Makes 4 good-sized sandwiches

Ingredients:

2 cans of BUMBLE BEE® Prime Fillet® Solid White Albacore Very Low Sodium in Water (dolphin safe) tuna

⅓C chopped walnuts

⅓C cheddar cheese, diced into very small pieces (or grated)

⅓C fresh granny smith or gala apple, peeled and diced into very small pieces

⅓C plus 2T real mayonnaise, NOT Miracle Whip

4 rolls or 8 slices of bread (there’s nothing wrong with good old white bread here)

Directions:

Mix it all together. If you like a drier tuna sandwich you can omit the extra 2T of mayonnaise. If you like it creamier, add more mayonnaise. Adjust seasonings.

Tastes best wrapped in foil on the beach.

Note: I use Hain’s Safflower Mayonnaise

Hand me a fork.
Tastes best as is: tuna mixture and bread.