All posts filed under: Fish

Seponifiq SEPO Sauce!

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I am a huge Ranch dressing fan!  It may be a guilty pleasure of mine, so I was extremely cautious, but excited to try today’s main ingredient, especially with a tag line like “move over, Ranch—there’s a new jar in town!”  But, the SEPO Sauce‘s well-balanced flavor and creamy texture is a concoction of garlicky goodness with a hint of grated horseradish.  It satisfied my palette and will so with yours as well. It has abundant versatility; it can be served simply as a salad dressing or a dip for raw veggies.  Or dip toasted baguette slices, pita, tortilla chips, and pizza into the sauce.  It makes an equally wonderful finishing sauce for tri-tip, rib eye, pork, and chicken, but is yet mellow enough to accompany seafood such as lobster, crab, sautéed or fried fish, shrimp, and calamari.  Spread the SEPO Sauce onto sandwiches to elevate everyday, plain lunches into something special.  Read below for my favorite ways to incorporate SEPO Sauce into the dishes coming out of my kitchen. An easy way to incorporate the SEPO Sauce into your menu is to …

Citrusy Fennel Salmon

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I was browsing the Epicurious website per usual and came across this beautiful, clean, and simple recipe so I thought I would give it a try.  This recipe is perfect either for a holiday dinner or as a clean dinner after you have stuffed yourself silly this holiday season. 1 medium fennel bulb, thinly sliced 1 blood or navel orange, very thinly sliced, seeds removed 1 lemon, very thinly sliced, seeds removed 4 sprigs dill, plus more for serving (optional) Kosher salt, coarsely ground pepper 1 2-pound skinless salmon fillet, preferably center-cut 3/4 cup olive oil Sea Salt, Pepper, and Crushed Preheat oven to 275°F Toss fennel, orange slices, lemon slices, 4 dill sprigs (if using) and EVOO in a shallow 3-quart baking dish Season with kosher salt and pepper Season salmon with kosher salt and place on top of fennel mixture Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare Transfer salmon to a platter Spoon fennel …

Super Salmon!

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Are you still looking for a perfect meal to cook your valentine on Friday?  Well today’s recipe could be that!  It is a very healthy salmon recipe with flax seeds and flax oil.  Very healthy, and very simple to make, but it feels extravagant!  Follow the recipe below and your valentine will fall in love with you all over again! 2 Pieces of Salmon Flax Oil Ground Flax Seeds Salt and Pepper Preheat oven to 415 degrees Season salmon with salt and pepper Brush flax oil over salmon Coat entire top of salmon with flax seeds (you can use your hands to press the seeds onto the salmon, or you can “dip” the salmon onto seeds spread on a plate) Bake in oven for 8-10 minutes, depending on the thickness of your salmon and how well done you would like it Serve with the side of your choice.  I served mine with my quinoa, veggie, and walnut stir fry.  Recipe HERE If you don’t want to brush with flax oil, you can brush with lemon …

Carrot and Parsnip Ribbons with Tilapia and Pesto

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I browse a lot of blogs, magazines, instagram accounts, and websites trying to find inspiration for my own cooking, but the one I keep coming back to is Pressed Juicery‘s blog, TheChalkboardMag.com.  I feel that every recipe or picture I want to recreate or make my own version.  Today’s inspiration is Carrot Ribbons with Sorrel Pesto and Crumbled Goat Cheese, posted on TheChalkboardMag.com from Diane Morgan‘s Roots cookbook. Click HERE for the original recipe, or follow my recipe below for a meal inspired by Diane Morgan’s. 3 Medium Sized Carrots 1 Parsnip Tilapia (optional) 2 Garlic Cloves 1/4 Cup Pine Nuts 1/4 Parmesan Cheese 1 Cup Basil (2 Cups if you do not use Spinach) 1 Cup Spinach (optional) 1 TBSP Lemon Juice EVOO Salt and Pepper Using a mandolin or vegetable peeler, peel carrots and parsnip lengthwise to created long ribbons.  Cut the parsnip ribbons in half if larger than the carrot ribbons Heat a pot of water on stove Add 2 pinches of salt when boiling, then add carrot and parsnip ribbons (Have …

Valentine’s Day Dinner and Drink Menu!

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Happy Valentine’s Day!!!  As you can see by the past two posts, I am a dessert girl and would prefer to eat my dessert before the main meal if I could.  But, today I figured I would give you a few last minute dinner and drink recipes for you procrastinators out there!  Hope you find something inspiring to make for your sweetie tonight! Appetizers: Arugula Salad with Honey-Drizzled Peaches (from BetterEats.com) 1/4 cup nuts, pecans, toasted – finely chopped 1/2 teaspoon salt, Kosher – divided Pepper, to taste 4 ounces cheese, goat, soft 6 cups arugula 1 TBSP extra virgin olive oil 1 medium lemon – zest and juice 4 medium peach – ripe but firm, halved and pitted 4 TBSP honey Place pecans in a shallow dish Season with 1/4 teaspoon salt and pepper Roll goat cheese log in the pecans to coat Refrigerate the log until firm, if necessary, then cut into 8 rounds Place arugula in a medium bowl Add oil, lemon zest and juice and toss to coat; season with the …

Halibut with Turmeric Marinade

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Over the weekend I went to the Farmer’s Market to buy fish.  I almost always get salmon or tilapia, so I decided to switch things up and buy halibut.  I had only cooked halibut on an outside grill, so I grabbed a recipe card from the fish monger to help me decide how to cook my fish. The recipe card suggested baking in oven, with a few of my ingredient staples.  But, besides switching up the fish I used, I decided to use a spice I had never used before, Turmeric.  I substituted the ingredients on the card that I did not have or use for other ingredients in my cabinet or fridge.  I came up with the below recipe and was beyond excited with how well it turned out, that I made it again the next night.  Follow the directions below! 2 TBSP Dijon Mustard 1 TBSP Lime or Lemon Juice 1 TBSP Vinegar (I used Apple Cider) 1/4 TSP Turmeric 1 Halibut Filet Salt, Pepper, Onion Powder, and Garlic Salt Preheat oven to …

Los Angeles Food and Wine Festival-Part 1

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Today we are not having Meatless Monday…I am going to finally tell you about the this year’s Los Angeles Food and Wine Festival in downtown Los Angeles.  This is the main gist of the Festival, you drink a lot of wine and champagne from amazing wineries and you eat a lot of delicious food from world-class chefs.  A pretty perfect afternoon if you ask me!  I am dividing the experience into 3 parts; main dishes, desserts, and a Q&A with Delta wine sommelier Andrea Robinson. The wineries represented were from some of the best in Napa Valley, Sonoma, Mendocino County, Santa Barbara, and more.  Chefs were from the most exclusive Los Angeles restaurants, sought-after resorts, and included many Bravo Top Chefs.  Below are images of my mouth-watering menu and descriptions, with a few of my favorites starred. When you walk into the Festival, the first thing that you grab is an empty wine glass, then you are thrown into a huge tent with hundreds of vendors.  My plan was to survey the vendors and pick which ones …

Sesame Salmon

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This is a VERY easy recipe…as easy as 1, 2, 3 ingredients!  Ever since I bought Galeos Miso Sesame Seed Dressing and Marinade, I can’t stop using it in or on about everything I cook or make…chicken, shrimp, steak, kale, salads, and today’s main ingredient-salmon. Preheat oven to 275 Place your salmon filet(s) in an oven-safe dish, sprayed with olive oil. Pour 1-2 TBSP Miso Sesame dressing over filet, depending on filet size Sprinkle 1 TBSP sesame seeds on top of salmon Bake in oven for 15 minutes and serve with your favorite vegetable! Have a great weekend and come back on Monday to learn about my Los Angeles Food and Wine Festival experience! Stay hungry…

JC100 Dinner Party!

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This past weekend I hosted a JC100 dinner at my apartment for 2 of my friends (including one that is visiting Los Angeles for the summer from…yep, you guessed it PARIS!!!).  I was debating whether I wanted a Parisianne dining on my French cooking, but I decided I was up to the challenge! I served 3 recipes I received from the JC100 celebration.  (If you aren’t familiar with JC100, visit THIS post from last week to let you know what this celebration is about!) First, I served a very easy appetizer…a plate of raw veggies, brie, dried apricots, and dried figs.  I wanted my guests to have a little bite to eat while I finished the cooking, but didn’t want to fill them up!  During my visit to Paris, I ate the BEST figs and fell in love with them, so I decided to serve them on my appetizer plate. For the main course, JC100 provided me with many recipes to chose from including Coq au vin, Vichyssoise, a classic Roast chicken, Bouillabaisse, and Ratatouille, …

Grilled Pistachio Encrusted Salmon

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I had grilled pistachio encrusted salmon for dinner when I visited NYC a few weeks ago and couldn’t get it off my mind until I make up today’s recipe!  This is a must-have again recipe!  Hope you enjoy. 2  6-ounce Salmon fillets 1/8 cup mayonnaise or Greek yogurt 1 Tablespoon Dijon mustard 3/4 cup chopped pistachios Place two 6-ounce Salmon fillets on aluminum foil sprayed with cooking oil spray Combine mayo or Greek Yogurt and mustard Spread Greek Yogurt and Mayo mixture on salmon Sprinkle with chopped pistachios Grill on preheated grill for 10-17 minutes (or bake in oven at 425) As always…stay hungry!