How about salmon! There are of course a few questions to consider: is it wild salmon season (generally late summer)? Which salmon season is it (coho, sockeye, chum, pink)? If it isn’t salmon season, how about wild frozen? Or if not frozen, what about fresh farmed (atlantic vs pacific)? Which state or country farmed it?Continue reading “Wild Sockeye Salmon with Herbs”
Category Archives: Fish & Shellfish
Jambalaya!
Something about Mardi Gras – or the fact that I received an enormous ham steak in my meat CSA – and I had jambalaya on my brain this week. A little New Orleans trinity of onions, celery and green peppers sauteeing on the stove, and I was on my way to making a big batch.Continue reading “Jambalaya!”
Shrimp with Apricot sweet & spicy glaze
Tender wild shrimp with a sweet and spicy glaze made of apricot jam, fresh grated ginger, cilantro and a hit of red pepper. Bright, hot, sweet and gone.
Collier's Market 