by webguy | May 7, 2012 | Recipies
4 (6-ounce) wild salmon fillets (preferably wild), pin bones removed 1 tablespoon coconut oil 2 tablespoons dukkah 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Preparation Heat the oven to 425°F and arrange a rack in the middle. Rinse wild salmon,...
by webguy | May 7, 2012 | Recipies
olive oil, for coating the aluminum foil 1/2 cup mirin 1/2 cup red miso paste 1/4 cup packed light brown sugar 1/4 cup soy sauce 2 tablespoons peeled and grated fresh ginger (from about a 2-inch piece) 1 wild salmon side (about 3 1/2 pounds), skin on and pin bones...
by webguy | May 7, 2012 | Recipies
1 pound firm ripe apricots, halved, pitted 2 tablespoons fresh lime juice 2-3 tablespoons sugar Greek-style yogurt or vanilla ice cream Fresh tarragon leaves (optional) Preparation Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat,...
by webguy | May 7, 2012 | Recipies
6 (4-to 5-ounces) mackerel fillets with skin, halved 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 medium head radicchio (about 10 ounces), leaves torn 2 tablespoons chopped flat-leaf parsley 1...
by webguy | May 7, 2012 | Recipies
1/4 cup olive oil 1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces 2 Bosc pears, peeled, cored, and cut into 1-inch cubes 1/2 red onion, thinly sliced 1 garlic clove, minced 1/4 cup blanched almonds, roughly chopped 1 1/2 teaspoons curry...
