The Good Plate » Comfort Food

Category Archives: Pescatarian

Recipes and techniques for seafood, including fish, shellfish, and things that live under the sea – except Sponge Bob.  No one wants to eat Sponge Bob.

Salmon Croquettes and Martini Caper

By | | , , , , , , , ,
1 Comment

Recipes in this Post Salmon Croquettes Martini Caper Every once in a while, I make too many mashed potatoes.  Yes, it’s true, even Spane and I cannot eat as many as I made the other night with liver and onions!  A long time ago, I discovered that salmon croquettes were particularly good using a left over baked potato as binder.  I had left over mashed, why not I thought? These turned out so good I didn’t even have chance to take pictures!  Amber and I munched on them while we sat and talked over a Caper Martini.

Shrimp Stuffed Wontons

By | | , , , , , , ,
5 Comments

In this Post Shrimp Stuffed Wontons Dipping Sauce I Love Shrimp! I wanted to make wontons for dinner tonight and stuff them with cream cheese and jalapeño, like I did with the Pope’s Hats. Since they have no meat, they are perfect for Fridays. But, on my way home from dropping Spane off at school, I stopped in at the local Hispanic market, where they had some lovely raw shrimp. So, I got some of that, and when to the local Armenian store to buy fresh cilantro, and fresh spring onions. When I was a little girl, I had a severe allergic reaction to something, and I was tested and no one could figure out what it was. When I was in my twenties, I went to Encinada, Mexico and I again had a severe allergic reaction. Finally, a few years after that, I had one more allergic reaction. I … Continue reading →

Asian Ginger Tuna Steaks and Caramelized Carrots

By | | , ,
2 Comments

A few weeks ago, there was a lovely tuna steak on sale at the local supermarket. It was just big enough for Spane and me to share. I got it, put it in the freezer and forgot about it. This afternoon, I took it out for dinner. Spane has been bugging me to make Macaroni and Cheese, and I went to my local Vons to get the cheese I needed a few days ago. I really think that Mac and Cheese requires white cheddar. This time, I had a little bit of medium cheddar leftover, some bits of Colby from a cheese tray, and some mozzarella I used to make Risotto Rice Balls. I did not have bread crumbs, I used them all up with the Rice Balls and the Chicken Croquetas, so I took a large heel of sourdough and ran it through the food processor, and used that. … Continue reading →

Salmon Corn Cakes from A Taste of History

By | | , , , , ,
5 Comments

According to my web site statistics, some of you have been searching for the recipe for the Salmon Corn Cakes from A Taste of History. Apparently, there is only the video and the book, but no transcribed recipe on the Internet. I was curious so I watched the video, and I’m going to make these, and I thought it was a good idea to write everything down before I make them. I don’t have a picture yet, but when I do make them, there will be a picture, or maybe even a video! One of the things I really liked about the recipe was that the salmon was fresh, poached in white wine. You could probably use canned salmon, but the flavor would be way off. The other thing was the use of roasted corn. I saw that the chef roasted the corn with the husks on and did not … Continue reading →

Poached Salmon Tacos with Avocado Salsa

By | | , , , , ,
12 Comments

Recipes in this post Poached Salmon Tacos with Avocado Salsa I love salmon, and I love avocado, and I love tacos! What could be better for a hot summer day than Poached Salmon Tacos with Avocado Salsa? When I was at a discount store with my friend Amber, I found green cactus tacos. I also had some red cabbage in the refrigerator and I thought that would look nice with the red and green.

Friday Food on a Saturday? Salmon in a foil pouch

By | | , , ,
1 Comment

Recipes in this post Salmon In Paper Green Sauce Red Potatoes with Sour Cream Perfect Brocolli I haven’t been sticking to my Friday night fish routine lately, but on Thursday, I really had a craving for fish. Friday night, Amber and I walked over to the local supermarket and I looked for some interesting fish. I won’t eat the farm raised salmon.  The first time I saw that it had dye in it, I asked the butcher why it had dye in it, and he shrugged his shoulders.  Of course, that meant I had to do some research and what I found out turned me against farm raised salmon forever.  The following caught my eye:

Not Your Ordinary Tuna Salad

By | | , , ,
Comments Off on Not Your Ordinary Tuna Salad

This afternoon, when I went to the grocery store on a hunt for something good for dinner, I was walking down the tuna oil and a man was perusing the various cans of tuna. I made a remark that the Tonno Genova Tuna packed in olive oil had better taste, and was better for you, too. After I picked up my two cans, he put some in his basket as well. There are some really good things about tuna packed in olive oil. First, because the tuna has more flavor, less mayonnaise is required, so according to [http://chickenofthesea.com/e_health_omega.aspx] “It has been shown that tuna packed in oil mixed with 1 tablespoon of mayonnaise is actually lower in fat than tuna packed in spring water and mixed with 2 tablespoons of mayonnaise. Starting with tuna packed in oil allows people to use less mayonnaise to achieve the desired consistency and taste, … Continue reading →