Fish

Spicy Fish Patties in Tomato-Pepper Sauce Can I bake the spicy fish patties? You can, though the result will differ slightly in texture and flavor. To do so, arrange the patties on a parchment-lined baking sheet and bake at 375°F for about 20 minutes, flipping halfway through. They won’t absorb the sauce, so you can bake the sauce separately in a dish or spoon it over the patties after baking. Can the spicy fish patties be made ahead and frozen? Yes, either raw or fully cooked. For raw patties, form them and freeze on a parchment-lined tray until solid, then … Read more

Quick Salmon Dinner with Potatoes and Cherry Tomatoes What can I substitute the hawaij spice with? You can substitute with a mix of ground cumin, turmeric, black pepper, and a pinch of cardamom or coriander. Hawaij adds a distinctive Yemeni spice blend flavor to the quick salmon dinner, but similar warm, earthy spices will still give complexity. For a more Mediterranean twist, you could use a mix of paprika, garlic powder, and dried oregano. Can I make this quick salmon dinner spicy? Stir chili flakes or a pinch of cayenne pepper into the spice mixture before pouring it over the … Read more

Easy Salmon Burger Recipe Can I make the salmon burger without a food processor? If you don’t have a food processor, you can still make the salmon burger by finely chopping the raw salmon with a sharp chef’s knife. Use a rocking motion to mince it until the texture is close to ground meat, being careful not to mash it into a paste. Transfer the chopped salmon to a bowl and proceed with the rest of the recipe as written. While it takes slightly more effort, the results are just as good. Be sure the pieces are small enough so … Read more

Pistachio Crusted Salmon with Lemon and Herbs Can I make pistachio crusted salmon ahead of time? You can prepare this salmon a few hours in advance by blending the herb-pistachio paste and spreading it over the fish. Cover the prepared salmon and refrigerate it until ready to bake. For best results, bring it to room temperature for 15 to 20 minutes before placing it in the oven. While the dish is best enjoyed freshly cooked, leftover pistachio crusted salmon can be gently reheated or served cold over salads the next day without losing its flavor. Avoid freezing once baked, as … Read more

Spinach and Feta Stuffed Salmon What sides go well with spinach and feta stuffed salmon? This recipe pairs well with a variety of sides that balance the rich, savory flavors of the filling and flaky fish. Roasted vegetables like carrots, asparagus, or Brussels sprouts are excellent for adding texture and color. A light grain such as couscous, quinoa, or lemon rice can help soak up the juices and complement the lemon and dill in the stuffing. If you prefer something more vibrant, a cucumber-dill yogurt sauce or a simple arugula salad with vinaigrette makes a refreshing contrast. Garlic mashed potatoes … Read more

Orange Glazed Smoked Salmon What type of salmon works best for glazed smoked salmon? It is best to use fattier varieties such as Atlantic salmon or king (chinook) salmon. These types retain moisture well during smoking and can hold up to the heat and longer cooking times without drying out. Their higher fat content also absorbs the flavor of the smoke and glaze better than leaner options. Sockeye and coho salmon can also be used, but since they are leaner, you’ll need to be more careful with temperature control and cooking time. Skin-on fillets are preferred for glazed smoked salmon, … Read more

Baked Sea Bass Fillets with Chickpeas and Peppers Best way to ensure sea bass fillets stay moist while baking To keep sea bass fillets moist during baking, it’s essential to avoid overcooking and to use a sauce or moisture-retaining base. In this recipe, the fillets are baked over spiced chickpeas and topped with a cilantro-tomato sauce, which helps lock in moisture. Preheating the oven to 400°F (200°C) and baking for just 20 to 25 minutes ensures the fillets cook through without drying out. Avoid pouring liquid directly over the fish, as that can wash away seasoning. Instead, surround the fillets … Read more

Spicy Salmon Skewers with Avocado Sauce and Red Onion-Basil Salad Best type of salmon for this salmon skewers recipe The best type of salmon to use for salmon skewers is a firm, fatty variety such as Atlantic salmon or sustainably farmed King salmon. These types hold their shape well when cut into cubes and grilled or seared, which is important for even cooking and a tender, moist interior. Wild salmon such as Sockeye can also be used, but it is leaner and may dry out more quickly. Skinless fillets are preferred, as the skin can become tough when skewered. Choose … Read more