Pasta with Salmon & Cabbage
Here’s an easy and healthy pasta dish!
Ingredients: 1/3 pound pasta (dry), canola oil and rice vinegar (equal parts, 2-3 T. each), 1/4 medium head of green cabbage (shredded), 1 1/2 t. fennel seeds, ~1/2 pound boneless salmon pieces (fresh), salt and black pepper, splash of Pastis or some other anise-flavored liquor (optional).
I used Mrs. Miller’s brand Old Fashioned Extra Wide Homemade Noodles and fresh salmon pieces painstakingly trimmed from fin and bone pieces ($1.49/lb.) that I bought to (simultaneously) make fish stock for soup.
Prepare the pasta as directed. When the pasta has perhaps 5 minutes left, lightly sauté cabbage in vinegar and oil (and Pastis) in pan over medium high heat, i.e., tender but not completely limp. Add fennel and stir in raw salmon so it cooks slightly. Add black pepper and salt; mix in drained hot pasta, stir lightly and remove from heat when salmon is cooked to your liking. I served this topped this with a dollop of sour cream and sprinkle of dried dill.
Adapted from this recipe: Salmon Fettuccine Cabbage
Spicy Cornmeal-crusted Catfish
Pan-fried catfish fillets are one of my favorites. Here the catfish is dipped in an egg/milk wash and coated with cornmeal, seasoned with crushed rosemary, oregano, thyme, turkish paprika, cayenne powder, salt and pepper and pan-fried. Topped with a sauce of mayonnaise, hot pepper sauce, minced cilantro leaves, and lime juice.
Accompanied by roasted potato stacks (sweet and russet potato, with olive oil, garlic, salt and peper, sprinked with thyme leaves) and sautéed red cabbage and spinach, with pine nuts, and tossed with a mustard vinaigrette dressing (olive oil, balsamic vinegar, dijon mustard, honey, garlic, and black pepper).
Here are some related recipes:
“Roasted Potato Stacks”
“Red Cabbage and Warm Spinach Salad”
UPDATE: The recipe search site Yummly selected this recipe of mine and dubbed my blog “Certified yummly.” :)
“Kickin’ Catfish Recipes for National Catfish Day”
Fish Tacos are one of my favorite dishes at restaurants, so lately I’ve been preparing them myself!
Red Cabbage Slaw: Toss finely sliced red cabbage with a citrus onion vinegrette dressing. Prepare dressing, in a blender, by pureeing ingredients: sweet onion pieces, apple cider vinegar, extra virgin olive oil, lemon juice, brown sugar, garlic, salt, pepper, celery seed. (Alternatively use orange juice rather than lemon and reduce amount of sugar.)
Pico de Gallo: Mix diced tomato, finely diced sweet onion, diced ripe avocado, finely diced jalapeno or serrano pepper (seeds removed), lime juice, mexican oregano, salt.
Fish: Here I used catfish chunks; tilapia, salmon, or shrimp are also good choices. Dip either strips of fillet or slightly larger-than-bite-sized fish pieces in an egg wash and coat with a spiced flour mixture, e.g. spiced with: salt, pepper, garlic powder, oregano, perhaps a touch of cayenne. (I like to use Morton brand “Nature’s Seasons” which is a salt blend including onion, celery, and parsley as well. This time I also used a touch of a spice blend called Vulcan’s Fire Salt: http://www.thespicehouse.com/spices/Vulcans-Fire-Salt Be sure to limit additional salt if you use salt-based blends.)
Alternatively, you can use a cajun blackening spice rub rather than an egg/flour batter.
Pan fry and place on paper towels to draw oil.
Assemble tacos in warmed corn tortillas at the table to your liking.
Here I also added sour cream; you may like cheese instead.
Corned Beef and Cabbage with Garlic Mashed Yellow Potatoes
OK, this was an easy to prepare, so perhaps not worth describing, but I’d never made it before and it’s always been one of my favorites.
I bought the brisket already brined and used the included pickling spices so can’t take credit other than taking it out at the right time: ~3 hours total at 350°F (4 lbs). The cabbage was in just for the last half hour.
I prepared half the cabbage separately with cumin seed and smoked paprika… if you like cumin, that was a pretty good addition.
Served with Garlic Mashed Yellow Potatoes.