blackened salmon with a brown butter drizzle

I think I may have mentioned this already, but salmon isn’t really my favorite fish. It’s just so salmony. So it’s funny that we eat it about once a week in our house. Clarification: I don’t care for it as much when other people fix it, I love it when I prepare it myself. Is that snooty?

The thing about salmon is that it’s so affordable and a cinch to prepare, extremely good for your body and a very sustainable fish. All of these things appeal to my sensibilities. Also, I have found some ways to make salmon taste creamy, not salmony.

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favorite spring salmon on peas with lemon brodetto

Does it matter that it’s April and it snowed this week in Atlanta? No. Is that going to keep me from craving the flavors and brightness of Spring? No. I persevere. I pray for warm weather. I eat springy food. Actually, I eat this dish year round because it is so mind-blowingly delicious; however, the flavors are delightfully green and fresh and therefore appropriate for Spring.

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salmon or swordfish with citrus pesto and grilled or roasted asparagus

This is one of the best ways that you will EVER eat fish. This is Giada’s recipe with some of my own modifications, and it is originally supposed to go with swordfish or white fish, but I put it on salmon all the time. I make a batch of the pesto and then divide a few other portions into bags and freeze them for future dinners. We have a great grill pan that goes over two burners; I put the fish on one end and some asparagus or squash and zuchinni on the other. So easy and SO, so good. If you don’t have a grill pan, obviously just use a regular sautee pan for the fish and roast the asparagus. If I can use a meyer lemon and a tangerine in place of a regular lemon and orange, I always do; it really makes all the difference.

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