Category Archives: Fish

Karl’s Dry Fried Salmon

I wanted something quick and easy for a weekday dinner. I have been experimenting with dry frying skin-on salmon fillets. A simple salad and a quick couscous dish completed the meal.

Karl’s Dry Fried Salmon

Karl’s Dry Fried Salmon

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Filed under California Fusion, Fish, Main Dishes, Seafood, Weeknight

Karl’s Tapas: Caballa Frita Rellena (Fried Stuffed Mackerel)

Adapted from Food and Wine recipe

I am making a Spanish tapas dinner for this Sunday. There is a whole selection of fish tapas, many of which involve whole fried small fish. I had wanted to have fried anchovies or sardines, but El Niño had caused a collapse in the local fish supply.

Karl’s Tapas: Caballa Frita Rellena (Fried Stuffed Mackerel)

Karl’s Tapas
Caballa Frita Rellena
Fried Stuffed Mackerel

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Karl’s Anniversary Cioppino

Saturday was our 33rd anniversary. We are having the celebration on Sunday, so the kids can join us. We agreed on having cioppino.

Karl’s Anniversary Cioppino

Karl’s Anniversary Cioppino

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Filed under California Fusion, Fish, Main Dishes, Seafood, Shrimp, Soups

Karl’s Leftovers: Salmon Salad with Raspberry Radish Slaw

This Sunday we had a complex soup, cioppino,  that would take up most of my attention. I did not want to have just a plain greens salad, but it needed to be simple. Fortunately, yesterday was Jan and my 33rd anniversary and I had made salmon wraps for dinner.

Karl’s Leftovers: Salmon Salad with Raspberry Radish Slaw

Karl’s Leftovers:
Salmon Salad with Raspberry Radish Slaw

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Filed under California Fusion, Fish, Green Vegetables, Salads, Vegetables

Karl’s Salmon Lettuce Wraps with Raspberry Radish Slaw

Jan has been working 70-80 hour weeks lately—if only she would get paid for some of that overtime. It is hardly surprising that she has ended up working on our anniversary. Today is Jan and my 33rd anniversary. We are having the major celebration with cioppino tomorrow with the kids, but there is still tonight’s dinner to make special.

Karl’s Salmon Lettuce Wraps with Raspberry Radish Slaw

Karl’s Salmon Lettuce Wraps
with Raspberry Radish Slaw

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Filed under Broiling, California Fusion, Fish, Main Dishes, Salads, Seafood

Claudia’s Baked Salmon

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. I just posted a salmon cake recipe that put me in mind of one of my mother’s recipes: Baked Salmon. Claudia’s recipe cards were remarkable in their brevity and assumed knowledge. I will present the card as written and then give more detailed instructions for making this dish. Continue reading

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Karl’s Leftovers: Salmon Cake

When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.

Karl’s Leftovers: Salmon Cake

Karl’s Leftovers: Salmon Cake

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Filed under Breakfast, Fish, Main Dishes, Seafood

Karl’s Mandarin Marmalade Glazed Salmon with Leeks

My son-in-law, Chris, requested fish for his Sunday birthday dinner. I have been making a lot of different kinds of marmalade recently and I have been looking for uses for them—besides just spreading them on toast. I have made salmon with lemon and dill, so I though adding a sweet glaze would be just the thing. To go with my salmon, I served Heart of Palm, Mandarin Orange, and Arugula Salad and Colcannon California.

Karl’s Mandarin Marmalade Glazed Salmon

Karl’s Mandarin Marmalade Glazed Salmon

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Filed under Broiling, California Fusion, Fish, Main Dishes, Seafood

Karl’s Goan Fish Curry

If no one has given me a challenge for a Sunday meal, I am left to find one for myself. I keep track of everyone who has “liked” one of my dishes and—when I have time—I run through their sites looking for inspiration and ideas. One such site is Linda Creation, which introduced me to Goan cuisine.

Karl’s Goan Fish Curry

Karl’s Goan Fish Curry

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Filed under Fish, Main Dishes, Seafood

Karl’s Sashimi

This is not so much a recipe as a presentation—one does not actually cook sashimi. I make a Japanese dinner once or twice a month—sashimi, inarizushi, fresh tofu, miso soup, wakame salad, and fresh pickles. This week I had bought two different pieces of Maguro (tuna), some akimi and chutoro.

Note: Some might bring up tataki at this point, but while mostly raw, I would argue that it is cooked and therefore not sashimi.

It did not seem right just to slice the pieces of tuna up and throw them on a plate. That would be very much against the aesthetics of Japanese cuisine—eating should feed both the body and the soul. Looking at the contrasting colors, I decided on my  arrangement.

Karl’s Sashimi

Karl’s Sashimi

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Filed under Fish, Main Dishes, Weeknight