Made some really good recipes this past several weeks from food blogs I love! One was these Roasted Strawberry Popsicles from Fork Knife Swoon. Roasting the strawberries turned out to be very easy and I’m sure I’ll be doing it again many times. Halved and hulled strawberries set on a parchment lined baking sheet and drizzled with balsamic vinegar, roasted for 20 minutes in a 375 degree oven, that’s it!
Last week my husband grilled up some of the first salmon of the season last week with the last of the champagne mangoes, plus corn, avocado, and spring salad mix. He got great grill marks on that salmon, thanks to hints from this Former Chef post. She does have some good ‘restaurant tricks!”
And… we also made her Grilled Mahi-Mahi with Tropical Salsa. Doubled the salsa just because we had that much pineapple on hand and wanted to have more produce in the meal.
Why so much fish? My mom is still staying with me, and fish is one of the few points of intersection between what she can eat and what we’ll eat. That, plus the beginning of salmon season.
We really have been grooving on Former Chef’s recipes lately, we also made her Pan Roasted Salmon with Braised Fennel and Port Wine Reduction along with some baked polenta. The port reduction sauce drizzled on the plate tasted so sweet and rich (and looked very restaurant-ey). We also loved the tender, flavorful fennel and red onions, braised and then baked with rosemary and stock. Nice change of pace from our usual grilled fish!
Can you believe one more fish dinner salad? I’ve got to think of some more dinners that we can all enjoy between my mom’s close to paleo diet and our close-to-vegetarian one, but meanwhile, we’ve had, as you can see, a lot of dinners like this:
I have lots of recipes to share still kicking around in draft form, hope to get a few of those (plus more skating stuff) up soon!