Salmon is one of my favorite foods. It’s fish, but not fishy. It’s delicious with nothing more than lemon and strong enough to withstand a battery of spices. Most of the time, we keep it simple: lemon slices and dill with a little garlic or ghee or onion.
Last week, I wanted to do something different but still simple. I wanted to give our salmon a little crunch. I have seen others slather the fish with mustard; but I wondered to myself, what if I use mustard seeds? Could I make a crunchy, mustard-y crust? The answer was yes! So, here it is: mustard and dill crusted salmon. I hope you enjoy this new twist on an old favorite as much as we do.
One of my guilty pleasures growing up was always fish sticks and those breaded fish patties. They’d occasionally have them at school lunches, and my dad has always been a fan of the frozen fish from our local freezer section. I haven’t purchased anything of the sort in quite a long time, and shudder to think how (and from what) they’re produced, but they sure were tasty.
This weekend, we drove to Brent’s parents’ house late Friday night after work. The Spartan Super on Saturday morning kicked our butts, but we rallied and enjoyed our time with them cooking.
The local super market had Swordfish steaks on sale, so I did some recipe research and came up with this little number for dinner. Everyone chipped in: I lead with Brent’s mom serving as my sous chef. Meanwhile, Brent took photos and his dad grilled.
Sorry this week’s post is somewhat short on dialogue (or you’re welcome to those who just want the recipe!). Things are a bit crazy on our end, but we hope to get back to sanity somewhat soon. We’ve been preparing and organizing for the upcoming P3! Paleo, Polyface, PorkFest! There are lots of giveaways going on, so you’ll want to check it out. If you’re in the MD/DC/VA area, you should come! We’re super grateful to be sponsored by none other than Polyface Farms, and we hope we do them proud. But that’s bacon, and this is cod…
Cod is a fish that we hadn’t been very familiar with, but after conquering fritters we decided it was something we would like to have more often. Especially when it goes on sale wild-caught at Costco. This is a pan fried/poached rendition with a tasty glaze.
For this week, I wanted to share a variation on breakfast sandwiches that I put together for Mother’s day. As a lifeguard growing up, we often went to the local deli for ham, egg, and cheese on an everything bagel, and I remember how great it was to be able to eat whatever I wanted with no noticeable affect.
These are a little fancier, but will still hit the spot for breakfast. Feel free to go wild and take your own spin with them, this is just a basic suggestion. The added bonus was being able to pick up these eggs from the local farm the morning of and enjoy them hours after laying. Cooking eggs that fresh requires a different approach, but boy are they delicious.