File this under: sheet-pan supper, the shrimp edition.
Entreés - Fish
Skinnytaste Slow Cooker Poached Salmon with Meyer Lemon, Capers, and Parsley
The low, slow heat of a slow cooker is actually perfect for shallow poaching. Rather than submerging the salmon in the poaching liquid, Gina Homolka rests it on a bed of Meyer lemons with parsley, shallots, and white wine so it cooks gently and absorbs all of the delicious flavors of the aromatics.
Helen You’s Salmon and Dill Dumplings
Salmon and dill may not be a classic northern Chinese flavor pairing, but that didn’t stop Helen You from using them to create a fantastic dumpling filling.
Cullen Skink
What do you do when family friends from Maine give you the gift of smoked haddock? If you’re Mark Raymond, you hit the web and look for a recipe worthy of such a prized fish (the flavor is amazing!). Mark came across this Scottish classic on the blog Christina’s Cucina and had to make it. […]
Julia Turshen’s Flounder with Roasted Tomatoes + Black Olives
The high heat blasts the juices out of the tomatoes, forming a quick, concentrated sauce that is not only great for roasting fish, it’s also terrific tossed with pasta or as an accompaniment for scrambled eggs, roast chicken, grilled pork chops. This dish is a go-too for weeknights or company.
Jenny Rosenstrach’s New Year’s Eve Lobsters with Champagne Butter
The Champagne is for celebratory effect more than anything, but we love it.
