Sustainable Seafood Tour

Baked Salmon with Mango Ceviche

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This post is brought to you by Harmons Grocery. A week and a half ago I attended a special dinner at the City Creek Harmons Grocery in downtown Salt Lake City.  The dinner was to celebrate the introduction of Verlasso salmon to Harmons seafood cases.  Why the big deal?  In 2013, for the first time [...]

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Coconut Curry Poached Halibut with Micro Arugula + A $250 Harmons Giveaway!

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*This post is brought to you by Harmons Grocery Store. Last month I attended a blogger event, arranged by Rachael of Today’s Mamma, at the Bangerter Crossing Harmons Store.  We started with a tour from Bob and Randy Harmon, and then finished up with a cooking class from Chef Kimberly Larsen at Harmon’s Cooking School.

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Alaska Salmon and Cream Cheese Bagels—Cooking with Kids

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This post is brought to you by the Alaska Seafood Marketing Institute. Cooking together is about so much more than preparing food.  By pulling our kids into the kitchen, we can teach them how to feed themselves, but also give them a better understanding of where their food comes from.  But cooking together is also [...]

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Grilled Barramundi Pita Sandwich with Cucumber Yogurt Sauce

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Barramundi—such a great name, and an even more delicious type of fish, with a mild buttery flavor and dense meaty texture.  Plus, with it’s moderate oil content, it’s an easy fish to cook, whether you grill it to serve in pita sandwiches like I did recently (recipe at the end of the post!), or you [...]

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Braised Alaskan Black Cod

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Alaska love has been flowing strong this year on American television, with Andrew Zimmern visiting Alaska’s Inside Passage on an episode of his show Bizarre Foods, and the most recent season of Top Chef drawing to a close with the final four contestants earning the chance to visit Juneau, Alaska and competing using seafood from [...]

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Sustainable Seafood: A Call to Action

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The choice of what seafood we buy and eat is a choice that we have today, but tomorrow may hold a different reality.  The bounty of our oceans is not unlimited.  The Monterey Bay Aquarium Seafood Watch reports that “[s]cientists estimate that we have removed as much as 90 percent of the large predatory fish [...]

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Tai no Shioyaki—Salt-Grilled Sea Bream

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Tai no Shioyaki (Salt-Grilled Sea Bream) Number of servings depends on size of fish used 1 whole tai snapper, head on, scales removed and cleaned sea salt Micro Greens Lemon/lime wedges Grated daikon radish seasoned with a few drops of soy sauce 1. Measure out 1 1/2 teaspoons of salt for each pound of fish. [...]

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Hamachi Carpaccio, inspired by a trip to Kaikaya By The Sea

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Add this recipe to ZipList! Hamachi Carpaccio Makes about 4 servings 4 ounces thinly sliced fresh hamachi juice of 1 large lemon 3 tablespoons extra virgin olive oil 3 garlic cloves, finely minced 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh chives salt & freshly ground black pepper, to taste fresh cilantro, to garnish [...]

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Avocado Crab Roll with Soy Sauce “Caviar”

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Add this recipe to ZipList! Avocado Crab Roll with Soy Sauce “Caviar” Recipe from Executive Chef Nick Weber, Catal Restaurant & Uva Bar Makes 4 servings (as an appetizer) For the Soy Sauce “Caviar”: 1 1/2 quarts vegetable oil 8 ounces soy sauce 1 teaspoon agar agar For the Avocado Crab Roll: 4 ounces fresh [...]

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Tuna Tataki Summer Rolls

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Add this recipe to ZipList! Tuna Tataki Summer Rolls For the Summer Rolls: Rice paper wrappers Tuna Tataki, thinly sliced on an angle Assortment of vegetables and herbs (Suggestions: butter lettuce, cucumber cut into matchsticks, carrots cut into matchsticks, bell pepper cut into matchsticks, fresh mint leaves, fresh basil leaves, shiso leaves, sprouts) For the [...]

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