Pesto and salmon are a great combination and as a bonus, this may be one of my easiest weeknight dinners, especially if you already have the pesto made. All you have to do is spread the pesto on the salmon and bake! It also tastes great room temperature, so it’s a great make-ahead meal. Serve with TG's Crispy Roasted Herb Potatoes and weeknight green salad.
If you are looking for a light, one dish meal, that has all of your protein and veggies, try this fresh and delicious steamed sole dish. If you’re not a fan of sole (dover or lemon) use any of your favorite light white fish. The fancy way to cook this dish is en papiotte, where you bundle each portion inside of parchment paper and seal them and each person gets their own little package, cut open and steaming hot. I have simplified this, and bake it all on a sheet tray or pyrex, covered tightly, and served family style. Make sure to cut you veggies super thin, so that the fish and the veggies cook in the same amount of time. Serve on a bed of cous cous to sop up the delicious juices.
If you are a fan of sushi, this is a great way to experience all of your favorite sushi ingredients, without all of the tricky rolling. The rice forms the base of this bowl and then you add all of those great sushi toppings, like avocado, nori and edamame. I like to use marinated tofu as the protein for this bowl, but you can also use some salmon broiled with teriyaki sauce. Top the bowl with some panko crunch, spicy mayo and some extra soy sauce or teriyaki sauce. This recipe is more of a formula than an exact recipe, so use your favorite veggies and toppings.
Salad Nicoise with Seared Pepper Crusted Tuna
If you are looking for a light but filling dinner salad, try this salad Nicoise. In addition to having all of the regulars, like olives, tomatoes, string beans, and eggs, this version kicks it up a notch with a seared pepper crusted ahi tuna. I love to use red and green peppercorns, which have a slightly sweet taste. Make sure everyone gets a few slices of the tuna and feel free to add any additional veggies that you love!
Want an easy weeknight salmon recipe with about 4 ingredients? This pan seared salmon cooks, which cooks along with fresh lemon, rosemary and garlic, will impart flavor and be done in no time. I love to serve the fish alongside the roasted lemon slices and garlic – they are my favorite part of the dish. Serve fish with Mashed Potato salad with balsamic Vinaigrette alongside, or plate fish on top of a mound of the potatoes.
Want an easy weeknight fish recipe? This is it. The crumbs have lots of punchy flavors, that come from the lemon zest, garlic, and sun dried tomatoes and these crisp up in the oven for a great crunch. You can make the crumbs (and double them) ahead of time and keep them in the oven, which turns this into a dinner with basically no prep.
This is my go-to company fish dinner, if I am having guesys on a weeknight. The creamy and buttery sea bass topped with crunchy garlic rosemary breadcrumbs is already a delicious mouthful. Plating the fish over warm potatoes, leeks and a pungent balsamic dressing pushes this dish over the top. It is rich tasting, and just filling enough for a special weeknight dinner.
This may be the easiest fish recipe I make and each time I bring it somewhere, people rave about it. The simple spice mix of brown sugar and chili powder, spread over the salmon, turns into a sweet and spicy glaze while it cooks. You and your family will be licking up the extra sauce…
Whenever I make this recipe, people think I have slaved in the kitchen to produce these delicious pickled salmon bites. The truth is they are delicious but, the only thing that is hard about this recipe is waiting the few days until you can dig in! Serve this as a first course with crackers or as finger food at your next party. (Adapted from Joyce Goldstein as seen in New York Times)
The warm flavors of this Persian fish are perfect for the colder months. The mix of flavors in this recipe, which include fresh ginger, curry powder, tamarind paste, lime and cilantro, is middle eastern cooking at its best. This sweet and sour fish, is more like a fish stew and goes really well with some crusty bread to sop up the sauce. (Adapted from Joyce Goldstein, The New Mediterranean Kitchen)