Tuesday, July 24, 2012

Fresh wild salmon with ripe peaches

Fresh wild salmon with sweet peach slices, tomato and capers.

Fresh wild salmon and ripe peaches are perfect together, so I added the fruit to a Mark Bittman recipe I've tried once or twice before.

His recipe calls for 1 pound of sliced tomatoes with extra-virgin olive oil, 2 tablespoons each of capers and chopped red onion and 1 and a half pounds of fish fillets, with chopped parsley and lemon wedges as garnish.

I added crushed Aleppo pepper, fresh lime juice and chopped herbs from the garden. 

But this time, I skipped the herbs and added sweet slices of California peaches sprinkled with the mildly spicy pepper.

The wild sockeye salmon was $8.99 a pound at Costco Wholesale on Saturday.

Red onion, lime, tomato and California peach slices.

The fish and peach slices are ready for the oven.

I used a 400-degree roast/convection oven setting, and the thinner-than-usual fillets were cooked through in 12 to 14 minutes.

The dish is sweet, sour and mildly spicy all at the same time.

Unfortunately, the skin-on wild salmon fillets I bought at Costco Wholesale in Hackensack on Saturday were packed the day before, and they have tasted a little fishy.

This is the first time in years of buying fresh haddock, flounder, wild salmon and other fish at Costco that I encountered this off taste.

Later, I removed the skin from three remaining portions of salmon and the fishy taste has gone away.

World's best salad

Half & Half combines Organic Spring Mix with Baby Spinach.

Earthbound Farm's Organic Spring Mix is the best-tasting salad in the world, but it's even better when it is paired with Baby Spinach. 

Half & Half, as it is called, was $4.99 for a 1-pound container at Costco Wholesale in Hackensack.

Cooking ahead

Seasoned vegetables for bibimbap from H Mart in Little Ferry.

I prepared 2 cups of organic brown rice in an electric cooker.

When I was working and single, I would devote Sunday evenings to cooking five meals -- that night's dinner and four others to take to my night job on the copy desk of a daily newspaper.

I had takeout or dined out on the other nights of the week.

I tried that this past Sunday, using an electric rice cooker to prepare a meatless version of the Korean comfort dish called bibimbap that I've been eating for breakfast and dinner this week.

I skipped the labor-intensive part of bibimbap by buying seasoned vegetables from the Little Ferry H Mart for $6.49.

When the brown rice was ready, I added the vegetables and chopped cabbage kimchi, as well as sesame oil and two or three tablespoons of gochujang, a red-pepper paste, and mixed up everything.

Bibimbap with two organic eggs make for a filling breakfast.

The night before, I prepared wild salmon with ripe peaches and a large bunch of baby mustard greens, so I've been eating all three this week.

I washed the cut-up baby mustard greens, blanched them for a few minutes in boiling water with the cover on, drained the pot and added a little soy sauce and sesame oil.

Seedless watermelons were $4.99 at H Mart on Sunday, a savings of $2.


  1. Wow! I made this recipe last night for dinner and I would say I finally found a recipe to keep. My husband loves it and says it was awesome.

  2. Thanks. Spread the word. Sadly, the fresh wild salmon had ended its run at Costco.

  3. Hi there! I am really very interested in one thing, of course if I'm not asking too much could you please share with us where you grew up?

  4. Looks super delicious. Hope I can be able to learn how to cook too.


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