Seafood is a favorite weekday dinner of mine because it usually takes under 30 minutes to make a seafood dish. This particular recipe for Sheet Pan Balsamic Fish with Roasted Tomatoes has become a staple in our home because of the relatively easy clean up as well – most of the meal is made right in one sheet pan!
I like to serve this over rice or couscous to soak in all of the juices on the sheet pan. This makes 2 hearty servings, with plenty of the tomato mixture to enjoy!
Note: I was sent affiliate boxes from Sitka Salmon Share in order to write this post. Opinions are mine alone.
I’m excited to share this recipe for a yummy Salmon Bean Salad, but I’m even more excited to tell you about Sitka Salmon Share! This responsible caught seafood company is one you can feel good about purchasing their high quality products. (You can check out my other Sitka Seafood posts here as I post them, because there will be plenty more!)
What are Sitka Salmon Shares?
Sitka Salmon Share is a community supported fishery (CSF) seafood delivery that allows you to get great quality seafood delivered right to your door. You can choose from four different options (Premium Sitka Seafood Share, Sitka Seafood Share, Sitka Salmon Share, and Sitka White Fish Share), which range from 3 to 9-month intervals. Each share includes a specific selection of the species that Sitka harvests, such as wild Alaskan king salmon, sockeye salmon, Coho salmon, keta salmon, lingcod, black bass, sablefish (black cod), Pacific cod, yelloweye, rockfish, spot shrimp, Dungeness crab, albacore tuna, and halibut.
You can either pay for your share in full at the beginning of the season or spread out your payments through monthly installments. Prices range from $18 to $28 per pound, depending on the species you choose and the quantity you buy (with free shipping).
How Sitka Salmon Shares Works:
One of Sitka’s 20 fishermen-owners or partner fishermen then catch your fish. The fishermen meticulously catch and handle each fish with care virtually unheard of in the world of large factory boats and corporate-owned fish farms. The seafood is filleted and cut into portions of about half a pound to a little over a pound. Each fillet is then blast-frozen to -60 degrees Fahrenheit before being shipped to the Midwest where it is individually vacuum-sealed.
source: https://sitkasalmonshares.com/
Every month during fishing season, you will get a box of wild Alaskan seafood hand-delivered right to your door! In keeping with the company’s guiding principles, Sitka Salmon Shares returns 1 percent of all CSF-related revenue back to fisheries conservation and habitat protection efforts, and they pay to offset all carbon that is released in our Alaska-to-Midwest distribution system. The fishermen-owners receive a fairer wage for a day’s work, and the company works to make the entire system more transparent and accountable, from the moment your fish is caught to the moment you sit down with your friends and family to enjoy the best fish you’ve ever tasted. Also, the packaging is almost entirely recyclable, including the insulation!
https://sitkasalmonshares.com/
Discount code to receive $25 off your first Sitka Salmon Share Box:
To get the word out, I received two affiliate boxes to check out their products. Even better, Sitka has given me a discount code to share with everyone so you can try out their delicious seafood as well! Use ICCTFish when registering for a Premium share and receive $25 off!
This recipe for Salmon Bean Salad is made with Sitka’s Coho salmon, which has such a wonderful flavor that it needs very little other components to make a delicious meal! It is a simple meal that delivers on flavor, and it is perfect for lunch or dinner!
Ingredients (serves 2):
Salad:
1 lb coho salmon, like Sitka Coho Salmon, defrosted overnight in your fridge
salt and pepper, to taste
1 tablespoon olive oil
2 cups lettuce (I used Boston Bibb), washed and torn
1 (14 oz) can cannellini beans, drained and rinsed
Just because the weather is warming up, doesn’t mean I’m willing to give up pasta. But pasta with a traditional meat sauce is a bit … heavy on hot days. This recipe from Cooking Light is a lighter take while still giving me my carb fix.
The recipe uses fennel two ways to make use of both parts of the plant. The bulb is sliced and sauteed, adding a delicate flavor to the dish. The fronds (the feathery leafy part) is used as a garnish to give another faint taste of anise to the meal. The stalks (the part that looks like celery – not used in this recipe) can be saved and used when making stock — what a useful plant!
It can be tough to prepare a side dish to go with your dinner on busy weeknights. It’s just one more step you probably don’t want to deal with when you get home and you just want to eat. But this recipe for Asparagus with Tomato and Feta is so simple, you can easily make this delicious side to go with sauteed chicken breasts or seared salmon in no time!
This side can be made in about 15 minutes and cooks in the oven, leaving the stovetop free for you to cook the rest of your meal.
I’ve been in a bit of a cooking rut lately (which is why I haven’t posted many recipes recently). Work has been busy which means that by the time I get home, I just want to eat something quickly with little effort. So I started researching 20 minute meals that are really simple to make, as long as I can get to the supermarket!
Cooking Light’s August issue had a recipe for Pickapeppa Chicken and Mango Kebabs (that I plan on making soon) that required me to buy a bottle of Pickapeppa sauce. I had never heard of this sauce before and I was intrigued. It’s a Caribbean condiment referred to as “Jamaican ketchup” that is basically a sweeter A1 sauce, made with tomatoes, onions, mangoes, peppers, and other spices.
I thought this sauce sounded like it would be great on shrimp, so I decided to incorporate it into another Cooking Light recipe from the same issue: Gazpacho with Shrimp.
Ingredients:
1 (10-ounce) container grape tomatoes, divided
1 1/2 cups sliced English cucumber, divided
1 cup diced red bell pepper, divided (about 2 peppers)
3/4 cup diced Vidalia or other sweet onion, divided
3 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry vinegar
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves
1 (28-ounce) can San Marzano tomatoes, drained
The juice of one lemon
1 garlic clove, minced
¼ cup pickapeppa sauce
20 medium shrimp, peeled and deveined (about 8 ounces)
My CSA share this year has had plenty of tomatoes. Not that I’m complaining, I absolutely love them! But I’ve been running low on new inspiration for what recipes to use to highlight the tomatoes. I put out a request for yummy recipes that use cherry tomatoes on my Facebook page, and Katie H. suggested this Food and Wine recipe, which is a real winner. You slow roast the tomatoes to bring out the flavor and pair them with two types of honey and fresh ricotta cheese. mmm!
Ingredients:
2 pints cherry or grape tomatoes, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons clover honey
2 teaspoons thyme leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
12 baguette slices, cut 1/2 inch thick on the bias
1 cup fresh ricotta (8 ounces)
1 tablespoon buckwheat honey
6 basil leaves, thinly sliced or torn
I wanted to go over the two different honeys used in this recipe. The tomatoes are tossed in the clover honey, which sweetens up the somewhat tanginess of the tomatoes. Clover honey is simply honey in which bees feed mainly on the nectar of clover plants. Clover honey is mild, relatively inexpensive, and has a slight floral taste to it. The buckwheat honey is drizzled over the finished burschetta to bring out the flavor of the ricotta. Buckwheat honey is a darker amber colored honey that is produced by bees who feed mainly on the nectar of flowers on buckwheat plants. The flavor is similar to molasses and has a wonderful earthy flavor. (If you’re in the Philadelphia area, Bee Natural, located in Reading Terminal, has both honeys for sale).
This recipe is definitely not weekday friendly. You can roast the tomatoes beforehand and refrigerate up to 2 days to break up some of the time. Just bring the tomatoes to room temperature before serving.
To make, preheat your oven to 300 degrees. Line a cookie sheet with parchment paper. In a large bowl, toss the tomatoes with olive oil, clover honey, thyme leaves, salt and pepper.
Add the tomatoes to the baking sheet, turning them cut side up.
Bake for 1 hour and 25 minutes or until they begin to shrivel. Allow to cool.
Preheat your broiler and add the baguette slices to a baking sheet. Broil for about 30 seconds on each side or until the edges of the bread are golden brown.
Add the ricotta to the baguette slices and top with the slow-roasted tomatoes.
Lightly drizzle with buckwheat honey and sprinkle with sliced basil.
I tend to be awfully impatient when it comes to making food, I want my meal prepared in under 40 minutes. So I’ve rarely attempt to slow roast, well, anything. But the flavor of a slow roasted tomato makes the wait time well worth it! (It also makes your kitchen smell fantastic)
The honey is a really nice addition and brightens up the flavors of the tomatoes. Creamy ricotta just finishes off the dish. The recipe is really simple (although time consuming) but would be a very welcome appetizer at any party.
This week is my favorite week of the summer: I received my first batch of tomatoes from my CSA. I love tomatoes oh so much (if you haven’t figured that out with all my posts including tomatoes as an ingredient). As a kid, I used to eat them whole, dipping them in ranch dressing. Not much has changed, except now I choose to dip them in hummus instead. Although I do love a good fresh, juicy tomato, there is something wonderful about a cooked tomato. Cooking Light‘s latest issue was (as usual) on point with a lovely, simple pasta recipe that includes tomatoes, garlic, basil … and not much else.
Ingredients:
1 tablespoon kosher salt
8 ounces uncooked fettuccine
1/4 cup extra-virgin olive oil, divided
2 pints multicolored tomatoes (I used cherry/grape tomatoes)
When I came across this recipe, my first thought was “why don’t people make Egg BLTs more often”? Why is this not a common brunch menu choice? Egg sounds like a logical upgrade to a traditional BLT. The addition of avocado to this just takes it over the top. I found this recipe on myrecipes.com and switched it around a bit, but the general idea is the same.
Ingredients (makes two servings):
1/2 cup halved grape tomatoes
1/2 avocado, diced
1 tablespoon chopped fresh basil
1 garlic clove, minced
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 teaspoon red wine vinegar, divided
2 large eggs
2 teaspoons mayonnaise
2 pieces of ciabatta bread (or 2 ciabatta rolls)
1 cup firmly packed arugula
4 thick bacon slices, cooked
I bought one of those “bake at home” ciabatta breads that you pop in the oven for about 10 minutes. I thought some “freshly baked” bread would be nice with this dish. You can use whatever bread you happen to find if ciabatta is not available.
Cook the bacon according to package directions. Transfer to a paper towel to drain excess fat.
Combine the tomatoes, avocado, basil, garlic, olive oil, red wine vinegar, salt and pepper in a bowl.
Cook eggs over easy (or whatever style you prefer). To cook them over easy, heat a saute pan over low heat and spray with cooking spray. Crack one egg into the pan. Season with salt and pepper if desired (I honestly don’t think you need it ) and cook until the whites become opaque. To make sure the yolk cooks slightly, I add a top to the saute pan. Repeat with the second egg.
Now it’s all assembly. Spread 1 teaspoon mayonnaise on a slice of bread.
Add 1/2 cup arugula.
2 bacon slices (I tore them in half to fit nicely)
and the egg.
Top with the tomato avocado mixture.
This is the fanciest BLT I’ve ever seen.
It was fantastic too. I kept saying over and over again how yummy each bite was!
This recipe is so great because you can substitute whatever you want. Mess up the egg? Stick a scrambled egg on there instead. Hate arugula? Substitute baby spinach leaves. I suggest adding some extra sliced basil on top of the whole dish to add some extra freshness!
Have you ever opened up a food magazine, and have decided by a photo only that you want, no need, to make that recipe? I didn’t even look at the title, or read the ingredients, before I had earmarked this recipe to make. Shrimp, asparagus, and tomatoes? This is right up my alley. The best part of cooking with seafood is that it’s almost always a quick meal. This Cooking Light recipe for Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes can be made in only 40 minutes, perfect for a weeknight dinner.
