Tags: seafood

Chef hat

Soy-ginger salmon.

When I go to Whole Foods, there's this ginger-soy salmon in the seafood dept that's super-yummy! It comes pre-marinaded, pop in the oven for 10-12 minutes - Yum! The filets still have the skin on them, which becomes a healthy treat for my dog.

I've been looking for recipe that closely approximates what I've been buying. Let's see if this one comes close..
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I'm planning to give it a try next week. Let me know how yours turns out!


If you or someone you know has a compulsive overeating problem, please visit www.oa.org.
Chef hat

Herb'd Octopus

I was cleaning out my fridge this weekend and came upon some frozen octopus. It wasn't a whole octopus, but several big frozen arms that had been de-tentacle'd, to my disappointment. On the back of the package was a recipe for cooking, so I decided to try it out. Or rather, use it as a guideline.

So here's what I did, in pictures from my BlackBerry...


I cut it up into bite-sized pieces. The texture was a little like those big scallops, and it didn't smell fishy at all.

Cook for 10 minutes3-5 minutes:

The direction on the package said to sauté in olive oil for 10 minutes. This is *wrong*! Over-cooking your octopus will result in a hard-to-chew rubbery texture that will suck. So cook for 3-5 min.

Add herbs:

Add 2 chopped onions, garlic, basil, parsley, salt, pepper, and a squirt of lemon juice. You don't have to wait to add them in. Swish these things around. Be careful not to over-cook the octopus. It will get rubbery. Total cooking time should be less than 10 min or until the octopus is just barely cooked. You can also add a splash of dry white wine, but not too much. I added some diced tomatoes shortly before it was ready because I like tomatoes.


I steamed some string beans and added a pat of butter.

It was tasty, but the octopus required some advanced chewing that was a little difficult for me.
I had all 4 of my wisdom teeth extracted a little over 2 weeks ago, and it's still hard to eat foods with certain textures.