Seared Salmon with Caper Relish

I made this recipe up in my head at work today – but it involved tuna. The store didn’t have any, and I actually think the salmon I got instead may have worked even better. Pictured with Eggplant Orzo (recipe to follow).

Grilled Veggies

These veggies, brushed with a Greek-inspired flavored oil, are simple and a good cookout side.

Bonus: I combined leftover veggies with feta cheese (I made it spreadable with yogurt and a little milk) and put it all on a piece of baguette, pressing it in a panini press. Great sandwich!

Juicy Turkey Burgers

I really love turkey burgers, despite the fact they get a bad rap, but I don’t make them at home that often. I have a go-to Curry Turkey Burgers recipe that I used to make a lot years ago, but I decided to do something different for a cookout Saturday. I read that adding olive oil adds moisture to the burgers, and this recipe reflects that.

Poached Fish with Curry and Zucchini

I’m now halfway through the Bittman White Fish list. This was my first attempt in the poached category. Really tasty, though I made a couple of changes to the recipe.

Turmeric Roast Potatoes

Easy, tasty side to use up some of our ample supply of CSA potatoes.

Leftover Recreations: Black Bean, Corn and Tomato Compote Tostadas

Since the accessories were the best thing about this fish recipe, I adapted them into a new dish for lunch. I divided the leftover corn kohlrabi mixture and the leftover tomato compote into two servings. I added 1/2 cup of canned black beans to each serving. I gave a batch to me and a batch to John for lunch, with two corn tortillas. I microwaved the mixture, toasted the tortillas in the toaster at work, and topped the now-crispy tortillas with the mix. Yum! Easy, fun lunch.

Calories: Approx 359 for the two tostadas

Create-Your-Own Cobb

I think it’s fun to serve customizable dishes when having people over. This one was semi-inspired by a scene from “Julie and Julia”, where everyone’s ordering their own version of Cobb salad.

Fish Tacos with Avocado Relish

We get Bittman Fish #3 early this week, since I’ll be cooking a giant leg of pork this Sunday rather than a filet. I’ve made fish tacos before, but I liked the simplicity of this approach. Very tasty, particularly since I had awesome, fresh-caught rockfish from my friend Jen to use. I added avocado to Bittman’s cucumber salsa; yum.

We served this with black beans with a little corn mixed in, and salsa verde brussels sprouts.

Prosciutto-Wrapped Turbot

This is the second white fish recipe from Bittman’s roundup. So good, so simple. The fish gets nice and crisp.

Caramelized Halibut

Mark Bittman had this fun piece in NYT recently about the many ways you can cook white fish filets. Just about all of them sounded good to me, so I bookmarked the article to work my way through them gradually.

Tonight was my first attempt. The recipes are more like a guide (and a dubiously edited one at that; the fish I made tonight included a “heat oil” step that’s never followed up on). But they’re great for inspiration if you’re trying to work more fish into your diet.