My brother-in-law Rich has fried a lot of fish in his day. He said he tried all kinds of techniques until he finally got smart and asked his mother. This recipe is my take on their family favorite, complete with tips and tricks to keep your fingers clear of batter and the kitchen free of spatter.
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This salad calls to me. The moment I think of it, the cravings begin. It is light and flavorful… truly a treat. We used to make a mayonnaise-based dressing, but it was loaded with calories and not as creamy as I would like. Substituting yogurt for most of the mayo was a perfect solution.
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You have to try this Pan Seared Salmon. One of our favorite restaurants in California is Don Giovanni, just north of Napa. Every time we visit the valley, we stop in to enjoy yet another delicious dish off the menu. Years ago, after sampling their salmon, I decided it was time to start making it at home. Some like to sear fish in an open pan, and some people like to broil it in the oven. I find that pan searing in a covered pan (steam-grilling) produces an unbeatable result. Crispy, yet tender, and oh, so juicy. We like to pair salmon with a little arugula salad, steamed vegetables, Avocado Remoulade, or Spinach Béchamel.
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I grew up with a version of these salmon cakes, and it always brings back fond memories. If you do not have cilantro, parsley is a good substitute. We like dried better than fresh because it adds flavor without really shouting its presence. These pair very well with a handful of baby arugula drizzled with extra-virgin olive oil finished with a pinch of kosher salt. It is a beautiful, tasty salad requiring little effort. I always think of it as “Marcella’s Salad” because she introduced it to us in Florence, Italy, while Mark and I were taking a cooking class. A simple arugula salad is a perfect way to round out almost any main dish.
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