Red curry salmon with steamed rice and garlicky bok choy

I'm always looking for new things to do with salmon, because it's so wonderfully healthy (and delicious), and Dog knows I love a curry. This is an easy little weeknight recipe I came up with from a few different sources of inspiration, including this one (and all the comments) from an old Bon Appetit. The curry takes a different form from how I usually prepare it; instead a making big pot of curry and cooking other stuff in it, it's simmered down into a thick sauce and drizzled over the other stuff.

Bok choy is flourishing in my garden right now, along with spinach, lettuces, and about a million beets and carrots I can't wait to pull up. Are they ready? I don't know. It's so excitingly mysterious. Anyway, my bok choy is doing fabulously, and I hope you have some in your garden too.

Salmon cakes with lemon yogurt sauce with roasted asparagus and arugula salad

I've been making this dish for a few years, since I came across it in Gourmet in 2008. It has that "everyday special" vibe that I love, but is pulled together really quickly and only contains ingredients I usually have around the kitchen anyway. For some reason, eating foods in fried cake form is just plain fun (like the black bean cakes from this summer). Here I've formed them into large cakes for a main course, but you could easily make teeny little cakes for appetizers.

I love these salmon cakes in particular because you start from whole salmon fillets and hack them down to the texture you like. Definitely don't use the food processor, you want some nice big chunks of fish as well as some that has been finely minced (which helps hold them together with the bread crumbs and egg white). 
The yogurt sauce is the perfect accompaniment; creamy and tangy.

Saumon aux lentilles with mustard-herb butter and roasted butternut squash

 

 As it is so marvelously healthy, I'm always looking for new things to do with salmon. This quick little French dish has been on my list for quite a while. Such a while, in fact, that the chives I originally bought to make it had turned to slime while neglected in the back of the fridge (merde!) and I had to use scallions.

Lentils are an ingredient I'm trying to use more frequently. Legumes in general, really. These cute little green French lentils have great texture and cook in just half an hour.

Mustard and dill-glazed salmon with cauliflower and green olive pasta

Apologies for the lack of posts, we had wonderful back-to-back weddings of good friends the past two weekends. We're finally home, settled, and tractor shopping so we can get this farm show on the road. Squee!

A quick post to get things moving again. Tonight I made my awesomely delicious cauliflower and green olive pasta with a really quick mustard and dill glazed salmon. The magic of the whole dish is a generous squeeze of fresh lemon juice atop each serving. It's a dish I make frequently that always leaves us happy.

Fettucini with salmon, zucchini and dill

I cobbled together this pasta dish from several different recipes. I knew what I wanted, I just couldn't find it. After a little trial and error, this is what I was after. The comforting vibe of mac and cheese, but with a sophisticated grown-up twist.

Salmon and dill are BFFs. Likewise, garlic, Parmesan cheese, and cream are good buddies of dill from way back in the old neighborhood. Dill would totally ask salmon to be its maid of honor, but garlic, Parmesan, and cream would fill out the rest of the bridesmaids roster. Dill would secretly worry about how all the gals were going to get along, but sure enough, they all bond over cocktails and a mutual hatred of curly parsley. In other words, I know people clutch their pearls about seafood and cheese, but this just works.