Here’s a deliciously quick and easy recipe for Pan Seared Salmon that you need to make because:

1. You need to eat more fish.
2. Salmon is good for you.
3. You need to cook more and quit eating so much crap.

Now that the kids are off the payroll, there are times when I come home and I’m so exhausted all I want to do is grab a bag of chips and salsa and see what’s on Netflix. You too? Thought so.

Ok. That’s what I want to do, but I don’t because eating like that is a very slippery slope. You start with the salsa and chips and the next thing you know you’ve got a spoon in a tub of ice cream. And then the ice cream is gone.

I like this recipe for Pan Seared Salmon because after I sear the fish, I sauté fresh kale or spinach with a little olive oil and whatever condiment I have on hand (right now I’m really digging Mother-in-Law’s Gochujang Sauce). Balsamic vinegar is nice, too, or even just a squeeze of lemon and a little salt.

One other thing: while the recipe calls for searing salmon, you can use whatever fish you like (or is on sale). You’ll have to adjust the cooking time of the fish depending on the thickness, of course. Use a metal spatula to flip the fish (it will be easier to turn and you’ll preserve the nice crust).

Now put those chips away and make yourself a quick and easy dinner. And, please, put that ice cream in a bowl!

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Like this Pan Seared Salmon recipe? Here are more great fish and seafood recipes!

Seafood Cioppino

Ginger Garlic Fish in Banana Leaves

Seafood Gumbo

It’s Hatch Chile season!

Over the years, I’ve written a lot about my favorite pepper, which is grown only in southern New Mexico’s fertile Mesilla Valley, where perfect conditions allow the chile to develop an intense earthy flavor.

Hatch Chiles are only available in August and September, so time is running out! Melissa’s Produce is roasting the chiles at select locations around the country. Click here to see if there is a roasting event near you.

I doubled down on the Hatch Chiles in this recipe for Hatch Chile Cornbread Waffles with Watermelon & Hatch Chile Salsa. This savory cornbread waffle is also a great base for meat or fish. I served it with grilled chicken for a twist on traditional Chicken and Waffles.

I wanted gluten-free Hatch Chile Cornbread Waffles, so I used Bob’s Red Mill 1-to-1 Baking Flour, but you can also use regular flour along with the corn meal. I also used fish sauce in the Watermelon and Hatch Chile Salsa to add some umami saltiness, but you can add salt to taste.

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Here’s how they do the roasting:

  A video posted by Mama’s High Strung (@mamashighstrung) on Aug 23, 2015 at 1:24pm PDT

Who said that healthy eating means boring same-old-same-old eating? No! 

Here’s a great way to eat healthy without piling on extra fat or calories: steam your fish in banana leaves!

Wait… you’ve never heard of cooking with banana leaves? In many parts of Asia, the Caribbean, Central and South America, food is wrapped in banana leaves and then barbecued, baked or steamed. The leaves add a subtle, exotic flavor, unlike parchment paper or foil. Banana leaves are also known as plantain leaves.

Banana leaves are particularly handy when it comes to steaming fish because fillets often fall apart in a steamer. Using the banana leaves not only helps the fillets keep their shape, but if you add vegetables, you’ve got a meal in a packet. Handy-dandy, wouldn’t you say? Click here for the recipe.

You can find banana leaves in ethnic markets or large supermarkets and they are usually frozen. You can also  order online here.

Ginger Garlic Fish in Banana Leaves is a great “first recipe” if  you’ve never cooked with banana leaves. Get creative! Substitute chopped chicken, beef or pork for the fish and add whatever veggies you have on hand. The cooking time will change, so adjust the recipe as needed.

Chermoula is the most delicious sauce you’ve never tasted.

Born in Morocco, this somewhat spicy, lemony sauce goes well with everything: fish, chicken, grilled meats… even veggies. Learn more about this delicious condiment and, of course, how to make Chermoula. Click here to get the recipe!