Lent is about half over. If you're fasting from meat during Lent, and you normally eat a lot of meat, by now you're probably getting kind of bored with fish sticks and macaroni-and-cheese. Time to try something new! I've posted this recipe before, explaining how this delicious complete meal can be adjusted to work with … Continue reading Lemon Creamy Salmon photo tutorial!
This rich, filling casserole is a wonderful comfort food for chilly days! It's made with real ingredients--no canned soup--yet it's fairly easy to put together. Turkey Tetrazzini is traditional, but my family usually doesn't eat meat other than fish, so we most often make Tetrazzini with canned Alaskan salmon. We've also made it with cubes … Continue reading Tetrazzini
This is a meal my family has enjoyed repeatedly since it was inspired by a chicken recipe more than two years ago. We rarely eat chicken and never cook it at home, so we've always made this with canned wild Alaskan salmon. I've now made enough changes to the original recipe that I feel this … Continue reading Lemon Creamy Salmon with Tangy Greens
This recipe works with any citrus fruit, but I made it most recently with clementines because they seem especially abundant and affordable this winter, so we had bought a big box! It is a good way to use up clementines (or an orange or lemon, or probably it would work with limes or a grapefruit) … Continue reading Baked Fish with Clementines