My Favorite Seafood Recipes (lately, anyway)
Big Flavor, Minimal Effort
There is such a long list of the health benefits of eating more seafood, it’s almost unbelievable. (I got into that in some detail in my previous newsletter.) But while I like to consider how good-for-you seafood is, the real reason I love it so much is because it is incredibly delicious and satisfying to eat, and quick and easy to cook. These recipes — three of my favorites lately—are prime examples, providing big flavor with minimal effort. Enjoy!
Mustard-Glazed Salmon With Garden Lentils
Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This dish of mustard-glazed salmon served over a vibrant saute of lentils with fresh vegetables, lemon and thyme brims with color, flavor and nutrition. While beluga (a.k.a. black) or French lentils are ideal because of their elegant, caviar-like appearance, brown or green lentils would work here, too.
Cod Stew With Fennel, Olives and Orange Essence
Photo by Tom McCorkle and food styling by Bonnie S Benwick; for The Washington Post
This Cod Stew with Fennel, Olives and Orange is a big, nourishing bowl of comfort food that’s easy to make, yet has an unmistakable elegance, making it as wonderful for everyday eating as it is for serving to company. It’s super convenient because you can make the base ahead so all you need to do when you are ready to eat is add the fish.
Thai-Seasoned Roasted Shrimp With Green Beans, Chile, Peanuts and Herbs
Photo by Stacy Zarin Goldberg for The Washington Post
This boldly flavorful, colorful and healthful meal feels like an exciting Thai-style stir-fry, but it doesn’t need nearly as rapt attention, because it is cooked — in less than 20 minutes total — in the oven on a single sheet pan. Serve it on its own, or with a side of brown rice for a stress-free weeknight meal.