Fire and Ice Smoked Salmon

Fire and Ice Smoked Salmon

Prep Time: 10 mins    Cook Time: 45 mins   Additional Time: 4 hrs   Total Time: 4 hrs 55 mins   Servings: 10   Yield:10 servings

You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.



½ cup brown sugar

2 tablespoons salt

2 tablespoons crushed red pepper flakes, or to taste

½ cup finely chopped fresh mint leaves

¼ cup brandy, or to taste

1 (4 pound) salmon side, bones removed with pliers

2 cups alder wood chips, soaked in water, or as needed



In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.


Cook’s Note

Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy!!! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!!

Grilled Tropical Tuna Steaks

Grilled Tropical Tuna Steaks

Prep Time: 15 mins   Cook Time: 8 mins   Additional Time: 1 hrs   Total Time: 1 hrs 23 mins   Servings: 4   Yield: 4 servings


These grilled tuna steaks with a tropical twist are a great way to enjoy a relaxing summer-evening cookout out with friends.



½ cup pineapple or other tropical fruit preserves

¼ cup hoisin sauce

2 tablespoons lime juice

1 tablespoon chopped fresh cilantro

1 teaspoon grated fresh ginger

1 teaspoon sesame oil

4 (6 ounce) tuna steaks, about 1 inch thick



To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.

Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.

Preheat an outdoor grill for high heat and lightly oil grate.

Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook – the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.


Nutrition Facts (per serving)

332 Calories    3g Fat      34g Carbs     41g Protein

Fiery Fish Tacos with Crunchy Corn Salsa

Fiery Fish Tacos with Crunchy Corn Salsa

Prep Time: 30 mins     Cook Time: 10 mins     Total Time: 40 mins     Servings: 6     Yield: 6 servings


Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!



2 cups cooked corn kernels

½ cup diced red onion

1 cup peeled, diced jicama

½ cup diced red bell pepper

1 cup fresh cilantro leaves, chopped

1 lime, juiced and zested

2 tablespoons cayenne pepper, or to taste

1 tablespoon ground black pepper

2 tablespoons salt, or to taste

6 (4 ounce) fillets tilapia

2 tablespoons olive oil

12 corn tortillas, warmed

2 tablespoons sour cream, or to taste



Preheat grill for high heat.

In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.

In a small bowl, combine cayenne pepper, ground black pepper, and salt.

Brush each fillet with olive oil, and sprinkle with spices to taste.

Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

close up view a Fiery Fish Taco with Crunchy Corn Salsa garnished with a lime wedge on a plate



Editor’s Note: If you saw this recipe in the “Vegetable Insurgency” article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 1 1/2 cups of baby arugula leaves to it. If you want to add more greens to these tacos, add the arugula in Step 2 when you mix together the salsa ingredients.

Herb Crusted Salmon

Herb Crusted Salmon

Every time, this Herb Crusted Salmon comes out great. The flaky, perfectly cooked fish covered in fresh herbs and drizzled with a tangy sauce will delight you.

I made this herb-crusted salmon for my dad, and it was fantastic, if I do say so myself. Even my family members who don’t like seafood much raved about it. The fish tasted nothing like fish and was so flaky and tender. After taking a cooking class with the executive chef of Market Street Grill in SLC, I was given this recipe as well as a delicious recipe for clam chowder. We loved each and every one of the class’s recipes!

Tips and Tricks for Fishing Before we get to the recipe, I’d like to share some of my own fish-cooking tips and some of the tips I learned in our class:

  • Costco has excellent salmon, which is surprising. Costco is a good option if you can’t find fresh salmon at a fish market.
  • Cooking it while it is still ice cold will ruin the flavor. Before cooking, bring to nearly room temperature, just like with steak and chicken.
  • Always try to purchase fish with the same thickness. Avoid the tail end of the fish because it will cook unevenly because one end of the fillet will be thick and the other will be thin.


Ingredients in Herb Crusted Salmon

  • Salmon fillets
  • Dijon mustard – Grey Poupon is our favorite
  • Herb mixture – cilantro, basil, parsley, rosemary, green onion, oregano, any of your favorites
  • Fresh garlic
  • Hollandaise – optional


More Tips

  • Pepper – Only use fresh ground, NOT store bought. Even fresh ground pepper only stays good for 9 months. Store-bought pepper is never good.
  • Salt – Always use Kosher salt when cooking, has MUCH better flavor.
  • Never boil butter, melt it slowly.
  • NEVER add lemon juice while cooking over heat, lemon zest is okay, but lemon JUICE is not. It will make the food taste bitter and gross.
  • When using FRESH herbs, you must use 8 TIMES the amount as the dried stuff to get the same effect.
  • Roasted Garlic in oil (great over fish): get 2 parts canola oil to 1 part fresh, peeled garlic cloves. Get oil hot (about 360 degrees) add garlic. When oil is teeming, remove from heat and allow to cool while in pan. It will still bubble for a long time, that is what you want. Allow to cool down to room temp. Store in a mason jar, oil, garlic, and all! Crush garlic cloves and spread over fish (or use when any recipe calls for crushed garlic).



Herb Salmon:

  • 1 large salmon filet 1-inch thick
  • 1 bottle Grey Poupon
  • 2 cups chopped herbs cilantro, basil, parsley, rosemary, green onion, any other herbs that you love… get a good mix. Remove all stems, use ONLY the leaves. Use a knife to finely chop and grind up all herbs.
  • DO NOT use a food processor.
  • Roasted garlic see above, crushed
    Hollandaise optional



  • Slather salmon with Grey Poupon, use the whole bottle or about 1 cup. Top with herbs and roasted garlic. Cover so it looks like a nice, thick “herb blanket” herb crust.
  • Cook in oven at 325 degrees for 20 minutes (20 minutes per inch of thickness) in a glass baking dish or baking sheet (or something oven proof). Serve with garlic oil (from roasted garlic), lemon, and hollandaise.
  • Great with rice, veggies, or crackers. (I served my Dad’s over a bed of cooked spinach and garlic)



This flaky salmon is perfect for a busy weeknight because it comes together so quickly. Need something to go on the side? Try:

  • Rice pilaf
  • Baked potato with melted butter (yum..)
  • Broccoli
  • Roasted veggies crusted with parmesan and herbs (veggies include: zucchini, asparagus, potato wedges, brussels sprouts, any of your favorites)


Seafood and Chorizo Paella with Bell Peppers

Seafood and Chorizo Paella with Bell Peppers

This elegant Spanish paella goes well with a dry rosé or a crisp Sauvignon blanc.



4 tbsp. olive oil, divided
1 lb. large, peeled and deveined shrimp
8 oz. Spanish chorizo, sliced
1 large onion, chopped
2 large red or yellow bell peppers, quartered lengthwise, then cut into 1/2-inch slices
2 tsp. saffron threads, finely crushed
Kosher salt and freshly ground black pepper
3 cloves garlic, chopped
2 c. short-grain rice, such as bomba or Arborio
1 tsp. smoked paprika
1/2 c. dry white wine
4 c. chicken stock
2 tsp. lemon zest, plus 6 tablespoons juice and wedges for serving, divided
16 mussels (about 3/4 pound)
1/2 c. pitted green olives, cracked
1/2 c. fresh flat-leaf parsley, roughly chopped



Step 1

Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Add shrimp and cook, turning once, until browned, 2 to 4 minutes; transfer to a plate. Reduce heat to low. Add chorizo and 1 tablespoon oil to skillet. Cook, stirring constantly, until chorizo begins to crisp and release its oils, 1 to 2 minutes. Transfer half chorizo to a plate.

Step 2

Increase heat to medium. Add onion, bell pepper, saffron, and remaining 2 tablespoons oil. Season with salt and pepper. Cook, stirring occasionally, just until tender, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add rice and paprika. Cook, stirring, until rice is coated, 1 minute.

Step 3

Add wine and cook until almost evaporated, 30 seconds. Add stock and 3 tablespoons lemon juice. Simmer, stirring often, until rice begins to absorb liquid, 4 to 6 minutes. Reduce heat, cover and simmer until most of liquid is absorbed, 18 to 20 minutes.

Step 4

Add shrimp and mussels to skillet, hinge-tips down. Cook, covered, until mussels open, shrimp turn pink, and rice is tender, 5 to 6 minutes.

Step 5

Remove from heat and fold in olives, reserved chorizo, and remaining 3 tablespoons lemon juice. Let stand 5 minutes. Sprinkle with lemon zest and parsley. Serve with lemon wedges alongside.

Mungo Guisado

Mungo Guisado

A Filipino staple comfort food Mungo Guisado or Lentil Soup is a great dish to fit all types of diets.
Depending on what ingredients are used this dish can be vegan, seafood, or meaty.

Traditionally it’s made with small pieces of pork creating a meatier version to which fresh or dried shrimp for taste. The meat and seafood can be omitted for a vegan or vegetarian option. However it’s made it’s very tasty and filling, specially paired with Ukoy a deep fried shrimp fritter. The stew can also be eaten with steamed white or brown rice, that’s how I love to eat it!

Here is the traditional recipe for this simple but delicious lentil stew or Mungo Guisado.

Mungo Guisado


  • 1 cup pork belly cut into cubes
  • 1 cup dried mung beans
  • 1 tablespoon vegetable or canola oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chopped tomatoes
  • 5 cups water
  • 1-2 tablespoons fish sauce (patis), or salt to taste
  • 1/2 pound shrimp, cleaned with shell or no shell (optional)
  • 1 bunch greens, like spinach or kale (optional)


  • In a large pot over medium-high heat, sauté garlic and onions in oil for about 3 minutes.
  • Add pork and cook until half done.
  • Add chopped tomatoes and cook until softened, about 5 minutes.
  • Add the mung beans stir and cook about 3 minutes.
  • Add water.
  • Stir and bring to a boil.
  • Turn heat down to a simmer and cover pot.
  • Cook for about an hour or until mung beans are soft to your liking.
  • Add more water if the stew is too thick.
  • Add shrimp and fish sauce to the pot. You may need to adjust the fish sauce to your taste.
  • Stir and cook for about 10 more minutes, until shrimp is cooked through.
  • Stir in greens right before serving and cook until greens are softened.
  • Serve with steamed rice.
  • Serve hot.

You may store leftovers in a closed container for 2-3 days. Reheat in microwave as needed.