When my kids were little they called risotto “parmesan rice.” They loved it. It’s salty and creamy - what’s not to love? As they got older, I added more and more ingredients to make it a lot more adult. The best part of making this very adult version, is that you can leave out the salmon and peas or serve them on the side for your kids, depending on what they will (and won’t) eat.

The trick with risotto is to just keep stirring. Some will tell you the broth needs to be warm too - I’ve found that if it’s room temperature, it works just fine. Which means, you can use a new broth from the pantry and don’t worry about warming it up.

Smoked Salmon Risotto with fresh peas

serves 4

1 leek, whites thinly sliced

1 cup freshly shelled peas

¼ cup butter, divided

¼ cup olive oil, divided

1 cup Arborio rice

½ cup white wine

4 cups room temperature chicken stock

1 cup parmesan cheese

4 oz smoked salmon

1 tablespoon fresh dill, chopped

salt and pepper

STEP 1

Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.  Add the leek and cook 3 minutes until slightly browned and tender.  Add peas and cook an additional 2-3 minutes until tender.  Remove from the pan and set aside.

STEP 2

Add two more tablespoons olive oil and rice - stir until coated with oil.  Pour in ½ cup white wine and cook until all liquid is absorbed.  Then add one-cup chicken stock and stir until completely incorporated.  When most of the stock has dissolved, add another cup of stock.  Continue until all of the stock has been added. 

STEP 3

Remove from heat and stir in remaining butter, Parmesan cheese, and peas and salmon

Notes

• When I make this dairy free, I use only olive oil to melt the leeks. Then at the end, I’ll add a drizzle of a really good olive oil and skip the butter and parmesan. Since half of us do eat dairy, the parm is on the side.

• This is just as delicious with crab! Swap out for your favorite smoked fish too if you don’t have salmon. In the Northwest, we have loads of salmon but also trout. And smoked trout is awesome.

---

Classic Paloma

A bright citrusy cocktail is perfect right now because grapefruit is perfectly in season!

In New Orleans I ordered shrimp creole at almost every restaurant. I wanted to try it everywhere we went. One thing was clear - it’s amazing. I didn’t just order it because I wanted to test it, but also because it was my favorite thing on almost every menu.

Bringing it home, it didn’t make sense to make it with shrimp. We don’t really have that here. Crab would be epic, but it’s out of season, and then I saw a gorgeous piece of wild caught salmon and BOOM. This is perfect. It’s northwest - and it’s creole - all together. It’s the perfect marriage of two places.

The best thing I learned about making this sauce is that it’s virtually the exact same recipe no matter where you look. The secret to making it the best version is to keep cooking it. Can you make it this morning? That will be your best sauce. Can you make it yesterday? Even better. You will not regret spending a few extra minutes on this sauce.

I doubled the sauce when I made it. And then froze it. Then when I need a quick-ish dinner, this is ready to go. If you bring the sauce to a boil and pop in frozen shrimp, you’ll have a fab dinner on the table in no time.

Salmon Creole

serves 4

1 cup chopped celery

2 cups chopped onion

1 cup chopped green bell pepper

2 cloves garlic, minced

1 teaspoon thyme

1 teaspoon oregano

2 teaspoons freshly ground pepper

1 teaspoon paprika

1/2 teaspoon cayenne pepper

2 cup chicken or seafood stock

2 bay leaves

1 - 28oz can crushed tomatoes

1/2 tablespoon worchestershire

juice of 1/2 lemon

2 pounds salmon

2 tablespoons olive oil

salt & pepper

long grain rice

fresh parsley

STEP 1

Preheat oven to 425 degrees.

In a large stock pot, melt together onion, bell pepper, celery and garlic. Cook for a while over low heat until everything is translucent. Season with salt & pepper.

Add herbs and stir to coat.

STEP 2

Pour in stock and add bay leaves. Bring to a low simmer for 10 minutes until things start to smell good.

STEP 3

Add tomatoes, Worcestershire and lemon. Stir and let simmer. Let this cook as long as possible. The longer, the better. Season with salt & pepper. But at a minimum, cook for 20 minutes.

STEP 4

Pat the salmon dry. Drizzle the top with olive oil and season with salt and pepper. Place the filet on a baking sheet lined with foil. Bake 10 minutes or until flaky.

STEP 5

Serve fish hot over rice smothered with the creole sauce. Top with fresh parsley.

---

Pour the perfect cocktail

A Hurricane cocktail on the side transports you to New Orleans!

I made these for dinner last week and completely held my breath as I served them. Technically, my kids love salmon - they love pickles - they love rice - they love kimchi. But all together, with the miso, I just wasn’t sure. Turns out I had nothing to be worried about. They loved them. And asked to have them again soon. Especially the ‘quickles’ which I’m making again this week with a Korean beef dinner!

‘Quickles’ are quick-pickles. When the vinegar mixture is hot, it’s poured over the cucumbers and - because they are smashed - they soak up the liquid and turn into a delicious version of a pickle. I don’t totally know what the story is with smashing the cucumbers. I saw it online and started reading about it. What I discovered (basically) is that smashing them opens up more ‘pores’ of the cucumber so it has better ability to soak up flavors. It’s suppose to be a great solution for salads, etc. where you want them to absorb dressing or - in this case - vinegar solution. It was worth a shot and I was impressed. I’ll totally smash them! Plus, the teenagers were intrigued and all came into try smashing. Family activity!

I did not include directions on making rice. I’m assuming you can make rice? Or you have a way you prefer? I make rice on the stove top. But my mom used a rice maker. My sister-in-law likes the bags of almost cooked rice. I honestly don’t care how you make it. I (obviously) think my way is right. But you do you.

Some miso paste is a little dry. Using the mortar and pestle ensures that everything gets mixed together. You don’t need to use it - just an option. A bowl and the back of a spoon works the same!

Miso Salmon Bowls with ‘quickles’

serves 4

2 pounds salmon filets

2 tablespoons miso (brown or yellow)

2 tablespoons sesame oil

2 teaspoons mirin

2 teaspoons soy sauce

1 cucumber

1/2 cup white vinegar

1/2 cup rice vinegar

2 tablespoons salt

2 tablespoons brown sugar

4 peppercorns, cracked

1 teaspoon red pepper flakes

kimchi for serving

rice

edamame

pickled ginger

STEP 1

Preheat oven to 350 degrees.

In a small skillet bring to a low boil the white vinegar, rice vinegar, salt, brown sugar, peppercorns and red pepper flakes. To ‘crack’ the peppercorns you can use a mortar and pestle or smash them with the back of a knife. No peppercorns? Use fresh ground pepper - about 1/2 teaspoon or less.

STEP 2

Slice the cucumbers into large chunks then smash them with the side of a knife to break them apart. Pop them into a bowl or a pint jar. Once the vinegar mixture has come to a low boil (just a few bubbles on the sides and the sugar is melted) pour it over the cucumbers. Let rest until it’s time to eat.

STEP 3

Line a baking sheet with foil and pop the salmon on top of the foil. Pat it dry with a paper towel.

In a small bowl (I used a mortar and pestle) combine the miso, mirin, soy, and sesame oil. Blend until it’s a paste. Spread generously over the salmon. Pop into the oven and bake 10 minutes. Then turn up the heat and broil at 500 degrees for 5-10 minutes depending on the thickness of your salmon. To check, use a fork and pull back a small section - it should be flaky and the same color all the way through.

STEP 4

Serve the salmon over cooked rice with the ‘quickles’, edamame, pickled ginger, and kimchi.

---

This is the perfect quick cook dinner!  It takes almost no time to cook and still seems fancy.  Which is exactly what we need for Halloween night! I am sure your house is just as hectic as mine with kids needing last minute costume pieces (which of course they can’t find), everyone being hungry, my husband just coming home, and some over eager parents who’s kids are ringing my doorbell at 4:30pm.

All you need to do with this is boil the water, add onions and shrimp to a skillet - they cook quickly - and then toss it all together! It’s simple, looks fancy, and is way healthier than the pizza we often order!

Vampire’s Noodles

Squid Ink Pasta with Caramelized Onion & Shrimp

Serves 4

½ lb squid ink pasta

½ cup butter, divided

1 onion

4 cloves garlic, smashed

2 sprigs thyme

1lb shrimp, peeled and deveined

½ cup white wine

1 lemon, zested

STEP 1

Over low heat, cook onions, garlic, and thyme in 2 tbs butter.  

STEP 2

Bring a large pot of water to a boil and cook noodles according to package instructions.  Reserve ½ cup of pasta water when draining.

STEP 3

Add remaining butter to the onions and melt until toasty and bubbly.  Add shrimp and toss to coat with butter.  Pour in white wine.  Add lemon zest and salt and pepper.  Cover and cook 5-10 minutes until shrimp is fully pink.

STEP 4

Toss noodles in shrimp pan.  Add pasta water if noodles appear dry. 

---

Fresh salmon is possibly the best thing you can only find here in the Pacific Northwest. Outside of the PNW, I think the salmon is terrible. If it isn’t line caught, wild salmon, then it’s not worth eating. Find the best. It’s totally worth it. Even the frozen is fine, if it’s been flash frozen on the fishing vessel.

The combination of salmon and dill is indisputable. The flavors of both pop when they are combined. Cucumber is another go-to with salmon. This cucumber salad is one my grandfather was famous for making - it’s so delicious - and it’s really good with the salmon. It’s even better tomorrow!

Dill Salmon with Cucumber Salad

Serves 4

2 pounds wild caught salmon filet

¼ cup butter, room temperature

¼ cup dill, chopped

2 lemons

2 cucumbers, sliced thin

1 white onion, sliced thin

1 cup white wine vinegar

2 tablespoons sugar

salt and pepper

spray oil

STEP 1

Preheat oven to 400 degrees and line a baking sheet with foil. Lightly oil the foil – the spray kind works best.  With a sharp knife, cut the salmon into four equal pieces and lay them on the foil.

STEP 2

In a small bowl combine together the butter, dill, the zest of one lemon and a healthy amount of salt and pepper with a fork. Spread the butter mixture over top of the salmon pieces so each piece has a nice even coat. Place a lemon slice on top of each piece of fish and pop it in the oven. Bake at 400 degrees for 10-15 minutes until the flesh of the fish is pale pink all the way through.

STEP 3

In a bowl, combine vinegar, salt, and sugar.  Add cucumbers and onions to it and toss to coat.  If all cucumbers aren’t submerged in the liquid, press them down with a bowl or plate.   

STEP 4

Check for doneness by pulling back a small section from the thickest part of the fish. If there is any doubt, pull the fish out of the oven and cover with a piece of foil. It will continue to cook slightly under the foil.

Serve fish with cucumbers and enjoy!

---

This almost feels like cheating because I can’t think of a faster dinner than fish tacos. Mostly because you literally can’t cook fish very long. It’s like two minutes on each side. The longest part of this dinner is cracking into the avocado.

Fast Fish Tacos

Serves 4

STEP 1

In a small bowl, mix together chili powder, cumin, cayenne, paprika, and garlic.  Rub spice mixture over fish on the side without skin or both sides if the fish is skinless. 

STEP 2

In a large bowl, toss cabbage, radishes, lime zest and juice until well combined.  Set aside.  

STEP 3

Heat a cast iron skillet over high heat.  Pour a thin layer of oil in the bottom of the pan to cover the entire bottom.  Lay fish carefully into the pan, skin side up and cook 2 minutes.  Flip fish over and cook another 2-3 minutes until cooked through.  

STEP 4

Lay fish pieces in a warmed tortilla and top with cabbage slaw.  Serve with chopped cilantro, avocado, and sour cream.  

Note: Tilapia is a common fish for fish tacos, but it’s not always the best choice.  If you purchase tilapia, make sure it was raised in the US or Canada.  Other white fish options are easily found – wild caught is best.

1.5 lbs white fish; rock fish, red snapper or halibut

2 tbs chili powder

2 tsp cumin

½ teaspoon cayenne pepper

½ teaspoon paprika

1 clove garlic, grated

1 head cabbage, finely shredded

6 radishes, finely sliced

2 limes, juiced and zested

2 avocado

1 bunch cilantro

½ cup sour cream

2 tbs canola oil

corn tortillas for serving

hot sauce

---

When you're on Paleo or Whole 30 or Keto or AIP or really anything that's remotely restrictive, you are often bored with food or hungry.  I know. I've been there.  I'm still often there.  Due to my limited will power, I still often have cookies but I do try.  Mr. Hedin has epic will power and he doesn't eat dairy, wheat, refined sugar, or chocolate.  I couldn't live.  

But when we do dinner, I follow the rules.  No cheese, no breads, no sugary desserts.  When I hosted Easter, we had to do all of those rules + no eggs.  Which means salmon.  Also, my kids are really good 'pink fish' eaters.  So it's a win all the way around.

There's a thing with salmon.  Buy wild salmon that's responsibly harvested.  Please.  Atlantic farm salmon does not taste like salmon.  In many cases it's irresponsibly farmed and poses a threat to wild fish populations.  Please buy wild.  Purchase at a responsible vendor.  

LEMON PEPPER SALMON

serves 4

STEP 1

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and place cleaned salmon on top.  

STEP 2

Spread asparagus around the salmon on the baking sheet.  Drizzle everything with olive oil and season with salt & pepper.  Top the salmon with lemon slices.

STEP 3

Place in a preheated oven and bake 10-15 minutes until the salmon is cooked through.  Test it by placing a fork in the middle and separating it slightly.  

STEP 4

Serve on a platter while still warm.

2 pounds wild salmon

1 lemon, sliced

2 tablespoons olive oil

salt & pepper

1 large bunch asparagus

---

You know when you are trying to come up with a dinner that's super impressive and people will think you are a really amazing chef when you make it?  This is it.  This is that dinner.  This is the one that people will be amazed at your cooking.  This is the dish that will make people you are really something special in the kitchen. 

And it takes 20 minutes.

Boom.

This week - these will be perfect for the Oscars.  Get it??  The envelope please...  it's an envelope for your dinner!  It's perfect.  

Here's the plan.  Assemble everything before anything starts.  Do it at like two in the afternoon.  Then it's ready in the fridge on a sheet pan.  When the red carpet show ends, there's a solid 5 minutes of ads before the real show.  Use that time to pop these into the oven.  Don't forget to set at timer.  You will lose track otherwise.  

Twenty minutes into the show - you know when they start doing a few tech awards and other things that are non-Denzel-related - that's when you can pull them out of the oven.

MISO SALMON IN PARCHEMENT

serves 4

STEP 1

Preheat oven to 350 degrees.  Rip off four pieces of parchment paper into twelve inch long pieces and fold them in half.  If your fish is in one big piece, slice it into four equal pieces and place them inside the fold of the parchment.  Set the fish filled parchment pieces on a baking sheet and set aside.

STEP 2

In a small bowl combine together miso, soy sauce, mirin, honey, ginger and garlic.  Rub the mixture across the top of each piece of salmon.  Divide scallions, bok choy, snow peas, and carrots evenly on top of each piece of salmon. 

STEP 3

Fold the top piece of parchment over the salmon and vegetables and roll the edge to seal the parchment together.  You want to capture as much steam inside as possible, so make sure there are no openings!

STEP 4

Pop the baking sheet in the oven and bake 15-20 minutes until fish is cooked through.  You’ll know it’s cooked fully when the fish is the same color pale pink all the way through.  Serve in the parchment

2 pounds wild caught salmon

2 tablespoons mellow miso paste

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon honey

1 tablespoon ginger, grated

1 clove garlic, grated

1 bunch scallions, whites and greens sliced

2 heads baby bok choy, sliced in quarters

2 cups snow peas

2 carrots, thinly sliced into matchsticks

---

I am so excited to let you in on a project we've been working on for the past two weeks - Black Cod videos + recipes with Metropolitan Market!  I'm totally in love with Metropolitan Market, their gorgeous stores, their amazing staff, and I feel totally honored to get to work with them to create these short videos that help you feel more confident when you buy groceries.

Black Cod is especially delicious.  It's a rich and buttery fish from Alaska that's almost impossible to screw up.  Because of the high oil content {the good kind - Omega 3} the fish is really lenient when it comes to over cooking.  It can be over cooked - don't get me wrong - but if you stay within the window of cooking time you will be ok.

You can check out the entire Black Cod promotion + videos and recipes on the

Metropolitan Market website

.  And then come back and let me know what you think!  I love your feedback.