In this new yummy salad, roasted and cooled salmon is gently mixed with a platter of pea shoots, sliced cucumber, diced avocado, white beans and slivered red cabbage. The dressing is a simple lemon herb vinaigrette. The platter looks beautiful and makes the perfect lunch or dinner for company. Don’t miss making this one!See Recipe
Bay Scallop season opens this coming week on Martha’s Vineyard. This is one of my favorite recipes, adapted from local chef Joe DaSilva. Looking for other dinner cooking ideas for this local ingredient? Check out my article in the MV Times.See Recipe
The salmon and asparagus are roasted on the same sheet pan to make an easy weeknight meal or casual dinner with friends during asparagus season. Serve this with orzo dressed in a little butter and some of the leftover herbs, or boiled new potatoes.See Recipe
Fluke, or Vineyard Sole as it sometimes called, is a delicious white fish found off the coast of Martha’s Vineyard. This is former State Road Restaurant chef Mike Holtham’s easy and favorite preparation for this springtime favorite. Read more about Mike and the Vineyard fluke fishery in Catherine’s article in the Martha’s Vineyard Magazine.See Recipe
By transforming a mango salsa into a vinaigrette, you have a both a dressing and a sauce for the fish and leafy greens. This sweet, spicy salsa vinaigrette will complement any chicken or fish dishes that favor mangoes and tomatoes, such as shrimp, halibut and swordfish.See Recipe
Cutting the salmon into bite-size squares and baking them in their own soy, honey and lemon sauce cuts the cooking time to just 12 minutes and creates a fun presentation. To make the pieces look as uniform as possible, get a piece of salmon that’s not too thick or thin – aiming for about 1 inch thick. Ask fishmonger to skin the salmon for you.