• olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. lemon juice
• 1 tsp. oregano
• 1/2 tsp. salt
• pepper
• cucumber
• grape tomatoes
• 1/2 red onion
• 1/4 bunch parsley
• 1 can cannellini beans
• 1 can tuna

• 1 lb. salmon filet
• 1/4 cup soy sauce
• 2 Tbsp. water
• 1/2 Tbsp. toasted sesame oil
• 1 inch fresh ginger
• 1/2 tsp minced garlic
• 2 Tbsp. brown sugar
• 2 Tbsp. rice wine
• 1 tsp cornstarch
  
• 1/4 cup mayonnaise
• 2 Tbsp. sriracha

• Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).
• Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
• Heat a large, well oiled skillet over medium/high heat. It’s a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

sesame ginger honey glaze
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

• 1 1/2 cups bread crumbs
• 1 clove garlic, smashed
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano leaves
• Pinch crushed red pepper flakes
• 3 lemons, juiced and 1 lemon, zested and reserved
• Kosher salt
• 1/2 cup Dijon mustard
• 4 (10 to 12-ounce) trout, boned, belly flap removed, rinsed and patted dry, heads and tails left on
• Extra-virgin olive oil

In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.

In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.

Preheat the oven to 250 degrees F.

Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3’s of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.

When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.

12 oz. farfalle pasta
1 cup panko bread crumbs
2 tablespoons extra virgin olive oil
2 garlic cloves pressed or finely minced
3 tablespoons unsalted butter
1 medium onion finely chopped
3 tablespoons flour
3 cups heavy cream or half & half
1 1/2 cups frozen sweet peas
3/4 cup jarred roasted red peppers thinly sliced
3/4 cups parmigiano-reggiano cheese finely grated
2 6oz. cans solid white tuna with sun dried tomatoes in oil well drained and flaked
cooking spray
fine sea salt and freshly ground black pepper

1. Preheat oven to 450 degrees. Cook farfalle pasta according to package directions for “al dente”. Drain well and set aside.
2. In a medium skillet, heat 2 tablespoons extra virgin olive oil. Add pressed garlic, cook 1 minute. Add panko bread crumbs. Continue to cook for 3-4 minutes over medium heat while continuously stirring. When olive oil is absorbed and panko is lightly browned, remove from heat and set aside.
3. In a medium sauce pan, melt unsalted butter over high heat. Add onion and saute until it is soft and opaque. Add flour and continue stir until flour is light brown. Pour in cream or half & half, stir well and bring to a boil. Add frozen peas and roasted red peppers, continue to cook for 3 minutes.
4. In a large mixing bowl, combine cooked al dente farfalle pasta, cream mixture, drained canned tuna, and parmigiano-reggiano cheese. Mix until all ingredients are fully combined.
5. Lightly coat individual gratin dishes or a large casserole dish with cooking spray. Evenly distribute mixture into baking dish(es). Lightly season tops with fine sea salt and freshly ground pepper. Finish with a thick coating of seasoned panko bread crumbs.
6. For individual gratin dishes, bake at 450 degrees for 5 minutes, or until tops are browned. For large casserole dish, bake at 450 degrees for 10-15 minutes or until top is brown.