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Make the two dressings ahead of time. The great thing about these is the recipes leave extra for later meals. For example, I made a creamy shrimp salad with poached shrimp and the Goddess dressing.  My youngest kiddo likes to dip veggies in it and also uses it for a sandwich spread.

The pickled daikon, which is optional for the salad, needs to be made a day or two in advance. I fell in love with this daikon when my son brought home some Korean fried chicken, which had pickled daikon on the side.  I get my daikon from a nearby large Asian market. As with the dressings, I always make extra so I have some on hand for later meals during the week.

The recipe for smoked salmon salad and avocado toast serves two, but is easily multiplied.

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Mediterranean Stuffed Salmon can be made on the grill, in the oven, or on the stove top. I prefer the stove top because it cooks so quickly.  I recommend using a cast iron skillet for this dish as it can bear high heat, which you will want to for creating crispy skin.

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Your choice of pan is crucial to the success of searing the cod. Weight and heft are important, and if you have a reliable cast iron or stainless steel sauté pan, by all means use it, but most people need to use a non-stick pan to keep the filet intact.

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Beer, half n’ half, and fire roasted tomatoes seemed to make sense. I also used up all my garlic and parsley…thus the amounts shown in the recipe. These turned out great!  I am saving the leftover sauce as a base for a salmon soup or stew. Yum.

P.S. My husband will not be making the mussels again!

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Raw tuna is that special ingredient in our family. It’s firm and has virtually no”fishy” taste to me. It reminds me of a perfectly cooked steak. Never mind that it’s rich in omega-3 fatty acids which make it extremely healthy. We love the flavors of Asian cuisine so adding sesame seeds not only protects the tuna during the sear it also adds a nuttiness to the dish. Pair that with the sauce and you create layers of flavor. And to balance out all the richness and saltiness, I like to add a bit of sweetness. In this case it is the mango and red pepper which also provide a beautiful color contrast.

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Note from the editors: This recipe is delightful when made with fresh scallops in the shell, but shelled scallops work fine too. Be sure to buy “dry-pack” scallops that have not been injected with preservatives or other fluids. Kitchenware stores often sell packs of scallop shells that are nice to keep on hand for dishes like this one, and other seafood recipes.

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