Summer Cooking, No Recipes Necessary
Let’s be honest — when the sun is shining and the grill’s already hot, who wants to measure anything?
Summer cooking is my favorite kind of cooking — unfussy, fresh, and full of possibility. It’s the perfect season for meals that don’t need a recipe, just a few great ingredients and a little confidence. When the seafood is as high quality as what’s in your Sitka Seafood box, you don’t need to do much to make it shine — a simple sauce, some leftover grains, a trip to the farmer’s market, or a trip to the back of your fridge.
Here are a few ideas from my kitchen to yours, no recipe required:
Seafood Skewers with Whatever’s in the Fridge
Toss wild spot shrimp or scallops in olive oil, a squeeze of lemon, salt, pepper, and a spice that makes you happy (my go-to is usually smoked paprika and cumin). Thread them on skewers with zucchini, onion, cherry tomatoes, or pineapple if you’re feeling tropical. Grill until they’re lightly charred. Done.
Seared Salmon with “Whatever” Greens
Sear a piece of salmon, skin-side down, until crispy. Serve over a pile of leafy greens tossed with citrus juice, mustard, olive oil, and fresh herbs. Add leftover grains, canned beans, grilled veggies, or even sliced peaches. It’s a salad of convenience and opportunity, not to mention a great way to clean out your fridge and fight food waste.
Fish Tacos from the Freezer Drawer
Thaw that stash of halibut, cod, or rockfish (or salmon). Season with whatever taco seasoning you have (or just chili powder, cumin, and salt). Sauté or grill, flake it, then tuck it into warm tortillas with crunchy slaw, avocado, and a dollop of sour cream. Throw some cilantro into a blender with garlic, jalapeño, and lime juice for a super-simple and fresh salsa verde.
Summer Pasta with Smoked Salmon
Boil pasta — al dente, please! Sauté garlic and shallots in olive oil. Add chopped greens (kale, spinach, broccoli rabe), and cook until tender. Off the heat, toss it all together with flaked smoked salmon (smoked sablefish or any leftover cooked fish, really), lemon zest, and a handful of fresh herbs. A final drizzle of fruity olive oil pulls it together. Serve with a crisp glass of something cold.
The point is: you don’t need a plan. Just keep it simple, let the fish lead the way, and build your meal using what’s fresh and on hand. It’s fun, it’s freeing, and it almost always ends in something yummy.
Stay wild and unmeasured, except when it comes to salt. Seriously — taste as you go.
Grace
P.S. Have a favorite “non-recipe”? Send it my way — I’d love to see it. No measurements required, just something you make and love. AskGrace@sitkaseafoodmarket.com
