Roasted Fennel and Wild Salmon Salad

Looking for a fresh, new salad recipe? This colorful plate combines raw vegetables, with slow roasted fennel, Have you ever tried fennel before? Fennel is a large bulb-shaped vegetable that is crispy and crunchy when raw, but becomes buttery and soft when slow roasted such as in this recipe. It has an anise or licorice flavor, and pairs well with seafood, which is exactly what this Mediterranean salad brings!


Roasted Fennel and Wild Salmon Salad- serves 2


  • 1 medium fennel bulb, stems removed then halved through the root and cut into thin slices

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 cup wild rice

  • 4 cups greens of choice (spinach, baby kale, arugula)

  • 1 yellow bell pepper, chopped

  • 1 small tomato, chopped

  • 1/4 medium red onion, roughly chopped

  • 2 [4 oz.] salmon filet

  • Dressing: 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt and pepper to taste


  1. Preheat the oven to 400 degrees.

  2. Toss sliced fennel with olive oil and salt and lay in a single layer on a baking sheet. Roast for 30 minutes until the fennel begins to brown.

  3. Meanwhile, cook the wild rice in 2 cups of water until tender and set aside when done.

  4. Remove the fennel from the oven and turn the oven to broil.

  5. Then pat the salmon flesh dry with a paper towel and lightly season with salt and pepper. Heat a cast iron skillet over medium heat and coat with a light layer or olive oil spray. Place the fish, flesh side down, in the skillet and cook for 3 minutes. Flip the fish and continue cooking under the oven’s broiler for 5 minutes.

  6. Mix the dressing ingredients in a small bowl. Toss the greens, bell pepper, and onion with the dressing.

  7. Assemble the salad by plating equal amounts of the dressed greens and vegetables on each plate, divide the roasted fennel, and place 1 salmon filet on top each salad. Top with a sprinkle of crumbled feta if desired.

Honey Sriracha Salmon with Veggie Slaw and Soba Noodles

One of our New Year’s goals was to eat seafood at least once per week. Usually Danny and I do a fairly good job at this, but when we do dive into the ocean we tend to come up with the same things- smoked salmon, shrimp, or canned tuna or spicy tuna sushi. To be honest, there are also weeks where we don’t eat any seafood at all!

So, for 2019 we are aiming to make a plan to have seafood for a minimum of one dinner per week, and my goal as chef and Danny’s as Recipe King is to find recipes that utilize different fish or shellfish for variety’s sake!


The other night I fell onto an old classic, however, to ensure I got my one serving for the week. Danny was away for work and when I’m needing something quick and easy salmon filets call my name, and I just so happened to have some frozen on hand!

One cool thing I have learned about fish is its ability to go from frozen to cooked in very little time! I get aggravated when dinner rolls around, I haven’t gone to store, and I need to rely on some frozen chicken breasts that I didn’t think ahead to start defrosting. Luckily, salmon does not need to be brought out far in advance! For tips on how to go from frozen to cooked, check out this resource from Wild Alaska Seafood.

Veggies were added using a bagged slaw mix- I love a time saver when cooking for one- and the flavor was turned up thanks to a honey and sriracha sauce. Fix Hot Sauce sent me some samples of their original and lemongrass sriacha and I’ve been adding it to everything!


Next time you’re needing some seafood inspiration, find your way to this recipe and you won’t be disappointed!

Honey Sriracha Salmon- makes 2 portions


  • 6 oz. wild salmon- divided into 2 pieces

  • 2 cups cooked soba noodles

  • 3 cups Mann’s Broccoli Cole Slaw

  • 1 tsp honey

  • 4 tsp sriracha

  • 2 tbsp sesame oil

  • 1 tbsp black (or white) sesame seeds


  1. In a small bowl, combine honey and sriracha and wisk to mix well. Set aside to be added to fish.

  2. Preheat your oven’s broiler function. If working with frozen fish, start by running filets under cold water and removing any ice; pat dry. Spray or rub onto flesh a small amount of avocado or olive oil (if starting with fresh fish you can start at this step). Place fish on foil lined baking sheet or in a cast iron skillet. Cook fish for about 4 minutes, then remove and carefully add honey sriracha sauce to flesh side. Return to broiler and finish cooking for another 6-7 minutes. If salmon is very thick, consider flipping halfway through. Remove from heat when salmon is cooked to desired level of doneness or opaque throughout.

  3. While fish is cooking, bring water to a boil and cook soba noodles until al dente, about 5 minutes. Drain and run under cool water to prevent noodles from sticking.

  4. In a small, heated saute pan add sesame oil and broccoli slaw. Saute until heated and veggies start to soften. Turn off heat.

  5. In a large bowl combine cooked soba noodles and sauted slaw. Divide noddle mixture onto two plates, top with cooked portions of salmon, and top with sesame seeds and more sriracha as desired.


A Summertime Meal

Living in New York City means that opportunities for grilling and dining al fresco in the comfort of your own home are rare if not non-existent. So, when traveling home to the Northern Kentucky area over a gloriously sunny weekend in June, I took full advantage and enjoyed a meal that included all of the above, local produce, and great company of family.

I can't take credit for the recipes that constructed this meal, but the combination of entree, side dish, and salad were perfection and I felt it was a summertime menu worth sharing. Sometimes the hardest part is picking out two or three recipes that go together for a meal, so I hope I've helped do some of the meal planning for you, allowing you to enjoy a warm summer night.

A Summertime Menu


Entree: Spice Salmon Kebabs from Bon Appetit. While we didn't find the double skewer trick very helpful, these kebabs were packed with bright, yet spicy flavors. A grill is a non-negotiable for nailing the smoky salmon notes. Plus, the nutrition can't be beat- lean, filling protein, and healthy, skin-glowing fats, dressed up with natural seasonings.

Side: Rice-Stuffed Tomatoes from Smitten Kitchen. My mother was blessed with a bounty of tomatoes from a friend's garden, so these bright red beauties needed to be shown off! I had made these tomatoes once before for myself thinking Mr. CN would not be into them, but I was happy that this simplistic side was now enjoyed by my him and even my tomato-averse father. This makes for a grain-centric side dish that is also very veggie-forward.

Salad: Mama Nutritious' Special Salad from her own genius brain. My mom is always asked to bring her salads to family get togethers. They must be elevated and complex, right? No! She simply grabs  various greens (arugula, mesclun, and pea shoots shown here) and a mixture of toppings (cranberries, feta, and maracona almonds in this one), tossing it all together in a bowl with a dressing of EVOO, lemon juice, usually dijon, garlic, and s&p that she shakes up in a mason jar. Voila! Getting in your veggies is all about preparing them in ways that please your own taste buds- if you don't enjoy the selections or flavors you'll be hard pressed to include them in your daily diet.

What are your favorite summer meals?