Unlike many of my Vox friends, I am not a very good cook at all. I enjoy eating good food, but I don't always make it well. I am always a little nervous when trying a new recipe. For me, the key is to follow the recipe to the letter. Any time I decide to be creative and add or subtract something, the whole thing comes out odd!
3 tablespoons ground coriander
1 teaspoon kosher salt
1 teaspoon pepper
4 fish fillets (salmon, tuna, or swordfish; 1 1/2 lb)
2 tablespoons olive oil
- Preheat large sauté pan on medium-high 2–3 minutes. Combine coriander, salt, and pepper; then coat both sides of fish (wash hands).
- Place oil in pan, then add salmon; cook 3–4 minutes on each side or until 145°F and fish flakes easily.
1/2 cup canned quartered artichokes, finely chopped
1/4 cup red onion, finely chopped
1 bag baby arugula leaves (4–5 oz)
1/2 cup canned chickpeas (garbanzos), drained and rinsed
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper
- Chop artichokes and onion.
- Combine arugula, chickpeas, onions, and artichokes.
- Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss and serve.