Sunday’s with Salmon

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“The skin was perfectly crisp and the inside was perfectly moist.” Garrison Neill

 “Juicy salmon, stir fried vegetables.” – Amy Foster

 “In one word…luxurious.” Hank

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Although Mr.Archibald, my dad, and Jiro disapprove of salmon on Sunday, sometimes you have to just do it. Salmon is beaming with nutrients like the trending omega-3 fatty acids. It’s peachy and in my opinion the best fish for the not-so-fish-fish lover. Steak of the sea? But fishues abound – one of the most prevalent and discussed is the ethical and environmental dilema surrounding wild versus farmed fish. Paul Greenberg dives deep into this confliction in his phenomenal book (at least that’s what my dad and brother tell me) Four Fish. In Greenberg’s words:

We now remove more wild seafood from the oceans every year than the weight of the entire human population of China. And we’re turning to domestication to keep pace with demand. My essential concern is this: do we have to destroy the sea at the same time as we are taming it or can we strike a balance?

Humbling. With the fate of the fish partly in my hands, I share with you an apartment city dweller specialty…roasted salmon – of course, a variety of salmon celebrated by the Monterey Bay Aquarium.

Roasted Salmon, Stir-fried Baby Bok Choy and Kale, Sweet Potato Crunchers

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  • If you tend to third-wheel often, this recipe screams out your name – 3 servings
  • Much more fun to make this with friends
  • Food tastes much better if you look sexy while you cook (refer to images)

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Sweet Potatoes

  1. Preheat oven to 375/400
  2. Wash and peel 2 sweet potatoes
  3. Chop into slightly larger than dice sized cubes and toss in olive oil
  4. Roast until burnt and crispy – about an hour (the crunchier the better)

Baby Bok Choy and Kale Stir Fry

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  1. 3 bok choys and a bunch of farm fresh kale
  2. Wash the greens, separate the choys, and cut the kale to your preferred size
  3. Add a little bit less than 1/4 cup of toasted sesame oil to your wok and then add the greens – BEWARE, THE OIL JUMPS OUT AND BITES
  4. Cover and mix (uncover to mix, of course)
  5. If you love sushi ginger and have it randomly in your fridge, chop a bunch up and add to your stir fry for that extra zing ding
  6. Again, time depends on how browned you like the choy’s and kale (approximately 10 mins)


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  1. Preheat oven to 400
  2. Wash off your filets 
  3. On a parchment paper lined baking sheet, slap down the salmon daddy’s
  4. If you’d like, season with salt and pepper
  5. Slide the salmon into the oven and bake for about 30 minutes
  6. Let’s take it to the next level…after baking, turn your oven onto broil and cook for 8 more minutes
  7. Ta-da!

photo (66)When you come to dinner at Frieda’s you know it’ll be fresh.

*Special thanks to Amy and Garrison, without you this post wouldn’t have been possible 

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