Welcome to my plaid flannel equivalent of menu inspiration, a world in which warm, savory flavor profiles shine alongside wild-caught seafood — all brought to life simply by getting creative with grains.
Not that there’s anything wrong with pasta or potatoes, but there’s something about this time of year that to me begs for bowls of a different kind of heartiness, making my arsenal of grains an optimal element on which to rely.
Case in point — good old rice. If this sounds bland or boring to you, I invite you to check out our recipe for Congee with Hot Smoked Salmon, a rice-based, porridge-style bowl o’ bliss that gives new meaning to the word satisfying. Or a Crab Risotto, which will surely have you clawing your way to seconds.
And if oatmeal is your deal, take it with a grain of salt — literally! — by dressing it up with flaked salmon.
Or if you like to hold onto summer well into winter, embrace the corniness of that statement and try Food & Wine’s Venetian Shrimp Polenta, which works splendidly with our spot prawns.
I also came across this Bon Appetit recipe for Crispy Salmon with Bulgur, which looks like a true symphony of texture and flavor, with the crispness of the radishes and fennel, and the vinegar-dill-mustard trifecta.
And truth be told, I have never been the biggest fan of quinoa, until I encountered this recipe for Sumac Baked Fish with Saffron Quinoa, an Epicurious recipe that’s as tangy as it is earthy.
Last but not least, behold the mighty grain crust, as seen in this Food52 recipe for Spicy Millet Crusted Baked Cod, a dish that’s all heat, zest and crunch.
Happy November and here’s to ingraining your love of wild-caught Alaskan seafood!
Live wild!
Monica
Pictured: a steamy bowl of our Congee with Hot Smoked Salmon — an anytime meal that’s equal parts interesting, innovative, effortless and delicious.
