1/30: What to Cook This Week

We’ll find out later this week if we’re on the cusp of spring — or if we still have six weeks left of winter. But until then, keep a winter-inspired lineup of wild-caught seafood on your menu to stay warm.

Here’s what to cook this week:

For a Quick Bite

A handful of pantry staples come together in this quick and punchy recipe for Broiled Honey Sriracha Salmon. It’s done in under 20 minutes, if you’ve got a fillet of salmon defrosted and ready to cook. Salmon still in the freezer? Quick thaw salmon in a bowl of cool water to enjoy this meal within the hour. 

For a When You're Feeling Fancy

The best part about Mediterranean-inspired meals is how they can elevate fresh, simple ingredients into an elegant and flavorful feast. A little tomato, garlic, lemon, and white wine are all you need to transform your favorite variety of seafood into this Mediterranean Fish Stew.

For a Cozy Night In 

A British-style Pacific Halibut Pie topped with a golden potato crust is a rewarding culinary project when you’ve got a free evening. The pie requires a few more pots and pans than your usual recipe, but it’s easy to prepare. Make it to wind down on a Friday, and you’ll have a casserole dish of delicious seafood to tuck into throughout the weekend.