Poached Salmon with Pesto and Feta


This delicious and incredibly simple salmon recipe comes from the recipe blog “Can You Stay For Dinner?” It offers a new way to consider cooking salmon, a cheaper fish that should be easily obtainable at any local grocery store.

The recipe is set to serve 3-4 individuals, so college students may wish to scale down the proportions.


1 lb salmon filet
1/2 cup chicken stock
1/2 cup dry white wine
2 cloves garlic, sliced thinly
1/2 teaspoon salt
1/4 cup fresh basil pesto
1/4 cup crumbled feta cheese


-Bring the chicken stock and wine to a gentle boil in a large dutch oven (any two inch deep pan with a tight fitting lid).
-Add the salmon filet and lay the garlic slices evenly over the top to coat the fish. Cover with the pan’s lid and let the fish simmer in the hot stock for 7 minutes. You’ll know it’s done when it flakes as you press the flesh with a fork.
-Remove the fish from the pan immediately, discard garlic, and spread evenly with pesto while the fish is still hot. Sprinkle with feta. Serve.

Reviewers raved about the recipe. One reviewer posted nutrition information, and another suggested a possible different way to cook the dish in the oven:

Recipe Comment Untitled2 Untitled3

Overall, this is an incredibly simple recipe made with easy and cheap ingredients. I can’t wait to make it myself!



Tilapia with Mango & Banana Salsa


This delicious Carribean-style tilapia recipe comes from Lynne Hemer’s Cook and Be Merry blog. Tilapia is obviously not an ingredient that most students have on hand, but it is easily procured at local grocery stores.

Here is the recipe:

Mango-Banana Salsa with Tilapia

Serves 4

Make the Salsa

Yield: 4 cups

1 large ripe mango, cut into ¼-inch dice (a heaping cup)
1 medium banana, firm ripe, cut into ¼-inch dice
½ long red pepper, ripe jalapeno or Thai
1 sweet red bell pepper, cored, seeded, cut into ¼-inch dice
2/3 cup cilantro leaves, 1/3 cup minced, 1/3 cup rough chop
½ small red onion, cut into 1/8-inch dice
2 tablespoons fresh lime juice
¼ teaspoon kosher salt or to taste

1. Mix all ingredients together in a large bowl. Serve immediately, or refrigerate, covered, up to 3 hours.

Make the Tilapia

4 Tilapia fish fillets
Kosher salt and freshly ground pepper
Flour for dusting
2 tablespoons canola oil or other vegetable oil
Lime wedges for garnish

1. Rinse and dry fish fillets. Trim edges if necessary.  Dust with salt and pepper. Sprinkle presentation side of each fillet with flour and shake off excess.

2. Heat oil in large heavy bottomed skillet (preferably not non-stick) over medium high until shimmering. Add the fish fillets and cook until medium golden brown and fish easily releases from bottom of pan.

3. Turn fillets over, being careful to keep them intact. Cook until opaque throughout.

4. Place each fillet on individual serving plates and top with about 1 cup of Mango-Banana Salsa. Garnish with lime wedges if desired.

One online reviewer raved about the recipe, but raised a valid concern.

Recipe CommentCollege students may want to scale down the recipe when they make it, or they may want to substitute another fruit in the salsa if they plan to save the remainder of the dish.

I think that it may be interesting to try adding chunks of avocado into the recipe as well.