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Salmon

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ENTERTAINMENT
December 11, 2009 | By David Hiltbrand, Inquirer Staff Writer
You would think any movie with the word "salmon" in the title would have to be funny. Think again. The Slammin' Salmon is one crazily cringe-worthy kettle of fish. The latest (and most feeble) project from the Broken Lizard comedy co-op ( Supertroopers ) in New York is like an elaborate and endless practical joke played on the audience. The movie title is ostensibly the ring name of a former heavyweight boxing champion (Michael Clarke Duncan). It's also the name of his upscale seafood restaurant in Miami.
NEWS
June 7, 2012 | Maureen Fitzgerald
1-pound piece of boneless, skinless salmon, preferably wild, cut into 2 even pieces Kosher salt ? cup extra-virgin olive oil; more for drizzling 1 small shallot, finely diced 1 tablespoon Champagne vinegar; more as needed 1 teaspoon prepared horseradish; more as needed Freshly ground black pepper ? cup creme fraiche 1 tablespoon minced fresh chives 1 tablespoon chopped fresh tarragon 4 handfuls arugula (about 4 ounces total)
ENTERTAINMENT
July 12, 2012
Salt 2 to 3 ounces linguine 1 teaspoon butter 2 scallions, sliced fairly thin A splash of vodka 2 or 3 slices smoked salmon 3 to 4 tablespoons heavy cream Freshly ground pepper 1 teaspoon capers, rinsed Parsley   1. Cook linguine according to package directions, adding salt to water. While linguine is boiling, melt the butter in a small wok or medium skillet. Toss in the scallions and saute gently for one minute, stirring.
FOOD
November 28, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
The good news: Bianca Perez announced that she made the chicken and spinach quesadillas she learned in class for her family last week! The bad news: A plastic bag left in our school kitchen with half a bag of chips, half a bag of pretzels, and a package of snowball cupcakes was described as a "breakfast/lunch combo," as in, half eaten for breakfast, the rest for lunch, as a veteran teacher told me. And right there, in those two moments, was...
FOOD
August 8, 1990 | By Leslie Land, Special to The Inquirer
Lemon, mustard and pepper all have sharp flavors, clear and pungent and, in the cases of lemon and pepper, slightly sweet and floral as well. They've been popular - and popular together - since time out of mind, yet in their lightness, heat and strength, they suit contemporary taste as though they were discovered yesterday. For green peppercorns, "discovered yesterday" is about right. These soft, unripe berries of the Piper nigrum vine have only been available outside pepper-growing regions for about 20 years, and they've only been easily available in the United States for about the last five minutes.
NEWS
August 15, 1986 | BY MIKE ROYKO
This bizarre story was first told to me by a retired Chicago broadcasting executive, who now lives on Washington Island in Wisconsin. He said: "I was having dinner with this friend of mine named Lee, who has a vacation home up here. "Lee is an avid fisherman and he likes to go out on Lake Michigan and catch those big salmon. "When he goes back to Chicago, he takes one of the salmon with him, and he has a chef at his country club fix it up real nice, with all the trimmings, and he has some friends over for dinner.
NEWS
December 14, 1987 | By Lewis H. Lapham
The newest of the new plays in New York this season abandons the foolish and old-fashioned device of a stage. Given the society's obsessive interest in things as opposed to ideas, the omission makes a kind of post-modernist sense. Of what use is a stage to actors who have nothing to say, or to an audience that delights not in the glories of language but in the wonders of the higher shopping? The play that isn't a play goes by the name of Tamara and takes place in the 7th Regiment Armory on Park Avenue.
FOOD
December 22, 2011 | By Alison Ladman, Associated Press
Consider offering something that is richly savory, but won't weigh down the party this holiday season. We started with a beautiful side of salmon, roasted it with butter and garlic, then dressed it with a warm lentil salad spiked with citrus and pomegranate. The result is a beautiful dish that will make a statement. If you can't find creme fraiche, substitute sour cream or Greek-style yogurt.   Roasted Salmon With Warm Lentil Salad Makes 10 servings 2 cups green lentils 4-pound side of salmon, skin on 1 clove garlic, finely minced 2 tablespoons butter Salt and ground black pepper Zest and juice of 1 lemon Segments of 3 oranges Seeds of 1/2 pomegranate 1 teaspoon ground coriander 1/4 cup chopped fresh cilantro Splash of hot sauce 8-ounce tub creme fraiche Juice of 1 orange 1. Heat the oven to 400 degrees.
NEWS
April 12, 2012 | By Craig LaBan
Benny Lai was already deep into the research for Grill Fish Cafe in West Philly, grazing the coast of Vietnam with his family, before he realized what his vision for the old Vietnam Cafe space was becoming: an Asian take on Greek Dmitri's, simple seafood plates with a light Vietnamese touch. There's grilled octopus and crispy shrimp (but not D's "pil-pil"-style; the garlicky pepper-and-lime dipping sauce here is cut, like Viet coffee, with a dash of sweet condensed milk.) My favorites, though, were the kind of affordable, straightforward entrees that make normally pricey seafood accessible for neighborhood regulars - crispy flounder streaked with spicy ginger and scallion oil; tilapia simmered in cilantro tomato sauce, and this generous slice of Scottish salmon, marked on the grill then splashed with gingered soy and fresh mint.
NEWS
February 9, 1992 | By Marc Freeman, SPECIAL TO THE INQUIRER
To locate the origin of nearly half the salmon consumed by Americans, you would have to set sail for the cold waters near Denmark's Faeroe Islands, located southeast of Iceland. To see where large quantities of that salmon are later cleaned, brined, smoked, sliced and prepared daily for delivery to supermarkets, go no farther than Premier Smoked Fish Inc.'s modern processing plant in Lower Bucks County. As the largest fish factory of its kind on the East Coast outside New York City, Premier, of Bensalem Township, has swimmingly tried to bring smoked salmon and whitefish into the mainstream diet.
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ARTICLES BY DATE
FOOD
May 23, 2014 | By Maureen Fitzgerald, Inquirer Food Editor
The first one to burst through the door for after-school cooking class at Lawton Elementary - as usual - is Christian McKinney, this week sporting a fresh mohawkish buzz-cut. He wastes no time: he glances at the recipe, sizes up the ingredients on the stainless steel prep table, and starts right in, peeling, then chopping the garlic. If I didn't insist that he save some jobs for the others, he might get through most of the work before they even arrive. "Nick is so excited for the fish curry today," he said.
NEWS
January 27, 2014 | By Walter F. Naedele, Inquirer Staff Writer
  Karen Salmon Klarman, 62, a public schoolteacher in Merchantville and then in Pennsauken from 1992 to 2010, died of lung cancer on Sunday, Jan. 19, at her home in Cherry Hill. Born in New York City, she graduated from Freeport (L.I.) High School in 1969, earned a bachelor's in sociology at Molloy College in Rockville Centre, N.Y., in 1973, and later a master's in the art of teaching from Marygrove College in Detroit. Mrs. Klarman was a buyer for the Macy's headquarters store in Manhattan from 1974 to 1976, then a buyer for the Lit Brothers department store in Center City Philadelphia, before leaving to raise her family, her husband, Edward, said in a phone interview.
FOOD
November 28, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
The good news: Bianca Perez announced that she made the chicken and spinach quesadillas she learned in class for her family last week! The bad news: A plastic bag left in our school kitchen with half a bag of chips, half a bag of pretzels, and a package of snowball cupcakes was described as a "breakfast/lunch combo," as in, half eaten for breakfast, the rest for lunch, as a veteran teacher told me. And right there, in those two moments, was...
FOOD
July 26, 2013
Party platter These trays, handcrafted by furniture designer David Rasmussen, are both elegant and funky, made of classic black walnut with just a touch of color around the edges. So they can serve up fancy hors d'oeuvres as well as a pile of hot dogs. Each tray is sold separately, so mix and match. - Michelle Dembo Wud Walnut Platter, 18 by 12 inches, $49.95, at cb2.com   Rolled and ready Buttery, smoky Scottish-style salmon is rolled with cream cheese mixed with chives and a hint of lemon to create these pinwheels.
FOOD
June 27, 2013 | By Anna Herman, For The Inquirer
Juicy peaches, fragrant tart berries, soft and silky melon - with such wonderful summer offerings, why not abandon the Fourth of July burger tradition and give these seasonal stars a chance to really shine - in savory dishes. While a simple fruit crisp is a sound strategy for showcasing these bright flavors, summer fruit rises to another level when paired with savory ingredients. From classic prosciutto and melon to a modern take on tacos with pineapple salsa, fruit lends a delicate sweet contrast to salty or spicy, enhancing both, while adding color and pizzazz.
FOOD
April 18, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
This is the sixth in a series on healthy cooking classes at St. Martin De Porres School in North Philadelphia. Maliyah Gregg was first to arrive and was hoping for a private lesson: "If I'm the only one, do I get to do everything myself?" she asked. Moments later the rest of the troops showed up and her face fell. Not only did Hope Wescott, Jayla Reeves, and Kayla Reid come, but also Chamya Davis, 11, a new student. Mariah Bey did not. She was absent last week too, and it turns out her family moved out of the area because of an emergency.
FOOD
April 11, 2013
Makes 4 servings 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1 teaspoon caraway seeds 1 teaspoon mustard seeds Four 4-ounce portions    wild    king salmon,    skin-on 2 cups rendered chicken    fat (schmaltz),       melted For horseradish sour cream: 1 cup sour cream 2 tablespoons       prepared    horseradish Juice of 1/2 lemon Salt and pepper Chopped dill 1. Combine salt, pepper, caraway, and mustard.
SPORTS
February 3, 2013 | By John N. Mitchell, Inquirer Staff Writer
Although it's not typical for three players who grew up in the same area to be on the same NBA team years later, for Plymouth Whitemarsh High School product John Salmons it's not a first. Salmons is one of three local players on the Sacramento Kings. The other two are guard Tyreke Evans (American Christian Academy) and forward Jason Thompson (Lenape). Before Friday's game at the Wells Fargo Center, Salmons, a 10-year veteran, reflected on his second season with the 76ers (2003-04)
BUSINESS
November 13, 2012 | By Diane Mastrull, Inquirer Columnist
Mauro Daigle leaned forward in his chair, his face set in a no-nonsense expression, as he disclosed the highly sophisticated reasoning behind his and wife Annie Baum-Stein's decision to launch a business in their West Philadelphia neighborhood, where commercial enterprise wasn't exactly thriving. "Smoked salmon," he said. And bagels, Baum-Stein added. "You literally couldn't get bagels and smoked salmon" without getting in the car and driving to another part of the city, she said, deeming that "absolutely unacceptable.
FOOD
October 25, 2012 | By Bonnie Benwick, Washington Post
In chef Harald Osa's version of packet cooking, presented here, he shared Norwegian sensibilities.   Norwegian Salmon in Foil 4 servings 2 teaspoons canola oil 2 medium carrots, cut into matchsticks 1 small leek, peeled, cleaned, and cut into thin slices 1 small sweet onion, cut in half, then into thin half-moon slices 1/2 head iceberg lettuce, cut into 8 equal wedges 1/4 cup creamy peanut...
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