Kimchi Jjigae | Always Be My Maybe #FoodnFlix

I'm sliding in under the wire with my submission to the January 2020 (!) edition of Food 'n Flix, hosted by Camilla of Culinary Adventures with Camilla. Okay, I didn't make it in under the wire. That was a lie. That wire was a few paces in the past. I'm coming in last. But that's just because the new decade started with a bang! I gave you a little sneak peek of this month's movie pick back in July when I made a dish inspired by it (this Glazed Spam and Rice)...but I'm excited to be able to share another recipe inspired by the Netflix film Always Be My Maybe with you today!

Childhood best friends turned sweethearts Marcus and Sasha are neighbors growing up. Marcus comes from a pretty close-knit Korean family who spend a lot of time doing things together. Sasha and her (Vietnamese) family live next door. Unlike Marcus's family, she spends most of her time alone since her parents are busy running their store.

Pan-Seared Salmon w/ Mixed Greens Pesto & Lentil Black Rice Salad

Today is the first Friday of the Lenten season, and in honor of that, Leslie and I are sharing fish and seafood recipes for today's edition of She Made, Ella Hace. So, here's the thing—I wasn't raised Catholic (and I'm not Catholic now), so I've never done the whole abstaining from meat on Fridays during Lent thing. And while my husband was raised Catholic, he's not a practicing Catholic now.

Salmon Meatball Carbonara

I often mention that I am a huge fish and seafood lover, often teetering on the edge of being able to label myself a pescetarian. Seafood is so versatile, it cooks quickly, and it has tons of health benefits, it's available year-round—oh, and it tastes good. If you're unsure which way to turn when you're looking for seafood, a good place to start is by looking for the words Alaska seafood.

Alaska's cold waters and natural environment produce seafood with lean flesh, a firm texture, and superior flavor. Plus, those health benefits I mentioned earlier? Alaska seafood is full of high quality protein, vitamins, minerals and oils, plus it's one of the best sources of heart-healthy omega-3 fatty acids. At the same time, it is low in saturated fat and sodium.

Did you know that just like produce, seafood has a season? You can find Alaska seafood year round either fresh, frozen, canned or smoked, but here's a look at when the certain varieties are harvested, so you can keep an eye out for your favorite fresh seafood at the market.

Smoked Salmon Chowder inspired by Pike Place Chowder in Seattle

So, people often refer to two types of trip-takers: the "planner" and the "explorative" traveler. I can firmly say that I fit directly in the center of the two types—I'm equal parts obsessive and spontaneous.

I have to go in with a plan. Nothing rigid, but definitely an outline. I do a little research on the area. I grab a map, because I am totally obsessed with maps—always have been. I make a list of attractions, areas, and destinations for my trip that I must visit (especially if it'll be my first time there). I don't make a timeline, or even a certain day that each thing has to be done, but I do try to map things out and get an idea of what would make sense. That's what I consider my "planner" side.

Once I arrive, I take it all in. I ask locals for recommendations. I walk around and look for interesting places. I try to get a feel of the area. I go back and look at my outline, and plug-in the new additions. THEN, I map out a loose plan, give myself plenty of time, and just go. That's what I consider my spontaneous side.

Salmon in Moscato Cream Sauce

It can make a person's head spin! I think what it comes down to is education, and more often than not, looking at a company and judging it on an individual basis. It's about setting goals and standards for what you want to feed your family, and then supporting companies that help you meet those standards.

When it comes to fish, and I hear the phrases wild versus farmed, I normally gravitate towards wild. You hear stories of how dirty and flavorless and unsanitary fish farms are. But just like anything else, it's not fair to lump all farmed fish into one category.

Straight up and honest, I have NOT researched many farmed operations. Recently I was offered the chance to try Verlasso salmon (a farmed Atlantic salmon). So, I visited their website. The first thing that "got " me was their philosophy, Raising salmon in harmony with nature. After reading about how they maintain equlibrium and strive for the highest standards, after watching some of their videos, after finding out that Verlasso is the first (and only) ocean-raised farmed Atlantic salmon has a "good alternative" or yellow ranking from Monterey Bay Aquarium’s Seafood Watch® program, I won't be so quick to answer the wild versus farmed phrase when asked next time.

Salmon and Cucumber "Noodle" Salad

I rarely eat canned salmon. I've had it maybe two or three times max in my lifetime. I was never very impressed with it. Bones, skin, ummmm...if I'm buying a can, convenience is what I'm after, and picking out the bones and skin is anything but. So, I just stick with fresh (which oddly enough, I don't mind removing the skin and bones from).

And then I received a package in the mail.

My friend Bea of The Not So Cheesy Kitchen is a proud PDXer (Portlander?). Anytime I bring up salmon (which is surprisingly quite often) she reiterates her stance on Pacific Northwest Salmon being the best salmon. Especially when I tell her that I just ate Atlantic Salmon. That's what I usually seem to find in "my" Northwest (that would be Northwest Indiana).

One day, her and the fam headed to the beach...or was it the mountains...maybe it was both...and she mentioned two magical words: salmon and jerky. Together. As in, Salmon Jerky! And since she knows me (and can pick up on the needy desperation in my voice), she bought some extra and shipped it to me. It was ridiculous. Basically like hot-smoked salmon (one of my favorite things in the world), but less meaty and more chewy.

Salmon in Pipián Verde

Earthy and rustic with a seductive heat that lies beneath its pale jade hue...that's how I'd describe Pipián Sauce. Well, Pipián Verde, at least. Pipián is another name for pepitas, or pumpkin seeds, which are the base and body behind this sauce. You can also switch out the green chiles and tomatillos with red chiles to make a red version.

While pepitas are the ingredient typically used in pipián sauces, I've also seen versions made with sesame seeds, peanuts, almonds, or even cashews. Served with anything from fish to chicken, pork to vegetables, or smothering enchiladas, they are another National treasure of Mexico - just like mole (in my opinion). Well actually, pipián verde is also known by the name mole verde. But I think that the main difference is that, while I adore the simplicity of a pipián, the complexity of a mole takes your tastebuds up to a whole 'nother level! Mole builds flavors from the addition of even more spices, nuts, dried fruits, and other flavor additions (like this Mole Verde Queretano).

Herb Roasted Salmon w/ Veggies

If you're looking for a quick and easy, yet delicious and healthy, way to get supper on the table on a busy weeknight - look no further! This is as simple as rubbing some fish fillets with a magically scented mixture of herbs, garlic, and olive oil.

Grab a handful of veggies per person, and add it to the mix. Whether you're feeding seven people, or just yourself, you can expect to be eating in under 30 minutes time from start to finish.

This time I'm featuring salmon, but you could easily substitute another variety of fish. Plus, you'll notice that you can change up the herbs and the bed of veggies that it sits on. So really, look at this as a starting point. You could have a unique version every night of the week, if you that's what you really wanted!

Roasted Salmon with Burgundy-Balsamic Glaze

There's just something about a glaze that says "special" to me. All lacquered and shiny, it's an eye-catching finishing touch, just like the icing on a cake. This salmon, for instance, has a burgundy-hued sheen that will enchant you, should it make its way to your plate. I'd say it's only fitting that I prepare it in honor of 50 years of Gallo Family Vineyards Hearty Burgundy wine.

This week, the Sunday Supper Movement is celebrating  by sharing a menu full of recipes highlighting Ways to Pair, Cook, and Entertain with Hearty Burgundy.

When deciding what to make for this occasion, I changed my mind no less than 7 times. My ideas ran the gamut from drinks to dessert, pasta to beef, comfort food to lighter fare. In the end, I decided to lean towards the lighter side with fish, but still go slightly decadent by choosing a rich, oily variety.