Something tells me that some of you just may be looking for fish recipes right about now…so here’s one that’s a little off the beaten path. Super clean, super easy, super healthy. The homemade vinaigrette makes this dish, so take the time to prepare it – trust me when I tell you it’s worth the time!

Kale Salad with White Beans and Tuna

adapted from Bon Appetit

serves 1

Ingredients:

4 cups kale, stemmed and rib removed, thinly sliced (can also substitute spinach)

3 oz. can water packed albacore tuna

3/4 cup white beans (such as cannellini), rinsed and drained

1 1/2 tablespoons Sherry Vinaigrette (see below)

grated Parmesan cheese (optional)

Directions:

1. In a large bowl combine kale and sherry vinaigrette. Massage dressing into kale for up to 5 minutes to help break down the fibers and reduce its bitterness. Add tuna and beans and toss to combine. Sprinkle lightly with grated Parmesan cheese if desired.

Sherry Vinaigrette

makes 3/4 cup

Ingredients:

1 medium shallot, minced

2 tablespoons Sherry vinegar (or preferred vinegar – just not straight sherry!)

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

9 tablespoons extra-virgin olive oil

fine sea salt and freshly ground black pepper

Directions:

1. Combine shallot, vinegar, lemon juice, and mustard in a small bowl. Let sit for 15 minutes to allow flavors to blend. Very slowly whisk in oil until emulsified. Season to taste with salt and pepper. Will keep covered in the refrigerator for up to one week. If desired, add a splash of lemon juice to freshen it up after a few days.

Sometimes the foods kids decide to like astonish me…so remember that when I tell you that my kids ADORE smoked salmon. Truth be told, it’s not my favorite, but my husband and munchkins love it, so this soup is a big hit! This hits that perfect “not too thick and not too thin” consistency I like in a chowder, and the salmon imparts a rich smoky flavor to the pot. If you’re not a fan of smoked salmon, you could even use a few slices of crumbled cooked bacon instead to mimic the effect.

This soup cooks start to finish in 30 minutes and uses ingredients you probably always keep on hand – so there’s nothing standing between you and a delicious dinner (except maybe a quick trip to pick up some salmon!)

Smoked Salmon Corn Chowder

serves 4-6

Ingredients:

1 celery stalk, sliced in half and then thinly sliced

1 medium onion, diced

2 tablespoons olive oil

3/4 teaspoon dried thyme

2 tablespoons all-purpose flour

3 cups 1% or 2% milk

2 cups chicken stock

1 large Idaho potato, peeled and cut into small bite-sized cubes

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

1 – 16 oz. bag frozen sweet corn

4 oz. smoked salmon, skin removed and broken apart into small pieces

Directions:

1. Heat the olive oil in a heavy stock pot over medium heat. Add the celery, onions, and thyme. Saute until the vegetables are soft, about 5-8 minutes.

2. Sprinkle flour over the vegetables and stir for a couple of minutes. Slowly pour in the milk and stock, stirring constantly. Add the potatoes, salt and pepper, and bring to a boil, stirring often. Continuing to stir often, reduce heat and cook at a low boil for about 10 minutes or until potatoes are soft, but not mushy.

3. Stir in the frozen corn and smoked salmon. Raise heat slightly and cook for another 5 minutes, or until corn is heated through.