Almost Foolproof Fish

By Sandy Hu
A new video for Video Friday

If you're a little leery about cooking fish, worried that it might turn out dry, here's a good recipe to try. It just requires marinating salmon steaks in citrus juices to give the fish added flavor, and then simply baking them in the oven.

The only caution is to keep from overcooking the fish. The rule of thumb is to cook fish about 7 to 8 minutes per inch thickness. At that point, remove the fish and use the tip of a knife inserted in the center of the fish and peek around the cut. The flesh should be opaque and no longer translucent, but still moist.

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Miso Salmon—an Easy Weekday Meal

By David Hu
A new video for Video Friday

I love Japanese food. It can be delicate or hearty, intricate or plain, sophisticated or everyday. Often people think Japanese food is hard to make. In fact, many popular Japanese dishes are fairly easy for the home cook. Teriyaki, tonkatsu and tempura all come to mind.

But for one of the easiest Japanese dishes, try miso-glazed salmon. This is a great weekday meal: only six ingredients, prep time of about 5 minutes, very little clean up, and healthy, to boot!

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Salmon en Papillote

By Zoe McLoughlin

This is my go-to recipe at least once a week. The term "en papillote" is French for cooked in parchment paper. It's simple, yet elegant, and this dish is packed with flavor. All the ingredients cook together in the same amount of time and the parchment paper locks in the flavor. It’s super-fast, super-easy and leaves you with virtually no clean up.

I have made this dish countless times, changing the ingredients, depending on what I have on hand. This version is Mediterranean in its inspiration, but I often make it with Asian flavors using shiitake mushrooms, scallions, ginger and soy sauce. I used salmon fillets for this recipe but any type of fish such as halibut, sea bass, sole or snapper are great alternatives.

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Irish Food Stars Share Recipes

By Sandy Hu

I’m thinking I must have been Irish in a previous life because I feel so at home in Ireland. Having just gotten back a week ago, I’m still savoring the pleasure of having visited with so many gracious and talented food stars whose accomplishments have started a buzz about Ireland as the next hot culinary destination, home to extraordinarily good cuisine.

These Irish icons celebrate the country’s natural agricultural gifts, including the grass that produces the milk that makes the butter and cheeses. The best way to understand the role of dairy products is to visit a farm. So our Kerrygold food media group stopped at the Cronin dairy farm in North County Cork in time for the milking.

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A Special Fork Summer Party

By Sandy Hu

In the midst of our preparation to go to Thailand and Hong Kong, we decided to throw a Special Fork party to thank the people who have helped us develop the beta version of our mobile website. David, my son, co-founder and CEO of Special Fork, wants to build a company with good values – one that appreciates the contributions of the people who help us succeed, and when we are successful, to compensate them equitably.

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