Whole Story

The Official Whole Foods Market® Blog

 

612 Comments

Comments

Nadia says ...
Wild salmon brushed with a mixture of greek yogurt and dijon mustard, then topped with panko breadcrumbs. Bake it in the oven and serve with roasted asparagus or steamed broccoli :)
04/19/2012 5:14:08 AM CDT
Linda says ...
Poached salmon with asparagus. Nom nom nom.
04/19/2012 4:56:31 AM CDT
Steve says ...
grilled salmon
04/19/2012 4:17:21 AM CDT
zohreh says ...
whole food's sea bass is my best choice.i can eat them with the wild rice and broclie
04/20/2012 12:02:00 AM CDT
Dee S says ...
I love this Tyler Florence recipe! Shrimp and Egg Fried Rice with Napa Cabbage Ingredients 6 tablespoons peanut oil 2 shallots, thinly sliced 1 (2-inch) piece ginger, peeled and grated 1/2 small head napa cabbage, core removed and finely sliced Salt 2 cloves garlic, minced 1/2 pound medium shrimp, peeled and deveined 3 large eggs, lightly beaten 4 cups cooked long-grain white rice 1/2 cup frozen peas, thawed in warm water 3 tablespoons soy sauce 1/4 bunch scallions, sliced, for garnish 1/2 cup chopped peanuts, for garnish Directions Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel. Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
04/19/2012 8:48:40 PM CDT
Aparna says ...
mahi mahi is a thick fish. it is perfect for indian curries. Saute some onions, ginger and garlic, use some low fat coconut milk, salt, pepper, turmeric and red chilly powder and some coriander and cumin powder and a pinch of garam masala(indian all spice: optional)once the curry looks well mixed introduce the fish into it and let it cook through. Garnish with cilantro and serve over rice (white or brown). A side of fine chopped mixed onion and tomato with some salt, pepper and a pinch of sugar & lemon juice compliments this dish.
04/19/2012 8:46:11 PM CDT
Kenora says ...
The best healthy salmon soup my children love to eat. 2 cups of water, 1 lemongrass stalk cut in 3 pieces, 1 garlic clove, 2 keifer leaves or bay leaves and bring water to boil for 10 minutes. Add 2 cups organic chicken broth then put salmon, add salt and sugar to your taste and simmer for 5 minutes. When ready to serve squeeze lime juice and sprinkle some green onions and basil leaves and enjoy while it's hot. Easy, quick, healthy and so delicious!!
04/19/2012 8:45:51 PM CDT
Cindy says ...
I would prepare blackened salmon.
04/19/2012 8:41:07 PM CDT
Jennifer Anderson says ...
Fresh trout caught during trout season
04/19/2012 8:41:37 PM CDT
B. Fujimura says ...
Pacific Halibut roasted in a sweet miso marinade with sides of quoinoa-tablouli salad and pickled beets. A nice dollop of Vegenaise on the side for the fish!!!!
04/19/2012 8:42:31 PM CDT
Aparna says ...
salmon baked with onions, minced garlic, lemon slices, salt, pepper, chopped fresh rosemary and some olive oil drizzled over it. You could use a combination of orange and chopped fresh mint instead of the lemon and rosemary that tastes great too. leftovers are perfect for cold salad.
04/19/2012 8:38:54 PM CDT
Myrna says ...
Take 1 pound of Wild Salmon and spread salmon lightly with some dijon mustard. Mix 1-2 cloves of garlic with lemon zest, parsley and panko crumbs and top the salmon with the crumb mixture. Bake at 400 degrees for 12-15 minutes depending on thickness. Add organic asparagus, your favorite rice and a lovely bottle of wine. Don't forget to invite your favorite dinner partner--you will have one elegant and delicious dinner. Enjoy!
04/19/2012 8:40:18 PM CDT
Patty McCabe says ...
bake wild salmon with mango salsa
04/19/2012 8:13:10 PM CDT
M L Fisher says ...
I've got to go with Pacific Halibut in a tradition fish and chips
04/19/2012 7:55:33 PM CDT
Sunnie says ...
I love good grilled salmon with a miso glaze over quinoa and wilted spinach. The best dinner!
04/19/2012 6:52:20 PM CDT
Megan says ...
@Rosalind We haven't sold Orange Roughy for several years, and we only carry Chilean Sea Bass that bears the Marine Stewardship Council (MSC) label to ensure it was harvested in an environmentally sustainable manner.
04/20/2012 9:43:55 AM CDT
Craig Garnier says ...
Grilled wild salmon fillets with a sauce of lemon juice, minced ginger and olive oil. Serve with brown rice tossed with a sauce of minced garlic, black pepper, parsley and olive oil. Serve with a tossed salad of shredded cabbage,shredded kale, shredded collard greens,sliced hot peppers, sliced onions, sliced celery, sliced carrots,sliced pickles, sliced tomatoes,sliced apples, and sliced oranges. Mix together minced garlic, minced ginger, fresh basil, oregano, black pepper, and olive oil. Pour over salad and mix together.
04/20/2012 9:13:46 AM CDT
katie says ...
One of our favorite recipes we call the "Crazy Shrimp" (attention garlic lovers!!:)...it can be served as an appetizer or a meal! 1/2 lb wild caught shrimp,shelled and deveined 8 cloves garlic,chopped 2tsp dried thyme 2 tsp dried oregano a few dashes red cayenne pepper 1/2 cup white wine (optional) 1/2 cup olive oil A few dashes of salt Place shrimp in a baking/Pyrex pan. Sprinkle garlic on top. Sprinkle half of spices on top. Pour wine and olive oil evenly over shrimp. Place under broiler for about 4 min or until shrimp turns pink. Turn shrimp over and sprinkle rest of spices on( put a little more olive oil and wine on shrimp if looks dry). Place under broiler for another 3-5 min or until other side turns pink. Serve with ciabatta or French bread slices as an appetizer or over short grain brown rice as a meal. Enjoy! :)
04/20/2012 8:55:26 AM CDT
Christine says ...
Last week I made a shrimp dish, all with Whole Foods ingredients...mostly organic. 1 lb shrimp, cleaned 3 plum tomatoes 2 garlic cloves A few chopped basil leaves Olive oil White wine Organic Italian bread from WF bakery Sautée garlic lightly in oil. Add tomatoes and cook down. Add a little wine and stir. Add basil and shrimp and cook for three minutes. Slice and toast bread. Spoon shrimp and sauce over the toasted bread. So yummy!
04/20/2012 8:49:40 AM CDT
Briana Wagner says ...
not eating seafood is my greenest recipe.
04/20/2012 8:37:27 AM CDT
Evelyn says ...
Baked wild salmon placed on top of veggies of your choice. I like onion, carrots and red peppers cut into slivers. Soy sauce and some garlic over the veggies and salmon. Bake in parchment paper for 20 min.
04/20/2012 8:22:59 AM CDT
Cindy says ...
We love to eat fish tacos. Pacific Cod, cooked in a little oil until just flaky, green onions, cilantro, "cole slaw" lime sauce....mmmmmmmmmmmm
04/20/2012 8:22:36 AM CDT
Robin says ...
Squid ! sauteed with white wine, butter, and capers. Deliciouso!
04/20/2012 8:10:04 AM CDT
Lin says ...
I love taking salmon, putting it skin side down in a pan and baking it with a mustartd garlic mixture on top. It makes a nice little crust and really pumps up the flavor! Oh also it is beyond easy!
04/20/2012 8:08:00 AM CDT
Bonnie says ...
Salmon with nut crust. Mix chopped walnuts (or your choice) with 1 egg white & 1 tbs maple syrup, spread on fish and bake. The maple flavor is very good on salmon.
04/20/2012 7:27:59 AM CDT

Pages