Ephemeron

Maddie and I were visiting the Monterey Bay Aquarium and decided to have lunch at their Portola Cafe & Restaurant.

At $12.95, this appetizer ain’t cheap. It also isn’t very filling, heheh. We decided to try it though because an Aquarium volunteer recommended it. She said these are from an abalone farm right here in Monterey Bay.

Abalone

Due to salmon shortages, many restaurants are looking for alternatives. Since the Portola Cafe is careful about serving sustainable seafood, salmon wasn’t even on the menut. Their offering of Arctic Char was a pretty good substitute.

Arctic Char

Popularity: 4% [?]

It’s been more than ten years since our friends insisted we go out to eat at Phil’s Fish Market in Moss Landing. We went there a few days ago, and it was even better than I remembered. It’s fairly casual and unassuming, but the food is excellent. You have to stand in line to order and then you take your number to a table, indoors or out on the covered patio, and wait for them to bring you your food. Soft drinks and water are self-serve and the full bar is separate. Moss Landing isn’t too far from Monterey so we’ll definitely be going back before too long. Phil’s is also going on the list of places to take visiting friends and family. The ones that like seafood, that is!

When you first walk in you’re greeted by a table of freshly caught fish.

Dead Fish

I don’t usually ordered fried food when I go out, but these Shrimp Chimichangas, one of the specials, sounded so good that I took a chance. I was not disappointed! The little yellow net bag contains a lemon that keeps the seeds from getting into your food when you squeeze it.

Shrimp Chimichangas

We ordered Fried Clam Strips as an appetizer… yum.

Fried Clam Strips

Popularity: 6% [?]

I thought I’d try a few recipes (which I slightly modified) from the new Real Simple magazine. I was extremely pleased with the way everything turned out. It all was delicious!

Grilled salmon with oven fries and grapefruit, avocado, and spinach salad with honey lime dressing

Oven Fries
1 1/2 pounds russet potatoes, cut into wedges
3/4 teaspoon Kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil

Preheat oven to 400º F. Toss potato wedges with Kosher salt and pepper in a plastic zipper bag or bowl until evenly coated. Spread evenly onto a non-stick (important!) rimmed baking sheet. Roast until golden brown, stirring once half way through, for about 40 minutes.

Grilled Salmon
4 6-ounce salmon steaks (you can also use mahimahi)
1 teaspoon extra-virgin olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon pepper

Lightly brush 6-ounce salmon steak with olive oil, season lightly with kosher salt and pepper. Grill over medium-high heat for 5 minutes or so per side, depending on thickness, until cooked through. I use a stove-top double grill pan. You can spend hundreds of dollars on one, but I found mine at Target for $49.99 that works beautifully. They are worth every penny!

Grapefruit, Avocado, and Spinach Salad with Honey Lime Dressing
3-4 ounces fresh organic spinach (you can also use watercress)
1 pink grapefruit
1 avocado, cut into chunks
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
2 scallions, trimmed and thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper

Wash spinach thoroughly and dry. Cut away the peel and white pith of the grapefruit with a knife and slice the fruit into 1/4-inch rounds. In a small bowl, combine the olive oil, lime juice, honey, salt, pepper, and scallions. Divide the spinach, avocado, and grapefruit among the individual plates. Top with the salmon and drizzle with the honey lime dressing.

Popularity: 6% [?]