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This will be a hard column for me to write.

There’s very rarely a dinner I make that doesn’t have a meat featured, as most of you are probably similar.

I love fish, but it’s just not as common, there isn’t as many options to prepare it, and not everyone likes it as much as me. But, in the season of Lent, Fridays are meatless, and fish and seafood become the stars of the show.

Here are some of my favorite dinner recipes that don’t use meat.

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CHIPOTLE CAESAR SALAD WITH GRILLED SALMON

1 9-oz. loaf ciabatta bread, cut into 1-inch cubes

1/2 c. plus 1 tablespoon olive oil

1 1/2 tsp. kosher salt

Black pepper, to taste

1/2 c. plus 2 tbsp. grated parmesan cheese

1/2 c. mayonnaise

1/4 c. buttermilk

1/4 c. sour cream

1/4 c. plus 2 tablespoons adobo sauce (from a can of chipotles)

1 tbsp. balsamic vinegar

1 tsp. Worcestershire sauce

1 anchovy fillet

1 garlic clove, smashed

6 6-ounce skin-on salmon fillets

1 head green-leaf lettuce, chopped

1 heart romaine lettuce, chopped

Preheat the oven to 400 ̊. For the croutons: Place the bread cubes on a baking sheet and toss with 1/2 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 1/2 cup of the parmesan and toss to coat. Bake until crisp and golden brown, 12 to 15 minutes. Set aside to cool.

Meanwhile, for the dressing: Combine the mayonnaise, buttermilk, sour cream, 2 tablespoons adobo sauce, the balsamic vinegar, Worcestershire sauce, anchovy, garlic, remaining 2 tablespoons parmesan, 1/4 teaspoon salt and a few grinds of pepper in a blender and blend until smooth.

Preheat a grill or grill pan to medium. Brush the salmon with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Grill skin-side up until marked and the salmon releases easily from the grill, 3 to 4 minutes. Flip and brush with the remaining 1/4 cup adobo sauce. Continue to cook until the salmon is firm and cooked through, 10 to 12 minutes. 

Combine both lettuces in a large bowl. Season with the remaining 1/4 teaspoon salt and a few grinds of pepper. Add the dressing and toss to coat. Gently stir in the croutons. Serve the salmon on top of the salad.

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SALMON TACOS WITH CREAMY DILL SLAW

2 Tbsp. olive oil, plus more for the baking sheet

2 tsp. chipotle chile powder

2 tsp. honey

1 garlic clove, grated

Grated zest and juice of 2 limes, plus wedges for serving

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

1 1/2 lb. center-cut salmon (in one piece), skin removed

1/3 cup plain Greek yogurt

1/4 cup fresh dill

4 scallions, roughly chopped

1 (10-ounce) bag of shredded slaw mix

12 fajita-sized flour tortillas, warmed

Sliced avocado and thinly sliced radishes, for topping

Preheat the oven to 425˚F. Brush a baking sheet with olive oil. Combine the chile powder, honey, garlic, the zest and juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon salt, and ¼ teaspoon pepper in a small bowl.

Place the salmon on the prepared baking sheet and rub both sides with the chile powder mixture.

Bake the salmon until the thickest part flakes easily with a fork and the flesh is opaque, 10 to 12 minutes.

Meanwhile, combine the yogurt, dill, scallions, and the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper in a blender or food processor and process until smooth.

Toss the slaw mix with the yogurt dressing in a large bowl.

To build the tacos, flake the salmon into large pieces. Add a couple pieces of salmon and some slaw to each tortilla and top with avocado and radishes. Serve with lime wedges.

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TUNA NOODLE CASSEROLE

12 oz. wide egg noodles

1 12-oz. can solid white tuna in water, drained

1 10.5-oz. can cream of mushroom soup

1 c. sour cream

1 1/2 c. heavy cream

1 c. frozen sweet peas

1 small red bell pepper, chopped

2 celery stalks, chopped

1/2 c. finely chopped onion

2 c. shredded cheddar cheese, divided

2 Tbsp. chopped fresh parsley, plus more for garnish

Salt, to taste

Black pepper, to taste

2 cups crushed potato chips 

Preheat the oven to 375º. Bring a large pot of salted water to a boil over high heat. Add noodles and cook 2 minutes less than the package directions. Drain and rinse under cool water. Set aside.

Stir together the tuna, cream of mushroom soup, sour cream, heavy cream, peas, bell pepper, celery, onion, 1 cup of the cheese, 2 tablespoons of parsley, and salt and pepper to taste in a large bowl until combined. Stir in the cooked noodles and spoon the mixture into a lightly greased 13-by-9-inch baking dish. 

Top the casserole with the remaining 1 cup of cheese, then the potato chips. 

Bake the casserole 25 to 30 minutes or until golden brown and bubbly around the edges. Sprinkle with additional parsley before serving.

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SPICY CASHEW SHRIMP

2 c. long-grain white rice

1/4 c. low-sodium  soy sauce

3 Tbsp. chopped fresh ginger (from a 3-inch piece)

2 Tbsp. fresh orange juice

2 Tbsp. rice vinegar 

1 Tbsp. light brown sugar

1/4 tsp. red pepper flakes 

1 Tbsp. sesame oil

2 Tbsp. vegetable oil 

1 1/2 lb. large shrimp, peeled and deveined 

1 tsp. kosher salt

Black pepper, to taste

2 red bell peppers, cut into chunks

1 onion, cut into chunks

1 cup salted roasted cashews 

Thinly sliced scallions, for topping

Combine the rice and 3 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes. Remove from the heat and set aside, covered, for 10 more minutes. Fluff the rice with a fork and set aside.

Meanwhile, whisk the soy sauce, ginger, orange juice, vinegar, brown sugar and red pepper flakes in a small bowl; set aside.

Heat the sesame oil and 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season the shrimp with the salt and a few grinds of pepper. Working in two batches, add the shrimp to the pan and cook, flipping halfway through, until they are just opaque and beginning to turn pink, 2 to 3 minutes; remove to a plate.

Add the remaining 1 tablespoon vegetable oil to the same skillet and heat over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Pour in the soy sauce mixture.

Bring the mixture to a boil, then reduce the heat to low and simmer until reduced slightly and starting to thicken, about 3 minutes. Stir in the shrimp and cashews to coat in the sauce. Serve over the rice and top with scallions.

TFD: Rest in peace to a great man, a great husband, a great father, and a great community pillar, Steve Sargeant.

The number of lives that Steve has influenced over the years, directly and indirectly, is too great to count. In every life he touched, he planted seeds of strength, kindness, and integrity.

I offer my most sincere condolences to his lovely wife Stephanie, and to all of his children and grandchildren.

“The monument of a great man is not of granite or marble or bronze. It consists of his goodness, his deeds, his love and his compassion.” - Alfred A. Montapert

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