Favorite new salmon recipe:
Make a sauce for the salmon using TJ's 2% plain greek yogurt cut with a small splash of lemon, lime, and orange juice. Add a few tsp. total of zest from each citrus. Season yogurt generously with salt and fresh ground pepper, add a smidge of honey, and a generous spoonful or two of nice olive oil.

Season salmon with salt, pepper, and leftover citrus juice and broil or grill. Serve with yogurt sauce.

Hey, I know this is not a religious forum, but I always find it surprising that folks don't consider fish/seafood to be meat. Why is that, do you think? They are still living creatures that are being consumed...

I ask this as a non-vegetarian who is really curious about this mysterious vegetarian world =) just kidding on that last point.

@inothernews, I can't speak for others, but I know that we didn't include fish in Meat/Un-Meat month almost purely out of necessity, since it would broaden things a bit too much. We'll look at seafood another time.

Also, I think from a cooking perspective, fish and seafood tend to be cooked much differently than red meat and poultry. You just usually handle delicate seafood a bit differently; it helps me at least to think of them in a different category than beef, lamb, pork, and poultry.