Round 3 of #FridayFishDish Lohud Cooking Challenge


Welcome to Round 3 of a Lohud cooking challenge here at Small Bites, dubbed #FridayFishDish. During the seven weeks of Lent, many Christians abstain from eating meat on Fridays. In an effort to keep your cooking inspired, we’ve come up with a reverse recipe game in which we present a list of ingredients and YOU tell us what to make. Each Wednesday for the entirety of Lent, the Life & Style section of The Journal News will print reader responses along with a local chef’s take on the ingredients.

Round one featured tuna, soy, black pepper and Brussels sprouts, with expert advice from Mount Kisco Seafood. Last week, round two used salmon, cayenne, potatoes and rosemary, along with some help from La Mer Seafood in Armonk.

OK, time to get the creative cooking juices flowing. For this week’s challenge, we’re featuring halibut. Come up with a dish using halibut and the following three ingredients: balsamic vinegar, thyme and sweet potatoes.

Want YOUR kitchen creation printed in newspaper next week? Tell us what you’d make with the ingredients! You can leave your suggestions in the comments section here on the blog, on the Small Bites Facebook page,  tweet @small_bites or Instagram your photo with the hashtag #fridayfishdish (we are on instagram @smallbiteslohud).  Thank you for playing! We’re having a lot of fun hearing what people would put together.

Espresso-Rubbed Salmon with Roasted Vegetables

Serving Size: 4

Recipe courtesy of Ed Wechsler, La Mer in Armonk


  • For the salmon
  • 4 (8-ounce) thick cut Scottish salmon fillet portions, skin removed
  • 1 tablespoon olive oil
  • 1 teaspoon dark chili powder
  • 1 tablespoon cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon finely ground coffee or espresso
  • 1 pinch cayenne
  • Salt and pepper
  • For the vegetables
  • 1 tablespoon olive oil
  • 6 small red bliss new potatoes, quartered
  • ¼ head cauliflower, cut into crowns
  • Salt and pepper
  • ¼ butternut squash, ½-inch diced
  • 6 Brussels sprouts, cut lengthwise into quarters
  • 2 large sprigs of thyme


  1. Remove the fish from refrigeration 45 minutes before you will begin to bake. Preheat the oven to 400 degrees for at least 15 minutes.
  2. Coat the bottom of a 1/2 sheet pan with olive oil. Dip the top (clean meat side) of each salmon portion in the oil and turn them over so that the clean meat side is face up.
  3. In a small bowl, combine the dry seasonings. Sprinkle onto each fillet enough to create one thin but full coating.
  4. In a medium bowl, toss the cut vegetables and thyme sprigs in oil and salt and pepper. Place around the salmon.
  5. Place the sheet pan in the center of the oven and bake, uncovered for 20-25 minutes. Vegetables will be dark around the edges when done.


About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.

Leave A Reply