Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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4 (6-ounce pieces) wild salmon fillet

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/4 cup lower-sodium chicken (or vegetable) broth

1/4 cup white wine

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1 teaspoon country-style Dijon mustard

4 baby bok choy, halved lengthwise (about 1 pound)

1/2 cup thinly sliced radishes

2 cloves garlic, very thinly sliced (lengthwise)

1. Season the fish on both sides with the salt and pepper.

2. Heat the oil in a large cast-iron skillet until it just begins to shimmer. Add the fish skin (or skinned) side down and cook until that side is well browned, 5 to 6 minutes. Transfer to a plate. (It will not be fully cooked.)

3. Add the broth, wine and mustard to the pan; cook, stirring, 1 minute. Add the bok choy, radishes and garlic; cook 3 minutes until bok choy is lightly browned on the undersides. Turn them over and place the fish on top; continue cooking until the bok choy is crisp-tender at the base and the fish is barely translucent in the center, 2 to 4 minutes more. Makes 4 servings

Nutritional analysis for each serving: 263 calories, 36 g protein, 4 g carbohydrates, 2 g fiber, 10 g fat, 2 g saturated fat, 524 mg sodium



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1 medium red onion, cut in 1/2-inch thick slices

2 ears corn, shucked

2 tablespoons olive oil, divided

1/2 red bell pepper, seeds and membrane removed

1/4 cup basil leaves, cut in thin strips

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2 tablespoons mint leaves, chopped

1 tablespoon lemon juice

3/4 teaspoon salt, divided

1/4 teaspoon black pepper, divided

4 (6-ounce) wild salmon filets

1. Coat the grill rack with cooking spray or brush with oil. Heat the grill to medium-high (400 to 500 degrees) for direct-heat cooking.

2. Stick a toothpick horizontally through the center of each onion slice to hold it together. Brush the onion and corn with 1 tablespoon of the oil and place them on the grill along with the pepper, facing skin side down. Grill, turning the corn and onion as soon as the undersides are marked. Cook the pepper until the skin is charred. Allow the vegetables to cool. Slip the skin off the pepper and cut 1/3-inch dice; chop the onion in 1/3-inch pieces and cut the kernels off the ears of corn. Combine the three vegetables in a bowl with the basil, mint, lemon juice, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

3. Brush the salmon with the remaining 1 tablespoon of oil and season on both sides with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill, carefully turning once when the salmon readily releases from the pan surface, 4 to 5 minutes on each side. Serve with the grilled corn topping. Makes 4 servings.

Nutritional analysis for each serving: 349 calories, 37 g protein, 21 g carbohydrates, 3 g fiber, 14 g fat, 3 g saturated fat, 525 mg sodium



2 tablespoons olive oil, divided

1/2 small onion, chopped (about 1/2 cup)

1 tablespoon minced ginger

4 plum tomatoes, diced

1/4 cup golden raisins, coarsely chopped

1 tablespoon apple cider vinegar

3/4 teaspoon salt, divided

2 tablespoons all-purpose flour

2 teaspoons curry powder

Pinch cayenne

1/8 teaspoon black pepper

4 (6-ounce) wild salmon filets

1. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the onion and ginger and cook, stirring, 2 minutes until the onion just begins to soften. Add the tomatoes, raisins, vinegar and 1/4 teaspoon of the salt and cook until the tomatoes are very soft and begin to form a chunky sauce, about 10 minutes.

2. Meanwhile, combine the flour, curry powder, cayenne, black pepper and remaining 1/2 teaspoon salt on a plate. Dredge the filets on both sides in the flour. Set aside.

3. Sprinkle remaining flour into the tomato mixture, stirring constantly. Lower the heat to medium and cook, stirring occasionally, for 10 minutes.

4. Heat the remaining 1 tablespoon oil in a second large nonstick skillet over medium high. Add the salmon and cook until golden on the undersides, 4 to 5 minutes. Turn and cook to desired degree of doneness. Serve with the relish. Makes 4 servings.

Nutritional analysis for each serving 327 calories, 36 g protein, 15 g carbohydrates, 2 g fiber, 13 g fat, 3 g saturated fat, 526 mg sodium

TIP: Wild Salmon, which is in season now, is firmer, less fatty, and more delicately flavored than farmed salmon. It is also more expensive, but well worth it, not only for the flavor, but for the sustainable way in which it is fished. You can also use farmed salmon in these recipes.