Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Miso Salmon

Miso Salmon

This recipe is my number one. I’ve shared this over the years with so many friends, I can’t even count. It warms my heart. And, this has converted many a fish/salmon naysayer to a believer. This is why I love what I do! If you don’t already stock your pantry with some of these ingredients, you will want to as each is quite versatile and so useful!  I like to make larger quantities of the marinade to have on hand as it’s wonderdul with veggies, grains, legumes (along with any fish/tofu/protein) you choose- everything! Store refrigerated in a glass jar. It will keep for 2-4 weeks. This truly is my favorite go-to.

There is also a recipe here on the blog for Miso Salmon Burgers, which are equally well loved. 





Wild or responsibly sourced King Salmon Filets, pin bones removed. Skin on. 1/3-1/2 lb per person.

Your fishmonger can cut this into portions for you or you may prepare the filet whole. 

Miso Marinade: (for 4 servings)

1 1/2 Tbs Grape seed oil (other neutral oil fine and olive oil won’t spoil anything)

1 Tbs White miso

1 Tbs Maple syrup or honey

1 tsp Mirin

2 tsp gf Tamari

1+ tsp Coconut aminos

2 tsp Fresh grated ginger (or 1 heaping Tbs chopped pickled ginger)

1/2 tsp sesame oil

Flaky Sea salt and fresh ground pepper to taste



Preheat oven to 425F.

Like a baking sheet with parchment.

For the salmon:

Keep chilled until ready to use. Score skin.

Divide salmon into portions, or serve filet whole. Pat dry. Season with flaky sea salt and fresh ground pepper.

For the miso marinade:

Whisk all ingredients together until smooth and emulsified.

1- Place salmon on parchment lined baking sheet skin side down. Season salmon with sea salt and fresh ground pepper.

2- Brush salmon with an even and thin layer of marinade, including the sides.

3- Bake on middle rack for 15 minutes. If using one large filet, increase time to 18 minutes. 

4- Switch to broil and carefully watch until top begins to brown and sizzle (this will take only a minute of two), be careful not to overcook (or to light parchment on fire, this has happened). Allow to rest for 5-10 minutes before serving  


If you like, garnish with pea shoots or similar micro or baby green and serve!

Maple Roasted Carrots with Tahini Yogurt and Pistachio Dukkah

Maple Roasted Carrots with Tahini Yogurt and Pistachio Dukkah

Pumpkin Bread (gluten free)

Pumpkin Bread (gluten free)