Inspired by a Blue Apron recipe, we created our own spin on a simple salmon dinner. Easy to make on weeknights, we've tweaked it over time until we have it just the way we like it: crispy skin basted in butter and lemon, sweet potatoes cooked in coconut oil, and plenty of vegetables.
This is a recipe I used to make all the time -- a smoked salmon "mousse" with cream cheese, lemon and, according to both Amanda and me, perhaps one of the most underrated ingredients out there: onion juice
Now is as good a time as any to admit my current affair with cardamom. So addicted am I to the sweet-savory spice that I've been incorporating it into dishes wherever possible. Here it partners with one of my favorite ingredients for glazing salmon: maple syrup.
All that matters is you find the freshest best ingredients you can get your hands on. I make the rice vinegar seasoning for the rice instead of buy the seasoned rice vinegar which I find to sweet. Buy good sushi rice and cook it like the box says and you will end up with great rice. Finally don't pull your fish from the fridge and serve it cold.
The trick protects your fingers from ever having to navigate the spice zone, even giving you a convenient handle on the stem end. It's also quite easy to do and makes your prep so much faster. And it naturally separates out the seeds, leaving them behind on the grater,
This simple technique is a big change up from ordinary grilled fish. It produces a moist fillet with a hint of smokiness in 10 minutes. Note that the recipe calls for a charcoal grill, but you could use a gas grill outfitted with a smoker box or foil packet for the wood chips.
Growing up in Scotland, the long summer days of my childhood were often spent fishing salmon in the fast-running local rivers with my grandfather. When I was young, we'd cure the fish and serve the it thinly sliced atop crisp green lettuce and cucumbers freshly picked from the garden.
Tasty, tasty, tasty! Dashi often sounds like such a daunting task, however it is actually fairly quick and simple to make. It takes longer to source the ingredients than to make it! What a simple and delicious meal this is. I'm already looking forward to having it again.
Gravlax is a traditional Swedish method for curing raw salmon with salt and sugar, originally for preservation, with the added benefit of infusing the fish with bright, herbal flavors. The process takes 2-3 days, but don’t let the recipe intimidate you –
This trick will make any salmon better: grilled, roasted, pan-seared, broiled. In fact, it will make just about anything you want to eat better: meatballs, pasta sauces, popcorn—even ice cream—all with the same Microplane you use to grate cheese and lemon zest, and the umami-packed dried mushrooms that will keep almost-forever in your pantry.
Canned salmon is a convenient and economical alternative to fresh, and it’s ideal for easy burgers. Don’t worry about any bones in the mix. When cooked, they become undetectable, and they are a source of calcium.
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This summery recipe can be tackled in parts and pieced together whenever desired. The salmon is slow-roasted—a Genius technique from Sally Schneider that works equally well hot, warm, or cold. Here, we’re serving it cold, which means you make it advance, and reap the rewards later on. The herb yogurt, paprika oil, and boiled potatoes can all be taken care of days ahead too
