Corn, blackberries, and shishitos may sound like odd bedfellows, but they team up to create a summery salad you’ll want to eat with everything from salmon to pork. The trick is to get the most out of each ingredient.
I quite often switch up the fish that I use in this recipe, mostly depending on what's freshest at my fishmonger. The only rule is that it has to be a nice thick piece that won’t dry out under the grill. Having said that, if you are using thinner pieces just reduce the grilling time!
Shish kebabs, satay, yakitori, pinchos, souvlaki—these are the dishes that come to mind when someone mentions warm-weather foods. I crave skewers, slightly charred, dare I say burnt, and a bit sticky and sweet. They can be quickly thrown together, too. Whether it's slathering supermarket barbecue sauce on a chicken thigh pincho or dousing a pork souvlaki in bottled lemon juice, I'm all in.
During busy weeks, I like to stick to simple meals, and this steamed salmon from Norway recipe is perfect for that. Steaming the salmon is a fantastic alternative to pan frying, offering a healthier option without compromising on flavor.
Salmon is one of my favorite fish to cook, and this aromatic rub brings supremely flavorful results. While this recipe works with whatever salmon you can get, I buy wild salmon whenever possible. I adore the saturated orange flesh and dazzling, buttery flavor. “Wild Alaskan salmon are harvested from the open ocean,
What’s better than mustardy salmon, shallot-flecked rice, and roasted kale? All of that wrapped in a puff-pastry parcel, baked until golden, and finished with a slick of dilly sour cream.
Another baked salmon recipe? Uh, heck yeah! I don’t know about you, but baked salmon is one of those concepts that I know I can slap together in 10 minutes and sit down to eat within the hour, if not less. The idea is just as welcome when planning a celebratory meal as it is a weeknight dinner.
A fresh summer salad of roasted vegetables with meaty smoked salmon and creamy dressing. Columbia Winery's Composition Red—made with a blend of Cabernet Sauvignon, Merlot, and Syrah grapes—has soft tannins and balanced acidity perfect for a light salad or vegetable-centered meal made with a creamy dressing.
Our favorite weeknight dinners are all about simple and fresh ingredients, and this is one meal in particular that the whole family looks forward to. The recipe is bright and flavorful, and if you have kids like I do, it’s an easy cleanup.
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Calling all tuna sandwich lovers—there’s a new fish sandwich in town. She’s a little glamorous, a little zesty, and she’s sure to be the star of any springtime spread. The centerpiece of this creation is the salmon, simply seasoned with salt and pepper, then slow-roasted to silky, succulent perfection.
If you’ve been a longtime fan of What’s Gaby Cooking, you know I *love* avocados. In fact, I even wrote my first cookbook all about this perfect food. So it comes as no surprise that I’ll add them to just about anything within reason,
Meet my new favorite way to cook salmon. The low oven temperature means it's just about impossible to mess up. And the sides—tender kale, plump chickpeas, and caramelized lemons—all come together in the same pan.
I've recently started using Agave nectar, a natural sweetener made from the agave plant that has many healthy properties. This dish is my version of one of my favorite restaurant dishes- miso-glazed black cod made famous by chef Nobu Matsuhisa at his restaurant Nobu.
This sheet-pan baked salmon dish from food content creator and recipe developer Rosalynn Daniels is what weeknight dinner dreams are made of. Ready to eat in under 30 minutes, it calls for just a handful of ingredients, yet brings so much flavor to the table.
Whether you don’t eat red meat or are simply looking to mix up your burger game, these juicy, flavor-packed salmon burgers are a great alternative to the typical beef variety.
I learned to fully appreciate butter in culinary school. I obviously already knew that butter was rich and flavorful, and a great way to add a layer of luxury to any dish. But it wasn’t until culinary school that I realized the true importance of butter.
When I read Beatrice Hightower Cates’s 1936 Eliza’s Cook Book, I was surprised to find a recipe for salmon croquettes that refused to conform to a “heritage” mixture—that is, it didn’t have a roux-based white sauce to hold the croquettes together.
Nothing, and I mean nothing, is cozier than pulling up to your favorite pub with some friends and having a few beers and some righteous food. One of my favorite places in Portland, Oregon, is McMenamins.
Paglia e fieno, or “straw and hay” tagliatelle, is a happy tangle of green and yellow pasta you’ll find in northern-central Italy, particularly Tuscany and Emilia-Romagna.
