salmon

Grilled fish is one of my go-to meals for summer gatherings, and salmon from Norway was my top choice for creating this recipe.

This classic Finnish seafood soup somehow straddles the line of being hearty and comforting while also being light, bright, and refreshing. Do not skip the flurry of dill that comes at the end. These are flavors that know each other well, but the final hit of fresh herbs, along with that hint of allspice, ties everything together to make this soup truly greater than the sum of its parts. For a thinner, lighter broth, some recipes skip the cornstarch slurry.

This salmon recipe is based on a Swedish dish that I love to eat but dislike making, which is cold poached salmon.

This recipe was inspired by a dinner I had at The James Beard House. I was amazed at the melt-in-your-mouth feel of the salmon and just had to figure out how this texture and look was created. It appears raw, but it's completely cooked! The key is to cook it at a very low temperature for approximately 20 minutes (however, each oven is different).

Salmon pasta is one of our family favorites. It combines simple ingredients and techniques, yet the dish feels sophisticated and complex. The anchovies lend depth, and the lemon perfumes and brightens the dish. This recipe is adapted from my lovely sister-in-law, Simona. She grew up in Rome and cooked in restaurants in the Italian mountains. Simona lives in the States now and she's taught me so much about great food and home cooking.

This lemony pan-seared salmon from Adrianna Guevara Adarme of A Cozy Kitchen is exactly what you want to make on a crisp spring evening.

These noodles are made from a very thin egg mixture to which you can add a variety of herbs (basil, tarragon, chives, cilantro). Tossed with earthy, roasted shiitakes and sweet, crisp snow peas, they are a great bed for a host of toppings. Here I have used a sticky, broiled salmon, but shrimp, chicken or even just a pile of vegetables would also be great. And as the mirin and soy just lend a bit of sweet and salty, these noodles do not have to be strictly Asian. Don't be alarmed by the amount of oil as you do not use it all for this recipe.

I think it’s safe to say that an everything bagel would be included in my last meal. However, unwilling to eat that amount of carbs very often, I’ve taken to flavoring other, healthier things with the “everything” seasoning.

Like many families, mine is eating less red meat and more salmon these days. As a result, I’m always looking for new ways to prepare it.

The best situation is when you can whip together a meal in 30 minutes and have it blow the socks off of all your guests. This is that meal.

This recipe was created for an Asian-themed dinner party. The goal was to create a dish that could be put together quickly, looked beautiful and taste delicious. It has quickly become my "go to" recipe for both entertaining and week-night meals. The Vinaigrette could be used on almost anything....chicken, vegetables, salad,etc. Serve this with some steamed brown or white rice. You may want to make extra salmon to combine with the leftover rice and Vinaigrette for a delicious salad.

Called miang in Thailand, this fun appetizer lends itself to communal cooking and eating. On a weekend, family members come together to help cut various flavorful ingredients into little pieces so that later they can all sit down together and compose and consume bite-size salad wraps made up of the finely cut foods.

If you already have pickled eggs on hand, great; if not, use my grandma's recipe, below. Then devil them, bagel and lox-style.

Molly Wizenberg of Orangette fame has a simple recipe that was in Bon Appetit some time ago, in which you coat the salmon with creme fraiche and herbs and bake it. While I liked that recipe, my daughter really didn't so I experimented a little with that method.

A classic combo that's great for brunches, cocktail parties, or light lunches .

In my files, I have a recipe for Ziti with Smoked Salmon that I cut out of the New York Times more than 20 years ago.

New Zealand chef Gwithyen Thomas from Aroha in Los Angeles says that his favorite food-and-wine pairing is Cloudy Bay clams with sauvignon blanc. The clams, he says, “are from the cleanest area in the world

Well my Hungarian grandmother never made salmon, but she cooked just about everything with sour cream and sweet smoked paprika. I have added dill, capote capers and Rainier cherries to this dish. The middle photo shows a close up of the sauce.This is what is on my table for lunch today.

Inspired by gravlax, this dish uses ouzo to provide a slightly anise-y touch to the salmon. This is a delicious addition to a buffet table or your bagel a brunch. Use impeccably fresh salmon for this. Aleppo pepper is worth seeking out for its slightly sweet flavor -

This is a 4 star luxury dish that I created for a dinner party based on a Scottish theme. My approach was to add a different Scotch whiskey to each dish, and this salmon was the star of the evening, with people asking for the recipe for weeks after the event. Use a Scotch that you love to drink, because the flavor will permeate the dish most delightfully.