Jacques Pépin made this dish with Francis Lam during our recent visit to Pepin's home-studio kitchen. Listen to their conversation about the dish and check out their in-depth interview about Jacques's storied career and thoughts on current food media. Also see The Splendid Table Jacques Pépin Collection for many more recipes from Jacques.
This recipe starts with an easy, make-ahead paste of ginger, garlic and cilantro. Marinate the salmon in it a few hours ahead, then bake it in the oven with a quick last minute run under the broiler to sear it to golden brown.
When silky salmon meets peppery spice, your taste buds are treated to the most aromatic— and pleasantly heated— flavors.
Here, I am taking liberties with a classic Shanghaistyle braised whole fish by using salmon fillet cut into individual portions.
This is a regular lunch or supper at casa mia.
Wood planks offer a simple and elegant way to grill fish without worrying about zones and direct and indirect heating techniques.
Fennel seeds and fresh tarragon quietly infuse a yogurt marinade in this delicate fish supper.
Every year for the holidays, Mormor would make her famous gravlax. It wouldn't have been Christmas without it.
I could live on this. It's so easy and yet utterly beautiful looking, I always feel better after eating it.
With a split salmon head, or two, peeking up from a savory miso broth, sinigang with salmon and miso is perhaps one of the most popular variants of the Filipino sour soup.