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.
I could live on this. It's so easy and yet utterly beautiful looking, I always feel better after eating it.
Fennel seeds and fresh tarragon quietly infuse a yogurt marinade in this delicate fish supper.
This is a regular lunch or supper at casa mia.
Every year for the holidays, Mormor would make her famous gravlax. It wouldn't have been Christmas without it.
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.
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.