fish and seafood
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Gravlax
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 – the steps are simple and most of the effort goes into knife work for removing the skin and slicing the fish. Be patient with yourself and use a freshly sharpened knife.
Sardinian Clam Stew With Fregola
A Sardinian classic, fregola is most popularly served in a seafood stew or like this, with clams. Making fregola by hand is actually very quick and easy. It's a rustic pasta, so no need to be too precise, but if you find that you can't quite get the balls of pasta small enough, you can try doing this on a wooden board (the texture helps and the wood absorbs more moisture). Also, you can add a spoonful or two of regular all-purpose flour to the semolina when it feels too moist and you risk getting large clumps. You can also use store-bought fregola in this delicious clam stew.
Sardine, Avocado and Radish Salad with Upland Cress
I was a kid in grade school the first time I saw fish in a can, and no it wasn't tuna, it was sardines. I had a seventh grade science teacher, Mr. Agulara, who would make sardine sandwiches. To me they were mysterious and from another land. He would pop open an oval shaped can of sardines bathed in tomato. Then he would thinly slice an onion and put it all onto a crusty loaf of French bread and would slather it with mustard. Finally, he would smash it like you would a Cubano and you could hear the bread crackle as he applied the pressure with the palms of his hands. I have been a fan of fish in a can ever since. I would like to eat this dish someday on the Bay of Biscay coast of France, languidly eating lunch and drinking a nice bottle of crisp white wine and smelling the ocean breeze.
Avocado Lox and Pickled Onion on Crispbread
Take a classic bagel with cream cheese, lox, capers, red onions and just tweak everything a little bit and you get this. Except the lox. Don't tweak the lox. Lox is perfect just the way it is.
Salmon Roe and Cucumber Salad
Season and dress this with a light because you want all the flavors to shine. The portions are small for a simple reason, a little roe goes a long way.
Ika Teriyaki
One of the first dishes I ever tried at a Japanese restaurant was this simple appetizer. To this day it never fails to please. It is simple and quick to the table. All I need is a nice bowl of fried rice to go along with it and I am as content as Confucius.
New England Clam Chowder with Old Bay Oyster Crackers
An American classic really, I remember loving this chowder as a kid as long as it wasn't wallpaper paste. We used to collect up clams while on spring break in Florida and my mom would whip up a batch of something similar. I also have lots of sunburned memories of Cape Cod thrown into the mix here too.
Roasted Salmon with Sunchoke Galettes and Parsley Vinaigrette
Roasted Salmon with Sunchoke Galettes and Parsley Vinaigrette features tender, crispy-skinned salmon paired with golden, earthy sunchoke patties. Drizzled with a bright, herbaceous parsley vinaigrette, this elegant dish offers balanced textures and fresh, vibrant flavors.
Herby Coconut Poached Alaska Rockfish
A mild and tender fish, wild Alaska rockfish lends itself to bold flavors incredibly well. This recipe is inspired by the French technique fish à la nage, a method that requires poaching fish in stock or broth. Here, wild Alaska rockfish filets are poached in a mixture of coconut milk, jalapeño, ginger, cilantro, and lime for a fresh spiciness reminiscent of traditional Thai curries. This sustainable showstopper is made possible by the versatile wild rockfish that’ve been harvested in the area since the first humans settled in Alaska.
Baked Salmon With Brown-Buttered Tomatoes & Basil
There’s so much to love about this simple, summery salmon dish. It makes good use of the season’s bountiful cherry tomatoes and basil. It’s virtually impossible to mess up given the gentle roasting technique. And it involves nutty, always glorious brown butter polka-dotted with sizzled brown mustard seeds, which lend their characteristic piquant, tangy flavor. The mustard-infused brown butter sauce not only enhances the salmon’s natural buttery richness, it’s the perfect counterpoint to ripe, juicy tomatoes that become soft and jammy when roasted alongside the salmon. The resulting combination of flavors, textures, and colors is pretty spectacular, especially given how easily the whole dish comes together. This same preparation works well with other fish and seafood, such as Arctic char, steelhead trout, and shrimp; just adjust the roasting time accordingly.
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