So Simple and so delicious! Try using our ponzu sauce to sub for the Shoyu sauce and make your life even easier!!
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A great way to play with your fish. Give it a quick cure to firm up texture. Great for leftovers…
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Great explanation of technique on salmon fillets. For a more cooked through fillet, keep meat side down for one minute then remove from the pan.
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Such a savory dish to make with bits and pieces of leftovers. Yuuum!!!
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Got some extra salmon left over? Well……
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A simple way to make a world class dish!!
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We can all get bored of our usual recipes. Here are 7 recipes that can inspire you. Explore them further on your own and expand your repertoire.
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Here is a classic restaurant technique for cooking thicker fillets including halibut, cod, salmon, etc. Simple, simple, simple.
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Great variation on Nobu's Japanese Black Cod recipe. Works great with Atlantic salmon, Arctic Char and Steelhead trout.
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There is nothing more flavorful than fish cooked in a broth or sauce. The sauce flavors the fish. The fish flavors the sauce. You don't get that fish smell from searing and it's so easy. She uses cod here but you can certainly use halibut, salmon or mahi.
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A clean way to cook salmon without having the residual smell of seared salmon in your house. In fact, the perfume is magnificent. Also, you get a cleaner preparation producing salmon that is, in my humble opinion, even better chilled. Try it. You'll see.
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Doing it with salmon fillet but can be done with any fish, really.
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What can be more posh than this? Use puff pastry to make this elegant dish.
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Terrific simple recipe that is great for yellowtail snapper or even for salmon. Very fresh, summery dish.
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This wild species of salmon from Alaska is only fished a few months of the year. This nice recipe lends itself well to outdoor cooking. Have fun with it!
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